More about the book
Ferrandi, the French School of Culinary Arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper—is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step—from…
Book purchase
French Pâtisserie, Various authors
- Language
- Released
- 2017
- product-detail.submit-box.info.binding
- (Flexi-binding)
We’ll email you as soon as we track it down.
Payment methods
We’re missing your review here.