{"data":[{"id":"9781612129884","title":"Miso, Tempeh, Natto & Other Tasty Ferments : A Step-by-Step Guide to Fermenting Grains and Beans","description":"2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner  Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut-cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.","authors":["Christopher Shockey","Kirsten K. Shockey","David Zilber"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/884\/9781612129884_1_75.jpg","medium":"https:\/\/images.epagine.fr\/884\/9781612129884_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/884\/9781612129884_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"28,10 \u20ac","formatted_published_date":"25 juin 2019","publisher_availability_label":"Sur commande","short_details":"Christopher Shockey, Kirsten K. Shockey, David Zilber \u2014 Storey Publishing","translator":null,"weight":1238,"page_count":408,"readership":null,"editor":"Storey Publishing","price":2810,"published_date":"2019-06-24T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781612129884\/miso-tempeh-natto-other-tasty-ferments-a-step-by-step-guide-to-fermenting-grains-and-beans"},{"id":"9782958671341","title":"Petits romans naturalistes - t03 - le fromager du buron","description":null,"authors":["Anonyme"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/quaidesbrumes.com\/img\/book-placeholder.png","medium":"https:\/\/quaidesbrumes.com\/img\/book-placeholder.png","thumbnail":"https:\/\/quaidesbrumes.com\/img\/book-placeholder.png"},"orderable":true,"show_badge":true,"formatted_price":"12,00 \u20ac","formatted_published_date":"21 octobre 2025","publisher_availability_label":"Sur commande","short_details":"Anonyme \u2014 GRAND petit monde","translator":null,"weight":301,"page_count":null,"readership":null,"editor":"GRAND petit monde","price":1200,"published_date":"2025-10-20T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782958671341\/petits-romans-naturalistes-t03-le-fromager-du-buron"},{"id":"9782759232772","title":"Qualit\u00e9 des aliments d'origine animale ; production et transformation","description":"Depuis une dizaine d'ann\u00e9es, de nombreuses \u00e9tudes questionnent notre consommation d'aliments d'origine animale. Les impacts de l'\u00e9levage sur l'environnement, les effets sur la sant\u00e9 humaine d'une consommation excessive de viande rouge et de charcuterie ainsi que les pr\u00e9occupations d'\u00e9thique envers les animaux ont fait \u00e9voluer l'image de ces produits. Peu de travaux ont cependant analys\u00e9 leur qualit\u00e9 dans ses diff\u00e9rentes dimensions.  C'est ce que propose cet ouvrage qui reprend les principaux enseignements d'une expertise scientifique collective coordonn\u00e9e par INRAE en 2020. Il caract\u00e9rise conjointement les propri\u00e9t\u00e9s organoleptiques, nutritionnelles, sanitaires, technologiques, commerciales, d'usage et d'image de ces aliments.  Embrassant toute la cha\u00eene de fabrication de l'aliment, il pointe les facteurs d'\u00e9levage et de transformation influant sur la qualit\u00e9 et souligne les possibles antagonismes ou synergies entre les dimensions de la qualit\u00e9 et entre les diff\u00e9rentes \u00e9tapes de l'\u00e9laboration du produit. Les auteurs comparent, par ailleurs, les engagements sp\u00e9cifiques des produits b\u00e9n\u00e9ficiant de signes de qualit\u00e9 (bio, Label rouge, AOP, IGP, STG).","authors":["Catherine Donnars","Sophie Prache","Veronique Sante-lhoutellier"],"category_codes":["4000000","4030000","4030400","4030405"],"visuals":{"large":"https:\/\/images.epagine.fr\/772\/9782759232772_1_75.jpg","medium":"https:\/\/images.epagine.fr\/772\/9782759232772_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/772\/9782759232772_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"26,00 \u20ac","formatted_published_date":"11 mars 2021","publisher_availability_label":"Sur commande","short_details":"Catherine Donnars, Sophie Prache, Veronique Sante-lhoutellier \u2014 Qu\u00e6","translator":null,"weight":314,"page_count":170,"readership":null,"editor":"Qu\u00e6","price":2600,"published_date":"2021-03-10T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782759232772\/qualite-des-aliments-dorigine-animale-production-et-transformation"},{"id":"9791040115182","title":"On mange quoi ce soir ? special kids - nouvelle edition","description":null,"authors":["Gabet Sylvia"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/182\/9791040115182_1_75.jpg","medium":"https:\/\/images.epagine.fr\/182\/9791040115182_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/182\/9791040115182_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"21,90 \u20ac","formatted_published_date":"3 d\u00e9cembre 2022","publisher_availability_label":"Sur commande","short_details":"Gabet