{"product_id":"french-patisserie-master-recipes-and-techniques-from-the-ferrandi-school-of-culinary-arts-ferrandi-paris-hardcover","title":"French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts -- Ferrandi Paris, Hardcover","description":"\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ferrandi Paris\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Flammarion-Pere Castor\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/14\/2017\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 656\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 9.25lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 11.90h x 10.10w x 2.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9782080203182\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eÉcole Ferrandi \u003c\/b\u003ecooking school opened in 1920 to train culinary professionals. Internationally renowned for excellence, Ferrandi offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. Pierre Hermé, Joël Robuchon, Thierry Marx, Eric Frechon, and Michel Roth actively support the school. \u003cbr\u003e\u003cb\u003eRina Nurra \u003c\/b\u003eis a culinary photographer whose work has been published in several books and magazines.\u003c\/p\u003e","brand":"Ferrandi Paris","offers":[{"title":"Default Title","offer_id":67394563047652,"sku":"9782080203182","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0611\/9587\/8628\/files\/9782080203182.jpg?v=1790582003","url":"https:\/\/bookandmortar.com\/products\/french-patisserie-master-recipes-and-techniques-from-the-ferrandi-school-of-culinary-arts-ferrandi-paris-hardcover","provider":"BookandMortar","version":"1.0","type":"link"}