{"data":[{"id":"9781837291106","title":"Beyond Peaks : The cuisine of Schloss Schauensteins","description":"Experience the extraordinary food and philosophy of Schloss Schauenstein, the three-Michelin-starred culinary destination in the heart of the Swiss Alps\r\n\r\nSchloss Schauenstein is more than a restaurant - it is an eighteenth-century castle reimagined as a modern gastronomic beacon. Here, a tight-knit team works at the pinnacle of their craft, guided by a philosophy that celebrates terroir through enduring relationships with those who grow, shape, and harvest its ingredients. The result is a living expression of culinary artistry, cultural heritage, and creative collaboration.\r\n\r\nIn Beyond Peaks, Schloss Schauenstein's visionary chefs, Andreas Caminada and Marcel Skibba, invite readers to explore this extraordinary dining destination. Presented as a stunning dual-volume monograph, the book distils the spirit of Schloss Schauenstein through story, recipes, people, and landscape, both past and present.\r\n\r\nVolume I: Stories is a richly textured portrait of the people and ingredients behind the plates. Through essays, profiles, and stunning photography, readers are introduced to the gardeners, artisans, bakers, winemakers, and craftspeople whose contributions shape the restaurant's quiet brilliance.\r\n\r\nVolume II: Recipes presents a curated collection of seasonal tasting menus, which articulate a meticulous yet expressive culinary voice. Dishes such as Fermented Asparagus with Barley and Juniper or Roasted Duck with Rhubarb and Pine are precise tributes to the land. Foundational recipes offer practical insight.\r\n\r\nConceptually rich and impeccably designed, Beyond Peaks will inspire anyone passionate about food as a cultural act: destination diners and armchair gourmands, professional chefs and ambitious home cooks, culinary educators and passionate cookbook collectors. It is a celebration of alpine culture, craftsmanship, and culinary innovation - anchored within the walls of a medieval castle and brought to life by two of Europe's most respected contemporary chefs.\r","authors":["Andreas Caminada"],"category_codes":["4000000","4030000","4030800","4030806"],"visuals":{"large":"https:\/\/images.epagine.fr\/106\/9781837291106_1_75.jpg","medium":"https:\/\/images.epagine.fr\/106\/9781837291106_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/106\/9781837291106_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"59,95 \u20ac","formatted_published_date":"30 avril 2026","publisher_availability_label":"Sur commande","short_details":"Andreas Caminada \u2014 Phaidon Press","translator":null,"weight":1536,"page_count":348,"readership":null,"editor":"Phaidon Press","price":5995,"published_date":"2026-04-29T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781837291106\/beyond-peaks-the-cuisine-of-schloss-schauensteins"},{"id":"9781837291564","title":"The Greek kitchen","description":"The very best and most iconic recipes from the global bestseller Greece: The Cookbook, collected in an elegant and easy-to-use new cookbook\r\n\r\nThe Greek Kitchen offers a treasure trove of 75 authentic, delicious, home-cooking recipes. Featuring the region's hallmark ingredients - olive oil, bread, wine, figs, grapes, cheese - the dishes reveal how Greece's rich cultural history of land and sea created the original Mediterranean cuisine.\r\n\r\nThis stylish volume highlights the best and most beloved recipes from Greece: The Cookbook, by the grand dame of Greek cookery, Vefa Alexiadou. Chapters on Mezedes, Soups & Salads, Vegetables, Legumes & Pasta, Fish & Shellfish, Meat, Pies & Breads, Cookies & Cakes, and Pastries & Candies, showcase the breadth of Greek cooking. Easy-to-follow instructions and vibrant photography make this the perfect book for home cooks.\r\n\r\nSpanning dishes such as Cuttlefish in Wine, Mixed Lamb Skewers, Chicken Souvlaki, and Spinach and Cheese Pie, as well as equally delicious and creative desserts, including as Hazelnut Cake, Baklava, Kataifi Pastry Rolls, and Almond 'Pears,' The Greek Kitchen invites readers around the world to experience Greece's joyful feast of food in their own homes.","authors":["Vefa Alexiadou"],"category_codes":["4000000","4030000","4030700","4030704"],"visuals":{"large":"https:\/\/images.epagine.fr\/564\/9781837291564_1_75.jpg","medium":"https:\/\/images.epagine.fr\/564\/9781837291564_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/564\/9781837291564_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"24,95 \u20ac","formatted_published_date":"5 mars 2026","publisher_availability_label":"Sur commande","short_details":"Vefa Alexiadou \u2014 Phaidon Press","translator":null,"weight":717,"page_count":192,"readership":null,"editor":"Phaidon Press","price":2495,"published_date":"2026-03-04T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781837291564\/the-greek-kitchen"},{"id":"9781838661267","title":"Home farm cooking","description":"A long-awaited second cookbook from celebrated architectural designer John Pawson and his wife Catherine.