{"data":[{"id":"9780714877327","title":"The german cookbook","description":"Germany is made up of a series of distinct regional culinary cultures. From Hamburg on the north coast to Munich in the Alpine south, and from Frankfurt in the west to Berlin in the east, Germany's cities and farmland yield a remarkable variety of ingredients and influences. This authoritative book showcases this diversity, with 500 recipes including both beloved traditional cuisine and contemporary dishes representing the new direction of German cooking - from snacks to desserts, meat, poultry, and fish, to potatoes, dumplings, and noodles.\r\n\r\nKey Selling Points - The latest in Phaidon's bestselling series of authoritative cookbooks on global cuisines - Schuhbeck is a well-known chef and TV personality in Germany, appearing on both radio and television - Icons indicate everything from vegetarian, gluten- and dairy-free options to recipes with five ingredients or fewer and simple one-pot dishes - Features a guest chef selection, including recipes from renowned German chefs across the globe - Includes an introduction showcasing the culinary cultural history of the country, demonstrating the origins of classic recipes - Recipes are tested for accuracy in a home kitchen, making them fully accessible to a wide range of cooking abilities","authors":["Alfons Schuhbeck"],"category_codes":["4000000","4030000","4030700","4030710"],"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":"39,95 \u20ac","formatted_published_date":"4 octobre 2018","publisher_availability_label":"Sur commande","short_details":"Alfons Schuhbeck \u2014 Phaidon Press","translator":null,"weight":1594,"page_count":512,"readership":null,"editor":"Phaidon Press","price":3995,"published_date":"2018-10-03T22:00:00.000000Z","support":"Beaux-livres","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714877327\/the-german-cookbook"},{"id":"9780714877419","title":"La cuisine de Great Dixter ; recettes du plus c\u00e9l\u00e8bre des jardins anglais","description":"Un livre m\u00ealant recettes de saison et conseils de jardinage de Great Dixter, le magnifique jardin cr\u00e9\u00e9 par Christopher Lloyd.7 La Cuisine de Great Dixter pr\u00e9sente soixantedix recettes de saison simples et d\u00e9licieuses sign\u00e9es Great Dixter, l'illustre domaine anglais.\r\nLe livre propose des classiques de la cuisine anglaise - tourte au poulet et aux poireaux, crumble aux pommes, chutney de betterave - et des plats plus contemporains tels que le choukale croustillant au sel de mer et citron ou encore la chakchouka. Dixter \u00e9tait la demeure de Christopher Lloyd, \u00e9crivain-jardinier c\u00e9l\u00e8bre et influent ; certaines des recettes de cet ouvrage proviennent de ses carnets de cuisine familiaux.\r\nRassemblant \u00e9galement des conseils pour cultiver plus de vingt vari\u00e9t\u00e9s de fruits et de l\u00e9gumes, ce livre est une r\u00e9f\u00e9rence pour les cuisiniers et les jardiniers du monde entier.","authors":["Aaron Bertelsen"],"category_codes":["4000000","4030000","4030800","4030801"],"visuals":{"large":"https:\/\/images.epagine.fr\/419\/9780714877419_1_75.jpg","medium":"https:\/\/images.epagine.fr\/419\/9780714877419_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/419\/9780714877419_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"35,00 \u20ac","formatted_published_date":"17 septembre 2020","publisher_availability_label":"Sur commande","short_details":"Aaron Bertelsen \u2014 Phaidon","translator":null,"weight":1058,"page_count":240,"readership":null,"editor":"Phaidon","price":3500,"published_date":"2020-09-16T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714877419\/la-cuisine-de-great-dixter-recettes-du-plus-celebre-des-jardins-anglais"},{"id":"9780714879093","title":"The lebanese cookbook","description":"The definitive book on Lebanese home cooking, featuring 500 authentic and delicious easy-to-make recipes.\r\n\r\nOn the shores of the eastern Mediterranean and a gateway to the Middle East, Lebanon has long been regarded as having one of the most refined cuisines in the region, blending textures, and ingredients from a myriad of sources.\r\nThis definitive guide by James Beard award-winning author Salma Hage, brings together hundreds of diverse dishes, from light, tempting mezzes and salads, to hearty main courses, grilled meats, sumptuous sweets, and refreshing drinks.\r\nRecipes range from the familiar to fresh discoveries, and from meat, fish, and poultry dishes to a wealth of vegetable-based, dairy-free, and gluten-free options.","authors":["Salma Hage"],"category_codes":["4000000","4030000","4030700","4030706"],"visuals":{"large":"https:\/\/images.epagine.fr\/093\/9780714879093_1_75.jpg","medium":"https:\/\/images.epagine.fr\/093\/9780714879093_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/093\/9780714879093_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"24 novembre 2020","publisher_availability_label":"Sur commande","short_details":"Salma Hage \u2014 Phaidon Press","translator":null,"weight":1776,"page_count":512,"readership":null,"editor":"Phaidon Press","price":4995,"published_date":"2020-11-23T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714879093\/the-lebanese-cookbook"},{"id":"9780712354349","title":"The Philosophy of Chocolate","description":"What makes chocolate so alluring? Why is it the inspiration for endless culinary creativity? Sam Bilton explores our complex relationship with this versatile confection, which is made from the humble beans of the tropical cacao tree.