Sylvia \u2014 \u00c9ditions de la Martini\u00e8re","translator":null,"weight":764,"page_count":null,"readership":null,"editor":"\u00c9ditions de la Martini\u00e8re","price":2190,"published_date":"2022-12-02T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9791040115182\/on-mange-quoi-ce-soir-special-kids-nouvelle-edition"},{"id":"9781399712897","title":"The Elements of Baking : Making any recipe gluten-free, dairy-free, egg-free or vegan THE SUNDAY TIMES BESTSELLER","description":"WINNER OF THE GUILD OF FOOD WRITERS AWARD 2025 - SPECIALIST COOKERY BOOK AWARD\r\nSHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2025 - COOKERY BOOK OF THE YEAR\r\nWINNER OF THE IACP AWARD IN HEALTH & WELLNESS  \r\nNOMINATED FOR THE 2025 JAMES BEARD FOUNDATION BOOK AWARD - BAKING AND DESSERTS \r\n \r\n 'As soon as I read The Elements of Baking, I knew it would have a permanent spot on my kitchen bookshelf.' Dorie Greenspan, New York Times bestselling author of Baking with Dorie\r\nArmed with a PhD in Inorganic Chemistry, Katarina Cermelj lays out the science behind baking and the ingredients that make it work, so you can easily adapt your baking to your diet and lifestyle, and still make sure it tastes spectacular. With an abundance of mouth-watering recipes together with quantitative modification rules that you can use to convert any recipe into whatever version you fancy, The Elements of Baking will transform the way you think about ingredients. It will be a constant companion in the kitchen and the book you refer to every time you want to bake.\r\nThe Elements of Baking was a Sunday Times bestseller in October 2024.","authors":["Katarina Cermelj"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/897\/9781399712897_1_75.jpg","medium":"https:\/\/images.epagine.fr\/897\/9781399712897_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/897\/9781399712897_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"40,60 \u20ac","formatted_published_date":"3 octobre 2024","publisher_availability_label":"Sur commande","short_details":"Katarina Cermelj \u2014 Yellow Kite","translator":null,"weight":1932,"page_count":496,"readership":null,"editor":"Yellow Kite","price":4060,"published_date":"2024-10-02T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781399712897\/the-elements-of-baking-making-any-recipe-gluten-free-dairy-free-egg-free-or-vegan-the-sunday-times-bestseller"},{"id":"9782501191111","title":"Ramen tes nouilles","description":"Ne passez pas \u00e0 c\u00f4t\u00e9 de la traditionnelle recette de soupe de nouilles nippones !Ic\u00f4ne de la soul food asiatique de Tokyo \u00e0 New York, en passant par Londres ou S\u00e9oul, le ramen est maintenant un symbole de la cuisine mondialis\u00e9e.Ramen au poulet ou au boeuf, miso, ramen veggie, bo bun, bouillon tha\u00ef aux nouilles... variez les plaisirs avec 20 recettes pr\u00eates en moins de 20 minutes et faciles \u00e0 d\u00e9cliner.\r\n\r\nLe coffret contient :\r\n2 bols \u00e0 ramen de 75 cL;\r\n2 paires de baguettes en bois;\r\nUn livre de 48 pages de 20 recettes de ramens.","authors":["Collectif"],"category_codes":["4000000","4030000","4030700","4030709"],"visuals":{"large":"https:\/\/images.epagine.fr\/111\/9782501191111_1_75.jpg","medium":"https:\/\/images.epagine.fr\/111\/9782501191111_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/111\/9782501191111_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"0,00 \u20ac","formatted_published_date":"14 octobre 2024","publisher_availability_label":"Sur commande","short_details":"Collectif \u2014 Marabout","translator":null,"weight":1325,"page_count":48,"readership":null,"editor":"Marabout","price":0,"published_date":"2024-10-13T22:00:00.000000Z","support":"Coffret \/ Boîte","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782501191111\/ramen-tes-nouilles"},{"id":"9781579659417","title":"A Field Guide to Cheese : How to Select, Enjoy, and Pair the World's Best Cheeses","description":"\"We officially declare this the book of cheese. . . . The stunningly realistic illustrations are reason alone to buy the guide.\" -Saveur, Our Favorite Cookbooks to Gift This Year\"A cheese lover's dream, educating aficionados through gorgeous pictures and fun, colorful graphics.