Search Results
Results 1 - 3 of 3
(page 1 of 1)
Charcuterie : pâtés, terrines, savory pies : recipes and techniques from the Ferrandi School of Culinary Arts
Book
Book
| Call number: | TX 719 C42 2022 | ||||||||
| Publisher: | Paris, France : Flammarion, [2022] | ||||||||
| ISBN: | 9782080294678 (Hardcover) | ||||||||
| Edition: | English-language edition. | ||||||||
| Phys. Desc.: | 287 pages : color illustrations ; 29 cm. | ||||||||
|
|||||||||
1 of 1 copy available at Vancouver Community College.
Chocolate : recipes and techniques from the Ferrandi School of Culinary Arts
Book
Book
| Call number: | TX 767 C5 F47 2019 | ||||||||
| Publisher: | Paris : Flammarion, S.A., [2019] | ||||||||
| ISBN: | 9782080204066 | ||||||||
| Phys. Desc.: | 302 pages : colour illustrations ; 29 cm. | ||||||||
|
|||||||||
1 of 1 copy available at Vancouver Community College.
French pâtisserie : master recipes and techniques from the Ferrandi School of Culinary Arts
Book
Book
| Call number: | TX 773 F47 2017 | ||||||||||||
| Publisher: | Paris : Flammarion, [2017] | ||||||||||||
| ISBN: | 9782080203182 (hardback) | ||||||||||||
| Edition: | English-language edition. | ||||||||||||
| Phys. Desc.: | 655 pages : color illustrations ; 30 cm. | ||||||||||||
|
|||||||||||||
1 of 2 copies available at Vancouver Community College.
