Histoire de la cuisine et de la nourriture : du menu des cavernes à la gastronomie moléculaire / Eric Birlouez.

Bibliographic Details
Main Author:	Birlouez, Éric (Author)
Language:	French
Published:	Rennes : Editions Ouest-France, ©[2011]
Subjects:	Gastronomy > France > History > Pictorial works. Gastronomy > History > Pictorial works. Cooking > France > History > Pictorial works. Nutrition > France > History > Pictorial works.
Genre:	Pictorial works.
Physical Description:	135 pages : illustrations (chiefly color) ; 25 cm
Format:	Book

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