Histoire de la cuisine et des cuisiniers : techniques culinaires et pratique de table, en France, du moyen âge à nos jours 2e éd. augm

Histoire de la cuisine et des cuisiniers : techniques culinaires et pratique de table, en France, du moyen âge à nos jours

2e éd. augm

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Material Type: 図書
ISBN: 2862681229
Title: Histoire de la cuisine et des cuisiniers : techniques culinaires et pratique de table, en France, du moyen âge à nos jours
Author/Editor: Edmond Neirinck, Jean-Pierre Poulain, ; préface de Joël Robuchon
Edition: 2e éd. augm
Author Heading: Neirinck, Edmond
https://ci.nii.ac.jp/author/DA1497552X
Poulain, Jean-Pierre
https://ci.nii.ac.jp/author/DA14975519
Robuchon, Joël
https://ci.nii.ac.jp/author/DA12003447
Publication, Distribution, etc.: J. Lanore
Publication Date: [1995]
Publication Date (W3CDTF): 1995
Size: 24 cm
Place of Publication (Country Code): fr
Text Language Code: fr
Subject Heading: Cuisine -- Aspect social -- France. ram
Cuisiniers -- France -- Biographies. ram
Gastronomie -- France -- Histoire. ram
Cuisine française -- Histoire. ram
Target Audience: 一般
Note (General): "Grand prix de l'académie nationale de cuisine"
Related Material (URI): https://ci.nii.ac.jp/ncid/BB03237980#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/BB03237980 : BB03237980