{"data":[{"id":"9782351182819","title":"Les saveurs de l'Inde sacr\u00e9e","description":"La nourriture, dans l'hindouisme, a des qualit\u00e9s propres - \u00e9quilibre et puret\u00e9 (qualit\u00e9 Sattva) ; \u00e9nergie, force, passion et d\u00e9sir (qualit\u00e9 Rajas) ou encore inaction et lourdeur (qualit\u00e9 Tamas) - qui infl uencent non seulement le corps mais aussi l'esprit. Elle a, en ce sens, un impact jug\u00e9 puissant sur la sant\u00e9.\r\nEn Inde, se nourrir est aussi un acte social ritualis\u00e9 et un outil d'expression des sentiments. La joie, l'amour, les f\u00eates profa- nes ou religieuses, la naissance, le d\u00e9c\u00e8s : tout se manifeste \u00e0 travers la nourriture.\r\nPour Pankaj Sharma, comme pour chaque indien, cuisiner c'est entretenir ce lien sacr\u00e9, intime et social \u00e0 la nourriture.\r\nEn r\u00e9unissant dans cet ouvrage 60 recettes v\u00e9g\u00e9tariennes indiennes traditionnelles, elle nous fait partager son attache- ment \u00e0 sa culture et \u00e0 ses croyances, tout en d\u00e9montrant que la cuisine indienne peut \u00eatre \u00e0 la port\u00e9e de tous et adapt\u00e9e \u00e0 nos vies et palais d'occidentaux.\r\nClass\u00e9es suivant les diff\u00e9rents \u00e9l\u00e9ments qui constituent un repas - les classiques entr\u00e9e \/ plat \/ dessert, mais aussi les laitages avec le paneer et le ghee, les boissons, les pains, les chutneys et pickles - les recettes sont \u00e9maill\u00e9es de r\u00e9cits personnels de Pankaj, \u00e9voquant les liens entre la nourriture et le divin, ou les rituels traditionnels qui lui sont chers.\r","authors":["Pankaj Sharma"],"category_codes":["4000000","4030000","4030700","4030707"],"visuals":{"large":"https:\/\/images.epagine.fr\/819\/9782351182819_1_75.jpg","medium":"https:\/\/images.epagine.fr\/819\/9782351182819_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/819\/9782351182819_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"19,90 \u20ac","formatted_published_date":"6 novembre 2015","publisher_availability_label":"Sur commande","short_details":"Pankaj Sharma \u2014 Almora","translator":null,"weight":574,"page_count":192,"readership":null,"editor":"Almora","price":1990,"published_date":"2015-11-05T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782351182819\/les-saveurs-de-linde-sacree"},{"id":"9780399582431","title":"Natural wine for the people","description":"A compact illustrated guide to the emerging and enormously popular category of natural wine, a style that focuses on minimal intervention, lack of additives, and organic and biodynamic growing methods.    Today, wine is more favored and consumed that it's ever been in the United States--and millennials are leading the charge, drinking more wine than any other generation in history. Many have been pulled in by the tractor beam of natural wine--that is, organic or biodynamic wine made with nothing added, and nothing taken away--a movement that has completely rocked the wine industry in recent years. While all of the hippest restaurants and wine bars are touting their natural wine lists, and while more and more consumers are calling for natural wine by name, there is still a lot of confusion about what exactly natural wine is, where to find it, and how to enjoy it. In  Natural Wine for the People , James Beard Award-winner Alice Feiring sets the record straight, offering a pithy, accessible guide filled with easy definitions, tips and tricks for sourcing the best wines, whimsical illustrations, a definitive list to the must-know producers and bottlings, and an appendix with the best shops and restaurants specializing in natural wine across the country, making this the must-buy and must-gift wine book of the year.","authors":["Alice Feiring"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/431\/9780399582431_1_75.jpg","medium":"https:\/\/images.epagine.fr\/431\/9780399582431_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/431\/9780399582431_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"21,00 \u20ac","formatted_published_date":"6 ao\u00fbt 2019","publisher_availability_label":"Sur commande","short_details":"Alice Feiring \u2014 Random House US","translator":null,"weight":501,"page_count":176,"readership":null,"editor":"Random House US","price":2100,"published_date":"2019-08-05T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780399582431\/natural-wine-for-the-people"},{"id":"9782494934368","title":"Anem mainats de la Garbura ! Allons enfants de la Garbure !","description":"Allons enfants de la Garbure !\r\nPar ce clin d'oeil parodique, parce que la garbure n'est pas une simple soupe aux choux, parce qu'il faut se garder des marchands de tradition, mais surtout parce que transmettre constitue notre devoir, l'auteur nous convie \u00e0 la table gasconne o\u00f9 la gastronomie est \u00e9rig\u00e9e en art de vivre et fait partie int\u00e9grante de la culture.\r\nDes recettes de cuisine landaise, des souvenirs d'enfance ou de jeunesse, avec l'espoir que soient p\u00e9rennis\u00e9es et r\u00e9habilit\u00e9es la langue et la culture gasconne.\r\n\r\n\r\n\r\nAnem mainats de la Garbura\r\nPeu miei d'aquesta guinhada parodic, pr'amor que la garbura n'es pas ua simpla sopa de caulets, pr'amor que's cau gardar deus mercands de tradicions, mes sustot pr'amor que transm\u00e9ter que constitueish lo noste dever, l'autor que'ns convida a la taula gascona on la gastronomia es erigida en art de viver e h\u00e9i partida int\u00e9grante de la cultura. Rec\u00e8ptas de cosina landesa, sovi\u00e9ners d'enfa\u00e7a o de joenessa, dab l'ahida qui sian perennizadas e reabilitadas la lenga e la cultura gascona.