French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts

363.50 AUD

Master French patisserie in a 656‑page hardcover that reveals Ferrandi’s secret techniques for croissants, éclairs, and tarts, with precise measurements, plating ideas, and vivid step‑by‑step photos.

Brand: BOOK PANGS
ISBN: 2080203185
MPN: 26734365
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Dimensions 257 x 301 x 55.88mm | 4,220g
Format Hardback | 656 pages
Imprint FLAMMARION
ISBN 9782080203182
Languages English
Publication date 14 Nov 2017
Publication place Paris, France
Publisher Editions Flammarion