Des premiers recueils de recettes du Moyen Age aux discours des grands gastronomes qui font et d�font les r�putations, ce livre retrace la lente sophistication de la cuisine fran�aise. Il explique comment, gr�ce � la ma�trise progressive des techniques de cuisson, gr�ce aussi � la rationalisation de l'espace o� officiaient les cuisiniers, les grands chefs ont su moderniser les traditions.
Patrick Rambourg �voque les diff�rentes modes : la " nouvelle cuisine " au si�cle des Lumi�res, qui se veut plus d�licate, plus savante que celle du Grand Si�cle avec ses nombreuses garnitures et sauces au beurre ; la " cuisine d�corative " de Car�me ou encore la " cuisine des palaces " d'Escoffier. Cette derni�re provoquera, par r�action, l'essor des cuisines r�gionales, qui, selon l'auteur, constituent aujourd'hui une des plus grandes forces de notre patrimoine gastronomique.
M�lant pratique, histoire et th�orie, Patrick Rambourg nous entra�ne avec passion dans l'aventure de la cuisine fran�aise et nous montre comment elle a acquis une renomm�e internationale tout en devenant une sp�cificit� culturelle reconnue par tous.

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