\r\n","authors":["Vincent Charbonnier"],"category_codes":["4000000","4030000","4030500"],"visuals":{"large":"https:\/\/images.epagine.fr\/368\/9782494934368_1_75.jpg","medium":"https:\/\/images.epagine.fr\/368\/9782494934368_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/368\/9782494934368_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"18,00 \u20ac","formatted_published_date":"6 janvier 2025","publisher_availability_label":"Sur commande","short_details":"Vincent Charbonnier \u2014 Plume Libre","translator":null,"weight":290,"page_count":206,"readership":null,"editor":"Plume Libre","price":1800,"published_date":"2025-01-05T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782494934368\/anem-mainats-de-la-garbura-allons-enfants-de-la-garbure"},{"id":"9782344005354","title":"100 eaux-de-vie, liqueurs et spiritueux extraordinaires","description":"Une collection de 100 eaux-de-vie, liqueurs et spiritueux d'exception, anciennes ou actuelles, enrichie par un recensement scrupuleux des boissons distill\u00e9es, ferment\u00e9es et mac\u00e9r\u00e9es du monde entier.Voici la fabuleuse histoire et l'\u00e9tonnante g\u00e9ographie de la distillation, mais aussi de l'infusion et de la mac\u00e9ration des plantes.Truculent expert et d\u00e9gustateur de vins d'exception, Pierre Chevrier a \u00e9tabli une collection id\u00e9ale de 100 bouteilles d'eaux-de-vie et liqueurs embl\u00e9matiques du monde. 60 % de la population mondiale se nourrissant de riz, le sak\u00e9 a \u00e9galement sa place dans ces pages et n'a rien \u00e0 envier \u00e0 aux meilleures eaux-de-vie issues des lies du vin.Le choix des bouteilles, tout \u00e0 fait personnel, et souvent li\u00e9 \u00e0 des rencontres ou aux p\u00e9rip\u00e9ties de leur acquisition, a \u00e9t\u00e9 \u00e9tabli sur la base de crit\u00e8res organoleptiques, de raret\u00e9, d'esth\u00e9tique du contenant et de qualit\u00e9 du graphisme des \u00e9tiquettes.Afin d'explorer au mieux ce vaste univers aux fronti\u00e8res mal dessin\u00e9es, la collection est compl\u00e9t\u00e9e d'une encyclop\u00e9die des boissons distill\u00e9es, ferment\u00e9es et mac\u00e9r\u00e9es du monde d'hier et d'aujourd'hui. Un ouvrage indispensable pour comprendre comment les eaux-de-vie et les liqueurs ont toujours marqu\u00e9 leur \u00e9poque.  Quelques extraits : absinthe, bas-armagnac, b\u00e9n\u00e9dictine, anisette, Bonal, calvados, cognac, chartreuses jaune et verte, Tarragone et VEP, eaux-de-vie d'abricot, de poire, de prune, de mirabelle, de coing, de fraise, de framboise, de houx, de sureau, de gratte-cul, de gen\u00e9vrier, eau de Dantzig, Damassine, liqueur de g\u00e9n\u00e9pi, fine bourgogne domaine de la Roman\u00e9e-Conti, fine champagne, grappa, gin, goudron, kirsch, liqueur des Alpes, abricotine, marc de Bourgogne, Martini & Rossi, Noilly Prat, picon, Peppermint, rhum, sak\u00e9s, tequila, umeshu, V\u00e9ritable su\u00e9dois, Verveine Galland, vodka, whisky \u00e9cossais Blend Pattison xixe si\u00e8cle, whiskey irlandais Old Bushmills 1930, whiskey am\u00e9ricain Dougherty's de la prohibition, whiskys japonais, zlota woda, etc.","authors":["Chevrier","Delessert"],"category_codes":["4000000","4030000","4030900","4030903"],"visuals":{"large":"https:\/\/images.epagine.fr\/354\/9782344005354_1_75.jpg","medium":"https:\/\/images.epagine.fr\/354\/9782344005354_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/354\/9782344005354_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"45,00 \u20ac","formatted_published_date":"25 novembre 2015","publisher_availability_label":"Sur commande","short_details":"Chevrier, Delessert \u2014 Gl\u00e9nat","translator":null,"weight":1860,"page_count":224,"readership":null,"editor":"Gl\u00e9nat","price":4500,"published_date":"2015-11-24T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782344005354\/100-eaux-de-vie-liqueurs-et-spiritueux-extraordinaires"},{"id":"9782841352258","title":"Petite anthologie des crepes et galettes","description":"LES CR\u00caPES, dans la m\u00e9moire collective r\u00e9cente, sont le plus souvent li\u00e9es \u00e0 la f\u00eate. Joyeux go\u00fbters o\u00f9 les enfants se pressent autour de la cuisini\u00e8re et... moment sublime et dangereux, la cr\u00eape est jet\u00e9e en l'air ! Alors miracle de la physique, elle se retourne pour retomber, gr\u00e2ce \u00e0 Newton et pour le soulagement de tous, pile-poil dans la po\u00eale.\r\n\r\nJe ne vois aucune autre recette de cuisine o\u00f9 la cuisson soit aussi ludique et personne n'a jamais, \u00e0 ma connaissance, projet\u00e9 au plafond pour le rattraper, le moindre jarret de veau, poulet \u00e0 l'estragon ou autres paupiettes...\r","authors":["Claire Lhermey"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/258\/9782841352258_1_75.jpg","medium":"https:\/\/images.epagine.fr\/258\/9782841352258_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/258\/9782841352258_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"19,00 \u20ac","formatted_published_date":"7 avril 2003","publisher_availability_label":"Sur commande","short_details":"Claire Lhermey \u2014 Equinoxe","translator":null,"weight":326,"page_count":120,"readership":null,"editor":"Equinoxe","price":1900,"published_date":"2003-04-06T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782841352258\/petite-anthologie-des-crepes-et-galettes"},{"id":"9782352551539","title":"Je sais cuisiner pour mes doudous","description":"Un livre de jeux de cuisine pour mes doudous, mes parents, mes camarades, les oiseaux du jardin, le petit chat du voisin, ou le chien dont je r\u00eave. Un livre de cuisine