Histoire de la cuisine et des cuisiniers : techniques culinaires et pratiques de table, en France, du Moyen-Âge à nos jours 5e éd., augm

Histoire de la cuisine et des cuisiniers : techniques culinaires et pratiques de table, en France, du Moyen-Âge à nos jours

5e éd., augm

Notes on use

Note (General)：: "Grand prix de l'Académie nationale de cuisine (1988)"Bibliography: p. 175

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Material Type: 図書
ISBN: 2206032929
Title: Histoire de la cuisine et des cuisiniers : techniques culinaires et pratiques de table, en France, du Moyen-Âge à nos jours
Author/Editor: Jean-Pierre Poulain & Edmond Neirinck ; préface de Joël Robuchon
Edition: 5e éd., augm
Author Heading: Poulain, Jean-Pierre
Neirinck, Edmond
Robuchon, Joël
https://ci.nii.ac.jp/author/DA12003447
Publication, Distribution, etc.: LT Jacques Lanore
Publication Date: c2004
Publication Date (W3CDTF): 2004
Size: 24 cm
Place of Publication (Country Code): fr
Text Language Code: fr
Target Audience: 一般
Note (General): "Grand prix de l'Académie nationale de cuisine (1988)"
Bibliography: p. 175
Related Material (URI): https://ci.nii.ac.jp/ncid/BA70863650#entity
Data Provider (Database): 国立情報学研究所 : CiNii Research
Original Data Provider (Database): CiNii Books
https://ci.nii.ac.jp/books
NCID: https://ci.nii.ac.jp/ncid/BA70863650 : BA70863650