\r\n\r\nHome Farm is the Pawson family's base in the heart of the English countryside. Five years in the making, the beautiful house was built to unite friends and relatives in a bucolic, simple setting. In this personal, inspiring recipe collection John and Catherine share 100 favorite dishes, all fundamental to their home-cooking - and entertaining - repertoire. The result speaks beautifully of food shared and enjoyed in a space designed to accommodate and adapt to the seasonal shift in cooking and eating.","authors":["Catherine Pawson","John Pawson"],"category_codes":["4000000","4030000","4030800","4030806"],"visuals":{"large":"https:\/\/images.epagine.fr\/267\/9781838661267_1_75.jpg","medium":"https:\/\/images.epagine.fr\/267\/9781838661267_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/267\/9781838661267_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"45,00 \u20ac","formatted_published_date":"29 avril 2021","publisher_availability_label":"Sur commande","short_details":"Catherine Pawson, John Pawson \u2014 Phaidon Press","translator":null,"weight":1450,"page_count":272,"readership":null,"editor":"Phaidon Press","price":4500,"published_date":"2021-04-28T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838661267\/home-farm-cooking"},{"id":"9781838662516","title":"The arabesque table ; contemporary recipes from the arab world","description":"A one-of-a-kind collection of original contemporary recipes from across the Arab world from acclaimed author Reem Kassis.\r\n\r\nThe Arabesque Table takes inspiration from the traditional food of the Arab world, weaving Reem Kassis's cultural knowledge with her contemporary interpretations of an ancient, remarkably diverse cuisine. She opens up the world of Arabic cooking today, presenting a mosaic of 130 delicious, accessible home recipes - from simple salads to flavorful mains and fragrant desserts. Organized by primary ingredient, her narratives formed by her experiences and influences bring the dishes to life, as does the book's vivid photography.","authors":["Reem Kassis"],"category_codes":["4000000","4030000","4030700","4030701"],"visuals":{"large":"https:\/\/images.epagine.fr\/516\/9781838662516_1_75.jpg","medium":"https:\/\/images.epagine.fr\/516\/9781838662516_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/516\/9781838662516_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"34,95 \u20ac","formatted_published_date":"1er avril 2021","publisher_availability_label":"Sur commande","short_details":"Reem Kassis \u2014 Phaidon Press","translator":null,"weight":1202,"page_count":256,"readership":null,"editor":"Phaidon Press","price":3495,"published_date":"2021-03-31T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838662516\/the-arabesque-table-contemporary-recipes-from-the-arab-world"},{"id":"9781838662523","title":"Cooking for your kids: at home with the world's greatest chefs","description":"Let the pros help you plan and prep meals for your family - home-cooking recipes used by chefs to feed those they love!\r\n\r\nLooking for meals that will appeal to everyone around the table? Cooking for Your Kids is the perfect solution: 100 recipes - breakfast, lunch, snacks, dinner, treats - from the repertoires of world-famous chefs who cook for their children at home. Charming first-person stories offer a glimpse into their private lives as they strive to raise adventurous (and healthy) eaters. The chefs explain why each dish is much-loved, highlight how ingredients can expand palates, reveal insider tips, and share their work-life balance challenges.","authors":["Joshua david Stein"],"category_codes":["4000000","4030000","4030800","4030801"],"visuals":{"large":"https:\/\/images.epagine.fr\/523\/9781838662523_1_75.jpg","medium":"https:\/\/images.epagine.fr\/523\/9781838662523_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/523\/9781838662523_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"35,00 \u20ac","formatted_published_date":"1er juillet 2021","publisher_availability_label":"Sur commande","short_details":"Joshua david Stein \u2014 Phaidon Press","translator":null,"weight":634,"page_count":240,"readership":null,"editor":"Phaidon Press","price":3500,"published_date":"2021-06-30T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838662523\/cooking-for-your-kids-at-home-with-the-worlds-greatest-chefs"},{"id":"9781838662769","title":"Bras, the tastes of Aubrac","description":"The story behind one of the most influential restaurants in the world, situated in the picturesque Aubrac region of France.\r\n\r\nWith this long awaited book, S\u00e9bastien Bras, son of legendary French chef Michel Bras, invites us through the doors of Le Suquet, his restaurant with dramatic views over the breath-taking countryside. Through never-before-published recipes and specially commissioned photography, Bras tells the story of his family, where cooking is not only passed from generation to generation but is constantly reinvented and imagined. Grounded and shaped by the terroir of his home in Aubrac, Bras' cuisine is internationally recognized as one of the most influential in the world, particularly for having raised vegetables and herbs to an art form.","authors":["S\u00e9bastien Bras"],"category_codes":["4000000","4030000","4030200","4030204"],"visuals":{"large":"https:\/\/images.epagine.fr\/769\/9781838662769_1_75.jpg","medium":"https:\/\/images.epagine.fr\/769\/9781838662769_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/769\/9781838662769_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"6 octobre 2022","publisher_availability_label":"Sur commande","short_details":"S\u00e9bastien Bras \u2014 Phaidon Press","translator":null,"weight":1378,"page_count":272,"readership":null,"editor":"Phaidon Press","price":4995,"published_date":"2022-10-05T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838662769\/bras-the-tastes-of-aubrac"},{"id":"9781838663117","title":"Slippurinn : recipes and stories from Iceland","description":"The debut from rising star chef G\u00edsli Matt of Slippurinn, the international destination restaurant in Iceland's Westman Islands.