{"data":[{"id":"9791032304914","title":"150 recettes de naturopathe","description":"Vous \u00eates \u00e0 la recherche d'id\u00e9es pour manger vari\u00e9 et \u00e9quilibr\u00e9 au quotidien, sans passer des heures en cuisine ? H\u00e9l\u00e8ne Comlan, naturopathe, a concoct\u00e9 pour cet ouvrage 150 recettes rapides et faciles \u00e0 r\u00e9aliser pour toute l'ann\u00e9e : galette de l\u00e9gumes, lasagnes l\u00e9g\u00e8res, poulet au pesto, curry lentilles-aubergines, g\u00e2teau aux noix, smoothies... un large choix de l'entr\u00e9e au dessert ! A chaque saison, retrouvez le calendrier des fruits et l\u00e9gumes, des astuces pour cuisiner sain et malin, des conseils pour am\u00e9liorer votre hygi\u00e8ne de vie... \r\nLe livre indispensable \u00e0 toute personne souhaitant reprendre en main son alimentation et sa sant\u00e9.","authors":["H\u00e9l\u00e8ne Comlan"],"category_codes":["4000000","4030000","4030800","4030807"],"visuals":{"large":"https:\/\/images.epagine.fr\/914\/9791032304914_1_75.jpg","medium":"https:\/\/images.epagine.fr\/914\/9791032304914_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/914\/9791032304914_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"17,90 \u20ac","formatted_published_date":"27 mai 2020","publisher_availability_label":"Sur commande","short_details":"H\u00e9l\u00e8ne Comlan \u2014 Marie Claire","translator":null,"weight":400,"page_count":159,"readership":null,"editor":"Marie Claire","price":1790,"published_date":"2020-05-26T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9791032304914\/150-recettes-de-naturopathe"},{"id":"9782915390582","title":"Cuisine cr\u00e9ole  Tome 2","description":"\"Le deuxi\u00e8me d'une s\u00e9rie de 10 volumes totalisant pr\u00e8s de 400 recettes. Au sommaire: punch, cocktails, liqueurs, amuse-gueules, entr\u00e9es, fruits de mer, poissons, volaille, porc, l\u00e9gumes, entremets, desserts, g\u00e2teaux, boissons chaudes. Toutes les recettes sont illustr\u00e9es et accompagn\u00e9es d'un paysage des Antilles: un r\u00e9gal pour le palais et les yeux!\"","authors":["Andr\u00e9 Exbrayat"],"category_codes":["4000000","4030000","4030500"],"visuals":{"large":"https:\/\/images.epagine.fr\/582\/9782915390582_1_75.jpg","medium":"https:\/\/images.epagine.fr\/582\/9782915390582_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/582\/9782915390582_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"7,50 \u20ac","formatted_published_date":"18 mai 2017","publisher_availability_label":"Sur commande","short_details":"Andr\u00e9 Exbrayat \u2014 Exbrayat","translator":null,"weight":270,"page_count":null,"readership":null,"editor":"Exbrayat","price":750,"published_date":"2017-05-17T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782915390582\/cuisine-creole-tome-2"},{"id":"9782738122971","title":"Une histoire mondiale de la table : Strat\u00e9gie de la bouche","description":"\" Une conversation autour d'une soupe de lentilles au pain d'\u00e9pice et aux langoustines m'a donn\u00e9 l'envie d'\u00e9crire ce livre.\r\nParmi nous, le Basque aurait ajout\u00e9 du foie gras, l'Italienne aurait vu des scampi et le Franco-Britannique que je suis, des coquilles saint-jacques. La suite rel\u00e8ve du travail culinaire : choisir parmi plusieurs milliers de notes, nettoyer, comparer, assaisonner d'anecdotes portant sur l'histoire du lapin, du cochon ou des sauterelles, saupoudrer de poivre critique quant aux l\u00e9gendes du restaurant et aux r\u00e9putations nationales, de consid\u00e9rations autour des strat\u00e9gies alimentaires des puissants, les ruses des affam\u00e9s et les r\u00eaves des gastronomes.\r\nAu menu, une id\u00e9e simple : l'histoire de la table est une longue querelle des Anciens et des Modernes. En voici le r\u00e9cit, de la pr\u00e9histoire \u00e0 nos jours. \" Anthony Rowley.","authors":["Anthony Rowley"],"category_codes":["4000000","4030000","4030200","4030207"],"visuals":{"large":"https:\/\/images.epagine.fr\/971\/9782738122971_1_75.jpg","medium":"https:\/\/images.epagine.fr\/971\/9782738122971_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/971\/9782738122971_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"9,50 \u20ac","formatted_published_date":"27 ao\u00fbt 2009","publisher_availability_label":"Sur commande","short_details":"Anthony Rowley \u2014 \u00c9ditions Odile Jacob","translator":null,"weight":302,"page_count":401,"readership":null,"editor":"\u00c9ditions Odile Jacob","price":950,"published_date":"2009-08-26T22:00:00.000000Z","support":"Poche","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782738122971\/une-histoire-mondiale-de-la-table-strategie-de-la-bouche"},{"id":"9780714869209","title":"Peru : The Cookbook","description":"The definitive cookbook on Peruvian cuisine by the country's most famous and popular chef, Gast\u00f3n Acurio.\r\n\r\nThe definitive Peruvian cookbook, featuring 500 traditional home cooking recipes from the country's most acclaimed and popular chef, Gast\u00f3n Acurio.\r\n\r\nOne of the world's most innovative and flavorful cuisines, Peruvian food has been consistently heralded by chefs and media around the world as the \"next big thing.\" Peruvian restaurants are opening across the United States, with 20 in San Francisco alone, including Limon and La Mar.