\"-BookPage Everything you need to know about the world's great cheeses, including how they're made, their universe of flavors, origins, and terroir. Organized by type, the book features more than 400 cheeses worth knowing-from fresh cheese and pressed cheese to blue cheese, soft cheese, and spreadable cheese. Each includes an an identifying illustration, nuts and bolts like the type of milk and fat content, and a brief, memorable description. Readers will find unexpected cheeses that are best for melting (Hush\u00e5llsost), best for serving solo (Bovski Sir), and even the stinkiest (pick up some Allg\u00e4uer Weisslacker and see what company thinks). Includes dozens of maps; an aroma wheel to help refine your palate; a guide to composing cheese boards; tips for pairing with wine, beer, whiskey, cider; and so much more.","authors":["Tristan Sicard"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/417\/9781579659417_1_75.jpg","medium":"https:\/\/images.epagine.fr\/417\/9781579659417_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/417\/9781579659417_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"32,00 \u20ac","formatted_published_date":"11 janvier 2020","publisher_availability_label":"Sur commande","short_details":"Tristan Sicard \u2014 Workman","translator":null,"weight":804,"page_count":272,"readership":null,"editor":"Workman","price":3200,"published_date":"2020-01-10T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781579659417\/a-field-guide-to-cheese-how-to-select-enjoy-and-pair-the-worlds-best-cheeses"},{"id":"9781523510092","title":"The Wine Bible, 3rd Edition","description":"It's America's bestselling wine book, now fully revised, updated, and in color!  Beloved and trusted by everyone, from newcomers starting their wine journey to oenophiles, sommeliers, restaurateurs, and industry insiders, The Wine Bible is comprehensive, entertaining, authoritative, beautifully written, and endlessly interesting. Page after page grounds the reader deeply in the fundamentals-vineyards and varietals, climate and terroir-while layering on passionate asides, tips, anecdotes, definitions, illustrations, maps, labels, and over 400 photographs in full-color. Plus this completely updated 3rd edition offers: New chapters on Great Britain, Croatia, Israel. A new section called In the Beginning... Wine in the Ancient World. New fully revised Great Wines section with recommended bottles to try for each country and region. Expanded chapters on France, Italy, Australia, South America, and the U.S. A deeper grape glossary including 400-plus varieties, and an expanded Mastering Wine Section incorporating latest science on taste and smell.","authors":["Karen Macneil"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/092\/9781523510092_1_75.jpg","medium":"https:\/\/images.epagine.fr\/092\/9781523510092_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/092\/9781523510092_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"39,10 \u20ac","formatted_published_date":"11 octobre 2022","publisher_availability_label":"Sur commande","short_details":"Karen Macneil \u2014 Workman Publishing","translator":null,"weight":1311,"page_count":736,"readership":null,"editor":"Workman Publishing","price":3910,"published_date":"2022-10-10T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781523510092\/the-wine-bible-3rd-edition"},{"id":"9791035333379","title":"Quincy pour la vie : Appellation d'origine collective","description":"Les vins de Quincy d'hier \u00e0 aujourd'hui\r\nTout d'un grand vin !\r\nL'AOC Quincy est la premi\u00e8re des AOC du Centre-Loire \u00e0 f\u00eater ses 90 ans. Reconnue par le d\u00e9cret du 6 ao\u00fbt 1936, elle concr\u00e9tisait une longue tradition viticole et la bonne acclimatation du c\u00e9page sauvignon sur les sols de deux communes, Quincy et Brinay. Elle prouvait \u00e9galement que la mobilisation d'une poign\u00e9e de vignerons du Cher et leurs relais \u00e0 l'\u00e9chelle nationale pouvait s'av\u00e9rer tr\u00e8s efficace pour valoriser un terroir d'\u00e0 peine 200 hectares. \r\nCe livre relate la longue histoire des vins et des vignerons de Quincy, depuis l'\u00e9poque des Bituriges jusqu'\u00e0 nos jours. Apr\u00e8s quelques si\u00e8cles d'int\u00e9gration dans un vignoble berrichon en majeure partie r\u00e9serv\u00e9 \u00e0 la consommation courante, c'est au XIX\u00e8me si\u00e8cle que Quincy devient une place forte et festive du vin. Apr\u00e8s le phyllox\u00e9ra, elle s'oriente d\u00e9finitivement vers la production de vins blancs issus du \u00ab Sauvignon de Quincy \u00bb et se fraie une place \u00e0 c\u00f4t\u00e9 des crus de Chavignol et de Sancerre sur les tables parisiennes.\r\n\r\n","authors":["Nicolas Raduget"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/379\/9791035333379_1_75.jpg","medium":"https:\/\/images.epagine.fr\/379\/9791035333379_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/379\/9791035333379_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"20,00 \u20ac","formatted_published_date":"10 juillet 2026","publisher_availability_label":"Sur commande","short_details":"Nicolas Raduget \u2014 La Geste","translator":null,"weight":1215,"page_count":408,"readership":null,"editor":"La Geste","price":2000,"published_date":"2026-07-09T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9791035333379\/quincy-pour-la-vie-appellation-dorigine-collective"},{"id":"9782905990143","title":"La cuisine charolaise et brionnaise","description":"Ce recueil de recettes a \u00e9t\u00e9 \u00e9labor\u00e9 \u00e0 partir de sources diverses dont des carnets et des cahiers, des livres de cuisine, qui ont appartenu \u00e0 des m\u00e9nag\u00e8res et \u00e0 des cuisini\u00e8res charolaises et brionnaises.