\r\n\r\nChef G\u00edsli Matt built Slippurinn with his family in a historic shipyard building of a small town whose landscape was changed forever by the lava flow from a 1973 erupted volcano. In this most incredible environment, where plants grow on mountains created out of lava, Matt created a menu that both respects the local and traditional and pushes boundaries of contemporary cuisine. His first book takes the reader right to the heart of Matt's fascinating culinary world and island life.","authors":["Nicholas Gill","Gisli Matt"],"category_codes":["4000000","4030000","4030800","4030806"],"visuals":{"large":"https:\/\/images.epagine.fr\/117\/9781838663117_1_75.jpg","medium":"https:\/\/images.epagine.fr\/117\/9781838663117_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/117\/9781838663117_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"4 novembre 2021","publisher_availability_label":"Sur commande","short_details":"Nicholas Gill, Gisli Matt \u2014 Phaidon Press","translator":null,"weight":1200,"page_count":256,"readership":null,"editor":"Phaidon Press","price":4995,"published_date":"2021-11-03T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838663117\/slippurinn-recipes-and-stories-from-iceland"},{"id":"9781838664732","title":"Portugal: the cookbook","description":"Celebrate Portugal's vibrant, globally-influenced and highly influential food culture via more than 550 classic and contemporary recipes from the acclaimed chef Leandro Carreira.\r\n\r\nWith its diverse cuisine and intriguing culinary history, Portugal is a top travel destination for food lovers worldwide. Portugal: The Cookbook gathers together dishes from every region of the country, including fish and shellfish dishes from the Algarve coast, hearty stews from the Douro Valley, and the famous and beloved pastries of Lisbon. Acclaimed chef Leandro Carreira has researched more than 550 traditional recipes for home cooks that encapsulate the breadth and diversity of the food of Portugal, a country whose immense culinary influence has spread far beyond its borders.","authors":["Leandro Carreira"],"category_codes":["4000000","4030000","4030700","4030710"],"visuals":{"large":"https:\/\/images.epagine.fr\/732\/9781838664732_1_75.jpg","medium":"https:\/\/images.epagine.fr\/732\/9781838664732_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/732\/9781838664732_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"28 avril 2022","publisher_availability_label":"Sur commande","short_details":"Leandro Carreira \u2014 Phaidon Press","translator":null,"weight":1602,"page_count":448,"readership":null,"editor":"Phaidon Press","price":4995,"published_date":"2022-04-27T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838664732\/portugal-the-cookbook"},{"id":"9781838665265","title":"The mexican vegetarian cookbook","description":"From the author of the bestselling Mexico: The Cookbook, a collection of almost 400 delicious plant-based Mexican recipes.\r\n\r\nMexican food is currently enjoying an explosion in global popularity and the same can be said of vegetarian cuisine. The author of the muchloved and internationally bestselling Mexico:\r\nThe Cookbook brings both these two food trends together in a volume of 400 all-new, plant-based recipes. Regional Mexican cuisine is traditionally based on a wide range of vegetarian ingredients - pulses, vegetables, fruits, and of course, chiles and spices. With vivid photography and design, The Mexican Vegetarian Cookbook will be equally as iconic as its much loved predecessor.","authors":["Margarita carrillo Arronte"],"category_codes":["4000000","4030000","4030700","4030713"],"visuals":{"large":"https:\/\/images.epagine.fr\/265\/9781838665265_1_75.jpg","medium":"https:\/\/images.epagine.fr\/265\/9781838665265_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/265\/9781838665265_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"20 octobre 2022","publisher_availability_label":"Sur commande","short_details":"Margarita carrillo Arronte \u2014 Phaidon Press","translator":null,"weight":1548,"page_count":416,"readership":null,"editor":"Phaidon Press","price":4995,"published_date":"2022-10-19T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838665265\/the-mexican-vegetarian-cookbook"},{"id":"9781838667092","title":"The chocolate spoon : Italian Sweets from the Silver Spoon","description":"A masterclass in baking and working with chocolate, the Italian way - the latest title in the prestigious Silver Spoon family.\r\n\r\nThe Silver Spoon kitchen is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource - this new book on everyone's favorite ingredient features 100 of the best Silver Spoon chocolate recipes, accompanied by all-new photography and design, as well as 30 core recipes for working with chocolate, each with step-by-step photography.