\r\n\r\nAcurio guides cooks through the full range of Peru's vibrant cuisine from popular classics like quinoa and ceviche, and lomo saltado to lesser known dishes like amaranth and aji amarillo. For the first time, audiences will be able to bring the flavors of one of the world's most popular culinary destinations into their own kitchen.\r","authors":["Gast\u00f3n Acurio"],"category_codes":["4000000","4030000","4030700","4030713"],"visuals":{"large":"https:\/\/images.epagine.fr\/209\/9780714869209_1_75.jpg","medium":"https:\/\/images.epagine.fr\/209\/9780714869209_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/209\/9780714869209_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"45,00 \u20ac","formatted_published_date":"18 avril 2015","publisher_availability_label":"Sur commande","short_details":"Gast\u00f3n Acurio \u2014 Phaidon Press","translator":null,"weight":1472,"page_count":400,"readership":null,"editor":"Phaidon Press","price":4500,"published_date":"2015-04-17T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714869209\/peru-the-cookbook"},{"id":"9782914240925","title":"\u00c9loge du vin de Bordeaux","description":"\r\n            bien des choses ont \u00e9t\u00e9 \u00e9crites sur le vin de bordeaux.\r\n ce petit livre, embelli par les d\u00e9licates aquarelles de pierre chaveau qui prom\u00e8ne le lecteur de ch\u00e2teaux en vignobles, ne pr\u00e9tend pas rajouter un \u00e9ni\u00e8me ouvrage \u00e0 la longue liste de ceux qui l'ont pr\u00e9c\u00e9d\u00e9.  il borne son ambition, et c'est toute sa richesse, \u00e0 pr\u00e9senter \u00e0 l'amateur les \u00e9l\u00e9ments d'information susceptibles d'\u00e9clairer l'int\u00e9r\u00eat qu'il porte aux vins de bordeaux.  car du vignoble bordelais et de ses vins, rien n'\u00e9chappe \u00e0 la curiosit\u00e9 de didier ters ! il arpente le premier en long, en large et en travers, d\u00e9guste et commente avec enthousiasme les seconds.\r\n \" la vie de ch\u00e2teau \", \" une vigne mill\u00e9naire \", \" a propos de terroir \", \" des bordeaux si divers \", \" un vignoble bien class\u00e9 \", parmi d'autres courts chapitres, r\u00e9v\u00e8lent une mine de connaissances dont sa plume joyeuse et \u00e9l\u00e9gante sait extraire l'essentiel.  \u00e9loge du vin de bordeaux r\u00e9confortera plus d'un lecteur : \" inutile de prendre des poses de cardinal en oraison pour d\u00e9boucher une bouteille \" ou encore \" l'appellation d'origine contr\u00f4l\u00e9e : mieux qu'un label, c'est un certificat d'authenticit\u00e9 pour le vin et un rep\u00e8re bien utile pour le consommateur \".\r\n dit ainsi, c'est tellement plus simple !. \r\n        \r","authors":["Ters\/Didier"],"category_codes":["4000000","4030000","4030400"],"visuals":{"large":"https:\/\/images.epagine.fr\/925\/9782914240925_1_75.jpg","medium":"https:\/\/images.epagine.fr\/925\/9782914240925_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/925\/9782914240925_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"18,00 \u20ac","formatted_published_date":"16 novembre 2006","publisher_availability_label":"Sur commande","short_details":"Ters\/Didier \u2014 Confluences","translator":null,"weight":340,"page_count":null,"readership":null,"editor":"Confluences","price":1800,"published_date":"2006-11-15T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782914240925\/eloge-du-vin-de-bordeaux"},{"id":"9782896585588","title":"Petites bouch\u00e9es : Le meilleur du finger food et des plats \u00e0 partager","description":"Vous aimez recevoir en grand sans vous casser la t\u00eate ? Avec cet ouvrage consacr\u00e9 aux bouch\u00e9es gourmandes et aux plats festifs \u00e0 partager, c'est un vrai jeu d'enfant !\r\n\r\nV\u00e9ritable rem\u00e8de aux pannes d'inspiration, ce livre est un coffre aux tr\u00e9sors rempli des recettes les plus savoureuses, allant des incontournables aux derni\u00e8res tendances. Chaque bouch\u00e9e est pens\u00e9e pour \u00eatre simple \u00e0 pr\u00e9parer, d\u00e9bordante de saveurs et, surtout, parfaite pour cr\u00e9er des moments de pur plaisir \u00e0 partager.\r\n\r\nBrie fondant, trempettes cr\u00e9meuses, mini-burgers, rouleaux croustillants, douceurs sucr\u00e9es... laissez-vous inspirer par nos id\u00e9es, quelle que soit l'occasion et peu importe la saison.\r\n\r\n\u00c0 vos bouch\u00e9es !","authors":["Collectif"],"category_codes":["4000000","4030000","4030700"],"visuals":{"large":"https:\/\/images.epagine.fr\/588\/9782896585588_1_75.jpg","medium":"https:\/\/images.epagine.fr\/588\/9782896585588_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/588\/9782896585588_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"37,50 \u20ac","formatted_published_date":"15 janvier 2026","publisher_availability_label":"Sur commande","short_details":"Collectif \u2014 Pratico Edition","translator":null,"weight":420,"page_count":192,"readership":null,"editor":"Pratico Edition","price":3750,"published_date":"2026-01-14T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782896585588\/petites-bouchees-le-meilleur-du-finger-food-et-des-plats-a-partager"},{"id":"9782849344200","title":"L'\u00e9volution de la l\u00e9gislation sur les appellations d'origine","description":"L'ouvrage de Joseph Capus est un unique t\u00e9moignage sur l'\u00e9volution du droit fran\u00e7ais en mati\u00e8re d'appellations d'origine contr\u00f4l\u00e9es (AOC), de la loi de 1905 sur la r\u00e9pression des fraudes jusqu'au d\u00e9cret-loi de 1935. Publi\u00e9 en 1947, ann\u00e9e de disparition de Capus, le livre r\u00e9capitule l'oeuvre de son auteur en faveur des AOC et constitue, en quelque sorte, son testament politique en mati\u00e8re vitivinicole.