\r\nCes cuisini\u00e8res ont su concocter au fil des ann\u00e9es d'excellents plats, roboratifs et go\u00fbteux, pour r\u00e9galer leurs maisonn\u00e9es du c\u00f4t\u00e9 de Charolles, Montceau-les-Mines, La Clayette. Vous sont donc livr\u00e9s ici, par exemple, l'art et la mani\u00e8re de r\u00e9aliser le hochepot de queue de boeuf \u00e0 la fa\u00e7on de Saint-Christophe-en-Brionnais, le pav\u00e9 de sandre \u00e0 la digoinaise, les pigeons \u00e0 la palingeoise, ou le cacou de Paray-le-Monial.\r\nTerroir de tradition, le Charolais- brionnais ne cesse de s'ouvrir sur l'avenir ; les citadins que lassent le tumulte et le stress des m\u00e9tropoles sont de plus en plus nombreux \u00e0 \u00eatre conquis par ses verdoyantes et reposantes collines ; au coeur du pays des belles vaches blanches, vergers, potagers et jardins mara\u00eechers h\u00e9bergent des produits de haute qualit\u00e9 permettant d'\u00e9laborer des recettes modernes comme des verrines de ch\u00e8vre au confit de tomates, di\u00e9t\u00e9tiques comme des tartes \u00e0 la rhubarbe, simples \u00e0 r\u00e9aliser et \u00e9conomiques, comme la soupe \u00e0 l'oignon de la m\u00e8re bougon, la tarte au ch\u00e8vre chaud, pommes et moutarde, ou bien encore les traditionnelles gaudes ou les crapiaux.\r\nInscrit au coeur de son terroir, ce livre de cuisine qui s'adresse aux cordons bleus comme aux d\u00e9butantes et aux d\u00e9butants, se donne aussi comme une amusante et n\u00e9anmoins fid\u00e8le chronique de la vie locale avec des citations, des commentaires, des avis, des jugements pertinents, des explications, astuces... Des intervenants divers, dot\u00e9s d'humour, viennent, non sans une pointe de douce nostalgie, mettre leur grain de sel dans les recettes en touillant gaiement dans les marmites.\r\nAlors bon app\u00e9tit, bonne lecture, et bienvenue au doux pays des blanches vaches assoupies.","authors":["Albine Novarino-Pothier"],"category_codes":["4000000","4030000","4030700"],"visuals":{"large":"https:\/\/images.epagine.fr\/143\/9782905990143_1_75.jpg","medium":"https:\/\/images.epagine.fr\/143\/9782905990143_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/143\/9782905990143_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"14,50 \u20ac","formatted_published_date":"19 janvier 2011","publisher_availability_label":"Sur commande","short_details":"Albine Novarino-Pothier \u2014 \u00c9ditions Orphie","translator":null,"weight":296,"page_count":216,"readership":null,"editor":"\u00c9ditions Orphie","price":1450,"published_date":"2011-01-18T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782905990143\/la-cuisine-charolaise-et-brionnaise"},{"id":"9780091933685","title":"PLENTY","description":"With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column. \r\n\r\nYotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary. \r\n\r\nFeaturing vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.","authors":["Yotam Ottolenghi"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/685\/9780091933685_1_75.jpg","medium":"https:\/\/images.epagine.fr\/685\/9780091933685_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/685\/9780091933685_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"45,00 \u20ac","formatted_published_date":"21 avril 2010","publisher_availability_label":"Sur commande","short_details":"Yotam Ottolenghi \u2014 Ebury Press","translator":null,"weight":1319,"page_count":288,"readership":null,"editor":"Ebury Press","price":4500,"published_date":"2010-04-20T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780091933685\/plenty"},{"id":"9780008621551","title":"English whisky : The journey from grain to glass","description":"Where once Scotland dominated the world of whisky, that''s no longer the case. England is just one of many countries now challenging Scotland''s historic lead. \r\n          \r\n          Until recently, England has been a desert as far as whisky production goes. Gin has been widely produced here for several centuries, especially after the accession of William of Orange and Mary in 1688, but whisky was hardly produced at all, and then at the turn of the millennium everything changed.\r\n          More and more distilleries here in England, both large commercial ones and micro-distilleries, are exploring new and exciting flavours, and being as experimental as they like. Distillers are free to play around with different grains, shapes of stills and flavour profiles and many of these distilleries are now becoming serious world-class operations, a far cry from the small craft distilleries of even 20 years ago.