French pâtisserie : master recipes and techniques from the Ferrandi School of Culinary Arts
Record details
- ISBN: 9782080203182 (hardback)
- ISBN: 2080203185 (hardback)
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Physical Description:
print
655 pages : color illustrations ; 30 cm. - Edition: English-language edition.
- Publisher: Paris : Flammarion, [2017]
- Copyright: ©2017
Content descriptions
General Note: | Simultaneously published in French as: Pâtisserie : Toutes les techniques et recettes dʹune eʹcole dʹexcellence, ©Flammarion, S.A. Paris, 2017. Includes index. |
Formatted Contents Note: | 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. |
Search for related items by subject
Subject: | Pastry -- France Desserts -- France Cooking, French |
Available copies
- 1 of 2 copies available at Vancouver Community College.
Holds
- 0 current holds with 2 total copies.
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Circulation Modifier | Holdable? | Status | Due Date | Courses |
---|---|---|---|---|---|---|---|---|
Downtown Library | TX 773 F47 2017 (Text) | 33109010297893 | Stacks | Volume hold | Checked out | 2024-07-09 | ||
Downtown Library | TX 773 F47 2017 (Text) | 33109010359206 | Stacks | Available | - |