d\u00e9cal\u00e9e pour que les grands aussi puissent s'amuser comme des enfants \u00e0 fabriquer des recettes po\u00e9tiques. \r\n\r\nQuatre chapitres, quatre saisons : on suit les mois de l'ann\u00e9e pour cuisiner en accord avec la nature, mais on n'oublie pas de c\u00e9l\u00e9brer les rois, les amoureux, P\u00e2ques, les cerisiers en fleurs, les mamans ch\u00e9ries. \r\nNourritures minuscules \u00e0 partager avec son doudou ou plat pour des dimanches en famille, un livre de cuisine pour se familiariser avec les aliments ou les d\u00e9tourner \u00e0 sa fa\u00e7on pour les 4-65 ans.","authors":["Martine Camillieri"],"category_codes":["4000000","4030000","4030500"],"visuals":{"large":"https:\/\/images.epagine.fr\/539\/9782352551539_1_75.jpg","medium":"https:\/\/images.epagine.fr\/539\/9782352551539_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/539\/9782352551539_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"32,00 \u20ac","formatted_published_date":"26 octobre 2010","publisher_availability_label":"Sur commande","short_details":"Martine Camillieri \u2014 Les \u00c9ditions de l'\u00c9pure","translator":null,"weight":732,"page_count":312,"readership":null,"editor":"Les \u00c9ditions de l'\u00c9pure","price":3200,"published_date":"2010-10-25T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782352551539\/je-sais-cuisiner-pour-mes-doudous"},{"id":"9781838669225","title":"China: The Cookbook","description":"The definitive cookbook bible of the world's most popular and oldest cuisine\r\n\r\n\"China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come.\" -Ken Hom OBE,Chef, author and tv presenter\r\n\r\nIn the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world's richest and oldest cuisines with recipes from the 33 regions and sub-regions.\r\n\r\nChina: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu's Drunken Chicken, and features additional selected recipes from star chefs from around the world.","authors":["Kei Lum Chan","Diora Fong Chan"],"category_codes":["4000000","4030000","4030700","4030708"],"visuals":{"large":"https:\/\/images.epagine.fr\/225\/9781838669225_1_75.jpg","medium":"https:\/\/images.epagine.fr\/225\/9781838669225_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/225\/9781838669225_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"6 mars 2025","publisher_availability_label":"Sur commande","short_details":"Kei Lum Chan, Diora Fong Chan \u2014 Phaidon Press","translator":null,"weight":2094,"page_count":720,"readership":null,"editor":"Phaidon Press","price":4995,"published_date":"2025-03-05T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838669225\/china-the-cookbook"},{"id":"9782709828888","title":"Cuisine de la M\u00e9diterran\u00e9e","description":"Comme si vous \u00e9tiez en vacances !\r\nLes vacances dans le sud nous \u00e9voquent souvent les herbes aromatiques fra\u00eechement cueillies, le poisson grill\u00e9, les l\u00e9gumes bien m\u00fbrs, le temps que nous prenons pour les savourer, et bien entendu, le soleil !  Voici un fabuleux livre de recettes qui vous fera voyager sans bouger de chez vous ou de votre cuisine. Saine et vari\u00e9e, la cuisine m\u00e9diterran\u00e9enne est \u00e9galement reconnue comme l'une des plus \u00e9quilibr\u00e9es au monde. D\u00e9couvrez plus de 130 recettes d\u00e9licieuses pour vous r\u00e9galer et g\u00e2ter vos proches. ","authors":["Collectf"],"category_codes":["4000000","4030000","4030600"],"visuals":{"large":"https:\/\/images.epagine.fr\/888\/9782709828888_1_75.jpg","medium":"https:\/\/images.epagine.fr\/888\/9782709828888_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/888\/9782709828888_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"44,95 \u20ac","formatted_published_date":"17 juin 2025","publisher_availability_label":"Sur commande","short_details":"Collectf \u2014 SELECTION DU READER'S DIGEST","translator":null,"weight":199,"page_count":304,"readership":"Tout public","editor":"SELECTION DU READER'S DIGEST","price":4495,"published_date":"2025-06-16T22:00:00.000000Z","support":"Poche","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782709828888\/cuisine-de-la-mediterranee"},{"id":"9782344024263","title":"Michel Sarran ; itin\u00e9raires de go\u00fbts","description":"Le premier livre personnel du chef toulousain aux deux \u00e9toiles Michelin, personnalit\u00e9 choy\u00e9e par quelque trois millions de t\u00e9l\u00e9spectateurs de l'\u00e9mission Top Chef sur M6.Un projet ambitieux et sensible, \u00e9labor\u00e9 \u00e0 l'initiative de la g\u00e9ographe G\u00e9raldine Pell\u00e9 et en connivence avec la photographe Anne-Emmanuelle Thion.Le fil conducteur de ce livre est le voyage : voyage dans le processus de la cr\u00e9ation culinaire, voyage dans l'espace jusqu'\u00e0 l'origine des saveurs, voyage dans les \u00e9motions que suscite la d\u00e9gustation... Ce p\u00e9riple vous emm\u00e8ne \u00e0 la rencontre de la cuisine complexe, g\u00e9n\u00e9reuse et \u00e9l\u00e9gante d'un homme curieux du monde et des autres.En proposant un itin\u00e9raire de d\u00e9couverte gustative autour de la description de 16 recettes, la g\u00e9ographe G\u00e9raldine Pell\u00e9 et le chef Michel Sarran invitent le lecteur \u00e0 tracer son propre parcours de go\u00fbt. Tout comme elles ont inspir\u00e9 les photos d'Anne-Emmanuelle Thion, les saveurs, textures et \u00e9motions concentr\u00e9es dans la description du \u00ab chemin \u00bb de chaque recette sont en quelque sorte la madeleine qui va motiver le voyage imaginaire de chacun.Une invitation privil\u00e9gi\u00e9e dans l'univers de Michel Sarran.","authors":["G\u00e9raldine