\r\nDivided thematically, the book moves between the ceremonial uses of chocolate and its reputation as an aphrodisiac, investigates its reputed health properties and poisonous possibilities. Other chapters reveal the darker side of its production in the Americas, through slave labour and exploitation of indigenous populations, as well as its commercialisation as a sweet treat in Western cultures, and chocolate consumption around the world.\r\nThis mouth-watering, illustrated book is rounded off with tasting tips and chocolate recipes to leave you feeling fully replete.\r","authors":["Sam Bilton"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/349\/9780712354349_1_75.jpg","medium":"https:\/\/images.epagine.fr\/349\/9780712354349_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/349\/9780712354349_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"15,40 \u20ac","formatted_published_date":"19 octobre 2023","publisher_availability_label":"Sur commande","short_details":"Sam Bilton \u2014 British Library","translator":null,"weight":230,"page_count":112,"readership":null,"editor":"British Library","price":1540,"published_date":"2023-10-18T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780712354349\/the-philosophy-of-chocolate"},{"id":"9780747579816","title":"THE NASTY BITS - COLLECTED VARIETAL CUTS, USBREAKFAST WITH TIFFANY : AN UNCLE''S MEMOIR","description":"Intended for the fans of Anthony Bourdain, this is a collection of his journalism. Containing stories from his worldwide misadventures, it talks about scrounging for eel in the backstreets of Hanoi, the unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, and confessing to lobster-killing guilt.\r","authors":["By Edwin Wintle Y"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/816\/9780747579816_1_75.jpg","medium":"https:\/\/images.epagine.fr\/816\/9780747579816_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/816\/9780747579816_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"15,90 \u20ac","formatted_published_date":"27 avril 2006","publisher_availability_label":"Sur commande","short_details":"By Edwin Wintle Y \u2014 Bloomsbury UK","translator":null,"weight":207,"page_count":304,"readership":null,"editor":"Bloomsbury UK","price":1590,"published_date":"2006-04-26T22:00:00.000000Z","support":"Poche","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780747579816\/the-nasty-bits-collected-varietal-cuts-usbreakfast-with-tiffany-an-uncles-memoir"},{"id":"9780847861606","title":"FRENCH MODERNE - COCKTAILS FROM THE TWENTIES AND THIRTIES - WITH RECIPES","description":"@00000327@A fresh take on the classics, from Sazerac to the humble Highball: the adventurous recipes invented when America was dry and Paris was a refuge from Prohibition.@00000341@@00000133@@00000341@ Following Prohibition, Paris, much like London, became known for serving up original and innovative mixed drinks. Although cocktails were present in the late nineteenth century, it was the interwar period, and particularly @00000373@les ann@00000046@es folles@00000155@ that transformed the culture of the cocktail consumption. This fertile time, both intellectually and artistically, was nourished by a growing influx of expatriates from across the Atlantic who made way for an age of experimentation and creation. The new ambassadors of cocktails made alcohols and aperitifs that were specifically French stars of the show. Alongside classic French Vermouth, locally produced spirits including Byrrh, Dubonnet, Suze, and Picon were mixed into distinctly unique cocktails.@00000341@@00000341@ With beautiful archival photographs, illustrations, and advertisements, as well as new photography, Franck Audoux, partner at Le Dauphin and Le Chateaubriand in Paris, brings life back to these forgotten French spirits and aperitifs, by giving them a modern twist. He provides recipes for more than forty classic French cocktails, from the Sazerac to the Highball, and provides contemporary tips and tricks that make them easy to re-create at home. Perfect for lovers of history and French culture, this book captures the spirit and culture of one of the richest periods in the City of Light and is a must-have for the aspiring and experienced home mixologist alike.","authors":["Audoux Franck"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/606\/9780847861606_1_75.jpg","medium":"https:\/\/images.epagine.fr\/606\/9780847861606_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/606\/9780847861606_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"27,95 \u20ac","formatted_published_date":"2 f\u00e9vrier 2019","publisher_availability_label":"Sur commande","short_details":"Audoux Franck \u2014 Rizzoli","translator":null,"weight":601,"page_count":208,"readership":null,"editor":"Rizzoli","price":2795,"published_date":"2019-02-01T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780847861606\/french-moderne-cocktails-from-the-twenties-and-thirties-with-recipes"},{"id":"9781035425051","title":"The Home Barista : From bean to blend, how to make the best coffee at home","description":"\"TELLS YOU EVERYTHING YOU NEED TO KNOW FOR THE PERFECT CUP OF COFFEE.\"\r\n-STYLIST \r\nThe Home Barista is the ultimate guide to brewing speciality coffee in the comfort of your own kitchen. Join industry expert Tom Saxon on a journey from bean to blend as he unlocks the secrets, tips and techniques behind his top-grade coffee creations.