\r\n\r\nLa r\u00e9\u00e9dition de l'ouvrage, \u00e0 l'occasion du Centenaire de la loi de 1919, permet de mesurer les difficult\u00e9s qui ont l\u00e9gitim\u00e9 le r\u00e9gime mis en oeuvre et de mieux comprendre pourquoi, finalement, le syst\u00e8me introduit par Capus a su r\u00e9sister, r\u00e9ussir et m\u00eame servir de mod\u00e8le pour les autres Etats europ\u00e9ens.\r\n\r\nL'introduction qui pr\u00e9c\u00e8de la r\u00e9\u00e9dition accroche ce petit livre de grand int\u00e9r\u00eat historique aux enjeux actuels du droit vitivinicole europ\u00e9en et s'efforce de d\u00e9montrer la continuit\u00e9 des appellations d'origine comme institution, comme r\u00e9gime juridique et, finalement, comme vecteur d'identit\u00e9s.\r\n\r\nAvec une introduction de Th\u00e9odore Georgopoulos.","authors":["Joseph Capus"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/200\/9782849344200_1_75.jpg","medium":"https:\/\/images.epagine.fr\/200\/9782849344200_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/200\/9782849344200_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"14,00 \u20ac","formatted_published_date":"5 juillet 2019","publisher_availability_label":"Sur commande","short_details":"Joseph Capus \u2014 Mare & Martin","translator":null,"weight":204,"page_count":120,"readership":null,"editor":"Mare & Martin","price":1400,"published_date":"2019-07-04T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782849344200\/levolution-de-la-legislation-sur-les-appellations-dorigine"},{"id":"9782340056930","title":"Histoire mondiale du vin fran\u00e7ais","description":"Les terroirs et le savoir-faire uniques de la France en mati\u00e8re de vin lui permettent de produire des nectars qui font d'elle lar\u00e9f\u00e9rence. Cette place incontestable, le Fran\u00e7ais n'imagine pas la devoir \u00e0 autre chose qu'\u00e0 son unique talent. Et pourtant...\r\n\r\nCet ouvrage \u00e0 destination du grand public retrace l'histoire du vin et des vignobles fran\u00e7ais en les remettant dans le contexte des \u00e9changes mondiaux qui ont permis un tel d\u00e9veloppement.","authors":["Arnaud Heckmann"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/930\/9782340056930_1_75.jpg","medium":"https:\/\/images.epagine.fr\/930\/9782340056930_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/930\/9782340056930_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"17,00 \u20ac","formatted_published_date":"7 septembre 2021","publisher_availability_label":"Sur commande","short_details":"Arnaud Heckmann \u2014 \u00c9ditions Ellipses","translator":null,"weight":253,"page_count":192,"readership":null,"editor":"\u00c9ditions Ellipses","price":1700,"published_date":"2021-09-06T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782340056930\/histoire-mondiale-du-vin-francais"},{"id":"9782911328152","title":"Moules, je vous aime - meme sans la frite","description":"Il y a deux fa\u00e7ons de manger des moules, l'ambiance \u00ab bistrot \u00bb, o\u00f9 l'on se l\u00e8che les doigts, et les recettes plus raffin\u00e9es pour lesquelles les coquilles ont \u00e9t\u00e9 retir\u00e9es. Les deux ont leur charme et c'est ce que veut modestement pr\u00e9senter ce livre. Les moules ne laissent personne indiff\u00e9rent. Elles offrent de tr\u00e8s nombreuses possibilit\u00e9s de pr\u00e9parations qui ne demandent jamais beaucoup de temps en cuisine. Finie l'id\u00e9e de ne pas les consommer pendant les mois en \u00ab r \u00bb. Petites ou grandes, \u00e0 la cassolette ou farcies, en entr\u00e9e, en soupe ou en plat principal, les moules sont toujours bien accueillies sur la table par les petits et les grands. Merci \u00e0 Patrick Walton, l'Irlandais qui, en 1235, ayant fait naufrage sur les c\u00f4tes charentaises, inventa \u00e0 son insu les premiers bouchots.","authors":["Gayet Mireille"],"category_codes":["4000000","4030000","4030800","4030807"],"visuals":{"large":"https:\/\/images.epagine.fr\/152\/9782911328152_1_75.jpg","medium":"https:\/\/images.epagine.fr\/152\/9782911328152_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/152\/9782911328152_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"10,00 \u20ac","formatted_published_date":"10 novembre 2004","publisher_availability_label":"Sur commande","short_details":"Gayet Mireille \u2014 Le Sureau","translator":null,"weight":160,"page_count":70,"readership":null,"editor":"Le Sureau","price":1000,"published_date":"2004-11-09T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782911328152\/moules-je-vous-aime-meme-sans-la-frite"},{"id":"9781529106718","title":"Good Things : Recipes to Share with People You Love","description":"Once I hand them off to you, these recipes are no longer mine. They're yours, to do with as you please. And maybe, in the act of receiving, a little thread of connection will be woven between me and each of you.