\r\n          This new book tells the exciting story of English whisky as it becomes established as a serious player on the world stage. Covering topics such as how the industry was kickstarted as recently as 20 years ago by the English Whisky Company, how rye is competing with barley as a grain of preference, the importance of sustainability, the use of peat and oak, and the huge increase in high-end tourism, with vast numbers of visitors enjoying learning about English whisky at distilleries up and down the country, from Cornwall to Cumbria. The book includes profiles of nearly 40 distilleries, with descriptions and tasting notes of key whiskies released so far.","authors":["Ted Bruning","Rupert Wheeler"],"category_codes":["4000000","4030000","4030900","4030903"],"visuals":{"large":"https:\/\/images.epagine.fr\/551\/9780008621551_1_75.jpg","medium":"https:\/\/images.epagine.fr\/551\/9780008621551_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/551\/9780008621551_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"27,70 \u20ac","formatted_published_date":"26 septembre 2024","publisher_availability_label":"Sur commande","short_details":"Ted Bruning, Rupert Wheeler \u2014 Pavilion Books","translator":null,"weight":660,"page_count":192,"readership":null,"editor":"Pavilion Books","price":2770,"published_date":"2024-09-25T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780008621551\/english-whisky-the-journey-from-grain-to-glass"},{"id":"9780147530776","title":"In the french kitchen with kids \/anglais","description":null,"authors":["Mitchels Mardi"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/776\/9780147530776_1_75.jpg","medium":"https:\/\/images.epagine.fr\/776\/9780147530776_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/776\/9780147530776_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"30,00 \u20ac","formatted_published_date":"31 juillet 2018","publisher_availability_label":"Sur commande","short_details":"Mitchels Mardi \u2014 Random House US","translator":null,"weight":600,"page_count":null,"readership":null,"editor":"Random House US","price":3000,"published_date":"2018-07-30T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780147530776\/in-the-french-kitchen-with-kids-anglais"},{"id":"9780593799734","title":"Everyday Sake : The Go-To Guide for Choosing, Pairing, and Serving","description":"Step into the exciting world of sake with this vibrant, illustrated guide from Yoko Kumano and Kayoko Akabori, the trailblazing founders of Umami Mart in Oakland.\r\n\r\nSake is more than just a drink for sushi night-it's aromatic, food-friendly, and endlessly drinkable. Whether you're pairing it with pizza, roast chicken, or pasta Bolognese, sake brings unexpected joy to any table.\r\n\r\nEveryday Sake makes this iconic Japanese beverage simple, delicious, and fun. Yoko Kumano and Kayoko Akabori-founders of Oakland's Umami Mart-have spent over a decade selling, sipping, and teaching all things sake. They've answered every real-life question-Can I use a wine glass? Is hot sake a crime? Does it go with cheese? How long does an open bottle last?-and now they've distilled their real-world expertise in this approachable, illustrated guide.\r\n\r\nInside, you'll find everything you need to drink with confidence: how to taste and talk about sake, read bottle labels and navigate menus, and perfectly pair sake with your favorite meals. Packed with expert insights, practical tips, and helpful visuals, this book is your go-to companion for discovering the joy of sake-any night of the week.","authors":["Yoko Kumano","Kayoko Akabori"],"category_codes":["4000000","4030000","4030900","4030903"],"visuals":{"large":"https:\/\/images.epagine.fr\/734\/9780593799734_1_75.jpg","medium":"https:\/\/images.epagine.fr\/734\/9780593799734_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/734\/9780593799734_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"30,00 \u20ac","formatted_published_date":"26 mai 2026","publisher_availability_label":"Sur commande","short_details":"Yoko Kumano, Kayoko Akabori \u2014 Random House US","translator":null,"weight":567,"page_count":224,"readership":null,"editor":"Random House US","price":3000,"published_date":"2026-05-25T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780593799734\/everyday-sake-the-go-to-guide-for-choosing-pairing-and-serving"},{"id":"9780500297933","title":"The bloomsbury cookbook","description":"An intimate and mouth-watering journey into the lives and cuisine of the Bloomsbury Group, featuring numerous unpublished recipes, beguiling quotations and original artworks.