\r\nThis stunning book features:\r\n* Step-by-step guidance on everything from roasting beans to latte art\r\n* Comprehensive advice on equipment, ingredients and how to make your home coffee shop\r\n* Coffee recipes from around the world and for any time of day\r\n* Beautiful colour photography that shows how to take your coffee to the next level\r\n\r\n\"This book is packed full of useful information related to all things coffee and brewing!\"     \r\n\"I am a self-proclaimed coffee enthusiast and I absolutely love this book.\"    \r\n\"Love this book from cover to cover!\"    \r\n\"Perfect for enthusiasts for beginners! Its a beautiful book made for any coffee lover.\"\r","authors":["Tom Saxon"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/051\/9781035425051_1_75.jpg","medium":"https:\/\/images.epagine.fr\/051\/9781035425051_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/051\/9781035425051_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"21,40 \u20ac","formatted_published_date":"17 avril 2025","publisher_availability_label":"Sur commande","short_details":"Tom Saxon \u2014 Headline","translator":null,"weight":573,"page_count":208,"readership":null,"editor":"Headline","price":2140,"published_date":"2025-04-16T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781035425051\/the-home-barista-from-bean-to-blend-how-to-make-the-best-coffee-at-home"},{"id":"9781035427949","title":"The Story of Champagne Luxury Edition : The Ultimate Guide to the World's Most Famous Sparkling Wine","description":"Uncork the secrets of the bubbles with this captivating exploration of the world's most celebrated sparkling wine.\r\nWritten by drinks industry expert, Tom Bruce-Gardyne, and packed with stunning colour images and unique inustry memorabilia, this gorgeous book has all you need to know about champagne: how it's made, vintage years, special cuv\u00e9es, major Houses and the lesser estates, co-operatives, growers and variations of sparkling wine, in addition to the social and cultural impact of this evocative drink. \r\nBeautifully packaged and richly illustrated with photographs, vintage maps and advertising artworks, this is the perfect gift for the champagne connoisseur and newcomer alike.\r","authors":["Tom Bruce-gardyne"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/949\/9781035427949_1_75.jpg","medium":"https:\/\/images.epagine.fr\/949\/9781035427949_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/949\/9781035427949_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"54,10 \u20ac","formatted_published_date":"4 septembre 2025","publisher_availability_label":"Sur commande","short_details":"Tom Bruce-gardyne \u2014 Headline","translator":null,"weight":1213,"page_count":160,"readership":null,"editor":"Headline","price":5410,"published_date":"2025-09-03T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781035427949\/the-story-of-champagne-luxury-edition-the-ultimate-guide-to-the-worlds-most-famous-sparkling-wine"},{"id":"9782761963077","title":"Steak, Bl\u00e9 d'Inde, Patates : La savoureuse histoire de la gastronomie qu\u00e9b\u00e9coise","description":"Du ma\u00efs que cultivaient les Iroquoiens au vin rouge import\u00e9 par les colons fran\u00e7ais, en passant par le th\u00e9 des Anglais, le rago\u00fbt de pattes de grand-maman et la poutine au foie gras de Martin Picard, l'assiette qu\u00e9b\u00e9coise a bien chang\u00e9 avec le temps.\r\n\r\nSteak, bl\u00e9 d'Inde, patates retrace l'histoire de la gastronomie qu\u00e9b\u00e9coise \u00e0 travers ses nombreux moments cl\u00e9s?: l'h\u00e9ritage autochtone, l'\u00e2ge d'or de la cuisine fran\u00e7aise, l'Expo 67, la fondation de l'Institut de tourisme et d'h\u00f4tellerie du Qu\u00e9bec, l'invention du four \u00e0 micro-ondes, l'encyclop\u00e9die de Jehane Beno\u00eet, les vagues d'immigration, la cuisine \u00e0 la t\u00e9l\u00e9, la mont\u00e9e en puissance des chefs vedettes et plus encore. Sans oublier les pets-de-soeurs, le cipaille (cip\u00e2te, sea pie, alouette?!), le chop suey, le smoked meat, le spaghetti, la cabane \u00e0 sucre, les \u00e9pluchettes et tous ces plats et souvenirs qui ont marqu\u00e9 l'imaginaire populaire. Issu de la rencontre de plusieurs cultures, notre patrimoine gourmand fait du Qu\u00e9bec un endroit unique o\u00f9 l'on peut se remplir d\u00e9licieusement la panse. Ce livre passionnant nous en met l'eau \u00e0 la bouche !\r","authors":["Priscilla Plamondon Lalancette","Daniel V\u00e9zina"],"category_codes":["4000000","4030000","4030700","4030712"],"visuals":{"large":"https:\/\/images.epagine.fr\/077\/9782761963077_1_75.jpg","medium":"https:\/\/images.epagine.fr\/077\/9782761963077_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/077\/9782761963077_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"47,50 \u20ac","formatted_published_date":"19 d\u00e9cembre 2025","publisher_availability_label":"Sur commande","short_details":"Priscilla Plamondon Lalancette, Daniel V\u00e9zina \u2014 Les \u00c9ditions de l'Homme","translator":null,"weight":1001,"page_count":176,"readership":null,"editor":"Les \u00c9ditions de l'Homme","price":4750,"published_date":"2025-12-18T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782761963077\/steak-ble-dinde-patates-la-savoureuse-histoire-de-la-gastronomie-quebecoise"},{"id":"9781419778223","title":"La