Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts

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From the Publisher

Ferrandi, the French School of Culinary Arts in Paris–dubbed the “Harvard of gastronomy” by Le Monde newspaper—provides the ultimate reference on cooking with chocolate.

Publisher ‏ : ‎ Flammarion (November 12, 2019)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 424 pages
ISBN-10 ‏ : ‎ 2080204068
ISBN-13 ‏ : ‎ 978-2080204066
Item Weight ‏ : ‎ 4.06 pounds
Dimensions ‏ : ‎ 8.5 x 1.3 x 11.3 inches

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