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Title French patisserie : master recipes and techniques from the Ferrandi School of Culinary Arts / Ferrandi ; photography by Rina Nurra ; editor: Helen Adedotun ; translated from the French by Carmella Moreau, Ansley Evans, Caitilin Walsh, and Rachel Doux.
Corp Author Ferrandi School of Culinary Arts, author.
Publication Paris : Flammarion, [2017]
Copyright date ©2017
Edition English-language edition.
Description 655 pages : color illustrations ; 30 cm
Call # 641.865 F
Note Simultaneously published in French as: Pâtisserie : Toutes les techniques et recettes dʹune eʹcole dʹexcellence, ©Flammarion, S.A. Paris, 2017.
Includes index.
Contents Equipment -- Basic techniques -- Ingredients -- Pastries -- Creams -- Sponge & meringue layers -- Meringues -- Macarons -- Simple cakes & desserts -- Entremets: layered desserts & gâteaux -- Festive occasions -- Candies, confections & jams -- Chocolate -- Decorations -- Frozen desserts.
Subject Pastry -- France.
Desserts -- France.
Cooking, French.
Addl. Author Nurra, Rina, photographer.
Adedotun, Helen, editor.
Abramowitz-Moreau, Carmella, translator.
Evans, Ansley, translator.
Walsh, Caitilin, translator.
Doux, Rachel, translator.
Addl. Title Pâtisserie. English
ISBN 2080203185 (hardback) :
9782080203182 (hardback) :

Location CALL # Status Message
 Central 2nd Fl - SST Non-Fiction  641.865 F    CHECK SHELVES