\r\nHow can a recipe express the joy of sharing a meal in person? This is the feeling that Samin Nosrat sets out to capture in Good Things, offering more than 125 recipes for the things she most loves to cook.\r\nYou'll find go-to recipes for ricotta custard pancakes, chicken braised with apricots and harissa, a crunchy Calabrian chili crisp, super-chewy sky-high focaccia and a decades-in-the-making, childhood-evoking yellow cake. Samin also shares tips and techniques, from how to buy olive oil (check the harvest date) to when to splurge on the best ingredients (salad dressing) to the one acceptable substitute for Parmigiano Reggiano (Grana Padano, if you must).\r\nGood Things captures, with Samin's trademark blend of warmth and precision, the essence of what makes cooking such an important source of comfort and delight, and invites you to join her at the table.","authors":["Samin Nosrat"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/718\/9781529106718_1_75.jpg","medium":"https:\/\/images.epagine.fr\/718\/9781529106718_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/718\/9781529106718_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"40,60 \u20ac","formatted_published_date":"18 septembre 2025","publisher_availability_label":"Sur commande","short_details":"Samin Nosrat \u2014 Ebury Press","translator":null,"weight":1446,"page_count":464,"readership":null,"editor":"Ebury Press","price":4060,"published_date":"2025-09-17T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781529106718\/good-things-recipes-to-share-with-people-you-love"},{"id":"9781529197143","title":"Brutto : A (Simple) Florentine Cookbook","description":"'Brutto is actually bellissimo. A perfect cookbook for lovers of true Tuscan food.\r\nSimply brilliant.'\r\n- STANLEY TUCCI\r\nBrutto ma buono - ugly but good. This is the food of Florence - rigorously simple, few ingredients, exceptionally good.\r\nAnchovy with cold butter and sourdough\r\nPenne with tomato and vodka\r\nSausages with braised lentils and mustard\r\nRoasted squash with borlotti bean and salsa verde\r\nCountry-style bread and tomato salad\r\n3-ingredient meringue hazelnut cookies\r\nThe food of Florence rests on humble ingredients - not many - brought together in the rough-and-ready style of everyday cooking with flavour at its heart.\r\nThis stunning brand-new cookbook offers outstanding recipes from Russell Norman's acclaimed new restaurant, Trattoria Brutto, alongside an ode to one of Italy's most beloved cities, Florence, and specifically the bohemian district of Santo Spirito.\r\nIncluding Russell's captivating stories and insider advice, Brutto is a proudly fuss-free recipe book to use every day, wherever you are, and an joyous tribute to Italy's greatest rustic cuisine.","authors":["Russell Norman"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/143\/9781529197143_1_75.jpg","medium":"https:\/\/images.epagine.fr\/143\/9781529197143_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/143\/9781529197143_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"47,30 \u20ac","formatted_published_date":"2 novembre 2023","publisher_availability_label":"Sur commande","short_details":"Russell Norman \u2014 Ebury Press","translator":null,"weight":1113,"page_count":320,"readership":null,"editor":"Ebury Press","price":4730,"published_date":"2023-11-01T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781529197143\/brutto-a-simple-florentine-cookbook"},{"id":"9781452173313","title":"American sfoglino","description":"Winner of the 2020 IACP Award for Best Cookbook, Chefs & Restaurants   2020 James Beard Award Winner for Photography   \"Evan Funke''s respect for tradition and detail makes  American Sfoglino  the perfect introduction to the fresh egg pastas of Emilia Romagna. It''s bold in its simplicity and focus.\" -  Missy Robbins, chef\/owner of Lilia and MISI   A comprehensive guide to making the best pasta in the world:\r\n In this debut cookbook from Evan Funke, he shares classic techniques  from his Emilia Romagna training and provides accessible instructions  for making his award winning  sfoglia  (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a  sfoglino  (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces. \r\n \r\nFeatures recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni. \r\n \r\nBeginning with four foundational doughs,  American Sfoglino  takes readers step by step through recipes for a variety of generous  dishes, from essential sauces and broths, like Passata di Pomodoro  (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle  in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna). \r\n \r\nIncludes stories from Italy and the kitchen at Felix Trattoria that add the finishing  touches to this master class in pasta, while sumptuous photographs and a bold package offer a feast for the eyes. \r\n \r\nForget your pasta  machine and indulge in the magic of being a sfoglino with the help of  the rich imagery and detailed instructions provided by Evan Funke and  American Sfoglino . \r\n \r\nMakes an excellent gift idea for any pasta aficionado or avid Italian cook.","authors":["Evan