Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts
Author:   Ferrandi Paris
Publisher:   Editions Flammarion
ISBN:  

9782080204066


Pages:   304
Publication Date:   10 October 2019
Format:   Hardback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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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:   1.740kg
ISBN:  

9782080204066


ISBN 10:   2080204068
Pages:   304
Publication Date:   10 October 2019
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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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 Pâtisserie(Flammarion, 2017) is an essential reference for every home cook. Rina Nurra contributed to French Pâtisserie.

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