Copine : New California Cooking From An Oasis In The Desert","description":"Au coeur du d\u00e9sert californien, pr\u00e8s de Joshua Tree, La Copine est devenu un restaurant incontournable o\u00f9 se m\u00ealent cuisine inventive, esprit communautaire et beaut\u00e9 brute du paysage. Fond\u00e9 par Claire Wadswor- th et Nikki Hill, partenaires dans la vie et au travail, ce lieu singulier accueille une client\u00e8le fid\u00e8le et une communaut\u00e9 queer en qu\u00eate d'un espace chaleureux. Encens\u00e9 par le New York Times, Vogue ou encore Eater, La Copine s'est impos\u00e9 comme un symbole de cr\u00e9ativit\u00e9 et d'hospitalit\u00e9. Dans ce premier livre, les autrices racontent l'histoire de leur installation dans le d\u00e9sert, la construction du restaurant, et la philosophie qui guide leur cuisine. Elles partagent une approche qu'elles nomment \u00abCalifornia soul food\u00bb, o\u00f9 les l\u00e9gumes tiennent une place centrale, o\u00f9 les recettes sont \u00e0 la fois simples, inventives et profond\u00e9ment r\u00e9confortantes. Le livre rassemble des salades g\u00e9n\u00e9reuses, des sandwichs gourmands, des grillades estivales et des desserts sans cuisson, tous con\u00e7us pour \u00eatre r\u00e9alis\u00e9s \u00e0 la maison. Plus qu'un recueil de recettes, La Copine propose une immersion dans un mode de vie fond\u00e9 sur la libert\u00e9, l'accueil et la cr\u00e9ation d'un espace o\u00f9 chacun peut se sentir chez soi. \u00c0 travers leurs r\u00e9cits et leurs plats, Claire et Nikki c\u00e9l\u00e8brent le pouvoir du partage, la force de la communaut\u00e9 et la beaut\u00e9 d'une existence fa\u00e7onn\u00e9e \u00e0 leur image.\r","authors":["Claire Wadsworth","Nikki Hill","Ben Mims"],"category_codes":["4000000","4030000","4030700","4030712"],"visuals":{"large":"https:\/\/images.epagine.fr\/223\/9781419778223_1_75.jpg","medium":"https:\/\/images.epagine.fr\/223\/9781419778223_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/223\/9781419778223_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"45,00 \u20ac","formatted_published_date":"28 avril 2026","publisher_availability_label":"Sur commande","short_details":"Claire Wadsworth, Nikki Hill, Ben Mims \u2014 Abrams UK","translator":null,"weight":790,"page_count":304,"readership":null,"editor":"Abrams UK","price":4500,"published_date":"2026-04-27T22:00:00.000000Z","support":"Beaux-livres","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781419778223\/la-copine-new-california-cooking-from-an-oasis-in-the-desert"},{"id":"9781452179612","title":"Snoop dogg cookbook","description":"Looking for cookbooks with a little more personality? Welcome to tha Boss Dogg''s Kitchen.  The first cookbook and recipe book from Tha Dogg,   From Crook to Cook: Platinum Recipes from Tha Boss Dogg''s Kitchen . You''ve seen Snoop Dogg work his culinary magic on VH1''s Emmy-nominated Martha and Snoop''s Potluck Dinner Party, and now Tha Dogg''s up in your kitchen...with his first cookbook.   Recipe book that delivers 50 recipes straight from Snoop''s own collection:  Snoop''s cookbook features OG soul food cookbook staples like Baked Mac & Cheese and Fried Bologna Sandwiches with Chips, and new takes on classic weeknight faves like Soft Flour Tacos and Easy Orange Chicken. And it don''t stop...Snoop''s giving a taste of the high life with remixes on upper echelon fare such as Lobster Thermidor and Filet Mignon. But we gotta keep it G with those favorite munchies too, ya know? From chewy Starbursts to those glorious Frito BBQ Twists, you should have an arsenal of snacks that''ll satisfy. And of course, no party is complete without that Gin and Juice and other platinum ways to entertain.   If you''re a fan of celebrity books and cookbooks  such as  Bob''s Burgers, Magnolia Table Cookbook, Margaritaville  cookbook,  Thug Kitchen  cookbook, or the Gilmore Girls  Eat Like a Gilmore;  the Doggfather''s got you covered - complete with epic stories and behind-the-scenes photos that bring his masterpieces to life.","authors":["Snoop Dogg"],"category_codes":["4000000","4030000","4030200","4030204"],"visuals":{"large":"https:\/\/images.epagine.fr\/612\/9781452179612_1_75.jpg","medium":"https:\/\/images.epagine.fr\/612\/9781452179612_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/612\/9781452179612_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"28,60 \u20ac","formatted_published_date":"16 octobre 2018","publisher_availability_label":"Sur commande","short_details":"Snoop Dogg \u2014 Chronicle Books","translator":null,"weight":0,"page_count":null,"readership":null,"editor":"Chronicle Books","price":2860,"published_date":"2018-10-15T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781452179612\/snoop-dogg-cookbook"},{"id":"9781635425109","title":"Balzac's omelette","description":"The acclaimed biographer offers a fresh, insightful view of Balzac's life, time, and works through the lens of food.\r\n\r\n\u00abTell me where you eat, what you eat, and at what time you eat, and I will tell you who you are.\u00bb This is the motto of Anka Muhlstein's erudite and witty book about the ways food and the art of the table feature in Honor\u00e9 de Balzac's The Human Comedy. Balzac uses them as a connecting thread in his novels, showing how food can evoke character, atmosphere, class, and social climbing more suggestively than money, appearances, and other more conventional trappings.