Patisserie: Mastering the Fundamentals of French Pastry

Felder gives you the recipes the professionals use: not an ingredient, not a tip is missing. By clarifying the methods and terms, and eliminating the professional jargon, he has popularized the recipes for the home baker, plus new creations.

Year

2013

Language

English

Publisher

Rizzoli

Editions

1

Pages

800

ISBN

9780847839629

Data source: Wikidata