Funke"],"category_codes":["4000000","4030000","4030700","4030712"],"visuals":{"large":"https:\/\/images.epagine.fr\/313\/9781452173313_1_75.jpg","medium":"https:\/\/images.epagine.fr\/313\/9781452173313_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/313\/9781452173313_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"33,80 \u20ac","formatted_published_date":"3 septembre 2019","publisher_availability_label":"Sur commande","short_details":"Evan Funke \u2014 Chronicle Books","translator":null,"weight":1205,"page_count":272,"readership":null,"editor":"Chronicle Books","price":3380,"published_date":"2019-09-02T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781452173313\/american-sfoglino"},{"id":"9782917848425","title":"Marie-Cocotte de b\u00e2bord \u00e0 tribord ; 20 recettes traditionnelles ou presque...","description":"Marie-France Thiery Bertaud, alias Marie-Cocotte a le pied marin ! De b\u00e2bord \u00e0 tribord, elle a concoct\u00e9 dans sa cambuse 20 recettes pour amener une l\u00e9g\u00e8re brise marine avec coquillages, fruits de mer et poissons de pleine mer. Margate, loubines, lotte, hu\u00eetres, crevettes\r","authors":["Marie-france Thierry-bertaud"],"category_codes":["4000000","4030000","4030600"],"visuals":{"large":"https:\/\/images.epagine.fr\/425\/9782917848425_1_75.jpg","medium":"https:\/\/images.epagine.fr\/425\/9782917848425_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/425\/9782917848425_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"9,90 \u20ac","formatted_published_date":"14 juin 2016","publisher_availability_label":"Sur commande","short_details":"Marie-france Thierry-bertaud \u2014 Mines de Rien","translator":null,"weight":157,"page_count":46,"readership":null,"editor":"Mines de Rien","price":990,"published_date":"2016-06-13T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782917848425\/marie-cocotte-de-babord-a-tribord-20-recettes-traditionnelles-ou-presque"},{"id":"9780008377267","title":"One More Croissant for the Road","description":"'Joyful, life-affirming, greedy. I loved it' - DIANA HENRY\r\n          \r\n          \r\n            'Whether you are an avid cyclist, a Francophile, a greedy gut, or simply an appreciator of impeccable writing - this book will get you hooked' - YOTAM OTTOLENGHI\r\n          \r\n          \r\nThe nation's 'taster in chief' cycles 2,300 km across France in search of the definitive versions of classic French dishes.\r\n          \r\n            A green bike drunkenly weaves its way up a cratered hill in the late-morning sun, the gears grinding painfully, like a pepper mill running on empty. The rider crouched on top in a rictus of pain has slowed to a gravity-defying crawl when, from somewhere nearby, the whine of a nasal engine breaks through her ragged breathing.\r\n            \r\n            A battered van appears behind her, the customary cigarette dangling from its driver's-side window... as he passes, she casually reaches down for some water, smiling broadly in the manner of someone having almost too much fun. 'No sweat,' she says jauntily to his retreating exhaust pipe. 'Pas de probl\u00e8me, monsieur.'\r\n          \r\n          \r\nA land of glorious landscapes, and even more glorious food, France is a place built for cycling and for eating, too - a country large enough to give any journey an epic quality, but with a bakery on every corner. Here, you can go from beach to mountain, Atlantic to Mediterranean, polder to Pyrenees, and taste the difference every time you stop for lunch. If you make it to lunch, that is...\r\n          \r\nPart travelogue, part food memoir, all love letter to France, One More Croissant for the Road follows 'the nation's taster in chief' Felicity Cloake's very own Tour de France, cycling 2,300km across France in search of culinary perfection; from Tarte Tatin to Cassoulet via Poule au Pot, and Tartiflette. Each of the 21 'stages' concludes with Felicity putting this new found knowledge to good use in a fresh and definitive recipe for each dish - the culmination of her rigorous and thorough investigative work on behalf of all of our taste buds.","authors":["Felicity Cloake"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/267\/9780008377267_1_75.jpg","medium":"https:\/\/images.epagine.fr\/267\/9780008377267_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/267\/9780008377267_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"15,40 \u20ac","formatted_published_date":"9 juillet 2020","publisher_availability_label":"Sur commande","short_details":"Felicity Cloake \u2014 Harper Collins Publishers","translator":null,"weight":253,"page_count":null,"readership":null,"editor":"Harper Collins Publishers","price":1540,"published_date":"2020-07-08T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":["9780008304935"],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780008377267\/one-more-croissant-for-the-road"},{"id":"9781837291090","title":"Odette : Terroir to table, heart to plat. A cookbook","description":"From acclaimed chef Julien Royer, a celebration of heritage, seasonality, and terroir reflecting the spirit of Odette, Royer's three-Michelin-starred restaurant at the National Gallery in Singapore\r\n\r\n'This book invites us into Odette's intimate and generous universe, where every page conveys the magic that continues to inspire chefs around the world.' - Jorge Vallejo, chef and owner, Quintonil\r\n\r\nAs chef-owner of Odette - one of Asia's most lauded restaurants, and a fixture on the World's 50 Best Restaurants list - Julien Royer balances French technique with Southeast Asian terroir to create a cuisine defined by grace, clarity, and emotional resonance. Named after Royer's beloved grandmother, Odette attracts guests from around the globe with its refreshing perspective on modern fine dining.