Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts

Author:   Ferrandi Paris
Publisher:   Editions Flammarion
ISBN:  

9782080204066


Pages:   304
Publication Date:   01 October 2019
Format:   Hardback
Availability:   In stock   Availability explained
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Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts


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Author:   Ferrandi Paris
Publisher:   Editions Flammarion
Imprint:   Flammarion
Weight:   1.720kg
ISBN:  

9782080204066


ISBN 10:   2080204068
Pages:   304
Publication Date:   01 October 2019
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   In stock   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

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Ferrandi Paris cooking school opened in 1920 to train culinary professionals. Internationally renowned for excellence, Ferrandi Paris offers courses to students of all levels, including masterclasses with Michelin-starred chefs. Their French Patisserie(Flammarion, 2017) is an essential reference for every home cook. Rina Nurra contributed to French Patisserie.

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