Pell\u00e9","Michel Sarran","Anne-emmanuelle Thion"],"category_codes":["4000000","4030000","4030200","4030205"],"visuals":{"large":"https:\/\/images.epagine.fr\/263\/9782344024263_1_75.jpg","medium":"https:\/\/images.epagine.fr\/263\/9782344024263_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/263\/9782344024263_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"59,00 \u20ac","formatted_published_date":"15 novembre 2017","publisher_availability_label":"Sur commande","short_details":"G\u00e9raldine Pell\u00e9, Michel Sarran, Anne-emmanuelle Thion \u2014 Gl\u00e9nat","translator":null,"weight":2394,"page_count":392,"readership":null,"editor":"Gl\u00e9nat","price":5900,"published_date":"2017-11-14T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782344024263\/michel-sarran-itineraires-de-gouts"},{"id":"9782841355594","title":"L'absinthe au f\u00e9minin","description":"Il ne pouvait y avoir d'association plus myst\u00e9rieuse et plus romantique que la femme et l'absinthe.\r\n Toutes deux, \u00e9manations du diable si l'on en croit la litt\u00e9rature, suscitent la curiosit\u00e9 et la m\u00e9fiance. boisson moderne dont les femmes d\u00e9sireuses de s'\u00e9manciper seront friandes mais \u00e9galement alcool pernicieux pouvant conduire \u00e0 l'habitude destructrice, l'absinthe trouvera en la femme une compagne de choix. \u00e0 la fois, f\u00e9e verte qui a fait vivre les ouvri\u00e8res, main-d'oeuvre sous pay\u00e9e des tr\u00e8s nombreuses distilleries, elle fut \u00e9galement la sorci\u00e8re verte qui a acc\u00e9l\u00e9r\u00e9 la d\u00e9ch\u00e9ance des femmes livr\u00e9es \u00e0 la prostitution.\r\n Femme \u00e9ternelle et absinthe mythique ne pouvaient que se rencontrer.\r","authors":["Delahaye M-C."],"category_codes":["4000000","4030000","4030900","4030903"],"visuals":{"large":"https:\/\/images.epagine.fr\/594\/9782841355594_1_75.jpg","medium":"https:\/\/images.epagine.fr\/594\/9782841355594_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/594\/9782841355594_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"19,00 \u20ac","formatted_published_date":"13 mars 2007","publisher_availability_label":"Sur commande","short_details":"Delahaye M-C. \u2014 Equinoxe","translator":null,"weight":312,"page_count":136,"readership":null,"editor":"Equinoxe","price":1900,"published_date":"2007-03-12T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782841355594\/labsinthe-au-feminin"},{"id":"9782355271908","title":"Le vin dans la cuisine","description":"Le vin dans la cuisine est n\u00e9 d'une grande passion pour le vin et de l'envie de d\u00e9couvrir comment le vin apporte aux aliments un suppl\u00e9ment d'\u00e2me.\r","authors":["S\u00e9gol\u00e8ne Lef\u00e8vre"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/908\/9782355271908_1_75.jpg","medium":"https:\/\/images.epagine.fr\/908\/9782355271908_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/908\/9782355271908_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"16,00 \u20ac","formatted_published_date":"13 avril 2016","publisher_availability_label":"Sur commande","short_details":"S\u00e9gol\u00e8ne Lef\u00e8vre \u2014 Confluences","translator":null,"weight":263,"page_count":128,"readership":null,"editor":"Confluences","price":1600,"published_date":"2016-04-12T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782355271908\/le-vin-dans-la-cuisine"},{"id":"9781837292035","title":"The rise of Indian food : Recipes reimagined by Tresind Studio","description":"A collection of innovative Indian recipes from the acclaimed chef behind Tr\u00e8sind Studio - the first-ever Indian restaurant to earn three Michelin stars\r\n\r\nStep inside Tr\u00e8sind Studio, one of the world's most sought-after fine-dining destinations. Located in Dubai, this extraordinary establishment is the first Indian restaurant to receive three Michelin stars and has retained a spot on the World's 50 Best Restaurants list.\r\n\r\nAt the helm of Tr\u00e8sind Studio is chef Himanshu Saini. An effusive advocate for the future of Indian cuisine, Saini showcases the depth and diversity of his culinary heritage, while taking it to an extraordinary new level.\r\n\r\nIn The Rise of Indian Food, Saini transports readers to the wholly original world of Tr\u00e8sind Studio. At the heart of the book are recipes representing five different regions in India: Thar Desert, Deccan Plateau, Coastal Plains, Northern Plains, and Himalayan Mountains. Each chapter includes twelve recipes - from starters through to mains, desserts, and drinks - all of which are accompanied by a stunning full-page photograph. Saini's remarkable dishes, such as Missi Roti, Corn Cream, Popcorn Shoots; Shami Kebab, Green Plum Korma, Seasonal Leaves; and Prawns, Asparagus and Curried Potato Foam , feel distinctly original, while also informed by the traditions of Indian cooking.\r\n\r\nThe Rise of Indian Food begins with Saini's beautifully crafted introduction, which delves into both his philosophy and personal story - from a childhood steeped in agriculture and his culinary training in Delhi, through a list of mentors, to the tale of how he developed the world's first Indian restaurant to elevate Indian cuisine to three Michelin stars. It also includes a pantry section, in which Saini reveals the secrets behind more than 50 of his masterful sauces, his use of spices, and other staples that were meticulously developed to make his recipes shine.