Name: Chocolate, recipes and techniques from the Ferrandi School of Culinary Arts, Ferrandi Paris ; photography by Rina Nurra ; translated by the French by Ansley Evans and Carmella Moreau
ISBN: 9782080204066

Chocolate, recipes and techniques from the Ferrandi School of Culinary Arts, Ferrandi Paris ; photography by Rina Nurra ; translated by the French by Ansley Evans and Carmella Moreau

Type

http://bibfra.me/vocab/lite/Instance

Label

Chocolate, recipes and techniques from the Ferrandi School of Culinary Arts, Ferrandi Paris ; photography by Rina Nurra ; translated by the French by Ansley Evans and Carmella Moreau

Note

Includes index

Isbn

9782080204066

Physical Description

302 pages, color illustrations, 29 cm

System control number

(OCoLC)1089955004(OCoLC)on10899550042912144

Cover Art

Instantiates