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1. Histoire de la cuisine et de la gastronomie fran?aises (French Edition) (French) Paperback Buy it!

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Patrick Rambourg
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34.27
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ISBN10: 2262033188, ISBN13: 9782262033187, [publisher: TEMPUS PERRIN] Softcover
[Denver, CO, U.S.A.] [Publication Year: 2010]
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2. Histoire de la cuisine et de la gastronomie fran?aises (French Edition) (French) Paperback Buy it!

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Patrick Rambourg
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66.78
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Hafa Adai Books /Abebooks
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ISBN10: 2262033188, ISBN13: 9782262033187, [publisher: TEMPUS PERRIN] Softcover
[Moncks Corner, SC, U.S.A.] [Publication Year: 2010]
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3. Histoire de la cuisine et de la gastronomie francaises Buy it!

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Patrick Rambourg
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15.35
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Librairie Académique Perrin, Date: 2010. Paperback. New. 375 pages. French language. 6.77x4.25x0.87 inches. 2010. Librairie Académique Perrin ISBN 2262033188 9782262033187 [GB]
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4. Histoire de la cuisine et de la gastronomie françaises (French Edition) (French) Paperback [FRENCH LANGUAGE-Soft Cover ] Buy it!

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Patrick Rambourg
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13.56
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ISBN10: 2262033188, ISBN13: 9782262033187, [publisher: Librairie Acad??mique Perrin] Softcover
[Bayonne, NJ, U.S.A.] [Publication Year: 2010]
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5. Histoire de la cuisine et de la gastronomie françaises (French Edition) (French) Paperback Buy it!

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Patrick Rambourg
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35.61
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ISBN10: 2262033188, ISBN13: 9782262033187, [publisher: TEMPUS PERRIN] Softcover In Used Condition
[Austin, TX, U.S.A.] [Publication Year: 2010]
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6. Histoire de la cuisine et de la gastronomie françaises (French Edition) (French) Paperback Buy it!

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Patrick Rambourg
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34.96
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ISBN10: 2262033188, ISBN13: 9782262033187, [publisher: TEMPUS PERRIN] Softcover New Copy. Customer Service Guaranteed
[Denver, CO, U.S.A.] [Publication Year: 2010]
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7. Histoire de la cuisine et de la gastronomie françaises (French Edition) (French) Paperback Buy it!

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Patrick Rambourg
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34.82
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ISBN10: 2262033188, ISBN13: 9782262033187, [publisher: TEMPUS PERRIN] Softcover Very Good Copy. Customer Service Guaranteed
[Denver, CO, U.S.A.] [Publication Year: 2010]
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8. Histoire de la cuisine et de la gastronomie françaises (French Edition) (French) Paperback Buy it!

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Patrick Rambourg
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30.95
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GoldenWavesOfBooks /Abebooks
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ISBN10: 2262033188, ISBN13: 9782262033187, [publisher: TEMPUS PERRIN] Softcover New. Fast Shipping and good customer service
[Fayetteville, TX, U.S.A.] [Publication Year: 2010]
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9. Histoire de la cuisine et de la gastronomie françaises (French Edition) (French) Paperback Buy it!

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Patrick Rambourg
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32.64
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ISBN10: 2262033188, ISBN13: 9782262033187, [publisher: TEMPUS PERRIN] Softcover New
[Long Beach, CA, U.S.A.] [Publication Year: 2010]
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10. Histoire de la cuisine et de la gastronomie françaises (French Edition) (French) Paperback (Tempus) Buy it!

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Patrick Rambourg
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21.43
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ISBN10: 2262033188, ISBN13: 9782262033187, [publisher: TEMPUS PERRIN] Softcover Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
[Montgomery, IL, U.S.A.] [Publication Year: 2010]
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11. Histoire De La Cuisine Et De La Gastronomie Françaises Buy it!

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Patrick Rambourg
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25.07
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Revaluation Books via Alibris /Alibris
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Librairie Académique Perrin 2010 Softcover New 375 pages. French language. 6.77x4.25x0.87 inches.
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12. Histoire de la cuisine et de la gastronomie françaises Buy it!

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Patrick Rambourg
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USD
15.55
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Revaluation Books /AbebooksUK
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ISBN10: 2262033188, ISBN13: 9782262033187, [publisher: Librairie Académique Perrin] Softcover 375 pages. French language. 6.77x4.25x0.87 inches. In Stock.
[Exeter, United Kingdom] [Publication Year: 2010]
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13. histoire de la cuisine et de la gastronomie françaises Buy it!

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Rambourg, Patrick
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10.43
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Chapitre.com : livres et presse ancienne /AbebooksFR
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ISBN10: 2262033188, ISBN13: 9782262033187, [publisher: TEMPUS/PERRIN] Softcover La grande et la petite histoire de la table française depuis le Moyen Age jusqu'aux années 1980. Ou comment la cuisine est devenue gastronomie en France.Des premiers recueils de recettes du Moyen Âge aux discours des grands gastronomes qui font et défont les réputations, Patrick Rambourg raconte comment la cuisine française a conquis ses lettres de noblesse. Côté fourneaux, il montre que les chefs ont su moderniser les traditions en développant de nouvelles techniques. Côté salle, il retrace l'évolution de l'art de la table, depuis l'arrivée de la fourchette à celle, plus tardive, du verre. Il évoque les spécialistes du prêt-à-manger au MoyenÂge et l'émergence du restaurant, la nouvelle cuisine du siècle des Lumières, plus délicate que celle du Grand Siècle avec ses nombreuses garnitures et sauces au beurre ; la cuisine décorative de Carême ou celle des palaces d'Escoffier qui provoquera l'essor des cuisines régionales, aujourd'hui l'une des forces incontestables de notre patrimoine gastronomique.Mêlant connaissance pratique, histoire et théorie, ce livre nous entraîne dans l'aventure passionnante de la cuisine française, dont la renommée internationale n'est plus à faire.Historien des pratiques culinaires et alimentaires, Patrick Rambourg enseigne à l'université Paris VII-Denis-Diderot. Il ...
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