000 04074cam a2200577 i 4500
003 OCoLC
005 20230526151420.0
008 171114s2017 fr a 001 0 eng d
011 _aMARC Score : 10950(25850) : OK
011 _aDirect Search Result
020 _a2080203185
_qhardback
020 _a9782080203182
_qhardback
035 _a(ATU)b25248406
035 _a(OCoLC)1011479847
040 _aSIITE
_beng
_erda
_cSIITE
_dBDX
_dBKL
_dSINLB
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_dOCLCF
_dZ45
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041 1 _aeng
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043 _ae-fr---
050 4 _aTX773
_b.F47 2017
082 0 4 _a641.8650944
_223
099 _a641.8650944 FER
110 2 _aFerrandi School of Culinary Arts,
_eauthor.
240 1 0 _aPâtisserie.
_lEnglish
245 1 0 _aFrench pâtisserie :
_bmaster recipes and techniques from the Ferrandi School of Culinary Arts /
_cFerrandi ; photography by Rina Nurra ; editor: Helen Adedotun ; translated from the French by Carmella Moreau, Ansley Evans, Caitilin Walsh, and Rachel Doux.
250 _aEnglish-language edition.
264 1 _aParis :
_bFlammarion,
_c[2017]
264 4 _c©2017
300 _a655 pages :
_billustrations ;
_c30 cm
336 _atext
_btxt
_2rdacontent
336 _astill image
_bsti
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
500 _aSimultaneously published in French as: Pâtisserie : Toutes les techniques et recettes dʹune eʹcole dʹexcellence, ©Flammarion, S.A. Paris, 2017.
500 _aIncludes index.
505 0 _aEquipment -- 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.
520 _a"Ferrandi, the French School of Culinary Arts in Paris--dubbed -the Harvard of gastronomy- by Le Monde newspaper--is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream-filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step--from basic techniques to Michelin-level desserts. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates. Ferrandi, an internationally renowned professional culinary school, offers an intensive course in the art of French pastry making. Written by the school's experienced teaching team of master patissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. Whether you are an amateur home chef or an experienced patissier, this patisserie bible provides everything you need to master French pastry making."--
_cProvided by publisher.
650 0 _aPastry
_zFrance
_9633751
650 0 _aDesserts
_zFrance
_9654703
650 0 _aCooking, French.
_9316066
655 7 _aCookbooks.
_2lcgft
_9370227
700 1 _aNurra, Rina,
_eillustrator.
_9903144
700 1 _aAdedotun, Helen,
_eeditor.
_9903145
700 1 _aAbramowitz-Moreau, Carmella,
_etranslator.
_9275623
700 1 _aEvans, Ansley,
_etranslator.
_9903146
700 1 _aWalsh, Caitilin,
_etranslator.
700 1 _aDoux, Rachel,
_etranslator.
907 _a.b25248406
_b22-09-21
_c03-05-18
942 _cB
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