\r\n\r\nThe Bloomsbury Group fostered a fresh, creative and vital way of living that encouraged debate and communication ('only connect'), as often as not across the dining table. Gathered at these tables were many of the great figures in art, literature and economics in the early twentieth century: E. M. Forster, Roger Fry, J. M. Keynes, Lytton Strachey and Virginia Woolf, among many others. Here the Bloomsbury story is told in seven broadly chronological chapters, beginning in the 1890s and finishing in the very recent past. Each chapter comprises a series of narratives, many of which are enhanced with an appropriate recipe, along with sketches, paintings, photographs, letters and handwritten notes, and featuring original quotations throughout.\r\n\r\nPart cookbook, part social and cultural history, this book will appeal to lovers of food and lovers of literature alike.","authors":["Jans Ondaatje Rolls"],"category_codes":["4000000","4030000","4030200","4030204"],"visuals":{"large":"https:\/\/images.epagine.fr\/933\/9780500297933_1_75.jpg","medium":"https:\/\/images.epagine.fr\/933\/9780500297933_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/933\/9780500297933_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"34,00 \u20ac","formatted_published_date":"25 juillet 2024","publisher_availability_label":"Sur commande","short_details":"Jans Ondaatje Rolls \u2014 Thames & Hudson","translator":null,"weight":1190,"page_count":384,"readership":null,"editor":"Thames & Hudson","price":3400,"published_date":"2024-07-24T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780500297933\/the-bloomsbury-cookbook"},{"id":"9780500299029","title":"The grammar of spice","description":"A compact edition of this stylishly illustrated compendium of over sixty spices, brilliantly designed by the bestselling author of Herbarium.\r\n\r\nSpices have played an intrinsic part in the human story, running through history, geography, anthropology, politics, religion, culture, art and design. From alligator pepper seeds which, in the Yoruba culture, are given to newborn babies to taste a few minutes after birth, to charoli seeds, which are used in traditional Indian sweets eaten during the festival of Holi, and caraway seeds, which were added to medieval love potions, each spice has its own significance in the lives of the people who use it. The story of spice is really the stories of human relationships, from growers and traders to cooks and explorers, all starting with a tiny seed.\r\n\r\nThe Grammar of Spice is one of the world's missing books. It will change the way we understand spices and the role they play in defining not only our food but also our place in the world. The essence of each spice is explored in a brief history peppered with interesting anecdotes and tips, and accompanied by reproductions of surface decoration from Owen Jones's original book, The Grammar of Ornament. The book is beautiful to look at and hold, packed with well-researched material, and will change the way a generation appreciates the incredible world of flavours and tastes that spices open up to us.","authors":["Caz Hildebrand"],"category_codes":["4000000","4030000","4030400","4030403"],"visuals":{"large":"https:\/\/images.epagine.fr\/029\/9780500299029_1_75.jpg","medium":"https:\/\/images.epagine.fr\/029\/9780500299029_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/029\/9780500299029_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"23,00 \u20ac","formatted_published_date":"16 f\u00e9vrier 2026","publisher_availability_label":"Sur commande","short_details":"Caz Hildebrand \u2014 Thames & Hudson","translator":null,"weight":583,"page_count":224,"readership":null,"editor":"Thames & Hudson","price":2300,"published_date":"2026-02-15T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780500299029\/the-grammar-of-spice"},{"id":"9780714865492","title":"Cook it raw","description":null,"authors":["Alessa Porcelli"],"category_codes":["4000000","4030000","4030200"],"visuals":{"large":"https:\/\/quaidesbrumes.com\/img\/book-placeholder.png","medium":"https:\/\/quaidesbrumes.com\/img\/book-placeholder.png","thumbnail":"https:\/\/quaidesbrumes.com\/img\/book-placeholder.png"},"orderable":true,"show_badge":true,"formatted_price":"45,00 \u20ac","formatted_published_date":"12 avril 2013","publisher_availability_label":"Sur commande","short_details":"Alessa Porcelli \u2014 Phaidon Press","translator":null,"weight":1370,"page_count":240,"readership":null,"editor":"Phaidon Press","price":4500,"published_date":"2013-04-11T22:00:00.000000Z","support":"Beaux-livres","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714865492\/cook-it-raw"},{"id":"9780714867144","title":"Never trust a skinny italian chef","description":null,"authors":["Massimo