\r\n\r\nFeaturing dark, milk, ruby, and white chocolate, every aspect of this beloved ingredient is covered in depth in this book: its history, composition, various types, and the secrets behind working with chocolate successfully. The basic techniques are accompanied by step-by-step images, guiding cooks through the various necessary processes, and providing valuable tips for tackling more complex preparations, such as tempering, glazing, and creating shapes and decorations in chocolate. Recipes include simple cakes and cookies, candies, and more elaborate desserts, as well as mousses, ice creams, parfaits, and drinks.","authors":["Collectif"],"category_codes":["4000000","4030000","4030400","4030407"],"visuals":{"large":"https:\/\/images.epagine.fr\/092\/9781838667092_1_75.jpg","medium":"https:\/\/images.epagine.fr\/092\/9781838667092_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/092\/9781838667092_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"39,95 \u20ac","formatted_published_date":"5 octobre 2023","publisher_availability_label":"Sur commande","short_details":"Collectif \u2014 Phaidon Press","translator":null,"weight":1690,"page_count":344,"readership":null,"editor":"Phaidon Press","price":3995,"published_date":"2023-10-04T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838667092\/the-chocolate-spoon-italian-sweets-from-the-silver-spoon"},{"id":"9781838667542","title":"The Korean cookbook","description":"The definitive collection of 350 authentic Korean recipes for the home cook, from a star chef and culinary historian.\r\n\r\nThe Korean Cookbook celebrates traditional regional dishes and everyday food found in home kitchens from Seoul to Jeju Island. This stunning collection features more than 350 recipes organized into traditional Korean meals, including pantry staples, fermented foods, rice, vegetable dishes, raw food, noodles, stir-fries, grilled meats, soups, stews, hotpots, noodles, dumplings, porridges, rice cakes, and desserts. Acclaimed Atomix chef JP Park and culinary historian Jungyoon Choi share their years of research and expertise, together with their knowledge of the ingredients, culture, and traditions of Korean food in this, the first comprehensive book on Korean home cooking, expansive in breadth and approach and filled with tasty and achievable authentic recipes for the home cook.","authors":["Jungyoon Choi","Junghyun Park"],"category_codes":["4000000","4030000","4030700","4030714"],"visuals":{"large":"https:\/\/images.epagine.fr\/542\/9781838667542_1_75.jpg","medium":"https:\/\/images.epagine.fr\/542\/9781838667542_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/542\/9781838667542_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"12 octobre 2023","publisher_availability_label":"Sur commande","short_details":"Jungyoon Choi, Junghyun Park \u2014 Phaidon Press","translator":null,"weight":1704,"page_count":496,"readership":null,"editor":"Phaidon Press","price":4995,"published_date":"2023-10-11T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838667542\/the-korean-cookbook"},{"id":"9781838667641","title":"The Levantine Vegetarian: Recipes from the Middle East","description":"Vibrant vegetarian home-cooking recipes, capturing the essence of the Middle East, from the award-winning author of the best-selling The Lebanese Kitchen.\r\n\r\nThis glorious celebration of a bold vegetarian cuisine features 140 easy-to-make, bright, uplifting plant-based recipes, including classics such as falafels, hummus, and tabbouleh, as well as unique dishes reflective of region, religion, and culture across the Levantine. The food is fresh and delicious, whether  it's garlic-laced mezze dishes, pittas stuffed with pickles, tahini, and grilled vegetables, or sweet and spicy desserts. Covering a vast area straddling Africa, Asia, and the gateway to Europe, the book embraces the culinary traditions of all corners of the Cradle of Civilization.\r\n\r\nHage, one of the world's authorities on Middle Eastern home-cooking, has taken her inspiration widely and created new 'fusion' dishes alongside classics. Featured recipes include: Parsnip and Cumin Beignets; Sesame Halloumi Fries with Chilli Yogurt; Black Lime and Herb Tofu; and Za'atar Cucumber Noodle Salad; and each is accompanied by newly-commissioned photography and double-page tablescapes that capture the vibrancy and the plentiful, sharing nature of the Middle Eastern dining table.","authors":["Salma Hage"],"category_codes":["4000000","4030000","4030700","4030706"],"visuals":{"large":"https:\/\/images.epagine.fr\/641\/9781838667641_1_75.jpg","medium":"https:\/\/images.epagine.fr\/641\/9781838667641_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/641\/9781838667641_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"34,95 \u20ac","formatted_published_date":"4 avril 2024","publisher_availability_label":"Sur commande","short_details":"Salma Hage \u2014 Phaidon Press","translator":null,"weight":1218,"page_count":272,"readership":null,"editor":"Phaidon Press","price":3495,"published_date":"2024-04-03T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838667641\/the-levantine-vegetarian-recipes-from-the-middle-east"},{"id":"9781838669492","title":"The Spanish Mediterranean Islands Cookbook","description":"Explore the diverse cuisine of Spain's Balearic Islands - Mallorca, Menorca, Ibiza, and Formentera - through 155 authentic home cooking recipes.