La patisserie du XXIe siecle, au coeur de la structure des bases de la patisserie

by Berry Farah

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  • ISBN10 2981059777
  • ISBN13 9782981059772
  • Publish Date 15 September 2018
  • Publish Status Active
  • Imprint Editions Berry Farah
  • Format Paperback (US Trade)
  • Pages 102
  • Language French