Bottura"],"category_codes":["4000000","4030000","4030500"],"visuals":{"large":"https:\/\/quaidesbrumes.com\/img\/book-placeholder.png","medium":"https:\/\/quaidesbrumes.com\/img\/book-placeholder.png","thumbnail":"https:\/\/quaidesbrumes.com\/img\/book-placeholder.png"},"orderable":true,"show_badge":true,"formatted_price":"55,00 \u20ac","formatted_published_date":"4 octobre 2014","publisher_availability_label":"Sur commande","short_details":"Massimo Bottura \u2014 Phaidon Press","translator":null,"weight":1925,"page_count":296,"readership":null,"editor":"Phaidon Press","price":5500,"published_date":"2014-10-03T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714867144\/never-trust-a-skinny-italian-chef"},{"id":"9782749954745","title":"365 jours avec vous : almanach","description":"Une ann\u00e9e au rythme de produits savoureux et de saison gr\u00e2ce \u00e0 des recettes vari\u00e9es et conviviales !\r\nVous avez d\u00e9gust\u00e9 les recettes de l'Almanach 2023 ?\r\n D\u00e9couvrez les nouvelles recettes s\u00e9lectionn\u00e9es pour vous pour cette ann\u00e9e 2024 ! Chaque jour, une recette gourmande \u00e0 r\u00e9aliser ! Et plus de 260 rubriques ! Toute une histoire : une sp\u00e9cialit\u00e9 r\u00e9gionale, une info amusante, l'origine d'un aliment... Des jeux : tests, quiz, devinettes...\r\n L'astuce du chef : coups de main, astuces de grands-m\u00e8res, id\u00e9es anti-gaspi... Zoom sur un ingr\u00e9dient de saison : fruits, l\u00e9gumes, herbes, \u00e9pices viandes, poissons...\r\n Le bon accord : une proposition d'accord mets-vin avec le plat du jour.","authors":["Marmiton"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/745\/9782749954745_1_75.jpg","medium":"https:\/\/images.epagine.fr\/745\/9782749954745_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/745\/9782749954745_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"19,95 \u20ac","formatted_published_date":"24 ao\u00fbt 2023","publisher_availability_label":"Sur commande","short_details":"Marmiton \u2014 Michel Lafon et Marmiton","translator":null,"weight":1086,"page_count":384,"readership":null,"editor":"Michel Lafon et Marmiton","price":1995,"published_date":"2023-08-23T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782749954745\/365-jours-avec-vous-almanach"},{"id":"9780714873800","title":"Greece ; the cookbook","description":"Compiled by Vefa Alexiadou, the grand dame of Greek cookery, Greece: The Cookbook is a valuable collection of more than 800 fresh, simple, and delicious dishes. Alexiadou has selected recipes that show the breadth and depth of Greece's culinary traditions, with sections dedicated to starters, soups and salads, fish and shellfish, meat, and desserts.\r\nStraightforward instructions will appeal to home cooks of all levels, while gorgeous colour photographs throughout offer plenty of inspiration for culinary adventurers and armchair travellers alike.","authors":["Vefa Alexiadou"],"category_codes":["4000000","4030000","4030700","4030704"],"visuals":{"large":"https:\/\/images.epagine.fr\/800\/9780714873800_1_75.jpg","medium":"https:\/\/images.epagine.fr\/800\/9780714873800_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/800\/9780714873800_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"23 mars 2017","publisher_availability_label":"Sur commande","short_details":"Vefa Alexiadou \u2014 Phaidon Press","translator":null,"weight":2416,"page_count":704,"readership":null,"editor":"Phaidon Press","price":4995,"published_date":"2017-03-22T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714873800\/greece-the-cookbook"},{"id":"9780714873909","title":"On vegetables","description":"Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook.\r\nOn Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.\r","authors":["Jeremy Fox"],"category_codes":["4000000","4030000","4030400","4030404"],"visuals":{"large":"https:\/\/images.epagine.fr\/909\/9780714873909_1_75.jpg","medium":"https:\/\/images.epagine.fr\/909\/9780714873909_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/909\/9780714873909_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"39,95 \u20ac","formatted_published_date":"20 avril 2017","publisher_availability_label":"Sur commande","short_details":"Jeremy Fox \u2014 Phaidon Press","translator":null,"weight":1356,"page_count":320,"readership":null,"editor":"Phaidon Press","price":3995,"published_date":"2017-04-19T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714873909\/on-vegetables"},{"id":"9780714874968","title":"The palestinian table","description":"While interest in Middle Eastern cuisines has blossomed, the nuances and subtleties of Palestinian food are still relatively unexplored.