\r\n\r\nFull of surprises and insights, Balzac's Omelette invites you to taste anew Balzac's genius as a writer and his deep understanding of the human condition, its ambitions, its flaws, and its cravings.","authors":["Anka Muhlstein","Adriana Hunter"],"category_codes":["4000000","4030000","4030200","4030204"],"visuals":{"large":"https:\/\/images.epagine.fr\/109\/9781635425109_1_75.jpg","medium":"https:\/\/images.epagine.fr\/109\/9781635425109_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/109\/9781635425109_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"20,00 \u20ac","formatted_published_date":"12 ao\u00fbt 2025","publisher_availability_label":"Sur commande","short_details":"Anka Muhlstein, Adriana Hunter \u2014 Random House US","translator":"ADRIANA HUNTER","weight":367,"page_count":256,"readership":"Tout public","editor":"Random House US","price":2000,"published_date":"2025-08-11T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781635425109\/balzacs-omelette"},{"id":"9781737995135","title":"Food & drink: modernist cuisine photography","description":"Take a deep dive into Modernist Cuisine founder and photographer Nathan Myhrvold's ever-evolving fascination with food in his new book Food & Drink: Modernist Cuisine Photography. This beautiful photo book features over 200 vibrant images showcasing food in new and surprising ways. Myhrvold uses cutting-edge photography techniques that combine custom-built cameras and robotics with creativity, endless curiosity, and the willingness to get drenched with wine on occasion. The results are blueberries shot to appear like boulders, condiments exploding out of cannons, and wine catapulted to create the perfect splash.\r\n\r\nThis collection of Myhrvold's images is organized into thematic sections focused on core elements of his food photography and comes packaged in a new shelf-friendly trim size with a slipcase. Over 20 full-spread panoramic images measuring 27\u00bb x 10.315\u00bb display high-quality printing.\r\n\r\nFrom an aerial shot of the gentle carved shapes in a wheat field after harvest to the magnified view of the colorful corona of a tomato seed, Food & Drink features imagery not found in Myhrvold's previous photography book. This gorgeous coffee table book captures stunning details of the foods and drinks we love from a fresh, playful perspective.","authors":["Nathan Myhrvold"],"category_codes":["4000000","4030000","4030200","4030204"],"visuals":{"large":"https:\/\/images.epagine.fr\/135\/9781737995135_1_75.jpg","medium":"https:\/\/images.epagine.fr\/135\/9781737995135_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/135\/9781737995135_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"89,95 \u20ac","formatted_published_date":"11 mai 2023","publisher_availability_label":"Sur commande","short_details":"Nathan Myhrvold \u2014 The Cooking Lab","translator":null,"weight":3510,"page_count":216,"readership":null,"editor":"The Cooking Lab","price":8995,"published_date":"2023-05-10T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781737995135\/food-drink-modernist-cuisine-photography"},{"id":"9782813227133","title":"Guigone de Salins 1403 - 1470","description":null,"authors":["Marie-th\u00e9r\u00e8se Berthier","John-thomas Sweeney"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/133\/9782813227133_1_75.jpg","medium":"https:\/\/images.epagine.fr\/133\/9782813227133_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/133\/9782813227133_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"21,00 \u20ac","formatted_published_date":"30 mars 2022","publisher_availability_label":"Sur commande","short_details":"Marie-th\u00e9r\u00e8se Berthier, John-thomas Sweeney \u2014 Guy Tr\u00e9daniel \u00c9diteur","translator":null,"weight":444,"page_count":234,"readership":null,"editor":"Guy Tr\u00e9daniel \u00c9diteur","price":2100,"published_date":"2022-03-29T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782813227133\/guigone-de-salins-1403-1470"},{"id":"9781742661285","title":"SECERTS OF MACARONS","description":"This definitive guide to macarons will equip you with extensive information on every stage of the process, from the ingredients and equipment required to an array of dazzling finishing touches.","authors":["Jos\u00e9 Mar\u00e9chal"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/285\/9781742661285_1_75.jpg","medium":"https:\/\/images.epagine.fr\/285\/9781742661285_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/285\/9781742661285_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"12,90 \u20ac","formatted_published_date":"7 mars 2011","publisher_availability_label":"Sur commande","short_details":"Jos\u00e9 Mar\u00e9chal \u2014 Murdoch Books","translator":null,"weight":335,"page_count":112,"readership":null,"editor":"Murdoch Books","price":1290,"published_date":"2011-03-06T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781742661285\/secerts-of-macarons"},{"id":"9782877633604","title":"La cuisine chinoise par l'image","description":"Voil\u00e0 s\u00fbrement l'un des best-sellers des livres de cuisine \u00e0 venir.\r\nDocument\u00e9es, pr\u00e9cises, clairement expliqu\u00e9es, les recettes ont investi les pages appuy\u00e9es par de remarquables photos de Thierry MONTFORD, l'un des plus c\u00e9l\u00e8bres photographe de la r\u00e9gion.