Patisserie: Mastering the Fundamentals of French Pastry - Updated Edition
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Patisserie: Mastering the Fundamentals of French Pastry - Updated Edition
1-I55 Warehouse
Pickup currently unavailable
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"Title of the original edition: Patisserie, l'ultime reference"--P. opp. t.p.
Author: Christophe Felder
Publisher: Rizzoli International Publications
Published: 02/26/2013
Pages: 800
Binding Type: Hardcover
Weight: 5.89lbs
Size: 10.08h x 7.48w x 2.39d
ISBN: 9780847839629
Review Citation(s):
Library Journal 04/15/2013 pg. 104
About the Author
Christophe Felder is one of the world's most respected pastry masters. After working at Fauchon and Guy Savoy, he served as the pastry chef at the Hôtel de Crillon for fifteen years. He has published more than twenty cookbooks in France, but this is the first to be translated into English. In 2009, he founded his own school devoted to teaching pastry skills to the home cook, located in Strasbourg, France.
Author: Christophe Felder
Publisher: Rizzoli International Publications
Published: 02/26/2013
Pages: 800
Binding Type: Hardcover
Weight: 5.89lbs
Size: 10.08h x 7.48w x 2.39d
ISBN: 9780847839629
Review Citation(s):
Library Journal 04/15/2013 pg. 104
About the Author
Christophe Felder is one of the world's most respected pastry masters. After working at Fauchon and Guy Savoy, he served as the pastry chef at the Hôtel de Crillon for fifteen years. He has published more than twenty cookbooks in France, but this is the first to be translated into English. In 2009, he founded his own school devoted to teaching pastry skills to the home cook, located in Strasbourg, France.