000 | 04074cam a2200577 i 4500 | ||
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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 |
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020 |
_a9782080203182 _qhardback |
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035 | _a(ATU)b25248406 | ||
035 | _a(OCoLC)1011479847 | ||
040 |
_aSIITE _beng _erda _cSIITE _dBDX _dBKL _dSINLB _dNYP _dOCLCF _dZ45 _dNZAUC _dATU |
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_aeng _hfre |
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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 |
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336 |
_atext _btxt _2rdacontent |
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336 |
_astill image _bsti _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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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. |
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650 | 0 |
_aPastry _zFrance _9633751 |
|
650 | 0 |
_aDesserts _zFrance _9654703 |
|
650 | 0 |
_aCooking, French. _9316066 |
|
655 | 7 |
_aCookbooks. _2lcgft _9370227 |
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700 | 1 |
_aNurra, Rina, _eillustrator. _9903144 |
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700 | 1 |
_aAdedotun, Helen, _eeditor. _9903145 |
|
700 | 1 |
_aAbramowitz-Moreau, Carmella, _etranslator. _9275623 |
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700 | 1 |
_aEvans, Ansley, _etranslator. _9903146 |
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700 | 1 |
_aWalsh, Caitilin, _etranslator. |
|
700 | 1 |
_aDoux, Rachel, _etranslator. |
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907 |
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