\r\n\r\nOdette: Terroir to Table, Heart to Plate is an intimate, elegant tribute to the people, places, and philosophies that have shaped Royer's culinary journey. The book opens with a series of deeply personal essays exploring Royer's upbringing in rural France, the culinary influences that shaped him, and the values that guide his restaurant - from hospitality and mentorship to design and storytelling. Together, these narratives offer insight into a creative practice grounded in memory, emotion, and the pursuit of excellence.\r\n\r\nThe second section of the book is devoted to over 80 recipes, arranged to reflect the rhythm of a meal at Odette - from playful starters to vegetables, fish and seafood, meat and poultry, and desserts. Iconic dishes such as Mushroom Tea with Sabayon, Rosemary-Smoked Organic Egg, Pigeon, Beetroot, Cherry, and Marukyo Uni appear here, accompanied by stunning images and essays sharing the inspiration behind each plate.\r\n\r\nThe book itself is an exceptional design object, with a striking cover and a palette that echoes the restaurant's distinctive aesthetic. Photography throughout captures more than finished plates - it reveals process, intention, and the quiet choreography of the kitchen.\r\n\r\nVisually compelling and narratively rich, Odette: Terroir to Table, Heart to Plate is an essential record of one of the defining restaurants of our time and a portrait of a chef at the height of his career.","authors":["Julien Royer"],"category_codes":["4000000","4030000","4030800","4030806"],"visuals":{"large":"https:\/\/images.epagine.fr\/090\/9781837291090_1_75.jpg","medium":"https:\/\/images.epagine.fr\/090\/9781837291090_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/090\/9781837291090_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"54,95 \u20ac","formatted_published_date":"4 juin 2026","publisher_availability_label":"Sur commande","short_details":"Julien Royer \u2014 Phaidon Press","translator":null,"weight":1342,"page_count":272,"readership":null,"editor":"Phaidon Press","price":5495,"published_date":"2026-06-03T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781837291090\/odette-terroir-to-table-heart-to-plat-a-cookbook"},{"id":"9782036023369","title":"Cuisiner au barbecue Traeger avec Anne Alassane","description":"Marque mythique aux \u00c9tats-Unis depuis plus de 30 ans, Traeger r\u00e9volutionne la cuisine au barbecue !\r\nUltraperformant et tr\u00e8s simple d'utilisation, ce barbecue multifonctions permet de griller, fumer, cuire, r\u00f4tir, braiser... Vous l'adopterez tr\u00e8s facilement pour pr\u00e9parer toute l'ann\u00e9e de d\u00e9licieux plats de viande bien s\u00fbr, mais aussi des poissons, gratins, tartes... et m\u00eame des desserts  !\r\nExplorez toutes ces possibilit\u00e9s avec les recettes gourmandes et conviviales d'Anne Alassane  : bacon bomb, paleron de boeuf \u00e0 la vodka, double hot burger, tomates farcies aux sardines, parmigiana, coeurs coulants au chocolat fum\u00e9...\r\nPlus de 40 recettes authentiques et cr\u00e9atives pour les amoureux de la gastronomie qui aiment jouer avec le feu  !\r\n  \r\nAnne Alassane est une cuisini\u00e8re passionn\u00e9e aux multiples casquettes  : apr\u00e8s avoir remport\u00e9 l'\u00e9mission MasterChef en 2010, elle ouvre sa ferme-auberge et se lance dans de multiples activit\u00e9s, culinaires, politiques et t\u00e9l\u00e9visuelles. Depuis 2016, elle est chef du restaurant Le Lanaud pr\u00e8s de Limoges.","authors":["Anne Alassane"],"category_codes":["4000000","4030000","4030800","4030801"],"visuals":{"large":"https:\/\/images.epagine.fr\/369\/9782036023369_1_75.jpg","medium":"https:\/\/images.epagine.fr\/369\/9782036023369_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/369\/9782036023369_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"15,95 \u20ac","formatted_published_date":"13 avril 2022","publisher_availability_label":"Sur commande","short_details":"Anne Alassane \u2014 Larousse","translator":null,"weight":792,"page_count":128,"readership":null,"editor":"Larousse","price":1595,"published_date":"2022-04-12T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782036023369\/cuisiner-au-barbecue-traeger-avec-anne-alassane"},{"id":"9782843984983","title":"Une autre histoire du vin","description":"Depuis l'apparition du vin, on en a bu de toute sorte et de toutes les couleurs. Mais le vin a-t-il fondamentalement chang\u00e9 au cours de son histoire ?