\r\n\r\nFeaturing a vibrant red cover, evocative photography, and thoughtful design details throughout, The Rise of Indian Food is as striking as Saini's unique dishes and a testament to the changing nature of this beloved cuisine.","authors":["Himanshu Saini"],"category_codes":["4000000","4030000","4030700","4030707"],"visuals":{"large":"https:\/\/images.epagine.fr\/035\/9781837292035_1_75.jpg","medium":"https:\/\/images.epagine.fr\/035\/9781837292035_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/035\/9781837292035_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"54,95 \u20ac","formatted_published_date":"21 mai 2026","publisher_availability_label":"Sur commande","short_details":"Himanshu Saini \u2014 Phaidon Press","translator":null,"weight":1500,"page_count":240,"readership":null,"editor":"Phaidon Press","price":5495,"published_date":"2026-05-20T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781837292035\/the-rise-of-indian-food-recipes-reimagined-by-tresind-studio"},{"id":"9782723487849","title":"Michel Rolland, le gourou du vin","description":"L'oenologue le plus c\u00e9l\u00e8bre au monde ne met jamais d'eau dans son vin !Michel Rolland, sa renomm\u00e9e, sa carri\u00e8re, son amiti\u00e9 avec Robert Parker intriguent. Comment cet enfant du Libournais est-il devenu l'oenologue le plus consult\u00e9 et le plus m\u00e9diatique de la plan\u00e8te ? Comment r\u00e9ussit-il \u00e0 \u00e9laborer des vins toujours \u00ab au rendez-vous \u00bb qui s\u00e9duisent \u00e0 coup s\u00fbr des millions d'amateurs dans le monde entier ?Fils de viticulteurs, il \u00e9tait destin\u00e9 \u00e0 reprendre la propri\u00e9t\u00e9 familiale, mais il a voulu davantage : comprendre le secret des grands mill\u00e9simes.Depuis les ann\u00e9es 1960, il a initi\u00e9 les mutations majeures de la vinification et de la viticulture, puis les a transpos\u00e9es \u00e0 travers le monde. USA, Argentine, Espagne, Italie, Portugal, Maroc, Chili, Inde, Mexique, Afrique du Sud, Br\u00e9sil, Bulgarie, Gr\u00e8ce, Canada, Croatie, Isra\u00ebl, Arm\u00e9nie, Turquie, Suisse, Chine.Pour la premi\u00e8re fois, ce \u00ab roi de l'assemblage \u00bb se raconte, d'\u00e9pisodes cocasses en \u00e9v\u00e9nements marquants, de v\u00e9rit\u00e9s r\u00e9tablies en pol\u00e9miques assum\u00e9es. Mais surtout il communique sa passion du vin.","authors":["Isabelle Bunisset","Michel Rolland"],"category_codes":["4000000","4030000","4030900"],"visuals":{"large":"https:\/\/images.epagine.fr\/849\/9782723487849_1_75.jpg","medium":"https:\/\/images.epagine.fr\/849\/9782723487849_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/849\/9782723487849_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"19,99 \u20ac","formatted_published_date":"4 avril 2012","publisher_availability_label":"Sur commande","short_details":"Isabelle Bunisset, Michel Rolland \u2014 Gl\u00e9nat","translator":null,"weight":286,"page_count":208,"readership":null,"editor":"Gl\u00e9nat","price":1999,"published_date":"2012-04-03T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782723487849\/michel-rolland-le-gourou-du-vin"},{"id":"9782351912492","title":"Cuisiner le canard","description":"Vous avez d\u00e9j\u00e0 certainement mang\u00e9  du canard. Mais connaissez-vous la  chair d\u00e9licate du canard sauvage ? \r\nQu'il soit colvert, pilet, sarcelle, etc.,  cette viande est d\u00e9licieuse, gouteuse  sans \u00eatre forte. Elle est facile \u00e0 trou\u0002ver en saison et peu on\u00e9reuse. Il y a  mille fa\u00e7ons de l'accommoder pour  une cuisine du quotidien autant que  festive.\r\nAvec plus de 50 recettes de canard  et leurs accompagnements, les au\u0002teurs nous proposent de d\u00e9couvrir  de nouveaux plaisirs gourmands  faits de recettes simples \u00ab cuisse de  canard laqu\u00e9 \u00e0 l'orange et au gin\u0002gembre \u00bb, inventives \u00ab filet de ca\u0002nard teriyaki \u00e0 l'ail et au piment \u00bb  ou bistronomiques \u00ab civet de canard  \u00e0 la cr\u00e8me de morilles \u00bb.\r\nL'ambiance du livre est faite \u00e9ga\u0002lement de photos qui racontent la  chasse, la convivialit\u00e9, les paysages : \r\nUn voyage au milieu des \u00e9tangs.\r\nCe retour de chasse nous entraine  en cuisine pour y concocter un gi\u0002bier plein de saveurs, d'ici ou d'ail\u0002leurs ; un v\u00e9ritable r\u00e9gal des yeux  et du palais.\r\nC'est le 4e volume de la collec\u0002tion \u00ab Cuisiner le gibier \u00bb apr\u00e8s le  sanglier, le chevreuil, le faisan, pl\u00e9\u0002biscit\u00e9e pour l'accessibilit\u00e9 de ses  recettes et leur originalit\u00e9.","authors":["Val\u00e9rie Drouet","Pierre-Louis Viel"],"category_codes":["4000000","4030000","4030200","4030203"],"visuals":{"large":"https:\/\/images.epagine.fr\/492\/9782351912492_1_75.jpg","medium":"https:\/\/images.epagine.fr\/492\/9782351912492_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/492\/9782351912492_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"18,00 \u20ac","formatted_published_date":"18 octobre 2022","publisher_availability_label":"Sur commande","short_details":"Val\u00e9rie Drouet, Pierre-Louis Viel \u2014 Gerfaut","translator":null,"weight":303,"page_count":96,"readership":null,"editor":"Gerfaut","price":1800,"published_date":"2022-10-17T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782351912492\/cuisiner-le-canard"},{"id":"9782843541520","title":"Vins et eaux de vie d'appellation d'origine","description":"Tous les vins d'appellation d'origine de France m\u00e9tropolitaine et hors m\u00e9tropole (Appellations d'Origine Contr\u00f4l\u00e9e, Vins D\u00e9limit\u00e9s de Qualit\u00e9 Sup\u00e9rieure, Appellations d'Origine R\u00e9glement\u00e9es), l'indication et la situation des r\u00e9gions, des sous-r\u00e9gions, avec la mention de la, ou des couleurs des vins produits (Rouge, Ros\u00e9, Blanc), les Vins Doux Naturels, Les Vins de Liqueur, les Eaux-de-Vie de vin, de marc, de fruits...","authors":["Benoit France"],"category_codes":["4000000","4030000","4030900","4030901"],"visuals":{"large":"https:\/\/images.epagine.fr\/520\/9782843541520_1_75.jpg","medium":"https:\/\/images.epagine.fr\/520\/9782843541520_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/520\/9782843541520_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"6,50 \u20ac","formatted_published_date":"9 ao\u00fbt 2007","publisher_availability_label":"Sur commande","short_details":"Benoit France \u2014 Benoit France","translator":null,"weight":78,"page_count":null,"readership":null,"editor":"Benoit France","price":650,"published_date":"2007-08-08T22:00:00.000000Z","support":"Carte \/ Plan","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782843541520\/vins-et-eaux-de-vie-dappellation-dorigine"},{"id":"9782356390790","title":"AUTOUR D'UNE BOUTEILLE AVEC : autour d'une bouteille avec Denis Dubourdieu ; l'oenologie","description":"Des conversations avec l'un des plus grands noms du vin aujourd'hui\u00aa : Denis Dubourdieu, \u00e0 la fois scientifi que et praticien de la vigne et du vin, agronome de formation, Professeur d'OEnologie \u00e0 l'Universit\u00e9 de Bordeaux depuis 1987, Directeur de l'Institut des Sciences de la vigne et du vin. Il est consid\u00e9r\u00e9 comme l'un des meilleurs sp\u00e9cialistes au monde de la vinifi cation et de l'\u00e9levage des vins blancs. Mais les travaux de son \u00e9quipe ont aussi largement contribu\u00e9 \u00e0 am\u00e9liorer la connaissance de l'ar\u00f4me des vins rouges. Simultan\u00e9ment, Denis Dubourdieu est vigneron et vinifi cateur dans ses vignobles familiaux et conseiller de nombreux producteurs en France et \u00e0 l'\u00e9tranger.\r","authors":["Gilles Berdin"],"category_codes":["4000000","4030000","4030900"],"visuals":{"large":"https:\/\/images.epagine.fr\/790\/9782356390790_1_75.jpg","medium":"https:\/\/images.epagine.fr\/790\/9782356390790_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/790\/9782356390790_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"16,00 \u20ac","formatted_published_date":"9 avril 2012","publisher_availability_label":"Sur commande","short_details":"Gilles Berdin \u2014 Elytis","translator":null,"weight":222,"page_count":251,"readership":null,"editor":"Elytis","price":1600,"published_date":"2012-04-08T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782356390790\/autour-dune-bouteille-avec-autour-dune-bouteille-avec-denis-dubourdieu-loenologie"},{"id":"9781838663124","title":"The latin american cookbook","description":"An extraordinary celebration of the continent's much-loved regional cuisines - with 600 delicious recipes.\r\n\r\nRarely has the incredible range of cuisines from Mexico's tropical coasts to the icy islands at the foot of South America been documented as comprehensively as in this collection. Global star chef and Peruvian sensation Virgilio Mart\u00ednez curates, with a personal deep dive into each region's food culture, culinary delicacies, and local ingredients. The result: 600 remarkable recipes that bring to life the vibrancy of Latin America and its myriad influences - indigenous, European, Asian and beyond.","authors":["Virgilio Martinez"],"category_codes":["4000000","4030000","4030700"],"visuals":{"large":"https:\/\/images.epagine.fr\/124\/9781838663124_1_75.jpg","medium":"https:\/\/images.epagine.fr\/124\/9781838663124_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/124\/9781838663124_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"45,00 \u20ac","formatted_published_date":"29 novembre 2021","publisher_availability_label":"Sur commande","short_details":"Virgilio Martinez \u2014 Phaidon Press","translator":null,"weight":1526,"page_count":432,"readership":null,"editor":"Phaidon Press","price":4500,"published_date":"2021-11-28T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838663124\/the-latin-american-cookbook"},{"id":"9782842590734","title":"Le vin","description":"Cet atlas pratique, clair, pr\u00e9cis et abondamment illustr\u00e9, est divis\u00e9 en duex grandes parties. La premi\u00e8re section de l'ouvrage pr\u00e9sente les vignobles fran\u00e7ais, t\u00e9moins d'une tradition vinicole s\u00e9culaire, du chantant beaujolais au noble Bordeaux en passant par les grands crus de Bourgogne. Vous partirez ensuite sur les traces de Bacchus, \u00e0 la d\u00e9couverte des vignobles du monde entier. En effet, d\u00e8sormais, aux c\u00f4t\u00e9s du vignoble fran\u00e7ais, s'affichent avec de plus en plus de brio, les vignobles du Nouveau Monde et de la Vieille Europe. L'Italie et l'Espagne surprennent par leurs vins riches et complexes. Les Etats-Unis ont lanc\u00e9 la mode des vins de c\u00e9page. La Nouvelle-Z\u00e9lande, l'Australie, l'Afrique du Sud et le Chili sont des vignobles \u00e0 d\u00e9couvrir, tandis que ceux de la Hongrie par exemple m\u00e9ritent d'\u00eatre red\u00e9couverts.  La deuxi\u00e8me partie consiste en un v\u00e9ritable guide de l'amateur qui explique comment acheter, conserver, d\u00e9guster, pr\u00e9senter et accorder le vin.  Un cahier pratique cl\u00f4t cette partie de l'ouvrage avec toutes les informations utiles pour que l'amateur curieux puisse parfaire ses connaissances. Outre des adresses de mus\u00e9es, de confr\u00e9ries et d'organismes professionnels, ce cahier contient le classement des crus bordelais ainsi qu'un guide complet des mill\u00e9simes des vins produits par les plus grandes nations vinicoles.  En route pour le plus savoureux des voyages!