Felder, Christophe. <br/><br/>
Patisserie :  mastering the fundamentals of French pastry : 3,200 step-by-step photos / 
 Mastering the fundamentals of French pastry 
Christophe Felder ; translator, Carmella Abramowitz Moreau ; photographers, Alain Gelberger, Carmen Barea. 
 - 800 pages :  colour illustrations ;  26 cm 
<br/><br/> Includes index.  Translation of: Patisserie, l'ultime référence.  Originally published in French by Editions de La Marinière-Ateliers Saveurs, ©2011. 
<br/><br/><br/>In English and French. <br/>Translated from the French. 
<br/><br/><label>ISBN: </label>9780847839629 (hardback) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Pastry--France.<br/>Cooking, French.
<br/><br/><label>Dewey Class. No.: </label>641.8659  / FEL 2013