Chocolate : recipes and techniques from the Ferrandi School of Culinary Arts /

A complete course in the art of baking with chocolate from The "Harvard of gastronomy" Savor the culinary savoir-faire of Ferrandi Paris, the world-renowned cooking school. Tempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorative flourishe...

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Bibliographic Details
Corporate Author:	Ferrandi Paris (School) (Author)
Other Authors:	Nurra, Rina (Photographer), Evans, Ansley (Translator), Abramowitz-Moreau, Carmella (Translator)
Format:	Book
Language:	English
Language Notes:	Translated from the French.
Published:	Paris : Flammarion, S.A., [2019]
Subjects:	Cooking (Chocolate) Chocolate. Cookbooks.

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Call Number:		TX767.C5 F47 2019
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TX767.C5 F47 2019	Available