\r\n\r\nLocated off the Spanish Mediterranean coast, the Balearic Islands are renowned for their natural beauty, yet their cuisine has been largely underappreciated. This evocative recipe collection transports readers to the family kitchens, cafes, and markets of the archipelago, revealing a distinct culinary heritage shaped by the region's geography.\r\n\r\nThe islands' most beloved dishes celebrate local produce, familiar Mediterranean ingredients - olive oil and garlic, rice and fresh fish - and resourceful cooking methods passed down for generations. From Menorcan-Style Stuffed Eggplant, Baked Fish with Spinach and Swiss Chard, Black Rice with Cuttlefish and Artichokes, and Pork with Wild Mushrooms to Baked Figs, Almond Cookies, and Formentera's most famous dessert, Fresh Cheesecake with Mint, the book's recipes include both sweet and savory classics.\r\n\r\nAlongside the bounty of delicious dishes, acclaimed author Jeff Koehler presents vivid short essays highlighting culinary traditions, such as weekly village markets and St Martin's Day festivities; local ingredients, including cured sausages and tomato preserves; and essential techniques, such as preparing a perfect sofregit. Illustrated with gorgeous photography of the food and local landscapes, The Spanish Mediterranean Islands Cookbook captures the essence of one of the world's most enchanting destinations.","authors":["Jeff Koehler"],"category_codes":["4000000","4030000","4030700","4030701"],"visuals":{"large":"https:\/\/images.epagine.fr\/492\/9781838669492_1_75.jpg","medium":"https:\/\/images.epagine.fr\/492\/9781838669492_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/492\/9781838669492_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"34,95 \u20ac","formatted_published_date":"20 mars 2025","publisher_availability_label":"Sur commande","short_details":"Jeff Koehler \u2014 Phaidon Press","translator":null,"weight":1468,"page_count":352,"readership":"Tout public","editor":"Phaidon Press","price":3495,"published_date":"2025-03-19T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838669492\/the-spanish-mediterranean-islands-cookbook"},{"id":"9781906502225","title":"The Complete Robuchon","description":"Robuchon is the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris' three star chefs for his work both at Jamin and at his eponymous restaurant. He is renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. In particular, his cuisine is seen as harkening back to a more authentic, even bourgeois French cuisine - cuisine actuelle - which focuses on making each ingredient taste of itself. He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines and his signature dishes include a cauliflower cream with caviar and potato puree.In \"The Complete Robuchon\" he offers us his recipes (over 800), secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels, to his renowned potato puree every dish is described in detail starting with the ingredients, he tells you how to clean and prepare them down to the way to hold the pan and precise cooking times. It is all here - a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his titles of glory and his truly imaginative recipes from L'Atelier.Born in Poitiers in 1945, Joel Robuchon became the official chef of La Tour de France, where he learnt a variety of diverse regional techniques. At 28, he became head chef at Harmony-Lafayette, overseeing 3,000 meals a day. In 1981 he launched Jamin in Paris and within three years had received three Michelin stars. In 1996 he left his Parisian restaurant, establishing L'Atelier de Joel Robuchon in Tokyo. He opened another L'Atelier in Paris in 2003 and has since established Ateliers in Las Vegas, New York and London.\r","authors":["Jo\u00ebl Robuchon"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/225\/9781906502225_1_75.jpg","medium":"https:\/\/images.epagine.fr\/225\/9781906502225_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/225\/9781906502225_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"33,80 \u20ac","formatted_published_date":"30 septembre 2008","publisher_availability_label":"Sur commande","short_details":"Jo\u00ebl Robuchon \u2014 Grub Street Publications","translator":null,"weight":1817,"page_count":610,"readership":null,"editor":"Grub Street Publications","price":3380,"published_date":"2008-09-29T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781906502225\/the-complete-robuchon"},{"id":"9781913141202","title":"On california \/anglais","description":null,"authors":["Keevil Susan","Macneil"],"category_codes":["4000000","4030000","4030900","4030903"],"visuals":{"large":"https:\/\/images.epagine.fr\/202\/9781913141202_1_75.jpg","medium":"https:\/\/images.epagine.fr\/202\/9781913141202_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/202\/9781913141202_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"54,00 \u20ac","formatted_published_date":"13 octobre 2021","publisher_availability_label":"Sur commande","short_details":"Keevil Susan, Macneil \u2014 Acc Art Books","translator":null,"weight":1101,"page_count":null,"readership":null,"editor":"Acc Art Books","price":5400,"published_date":"2021-10-12T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781913141202\/on-california-anglais"},{"id":"9781913141349","title":"The Bordeaux club","description":"\"Associations and societies such as the Bordeaux Club are the very acme of civilization. Botticelli and Bach were engaged in the eternal quest for truth and beauty in painting and music, and the Bordeaux Club did the same for viniculture.