Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts
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Specifications
| Publisher | Flammarion |
| ISBN 13 | 9782080204066 |
| ISBN 10 | 2080204068 |
| Author | Ferrandi Paris |
| Book Format | Hardcover |
| Language | English |
| Book Description | The ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that Le Monde dubbed the "Harvard of gastronomy."This book--a complete chocolate course for the home chef from the world-renowned prof |
| About the Author | The Ferrandi Paris cooking school opened in 1920. Internationally renowned, it offers courses to students of all levels, including master classes with Michelin-starred chefs. Their French Pâtisserie (Flammarion, 2017) is an essential reference for every home cook. Rina Nurra's photographs appeared in French Pâtisserie. |
| Publication Date | 2019-10-01 |
| Number of Pages | 304 pages |
Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts
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