\r\nChaque geste est illustr\u00e9, pour arriver \u00e0 la recette termin\u00e9e.","authors":["Montford. Thier"],"category_codes":["4000000","4030000","4030500"],"visuals":{"large":"https:\/\/images.epagine.fr\/604\/9782877633604_1_75.jpg","medium":"https:\/\/images.epagine.fr\/604\/9782877633604_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/604\/9782877633604_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"24,00 \u20ac","formatted_published_date":"16 novembre 2006","publisher_availability_label":"Sur commande","short_details":"Montford. Thier \u2014 \u00c9ditions Orphie","translator":null,"weight":1128,"page_count":225,"readership":null,"editor":"\u00c9ditions Orphie","price":2400,"published_date":"2006-11-15T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782877633604\/la-cuisine-chinoise-par-limage"},{"id":"9781648291722","title":"Noma 2.0 : vegetable, forest, ocean","description":"There's a reason Noma sits atop the list of the world's best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that's unique in the world of dining. As the New York Times's Pete Wells wrote recently in praising Noma's flavors, \"sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life.\" In Noma 2.0, Rene Redzepi digs deep into the restaurant's magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail. Noma 2.0--the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water--is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary--a mushroom, a chicken wing, often through fermentation--to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether through the trompe l'oeil of a \"flowerpot\" chocolate cake or a dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think we want to eat--a baby pinecone, a pudding made of reindeer brain--to open our palates with a startling confidence. And it is about how to stay creative and challenge yourself over the course of a career. \r\n\r\n For foodies, for chefs, for artists and art lovers, for thought-leaders and makers, and for the kind of reader who is compelled by the idea that sometimes one person can change everything, Noma 2.0 is the gift book of the season.\r","authors":["Ren\u00e9 Redzepi","Mette Soberg"],"category_codes":["4000000","4030000","4030200","4030204"],"visuals":{"large":"https:\/\/images.epagine.fr\/722\/9781648291722_1_75.jpg","medium":"https:\/\/images.epagine.fr\/722\/9781648291722_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/722\/9781648291722_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"88,00 \u20ac","formatted_published_date":"5 novembre 2022","publisher_availability_label":"Sur commande","short_details":"Ren\u00e9 Redzepi, Mette Soberg \u2014 Workman","translator":null,"weight":1601,"page_count":352,"readership":null,"editor":"Workman","price":8800,"published_date":"2022-11-04T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781648291722\/noma-20-vegetable-forest-ocean"},{"id":"9781760765460","title":"Winter in Tuscany","description":"Following the success of A House Party in Tuscany and Italian Coastal, Amber Guinness invites you on an artful tour through her beloved Southern Tuscany and favourite pockets of Florence. Winter in Tuscany celebrates the region's rich culinary and cultural traditions with a quanto basta approach - the intuitive, Italian method of 'just enough' - and brings the heart of Tuscany's cosy autumnal and wintry flavours to your kitchen.\r\n\r\nBut quanto basta is more than just a philosophy for cooking; it's a metaphor for life. This book celebrates life in the off-season; an ode to exploring Tuscany's villages and countryside when the crowds have thinned, allowing for a deeper, more intimate connection with the culture, food and landscapes. In discovering treasures off the beaten path, Amber highlights the richness of exploring at a gentler pace, when Tuscany truly reveals itself.\r\n\r\nThe book is filled with an array of hyper-local, traditional recipes for the home cook: from antipasti, zuppe - thick, hearty Tuscan soups - and brodo, brothy concoctions that bring comfort on colder days, to rustic pasta, rice and secondi - meat and vegetable mains that celebrate the season.","authors":["Amber Guinness"],"category_codes":["4000000","4030000","4030700","4030702"],"visuals":{"large":"https:\/\/images.epagine.fr\/460\/9781760765460_1_75.jpg","medium":"https:\/\/images.epagine.fr\/460\/9781760765460_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/460\/9781760765460_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"40,00 \u20ac","formatted_published_date":"13 ao\u00fbt 2025","publisher_availability_label":"Sur commande","short_details":"Amber Guinness \u2014 Thames & Hudson","translator":null,"weight":1360,"page_count":240,"readership":"Tout public","editor":"Thames & Hudson","price":4000,"published_date":"2025-08-12T22:00:00.000000Z","support":"Beaux-livres","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781760765460\/winter-in-tuscany"},{"id":"9781761500299","title":"Some of My Best Friends are Cookies : Over 80 recipes for the best cookies of your life","description":"The perfect recipe for the perfect cookie for the perfect moment. A cookie companion for all skill levels for fans of Alison Roman, Jesse Szewczyk, Christina Tosi. \r\n'Good to the last crumb. Emelia's got you sorted.' Melissa Leong \r\nHow devoted are you to your favourite cookie? Meet Emelia Jackson, whose dedication to perfection knows no bounds. Consider this book an invitation to make a whole group of new best friends, including: \r\n-The Basic B*kkies - think choc chip, thumbprints, shortbreads. Perfect for baking with kids, for the unconfident baker and for when you want to master the simple pleasures in life. They're called classic for a reason!