\" - Andrew Roberts The story of 12 friends who gathered to share and celebrate the extraordinary wines of Bordeaux. Like-minded in their love of wine, they differed wildly (often alarmingly!) in their personal wealth, life and circumstances - their opinions, always voiced, had the power to ignite anger and divide friendships just as easily as they bound them together. Neil McKendrick, member and minute-taker for 57 of the Club's 70 extraordinary years, weaves the tale of this convivial group with the rigour of a Cambridge academic (he is ex-Master of Gonville and Caius) and the humour of a born raconteur. Alongside the likes of Hugh Johnson, Steven Spurrier and Michael Broadbent, he celebrates the beauty of top-class Bordeaux and the splendour of each setting - from glorious country park to rickety Dickensian boardroom - in which these men were lucky enough to dine, serving up memories of vintages the like of which we will never see again.","authors":["Neil McKendrick"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/349\/9781913141349_1_75.jpg","medium":"https:\/\/images.epagine.fr\/349\/9781913141349_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/349\/9781913141349_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"54,00 \u20ac","formatted_published_date":"28 novembre 2022","publisher_availability_label":"Sur commande","short_details":"Neil McKendrick \u2014 Acc Art Books","translator":null,"weight":1035,"page_count":300,"readership":null,"editor":"Acc Art Books","price":5400,"published_date":"2022-11-27T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781913141349\/the-bordeaux-club"},{"id":"9781913141868","title":"The wines of Brazil","description":"A comprehensive guide to this fascinating but lesser-known wine region\r\nWhat are the main varieties?\r\nWhere is the wine grown?\r\nPerfect for all wine students, professionals and the wine-curious\r\nColour maps and photographs\r\n\r\nBrazil is the fifth largest country in the world, with 80,000 hectares of vines spanning a variety of soils and climates. It has been producing wine since the arrival of the Portuguese in the 16th century and today makes a range of wines: sweet, sparkling, easy-drinking and ageable. Although it produces similar volumes to countries such as New Zealand, Greece and Austria, its wines are not well known outside of South America.\r\n\r\nThe Wines of Brazil is therefore for wine explorers in search of diverse, off the beaten track wines. It begins by relating Brazil?s wine-making history, before moving on to explain current viticulture and wine making. The regions and their wine producers are profiled in detail, with a particular focus on those whose wines are sold outside the country.\r\n\r\nFeatures a detailed history of alcohol production in Brazil, from indigenous peoples to the arrival of European settlers to the foundations of today?s wine business.\r\n\r\nExplores Brazil?s differing varieties and wine growing methods across its broad range of terroirs, from the pioneering region of Serra Ga\u00facha in the south to the northern tropics of the S\u00e3o Francisco Valley.\r\n\r\nProvides details on many of Brazil?s producers, including the author?s recommendations and information on visiting wineries. Author is a Brazilian national who has been a wine educator for more then two decades. Supported by colour maps and photos.","authors":["Tufi Neder Meyer"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/868\/9781913141868_1_75.jpg","medium":"https:\/\/images.epagine.fr\/868\/9781913141868_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/868\/9781913141868_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"54,00 \u20ac","formatted_published_date":"6 f\u00e9vrier 2025","publisher_availability_label":"Sur commande","short_details":"Tufi Neder Meyer \u2014 Acc Art Books","translator":null,"weight":358,"page_count":360,"readership":null,"editor":"Acc Art Books","price":5400,"published_date":"2025-02-05T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781913141868\/the-wines-of-brazil"},{"id":"9781922616975","title":"New York Cult Recipes (mini)","description":"International bestseller now in new gift format!\r\n\r\nUnlock the secrets and recipes of New York's cult food establishments.\r\n\r\n\r\nLearn the art of creating the perfect BLT, make the ultimate cheeseburger or, for something a little sweeter, indulge in a cinnamon roll, black-and-white cookie or famous New York cheesecake. Expat Marc Grossman highlights particular must-visit neighbourhoods, as well recipes for iconic dishes. Brimming with delicious food and gorgeous photography of the city that never sleeps, this is the ideal food-lover's guidebook for armchair - or real-life - travel.\u00a0\r","authors":["Marc Grossman"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/975\/9781922616975_1_75.jpg","medium":"https:\/\/images.epagine.fr\/975\/9781922616975_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/975\/9781922616975_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"18,80 \u20ac","formatted_published_date":"28 novembre 2023","publisher_availability_label":"Sur commande","short_details":"Marc Grossman \u2014 Murdoch Books","translator":null,"weight":675,"page_count":272,"readership":null,"editor":"Murdoch Books","price":1880,"published_date":"2023-11-27T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781922616975\/new-york-cult-recipes-mini"},{"id":"9781923239425","title":"La mesa mexicana : The food of Mexico","description":"The ultimate compendium of regional Mexican cuisine.