\r\nIn The Palestinian Table, Reem Kassis weaves a tapestry of personal anecdotes, local traditions, and historical context, sharing with home cooks her collection of nearly 150 delicious, easy-to- follow recipes that range from simple breakfasts and quick-to-prepare salads to celebratory dishes fit for a feast - giving rare insight into the heart of the Palestinian family kitchen.\r\n- Reem Kassis is a cook and a writer. Her love of food stems from an upbringing in a family revered for its cooks. From a very young age, she spent weekends in her grandmothers', mother's, and aunts' kitchens observing, learning, and soaking up everything there was to know about Palestinian cooking.\r\nKey Selling Points - The recipes have been adapted to suit modern-day life, making them perfect home-cooking recipes for both the time-challenged and the novice cook, while retaining all the flavour of their classic sources.\r\n- Includes introductions covering contextual and background information on the foods and traditions of Palestinian life and cooking.\r\n- Features specially commissioned photographs of the recipes, as well as historic images of Jerusalem and the surrounding area, giving context to the dishes.\r\n- Offers recommendations and tips throughout on substitute ingredients and techniques.\r","authors":["Reem Kassis"],"category_codes":["4000000","4030000","4030700","4030701"],"visuals":{"large":"https:\/\/images.epagine.fr\/968\/9780714874968_1_75.jpg","medium":"https:\/\/images.epagine.fr\/968\/9780714874968_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/968\/9780714874968_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"34,95 \u20ac","formatted_published_date":"2 novembre 2017","publisher_availability_label":"Sur commande","short_details":"Reem Kassis \u2014 Phaidon Press","translator":null,"weight":976,"page_count":256,"readership":null,"editor":"Phaidon Press","price":3495,"published_date":"2017-11-01T23:00:00.000000Z","support":"Beaux-livres","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714874968\/the-palestinian-table"},{"id":"9780714875767","title":"Cuba ; the cookbook","description":"Cuban food is known worldwide for its blend of bright colors and intense flavors, and Cuba:\r\nThe Cookbook is the first book to celebrate and document comprehensively its cuisine and contemporary food culture. Collected by those who best know the entire Cuban culinary landscape, the 350 home-cooking recipes in this compendium explore the country's myriad traditions and influences - from Spanish to Soviet to Chinese - through recipes for appetizers, rice dishes, fish, meat, vegetables, egg dishes, desserts, and more.","authors":["Imogene Tondre","Madelaine Vazquez galvez"],"category_codes":["4000000","4030000","4030700","4030701"],"visuals":{"large":"https:\/\/images.epagine.fr\/767\/9780714875767_1_75.jpg","medium":"https:\/\/images.epagine.fr\/767\/9780714875767_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/767\/9780714875767_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"39,95 \u20ac","formatted_published_date":"7 juin 2018","publisher_availability_label":"Sur commande","short_details":"Imogene Tondre, Madelaine Vazquez galvez \u2014 Phaidon Press","translator":null,"weight":1540,"page_count":432,"readership":null,"editor":"Phaidon Press","price":3995,"published_date":"2018-06-06T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714875767\/cuba-the-cookbook"},{"id":"9780714876450","title":"Chicken and charcoal","description":"Chicken is the world's best-loved meat, and yakitori is one of the simplest, healthiest ways to cook it. At Yardbird in Hong Kong, Canadian chef Matt Abergel has put yakitori on the global culinary map. Here, in vivid style, with strong visual references to Abergel's passion for skateboarding, he reveals the magic behind the restaurant's signature recipes, together with detailed explanations of how they source, butcher, skewer, and cook the birds. Fire up the grill and enjoy - with no need for special equipment. The first comprehensive book about yakitori published in English, Yardbird will appeal to home cooks and professional chefs alike.\r","authors":["Matt Abergel"],"category_codes":["4000000","4030000","4030800","4030803"],"visuals":{"large":"https:\/\/images.epagine.fr\/450\/9780714876450_1_75.jpg","medium":"https:\/\/images.epagine.fr\/450\/9780714876450_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/450\/9780714876450_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"29,95 \u20ac","formatted_published_date":"27 juin 2018","publisher_availability_label":"Sur commande","short_details":"Matt Abergel \u2014 Phaidon Press","translator":null,"weight":1136,"page_count":240,"readership":null,"editor":"Phaidon Press","price":2995,"published_date":"2018-06-26T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714876450\/chicken-and-charcoal"}]}