\r\nDans cet entretien avec Sophie Brissaud, Pierre Guigui \u00e9voque le vin depuis ses origines caucasiennes et proche-orientales, sous l'angle de donn\u00e9es tant arch\u00e9ologiques que mythologiques. Il r\u00e9v\u00e8le que le vin a toujours racont\u00e9 la m\u00eame histoire, articul\u00e9e autour de trois cat\u00e9gories : vins rudimentaires destin\u00e9s aux classes peu fortun\u00e9es ; vins d'\u00e9lite symboles de privil\u00e8ge social ; et vins interm\u00e9diaires pour les classes interm\u00e9diaires, mieux faits que les premiers, moins glamour que les suivants. De nos jours, cette cat\u00e9gorie est repr\u00e9sent\u00e9e par les vins nature, bio et de petit producteur. L'\u00e9volution du vin a \u00e9galement \u00e9t\u00e9 marqu\u00e9e par les techniques, les outils, les r\u00e9cipients de transport et de conservation. Ces donn\u00e9es n'ont cess\u00e9 de modifier le go\u00fbt et la perception du vin. Elles ont aussi influenc\u00e9 le commerce, les modes de consommation et l'accessibilit\u00e9 du vin aux diverses couches sociales.\r\nUne conversation vivante qui met en lumi\u00e8re, \u00e0 travers des mill\u00e9naires d'histoire, un breuvage \u00e0 la fois sacr\u00e9 et profane dont les crit\u00e8res fondamentaux restent immuables.","authors":["Sophie Brissau","Pierre Guigui"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/983\/9782843984983_1_75.jpg","medium":"https:\/\/images.epagine.fr\/983\/9782843984983_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/983\/9782843984983_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"12,00 \u20ac","formatted_published_date":"2 mai 2018","publisher_availability_label":"Sur commande","short_details":"Sophie Brissau, Pierre Guigui \u2014 Apog\u00e9e","translator":null,"weight":162,"page_count":96,"readership":null,"editor":"Apog\u00e9e","price":1200,"published_date":"2018-05-01T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782843984983\/une-autre-histoire-du-vin"},{"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.","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":"9782080456816","title":"Meat, Poultry & Game : Recipes and Techniques from the Ferrandi School of Culinary Arts","description":"This complete cooking course provides FERRANDI Paris's expertise for preparing all types of meat, poultry, and game, allowing home cooks and confirmed chefs to : - Acquire essential kitchen skills for 48 culinary techniques-tie a boneless roast ; prepare veal scaloppine ; French trim a rack of pork ribs ; bone a lamb shoulder ; dress, truss, or spatchcock poultry ; prepare duck magret ; marinate game - which are explained in 333 step-by-step instructions. - Delight guests with 70 delicious recipes for French classics, traditional dishes from around the world, and innovative creations : Beef and Vegetable Stir-Fry with Rice Noodles, Moussaka, Veal Blanquette, Sweetbread Vol-au-Vents, Honey-Glazed Porcelet Ham, Texas-Style Pork Spareribs, Lamb Tajine, Persian-Style Lamb Skewers, Basque-Style Chicken with Octopus, Stuffed Turkey, Hare Royale, Shredded Boar Tacos, and more.","authors":["Ferrandi Paris"],"category_codes":["4000000","4030000","4030400","4030405"],"visuals":{"large":"https:\/\/images.epagine.fr\/816\/9782080456816_1_75.jpg","medium":"https:\/\/images.epagine.fr\/816\/9782080456816_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/816\/9782080456816_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"35,00 \u20ac","formatted_published_date":"4 d\u00e9cembre 2024","publisher_availability_label":"Sur commande","short_details":"Ferrandi Paris \u2014 Flammarion","translator":null,"weight":1580,"page_count":304,"readership":null,"editor":"Flammarion","price":3500,"published_date":"2024-12-03T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782080456816\/meat-poultry-game-recipes-and-techniques-from-the-ferrandi-school-of-culinary-arts"},{"id":"9782917770962","title":"Tout est bon dans la pomme de terre","description":"- DES CAHIERS DE CUISINE CONTEMPORAINS, R\u00c9SOLUMENT PRATIQUES, ORIGINAUX ET \u00c9L\u00c9GANTS - DES MONOGRAPHIES EXHAUSTIVES SUR CHAQUE L\u00c9GUME AVEC 40 RECETTES - UNE APPROCHE \u00c9COLOGIQUE ET POSITIVE, DANS L'ESPRIT DES \u00c9DITIONS RUE DE L'\u00c9CHIQUIER","authors":["Sophie Brissaud"],"category_codes":["4000000","4030000","4030800","4030804"],"visuals":{"large":"https:\/\/images.epagine.fr\/962\/9782917770962_1_75.jpg","medium":"https:\/\/images.epagine.fr\/962\/9782917770962_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/962\/9782917770962_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"8,00 \u20ac","formatted_published_date":"15 octobre 2015","publisher_availability_label":"Sur commande","short_details":"Sophie Brissaud \u2014 Rue de l'\u00e9chiquier","translator":null,"weight":196,"page_count":64,"readership":null,"editor":"Rue de l'\u00e9chiquier","price":800,"published_date":"2015-10-14T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782917770962\/tout-est-bon-dans-la-pomme-de-terre"},{"id":"9782234075672","title":"Une vie de Coffe","description":"Jean-Pierre Coffe : tout le monde le conna\u00eet, mais personne ne le conna\u00eet vraiment.\r\nIl se d\u00e9voile ici, \u00e0 travers ses m\u00e9moires, avec une incroyable sinc\u00e9rit\u00e9. C'est un homme g\u00e9n\u00e9reux, enthousiaste, infatigable, mais c'est aussi un homme bless\u00e9. De son enfance entre un p\u00e8re tu\u00e9 au d\u00e9but de la guerre et une m\u00e8re qui ne l'aimera jamais assez, de l'aveu d'une paternit\u00e9 malheureuse jusqu'\u00e0 la consolation des jardins et des potagers, il n'oublie rien. Il raconte, parfois dans les larmes, parfois dans un rire qui le r\u00e9concilie avec l'existence.