\r\n\r\nLa Mesa Mexicana is the follow-up cookbook to CDMX and Comida Mexicana by Rosa Cienfuegos and features more than 120 recipes that showcase the diversity, breadth and influence of Mexican ingredients and cuisine on the global stage.\r\n\r\nLa Mesa Mexicana begins in the north of Mexico with the original recipes for Chile con queso, Carne asada and traditional Tacos de pescad. Rosa then takes us to the central heart where we discover ''drowned'' Tortas, local Goat tacos, and unique desserts like Ixtete and Uvate, before ending in the south where we learn the secrets to a classic mole negro, tlayudas and more.\r\n\r\nFilled with stunning food and location photography, and stories from each of the regions that explore the history, ingredients, and cultures of this breathtaking country, La Mesa Mexicana is an ode to one of the oldest cuisines in the world; a celebration of the globally recognised and lesser-known indigenous recipes that have been passed down through the generations.","authors":["Rosa Cienfuegos"],"category_codes":["4000000","4030000","4030700","4030712"],"visuals":{"large":"https:\/\/images.epagine.fr\/425\/9781923239425_1_75.jpg","medium":"https:\/\/images.epagine.fr\/425\/9781923239425_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/425\/9781923239425_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"54,00 \u20ac","formatted_published_date":"30 septembre 2025","publisher_availability_label":"Sur commande","short_details":"Rosa Cienfuegos \u2014 Smith Street","translator":null,"weight":1530,"page_count":336,"readership":null,"editor":"Smith Street","price":5400,"published_date":"2025-09-29T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781923239425\/la-mesa-mexicana-the-food-of-mexico"},{"id":"9781923239463","title":"The Japanese Pantry : From Sake to Soy, Essential Ingredients for Japanese Home Cooking","description":"Essential Japanese pantry dishes from Emiko Davies, author of Gohan: Everyday Japanese Cooking. \r\n\r\nThe Japanese Pantry is a follow up to Gohan: Everyday Japanese Cooking, Emiko''s tribute to her mother''s family and her soul food -- Japanese home cooking. \r\n\r\nIn The Japanese Pantry, Emiko explores the pantry items essential to Japanese home cooking. Simple, easy-to-find ingredients that can be combined with fresh produce and a few other basics like tofu, rice and noodles to create delicious and authentic Japanese food no matter where you are. \r\n\r\nEach chapter explores one of these essential ingredients - soy sauce, miso, rice vinegar, seaweed, sake, sesame and tea - including information about the history and production of these in Japan, as well as Emiko''s thoughtful and approachable recipes.\r\n\r\nIn helping readers get to know these pantry essentials, Emiko hopes to give home cooks the confidence to make authentic Japanese dishes that are inherently simple and full of flavour.","authors":["Emiko Davies"],"category_codes":["4000000","4030000","4030700","4030709"],"visuals":{"large":"https:\/\/images.epagine.fr\/463\/9781923239463_1_75.jpg","medium":"https:\/\/images.epagine.fr\/463\/9781923239463_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/463\/9781923239463_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"40,00 \u20ac","formatted_published_date":"19 octobre 2025","publisher_availability_label":"Sur commande","short_details":"Emiko Davies \u2014 Smith Street","translator":null,"weight":1170,"page_count":272,"readership":null,"editor":"Smith Street","price":4000,"published_date":"2025-10-18T22:00:00.000000Z","support":"Beaux-livres","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781923239463\/the-japanese-pantry-from-sake-to-soy-essential-ingredients-for-japanese-home-cooking"},{"id":"9788490011003","title":"Manuel g\u00e9n\u00e9ral des vins ; fabrication des vins mousseux","description":"L'auteur prend dans ce trait\u00e9 le raisin au commencement de sa maturit\u00e9, le suit dans sa transformation en vin, puis il \u00e9tudie ce dernier produit dans toutes ses phases, ses applications, ses divers modes de fabrication et de conservation. Enfin, l'oeuvre se termine par l'\u00e9tude d'une industrie sp\u00e9ciale, celle des vins mousseux que l'auteur traite \u00e0 fond.","authors":["E. Robinet"],"category_codes":["4000000","4030000","4030900"],"visuals":{"large":"https:\/\/images.epagine.fr\/003\/9788490011003_1_75.jpg","medium":"https:\/\/images.epagine.fr\/003\/9788490011003_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/003\/9788490011003_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"13,50 \u20ac","formatted_published_date":"15 janvier 2012","publisher_availability_label":"Sur commande","short_details":"E. Robinet \u2014 Maxtor","translator":null,"weight":270,"page_count":310,"readership":null,"editor":"Maxtor","price":1350,"published_date":"2012-01-14T23:00:00.000000Z","support":"Poche","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9788490011003\/manuel-general-des-vins-fabrication-des-vins-mousseux"},{"id":"9788497619455","title":"Phyisiologie du go\u00fbt","description":"Physiologie du go\u00fbt ou m\u00e9ditations de gastronomie transcendante; ouvrage th\u00e9orique, historique et \u00e0 l\u00b4ordre du jour d\u00e9di\u00e9 aux gastronomes parisiens par un professeur membre de plusieurs soci\u00e9t\u00e9s savantes.