\r\n-The Quirky Cookie - boutique flavours a go-go. Express yourself. Think cookimisu, apple crumble in cookie format, skillet action.\r\n- The Classy Gal - she's a perfect sandwich, a little bit fancy, and often gluten free.\r\n- The World Traveller - crostoli to Pfeffernuesse and everything in between. The finest finds from all corners of the globe. Treats to gift or just to bake and gobble yourself. \r\nMore than 80 fully photographed recipes you'll come back to time and again. For bakers and people who don't yet think of themselves as bakers - welcome to the cookie club.\r","authors":["Emelia Jackson"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/299\/9781761500299_1_75.jpg","medium":"https:\/\/images.epagine.fr\/299\/9781761500299_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/299\/9781761500299_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"27,70 \u20ac","formatted_published_date":"29 octobre 2024","publisher_availability_label":"Sur commande","short_details":"Emelia Jackson \u2014 Murdoch Books","translator":null,"weight":813,"page_count":232,"readership":null,"editor":"Murdoch Books","price":2770,"published_date":"2024-10-28T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781761500299\/some-of-my-best-friends-are-cookies-over-80-recipes-for-the-best-cookies-of-your-life"},{"id":"9781797219530","title":"Le sud - recipes from provence- alpes-cote d azur","description":null,"authors":["Peppler\/Pai"],"category_codes":["4000000","4030000","4030600"],"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":false,"show_badge":true,"formatted_price":"42,00 \u20ac","formatted_published_date":null,"publisher_availability_label":"\u00c0 para\u00eetre","short_details":"Peppler\/Pai \u2014 Chronicle Books","translator":null,"weight":0,"page_count":null,"readership":null,"editor":"Chronicle Books","price":4200,"published_date":null,"support":"Grand format","publisher_availability":2,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781797219530\/le-sud-recipes-from-provence-alpes-cote-d-azur"},{"id":"9781800695412","title":"The little book of wine","description":"A oenophile's guide to all things wine.\r\n\r\nRed, white, sparkling or ros\u00e9 - arguably no other alcoholic drink has had more impact on our society than wine. From its earliest iterations in earthenware jars all the way to the bottles we find lining supermarket shelves today, it has evolved from its use in religious rites along with culture, diet and society as a whole. And with literally billions of litres drank worldwide, our love of fermented grape juice shows no signs of waning.\r\n\r\nThis little book gets to the heart of our love affair with wine. After taking a tour through a history of its evolution through the centuries, it delves into the nitty-gritty of production before we taste the fruits of all that labour - in moderation of course - and learn all about drinking (and hopefully appreciating) this most esteemed of beverages. As well as a whole caseload of quaffable facts and famous sayings about the nectar of the gods, there is also a glossary of useful wine terminology for the aspiring connoisseur, just in case you need a handy reminder during a particularly arduous tasting session...\r","authors":["Collectif"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/412\/9781800695412_1_75.jpg","medium":"https:\/\/images.epagine.fr\/412\/9781800695412_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/412\/9781800695412_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"11,90 \u20ac","formatted_published_date":"12 octobre 2023","publisher_availability_label":"Sur commande","short_details":"Collectif \u2014 Welbeck","translator":null,"weight":226,"page_count":192,"readership":null,"editor":"Welbeck","price":1190,"published_date":"2023-10-11T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781800695412\/the-little-book-of-wine"},{"id":"9781837290505","title":"BiBi The Cookbook: Stories from my Bibi","description":"'In every dish, there is a story waiting to be tasted, a past that refuses to be forgotten, and a love that continues to nourish long after the last bite is gone.' - Trevor Noah\r\n\r\nThe debut cookbook from the lauded chef behind BiBi, the innovative and groundbreaking Indian restaurant in London beloved by critics and customers alike.\r\n\r\nChet Sharma began his career as an academic before working as a development chef for many of the world's best restaurants, from Mugaritz in San Sebastian, Spain, to Moor Hall in West Lancashire, in the north of England. When the time came to open his own restaurant, his heritage and background provided the inspiration for BiBi, the name being a term used affectionately throughout India to mean 'lady of the house', or grandmother. Yet his food is much more than an homage to authentic Indian cuisine. 'Our food doesn't necessarily look Indian on the plate,' Chet says. 'It's modern and progressive, but if an Indian grandmother walked into the dining room and tasted a dish, she would still understand its roots.'