\r","authors":["Collectif"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/734\/9782842590734_1_75.jpg","medium":"https:\/\/images.epagine.fr\/734\/9782842590734_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/734\/9782842590734_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"3,50 \u20ac","formatted_published_date":"1er avril 2006","publisher_availability_label":"Sur commande","short_details":"Collectif \u2014 Aedis","translator":null,"weight":50,"page_count":8,"readership":null,"editor":"Aedis","price":350,"published_date":"2006-03-31T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782842590734\/le-vin"},{"id":"9782352841135","title":"La cuisine marocaine pour les petits chefs","description":"Pour les petits et les grands, voil\u00e0 un beau livre qui permet d'aller \u00e0 la rencontre d'une cuisine 100 % marocaine.\r\nUne s\u00e9lection de 14 recettes, entr\u00e9es, plats, desserts et boissons, faciles \u00e0 r\u00e9aliser par des petits (et grands) enfants.\r\nUne palette de couleurs rappelant l'art na\u00eff marocain, des illustrations originales nous invitent \u00e0 d\u00e9couvrir les ambiances et le savoir-faire culinaire marocain.","authors":["Amal Harizia"],"category_codes":["4000000","4030000","4030700"],"visuals":{"large":"https:\/\/images.epagine.fr\/135\/9782352841135_1_75.jpg","medium":"https:\/\/images.epagine.fr\/135\/9782352841135_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/135\/9782352841135_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"13,50 \u20ac","formatted_published_date":"14 f\u00e9vrier 2015","publisher_availability_label":"Sur commande","short_details":"Amal Harizia \u2014 Jasmin","translator":null,"weight":600,"page_count":36,"readership":"\u00e0 partir de 5 ANS","editor":"Jasmin","price":1350,"published_date":"2015-02-13T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782352841135\/la-cuisine-marocaine-pour-les-petits-chefs"},{"id":"9782843542374","title":"Carte des vins de la C\u00f4te-de-Nuits","description":"Ce document cartographique de format 30 x 40 centim\u00e8tres, pr\u00e9sente \u00e0 une \u00e9chelle de 6,6 centim\u00e8tres pour 5 kilom\u00e8tres cette c\u00e9l\u00e8bre C\u00f4te de Bourgogne qui porte des vignobles aux noms prestigieux. Sur la carte qui pr\u00e9sente dans diff\u00e9rentes couleurs toutes les appellations de cette c\u00f4te, depuis les Grands Crus jusqu'aux \u00ab r\u00e9gionales \u00bb, sont mentionn\u00e9s et positionn\u00e9s dans leur situation r\u00e9elle tous les Grands Crus. Un premier tableau mentionne les Grands Crus et leur couleur commune par commune, un second les Premiers crus et leur couleur de la m\u00eame mani\u00e8re. Carterine de situation, l\u00e9gende.\r","authors":["Benoit France"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/374\/9782843542374_1_75.jpg","medium":"https:\/\/images.epagine.fr\/374\/9782843542374_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/374\/9782843542374_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"0,00 \u20ac","formatted_published_date":"2 ao\u00fbt 2013","publisher_availability_label":"Sur commande","short_details":"Benoit France \u2014 Benoit France","translator":null,"weight":170,"page_count":null,"readership":null,"editor":"Benoit France","price":0,"published_date":"2013-08-01T22:00:00.000000Z","support":"Carte \/ Plan","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782843542374\/carte-des-vins-de-la-cote-de-nuits"},{"id":"9782358481946","title":"La cuisine gauloise continue","description":"L'oppidum gaulois de Bibracte abrite un mus\u00e9e, un centre de recherche et un restaurant. Gaulois, bien s\u00fbr. Mais Vercing\u00e9torix, familier des lieux, n'a pas laiss\u00e9 de carnet de cuisine. Une lacune combl\u00e9e avec cet ouvrage, qui est aussi un carnet de voyage dans le temps.\r\nEn entr\u00e9e, la chercheuse Anne Flouest mixe les connaissances savantes sur les ingr\u00e9dients, ustensiles et modes de cuissons disponibles \u00e0 l'\u00e9poque.\r\nEn plat de r\u00e9sistance, le \u00abchef\u00bb Jean-Paul Romac imagine 400 recettes que le cuisinier gaulois a pu concocter dans son chaudron.\r\nEn dessert, tous deux pr\u00e9sentent, pour cette 4e \u00e9dition, la premi\u00e8re augment\u00e9e, de nouveaux plats et techniques \u00ab gauloisement compatibles \u00bb et riches de surprises.\r","authors":["Anne Flouest","Jean-paul Romac"],"category_codes":["4000000","4030000","4030500"],"visuals":{"large":"https:\/\/images.epagine.fr\/946\/9782358481946_1_75.jpg","medium":"https:\/\/images.epagine.fr\/946\/9782358481946_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/946\/9782358481946_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"20,00 \u20ac","formatted_published_date":"25 novembre 2021","publisher_availability_label":"Sur commande","short_details":"Anne Flouest, Jean-paul Romac \u2014 Bleu Autour","translator":null,"weight":610,"page_count":332,"readership":null,"editor":"Bleu Autour","price":2000,"published_date":"2021-11-24T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782358481946\/la-cuisine-gauloise-continue"},{"id":"9781797238371","title":"The Pickled City : The Story of New York Pickles","description":"The Pickled City takes a glorious deep dive into the history of the iconic brined cucumber by tracing the pickle's journey from ancient Mesopotamia to Eastern Europe to Manhattan's Lower East Side, unearthing a hidden world of family stories and economic contributions that helped shape New York's cultural, culinary, and literal foundations.