\r\nDerri\u00e8re le masque du trublion m\u00e9diatique, appara\u00eet le visage d'un homme souvent seul, mal-aim\u00e9, trahi, mais toujours fid\u00e8le et prodigue en amiti\u00e9s.\r\nRestaurateur parisien \u00e0 la mode, meneur de revue, arpenteur du terroir fran\u00e7ais, militant du go\u00fbt, ami de Jean Carmet, Jean-Claude Carri\u00e8re, Miou-Miou, Jean Teul\u00e9, ou Michel Drucker, chacune de ses vies rena\u00eet l'une apr\u00e8s l'autre. Les voici toutes assembl\u00e9es pour n'en former qu'une. Une vie de Coffe  !","authors":["Jean-pierre Coffe"],"category_codes":["4000000","4030000","4030200"],"visuals":{"large":"https:\/\/images.epagine.fr\/672\/9782234075672_1_75.jpg","medium":"https:\/\/images.epagine.fr\/672\/9782234075672_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/672\/9782234075672_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"26,00 \u20ac","formatted_published_date":"6 mai 2015","publisher_availability_label":"Sur commande","short_details":"Jean-pierre Coffe \u2014 Stock","translator":null,"weight":490,"page_count":396,"readership":null,"editor":"Stock","price":2600,"published_date":"2015-05-05T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782234075672\/une-vie-de-coffe"},{"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.","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":"9780241779248","title":"A Year of Fermentation : A Seasonal Guide to the Art & Science of Fermentation","description":"\"The man has a knack for making even the most ambitious projects seem entirely possible\" - Yotam Ottolenghi\r\n\"A beautiful, essential book, where, as ever, only more so, Sam shares his delicious, original takes on fermenting\" - Mark Diacono\r\nA Year of Fermentation is a seasonal guide that explores the fascinating world of fermentation through the year.\r\nThis book aims to bridge the gap between foraging, growing, and cooking, providing what's-in-season calendars and fermentation recipes to unlock incredible flavours, enhance nutrition, and foster a deeper connection with food and nature year-round.\r\nSeasonal recipes are a feature of this book, including:\r\nKombucha \r\nApple cider vinegar\r\nSourdough\r\nMiso \r\nSauerkraut \r\nWe think of the year as four seasons. In the world of food, we can see the year as a shifting, overlapping mass of microseasons, each offering its own set of delicious ingredients. This book explores these changing microseasons, linking ingredients with appropriate fermentation techniques to maximize flavour and harmonize with nature's rhythms.\r\nWith step-by-step instructions, illustrations, and photographs from an expert fermenter, ensure your cupboards are stocked year-round with ferments that add depths of flavour to your everyday cooking.","authors":["Sam Cooper"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/248\/9780241779248_1_75.jpg","medium":"https:\/\/images.epagine.fr\/248\/9780241779248_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/248\/9780241779248_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"33,80 \u20ac","formatted_published_date":"27 ao\u00fbt 2026","publisher_availability_label":"Sur commande","short_details":"Sam Cooper \u2014 Dorling Kindersley","translator":null,"weight":666,"page_count":224,"readership":null,"editor":"Dorling Kindersley","price":3380,"published_date":"2026-08-26T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780241779248\/a-year-of-fermentation-a-seasonal-guide-to-the-art-science-of-fermentation"},{"id":"9782212566901","title":"Le grand livre du vin","description":"Andrew Jefford, expert mondialement reconnu, vous guide dans l'univers riche et fascinant du vin. Son Grand Livre propose une vingtaine de chapitres pour d\u00e9couvrir le vin dans sa diversit\u00e9. Illustr\u00e9 et structur\u00e9, il vous d\u00e9livre l'essentiel des notions fondamentales, afin que vous puissiez les aborder par vous-m\u00eame et \u00e0 votre propre rythme.\r\n\r\nLa premi\u00e8re partie du livre constitue un kit de d\u00e9gustation et saura vous rendre attentif \u00e0 la robe, au parfum et au go\u00fbt du vin. Vous saurez ainsi communiquer votre exp\u00e9rience. La deuxi\u00e8me vous introduira aux diff\u00e9rents c\u00e9pages, aux terroirs vari\u00e9s, aux exigences de la culture de la vigne et au r\u00f4le du vigneron. La troisi\u00e8me partie fait office d'atlas et de voyage autour du monde, en pr\u00e9sentant chaque r\u00e9gion selon ses caract\u00e9ristiques propres.\r","authors":["Andrew Jefford"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/901\/9782212566901_1_75.jpg","medium":"https:\/\/images.epagine.fr\/901\/9782212566901_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/901\/9782212566901_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"24,90 \u20ac","formatted_published_date":"7 septembre 2017","publisher_availability_label":"Sur commande","short_details":"Andrew Jefford \u2014 Eyrolles","translator":null,"weight":1050,"page_count":176,"readership":null,"editor":"Eyrolles","price":2490,"published_date":"2017-09-06T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782212566901\/le-grand-livre-du-vin"}]}