\r\n\r\nSharma's much anticipated debut cookbook weaves together recipes for 60 of his exquisitely detailed signature dishes with a series of personal essays that explore his memories of the Indian subcontinent and the personalities and dishes of his heritage. Readers will discover iconic dishes from the restaurant's repertoire, including 'Nimbu Pani', 'Wookey-hole cheese papad,' and the signature 'Sharmaji's Lahori Chicken', as well as some of Chet's playful takes on traditional Indian dishes, such as 'Seekh Kebabs' and 'Alphonso Mango Lassi'. A substantial 'Essentials' section presents recipes for BiBi's bespoke masalas, stocks, and other core components of the restaurant's unique menu.\r\n\r\nBiBi The Cookbook also features reflections on the restaurant from some of its most esteemed guests, including Andoni Aduriz, Aziz Ansari, Mark Birchall, Ryan Chetiyawardana, Brett Graham, Tom Kerridge, Henrietta Lovell & Richard Hart, Trevor Noah, Olly Smith, and Hans Zimmer.\r","authors":["Chet Sharma"],"category_codes":["4000000","4030000","4030800","4030806"],"visuals":{"large":"https:\/\/images.epagine.fr\/505\/9781837290505_1_75.jpg","medium":"https:\/\/images.epagine.fr\/505\/9781837290505_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/505\/9781837290505_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"54,95 \u20ac","formatted_published_date":"16 octobre 2025","publisher_availability_label":"Sur commande","short_details":"Chet Sharma \u2014 Phaidon Press","translator":null,"weight":1266,"page_count":256,"readership":"Tout public","editor":"Phaidon Press","price":5495,"published_date":"2025-10-15T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781837290505\/bibi-the-cookbook-stories-from-my-bibi"},{"id":"9781837290628","title":"Oteque : Ideas, principles, recipes, stories and connections. A cookbook","description":"Enter the creative culinary world of Alberto Landgraf, chef and proprietor of one of Latin America's most celebrated restaurants\r\n\r\nLocated in Botafogo, one of the trendiest neighborhoods in Rio de Janeiro, Michelin-starred Oteque ranks regularly in The World's 50 Best Restaurants list, and is widely considered one the greatest restaurants in Latin America. In his debut chef monograph, Alberto Landgraf describes his creative approach to culinary artistry, revealing how his uniquely innovative and intellectual take on modern Brazilian cuisine has earned the restaurant a passionate global fanbase.\r\n\r\nStructured around Landgraf's guiding principles, Oteque brings together essays, recipes, and exquisite photography to tell the story of this extraordinary culinary destination. Each chapter begins with an essay by food writer Andrea Petrini, whose effervescent descriptions transport readers to the heart of this acclaimed restaurant. Reflecting Oteque's dedication to sustainability, ethical farming practices, and local ingredients, every recipe in the book includes accurate carbon footprint data, calculated using the same technology Landgraf applies to his menu in an effort to minimize the restaurant's environmental impact.\r\n\r\nThroughout the book, breathtaking photographs of Brazil's natural landscape and coastline are paired with images of Landgraf's signature dishes, helping illustrate his naturalistic approach and connection to terroir.\r","authors":["Alberto Landgraf"],"category_codes":["4000000","4030000","4030800","4030806"],"visuals":{"large":"https:\/\/images.epagine.fr\/628\/9781837290628_1_75.jpg","medium":"https:\/\/images.epagine.fr\/628\/9781837290628_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/628\/9781837290628_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"54,95 \u20ac","formatted_published_date":"30 avril 2026","publisher_availability_label":"Sur commande","short_details":"Alberto Landgraf \u2014 Phaidon Press","translator":null,"weight":1852,"page_count":256,"readership":null,"editor":"Phaidon Press","price":5495,"published_date":"2026-04-29T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781837290628\/oteque-ideas-principles-recipes-stories-and-connections-a-cookbook"},{"id":"9781837290871","title":"Recipes from the American South","description":"A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty\r\n\r\n'Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you're lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.' - Michael W. Twitty\r\n\r\nIn the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, 'No one state or area can give you the breadth of the Southern story or fully set the Southern table.' To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region's most beloved dishes.\r\n\r\nAcross more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig's Ears Pastry.\r\n\r\nA masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region's \u00abmulticultural gumbo\u00bb of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative.\r\n\r\nExpansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making.","authors":["Michael W. Twitty"],"category_codes":["4000000","4030000","4030700"],"visuals":{"large":"https:\/\/images.epagine.fr\/871\/9781837290871_1_75.jpg","medium":"https:\/\/images.epagine.fr\/871\/9781837290871_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/871\/9781837290871_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"23 octobre 2025","publisher_availability_label":"Sur commande","short_details":"Michael W. Twitty \u2014 Phaidon Press","translator":null,"weight":1574,"page_count":432,"readership":"Tout public","editor":"Phaidon Press","price":4995,"published_date":"2025-10-22T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781837290871\/recipes-from-the-american-south"}]}