\r\n\r\nWith a foreword by pickle pioneer Sandor Katz and an astonishing wealth of photographs, historical images, documents, illustrations, advertisements, and more, this unique food biography includes:\r\n\r\n    A brief history of the pickle from 2400 BCE - 2026.\r\n    An overview of the rise of the pickle industry in the United States, which has grown substantially in recent years.\r\n    Profiles of immigrant families and their iconic pickle companies, including enduring brands like Katz, Heinz, Underwood, and Vlasic.\r\n    A survey of the profusion of pickle peddlers, stands, and stores across the Lower East Side from 1850 - 1980, exploring how the pickle industry was born and survived through decades of change, with playful text and incredible archival images.\r\n    The stories behind New York's most recognizable pickle stores and brands, including Guss' Pickles, The Pickleman, The Pickle Guys, Russ & Daughters, Katz's Deli, and Ba-Tampte.\r\n    And much more!\r\n\r\nWritten and illustrated with warmth and humor, this culinary chronicle is perfect for anyone curious about how the pickle became such a popular snack choice, gourmet condiment, and TikTok sensation. It's for food lovers, pickle mavens, Jewish readers, New Yorkers, deli aficionados, history buffs, readers interested in gut health, bubbies around the globe, and anyone who can trace roots to the Lower East Side.\r\n\r\n\r\nUNIQUE FOOD HISTORY: This visually stunning and deeply researched volume explores the economic, social, and culinary history of immigrant New York pickle merchants and the ancient history of the humble pickle with humor and affection.\r\n\r\nPOPULAR PICKLES: Can you guess how many views #pickles has on TikTok? More than nine billion, that's how many. Get in on the pickle craze by learning more than you ever knew there was to learn about New York City's deli staple.\r\n\r\nAMAZING ARCHIVAL IMAGES: The hundreds of images gracing these pages?including color and black-and-white photographs, newspaper archives, family photos, maps, food art, street photography, and much more?many culled from the New York Historical, bringing the narrative to vivid life.","authors":["Paul Van Ravestein","Monique Mulder","Sandor Ellix Katz"],"category_codes":["4000000","4030000","4030400","4030403"],"visuals":{"large":"https:\/\/images.epagine.fr\/371\/9781797238371_1_75.jpg","medium":"https:\/\/images.epagine.fr\/371\/9781797238371_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/371\/9781797238371_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"28,00 \u20ac","formatted_published_date":"29 avril 2026","publisher_availability_label":"Sur commande","short_details":"Paul Van Ravestein, Monique Mulder, Sandor Ellix Katz \u2014 Princeton Architectural","translator":null,"weight":658,"page_count":224,"readership":null,"editor":"Princeton Architectural","price":2800,"published_date":"2026-04-28T22:00:00.000000Z","support":"Beaux-livres","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781797238371\/the-pickled-city-the-story-of-new-york-pickles"},{"id":"9782732467870","title":"Invitation d'un p\u00e2tissier voyageur","description":"Quand les p\u00e9r\u00e9grinations d'un p\u00e2tissier diffusent leurs ar\u00f4mes dans des g\u00e2teaux faciles \u00e0 transporter, il n'existe pas de meilleure invitation au voyage. Tel est l'univers de Nicolas Bernard\u00e9, compos\u00e9 de cakes, madeleines et autres gourmandises aux d\u00e9licats parfums d'ailleurs. D\u00e9cor\u00e9s avec po\u00e9sie et dont les saveurs et le moelleux se conservent si bien qu'on s'en d\u00e9lecte du soir au matin. Voici des g\u00e2teaux de voyage \u00e0 d\u00e9guster sur les routes du Moyen-Orient (Retour du Qatar) ou de nos belles provinces (Pommes au four et compote de K6 de Dijon), au sommet des montagnes (Financier au miel des Montagnes) ou des volcans (L'Etna chocolat et pistache de Br\u00f6nte : l'or vert de Sicile). Pr\u00e8s de 80 recettes au go\u00fbt d'\u00e9vasion, photographi\u00e9es avec gr\u00e2ce par Guillaume Czerw et mises en sc\u00e8ne par Julie Schwob.","authors":["Nicolas Bernard\u00e9","Guillaume Czerw"],"category_codes":["4000000","4030000","4030400","4030407"],"visuals":{"large":"https:\/\/images.epagine.fr\/870\/9782732467870_1_75.jpg","medium":"https:\/\/images.epagine.fr\/870\/9782732467870_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/870\/9782732467870_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"29,90 \u20ac","formatted_published_date":"3 octobre 2016","publisher_availability_label":"Sur commande","short_details":"Nicolas Bernard\u00e9, Guillaume Czerw \u2014 \u00c9ditions de la Martini\u00e8re","translator":null,"weight":1244,"page_count":208,"readership":null,"editor":"\u00c9ditions de la Martini\u00e8re","price":2990,"published_date":"2016-10-02T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782732467870\/invitation-dun-patissier-voyageur"},{"id":"9782355270260","title":"La cuisine des fonds de terroirs","description":null,"authors":["Guy Suire"],"category_codes":["4000000","4030000","4030500"],"visuals":{"large":"https:\/\/images.epagine.fr\/260\/9782355270260_1_75.jpg","medium":"https:\/\/images.epagine.fr\/260\/9782355270260_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/260\/9782355270260_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"12,00 \u20ac","formatted_published_date":"3 novembre 2009","publisher_availability_label":"Sur commande","short_details":"Guy Suire \u2014 Confluences","translator":null,"weight":300,"page_count":160,"readership":"Tout public","editor":"Confluences","price":1200,"published_date":"2009-11-02T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782355270260\/la-cuisine-des-fonds-de-terroirs"}]}