| 作者 | Ferrandi Paris |
|---|---|
| 出版社 | Ingram International Inc |
| 商品描述 | Fish and Shellfish: Recipes and Techniques from the Ferrandi School of Culinary Arts：，：誠品以「人文、藝術、創意、生活」為核心價值，由推廣閱讀出發，並透過線上 |
作者介紹 The Ferrandi School of Culinary Arts in Paris has trained some of the world's most skilled professional chefs since 1920. Internationally renowned for excellence, Ferrandi offers courses of all levels to students from France and abroad, including master classes taught by some of the world's most celebrated Michelin-starred chefs. Previous titles include French Pâtisserie (Flammarion, 2017), with 200,000 copies sold worldwide.
| 書名 / | Fish and Shellfish: Recipes and Techniques from the Ferrandi School of Culinary Arts |
|---|---|
| 作者 / | Ferrandi Paris |
| 簡介 / | Fish and Shellfish: Recipes and Techniques from the Ferrandi School of Culinary Arts：，：誠品以「人文、藝術、創意、生活」為核心價值，由推廣閱讀出發，並透過線上 |
| 出版社 / | Ingram International Inc |
| ISBN13 / | 9782080498113 |
| ISBN10 / | |
| EAN / | 9782080498113 |
| 誠品26碼 / | |
| 裝訂 / | H:精裝 |
| 頁數 / | 304 |
| 重量(g) / | 1537.7 |
| 語言 / | 3:英文 |
| 級別 / | N:無 |
| 尺寸 / | 28.6X22.0X2.8CM |