Book
Patisserie : mastering the fundamentals of French pastry : 3,200 step-by-step photos / [Christophe Felder ; translated by Carmella Abramowitz Moreau ; photographers, Alain Gelberger, Carmen Barea].
Record details
- ISBN: 9780847839629 (Cloth)
- ISBN: 0847839621 (Cloth)
- Physical Description: 800 p. : col. ill. ; 26 cm.
- Publisher: New York : Rizzoli : 2014, c2013.
Content descriptions
| General Note: | "Title of the original edition: Patisserie, l'ultime référence"--P. opp. t.p. Originally published in French by Editions de La Marinière-Ateliers Saveurs, Paris, c2011. "This book is adapted from the nine books in the collection Les Leçons de pâtisserie de Christophe Felder"--P. 800. Includes index. |
| Formatted Contents Note: | Basic pastry and tarts -- Creams, custards, and puddings -- Decorations -- Classic cakes and desserts -- Chocolate desserts and candies -- Holiday cakes, cookies, and other sweet treats -- Macarons -- Brioches and breakfast pastries -- Petits fours. |
Search for related items by subject
| Subject: | Pastry > France. Cooking, French. Cookbooks. |
Available copies
- 0 of 1 copy available at Vancouver Community College.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Circulation Modifier | Holdable? | Status | Due Date | Courses |
|---|---|---|---|---|---|---|---|---|
| Downtown Library | TX 773 F46 2014 (Text) | 33109010102051 | Stacks | Volume hold | Checked out | 2024-05-24 |
| LDR | 02216cam a2200457 a 4500 | ||
|---|---|---|---|
| 001 | 121613631 | ||
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| 100 | 1 | . | ‡aFelder, Christophe. |
| 240 | 1 | 0. | ‡aPatisserie, l'ultime référence. ‡lEnglish |
| 245 | 1 | 0. | ‡aPatisserie : ‡bmastering the fundamentals of French pastry : 3,200 step-by-step photos / ‡c[Christophe Felder ; translated by Carmella Abramowitz Moreau ; photographers, Alain Gelberger, Carmen Barea]. |
| 246 | 3 | 0. | ‡aMastering the fundamentals of French pastry |
| 260 | . | ‡aNew York : ‡bRizzoli : ‡bDistributed in the U.S. trade by Random House, ‡c2014, c2013. | |
| 300 | . | ‡a800 p. : ‡bcol. ill. ; ‡c26 cm. | |
| 500 | . | ‡a"Title of the original edition: Patisserie, l'ultime référence"--P. opp. t.p. | |
| 500 | . | ‡aOriginally published in French by Editions de La Marinière-Ateliers Saveurs, Paris, c2011. | |
| 500 | . | ‡a"This book is adapted from the nine books in the collection Les Leçons de pâtisserie de Christophe Felder"--P. 800. | |
| 500 | . | ‡aIncludes index. | |
| 505 | 0 | . | ‡aBasic pastry and tarts -- Creams, custards, and puddings -- Decorations -- Classic cakes and desserts -- Chocolate desserts and candies -- Holiday cakes, cookies, and other sweet treats -- Macarons -- Brioches and breakfast pastries -- Petits fours. |
| 650 | 0. | ‡aPastry ‡zFrance. | |
| 650 | 0. | ‡aCooking, French. | |
| 650 | 0. | ‡aCookbooks. | |
| 700 | 1 | . | ‡aAbramowitz-Moreau, Carmella. |
| 700 | 1 | . | ‡aFelder, Christophe. ‡tLeçons de pâtisserie. |
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