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

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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   ·   1.71 kg
Language French  

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