Patisserie: Mastering the Fundamentals o
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A01=Christophe Felder
A01=Christopher Felder
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Author_Christophe Felder
Author_Christopher Felder
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Category1=Non-Fiction
Category=WBVS
COP=United States
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Language_English
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Product details
- ISBN 9780847839629
- Weight: 2937g
- Dimensions: 191 x 256mm
- Publication Date: 26 Feb 2013
- Publisher: Rizzoli International Publications
- Publication City/Country: United States
- Language: English
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Christophe Felder is one of the worlds 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.
