Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts - Ferrandi Paris - Books - Editions Flammarion - 9782080204066 - October 10, 2019
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Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts

Ferrandi Paris

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Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts

304 pages, 200 Illustrations, color

Media Books     Hardcover Book   (Book with hard spine and cover)
Released October 10, 2019
ISBN13 9782080204066
Publishers Editions Flammarion
Pages 304
Dimensions 216 × 287 × 31 mm   ·   1.72 kg
Language French  
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