\r","authors":["Jean Anthelme Brillat-Savarin"],"category_codes":["4000000","4030000","4030200"],"visuals":{"large":"https:\/\/images.epagine.fr\/455\/9788497619455_1_75.jpg","medium":"https:\/\/images.epagine.fr\/455\/9788497619455_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/455\/9788497619455_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"32,00 \u20ac","formatted_published_date":"26 avril 2011","publisher_availability_label":"Sur commande","short_details":"Jean Anthelme Brillat-Savarin \u2014 Maxtor","translator":null,"weight":310,"page_count":459,"readership":null,"editor":"Maxtor","price":3200,"published_date":"2011-04-25T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9788497619455\/phyisiologie-du-gout"},{"id":"9782012581142","title":"Les Vins de luxe, pr\u00e9paration des vins de liqueur et des vins mousseux, (ed.1897)","description":"Les vins de luxe : manuel pratique pour la pr\u00e9paration des vins de liqueur et des vins mousseux \/ par Victor S\u00e9bastian,... ; avec une pr\u00e9face de M. A. Fernbach,...\r\nDate de l'\u00e9dition originale : 1897\r\nCollection : Biblioth\u00e8que du \"Progr\u00e8s agricole et viticole\"\r\nLe pr\u00e9sent ouvrage s'inscrit dans une politique de conservation patrimoniale des ouvrages de la litt\u00e9rature Fran\u00e7aise mise en place avec la BNF.\r\nHACHETTE LIVRE et la BNF proposent ainsi un catalogue de titres indisponibles, la BNF ayant num\u00e9ris\u00e9 ces oeuvres et HACHETTE LIVRE les imprimant \u00e0 la demande.\r\nCertains de ces ouvrages refl\u00e8tent des courants de pens\u00e9e caract\u00e9ristiques de leur \u00e9poque, mais qui seraient aujourd'hui jug\u00e9s condamnables.\r\nIls n'en appartiennent pas moins \u00e0 l'histoire des id\u00e9es en France et sont susceptibles de pr\u00e9senter un int\u00e9r\u00eat scientifique ou historique.\r\nLe sens de notre d\u00e9marche \u00e9ditoriale consiste ainsi \u00e0 permettre l'acc\u00e8s \u00e0 ces oeuvres sans pour autant que nous en cautionnions en aucune fa\u00e7on le contenu.\r\nPour plus d'informations, rendez-vous sur www.hachettebnf.fr\r","authors":["Victor S\u00e9bastian"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/142\/9782012581142_1_75.jpg","medium":"https:\/\/images.epagine.fr\/142\/9782012581142_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/142\/9782012581142_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"27,00 \u20ac","formatted_published_date":"1er juin 2012","publisher_availability_label":"Sur commande","short_details":"Victor S\u00e9bastian \u2014 Hachette BNF","translator":null,"weight":598,"page_count":426,"readership":null,"editor":"Hachette BNF","price":2700,"published_date":"2012-05-31T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782012581142\/les-vins-de-luxe-preparation-des-vins-de-liqueur-et-des-vins-mousseux-ed1897"},{"id":"9782012525962","title":"Bibliographie gastronomique : la cuisine, la tabledepuis le XVe si\u00e8cle jusqu'\u00e0 nos jours.(\u00c9d.1890)","description":"Bibliographie gastronomique : la cuisine, la table, l'office, les aliments, les vins, les cuisiniers et les cuisini\u00e8res, les gourmands et les gastronomes, l'\u00e9conomie domestique... depuis le XVe si\u00e8cle jusqu'\u00e0 nos jours... \/ par Georges Vicaire ; pr\u00e9f. de Paul Ginisty\r\nDate de l'\u00e9dition originale : 1890\r\nSujet de l'ouvrage : Livres de cuisine -- BibliographieGastronomie -- Bibliographie\r\nLe pr\u00e9sent ouvrage s'inscrit dans une politique de conservation patrimoniale des ouvrages de la litt\u00e9rature Fran\u00e7aise mise en place avec la BNF.\r\nHACHETTE LIVRE et la BNF proposent ainsi un catalogue de titres indisponibles, la BNF ayant num\u00e9ris\u00e9 ces oeuvres et HACHETTE LIVRE les imprimant \u00e0 la demande.\r\nCertains de ces ouvrages refl\u00e8tent des courants de pens\u00e9e caract\u00e9ristiques de leur \u00e9poque, mais qui seraient aujourd'hui jug\u00e9s condamnables.\r\nIls n'en appartiennent pas moins \u00e0 l'histoire des id\u00e9es en France et sont susceptibles de pr\u00e9senter un int\u00e9r\u00eat scientifique ou historique.\r\nLe sens de notre d\u00e9marche \u00e9ditoriale consiste ainsi \u00e0 permettre l'acc\u00e8s \u00e0 ces oeuvres sans pour autant que nous en cautionnions en aucune fa\u00e7on le contenu.\r\nPour plus d'informations, rendez-vous sur www.hachettebnf.fr\r","authors":["Georges Vicaire"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/962\/9782012525962_1_75.jpg","medium":"https:\/\/images.epagine.fr\/962\/9782012525962_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/962\/9782012525962_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"31,50 \u20ac","formatted_published_date":"1er mai 2012","publisher_availability_label":"Sur commande","short_details":"Georges Vicaire \u2014 Hachette BNF","translator":null,"weight":709,"page_count":509,"readership":null,"editor":"Hachette BNF","price":3150,"published_date":"2012-04-30T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782012525962\/bibliographie-gastronomique-la-cuisine-la-tabledepuis-le-xve-siecle-jusqua-nos-joursed1890"}]}