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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].
Patisserie : mastering the fundamentals of French pastry : 3,200 step-by-step photos Book Book
1 of 1 copy available at Vancouver Community College.
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Chocolate : recipes and techniques from the Ferrandi School of Culinary Arts / photography by Rina Nurra ; translated from the French by Ansley Evans and Carmella Moreau.
Chocolate : recipes and techniques from the Ferrandi School of Culinary Arts Book Book
1 of 1 copy available at Vancouver Community College.
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French pâtisserie : 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.
French pâtisserie : master recipes and techniques from the Ferrandi School of Culinary Arts Book Book
1 of 2 copies available at Vancouver Community College.
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