{"data":[{"id":"9780375711855","title":"Julia's kitchen wisdom - essential techniques and recipes from a lifetime of cooking","description":"How many minutes should you cook green beans? Is it better to steam them or to boil them?What are the right proportions for a vinaigrette?How do you skim off fat?What is the perfect way to roast a chicken?Julia Child gave us extensive answers to all these questionsyes'>#8211;and so many moreyes'>#8211;in the masterly books she published over the course of her career. But which one do you turn to for which solutions? Over the years Julia also developed some new approaches to old problems, using timesaving equipment and more readily available products. So where do you locate the latest findings?All the answers are close to hand in this indispensable little volume: the delicious, comforting, essential compendium of Juliayes'>#8217;s kitchen wisdomyes'>#8211;a book you canyes'>#8217;t do without.From the Trade Paperback edition.\r","authors":["Julia Child"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/855\/9780375711855_1_75.jpg","medium":"https:\/\/images.epagine.fr\/855\/9780375711855_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/855\/9780375711855_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"21,60 \u20ac","formatted_published_date":"22 juin 2009","publisher_availability_label":"Sur commande","short_details":"Julia Child \u2014 Alfred Knopf","translator":null,"weight":265,"page_count":144,"readership":null,"editor":"Alfred Knopf","price":2160,"published_date":"2009-06-21T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780375711855\/julias-kitchen-wisdom-essential-techniques-and-recipes-from-a-lifetime-of-cooking"},{"id":"9780307984821","title":"The french market cookbook - vegetarian recipes \/anglais","description":null,"authors":["Dusoulier Clothilde"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/quaidesbrumes.com\/img\/book-placeholder.png","medium":"https:\/\/quaidesbrumes.com\/img\/book-placeholder.png","thumbnail":"https:\/\/quaidesbrumes.com\/img\/book-placeholder.png"},"orderable":true,"show_badge":true,"formatted_price":"25,00 \u20ac","formatted_published_date":"2 juillet 2013","publisher_availability_label":"Sur commande","short_details":"Dusoulier Clothilde \u2014 Random House US","translator":null,"weight":500,"page_count":null,"readership":null,"editor":"Random House US","price":2500,"published_date":"2013-07-01T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780307984821\/the-french-market-cookbook-vegetarian-recipes-anglais"},{"id":"9780316098519","title":"ELEVEN MADISON PARK - THE COOKBOOK","description":"Over 125 recipes adapted for home preparation help recreate the experience of dining at one of New York's most popular fine-dining restaurant restaurants, Eleven Madison Park, where the latest culinary techniques are fused with classical French cuisine. 50,000 first printing.","authors":["Will Guidara","Daniel Humm"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/519\/9780316098519_1_75.jpg","medium":"https:\/\/images.epagine.fr\/519\/9780316098519_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/519\/9780316098519_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"75,00 \u20ac","formatted_published_date":"11 novembre 2011","publisher_availability_label":"Sur commande","short_details":"Will Guidara, Daniel Humm \u2014 Little Brown US","translator":null,"weight":2782,"page_count":384,"readership":null,"editor":"Little Brown US","price":7500,"published_date":"2011-11-10T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780316098519\/eleven-madison-park-the-cookbook"},{"id":"9780399578007","title":"FOOD52 A NEW WAY TO DINNER","description":"A smart, inspiring cookbook showing how to plan, shop, and cook for dinners (and lunches and desserts) all through the week. The secret? Cooking ahead.    Amanda Hesser and Merrill Stubbs, founders of the online kitchen and home destination Food52, pull off home-cooked dinners with their families with stunning regularity. But they don't cook every night.   Starting with flexible base dishes made on the weekend, Amanda and Merrill mix, match, and riff to create new dinners, lunches, and even desserts throughout the week. Blistered tomatoes are first served as a side, then become sauce for spaghetti with corn. Tuna, poached in olive oil on a Sunday, gets paired with braised peppers and romesco for a fiery dinner, with spicy mayo for a hearty sandwich, and with zucchini and couscous for a pack-and-go salad.   Amanda and Merrills seasonal plans give you everything you need to set yourself up well for the week, with grocery lists and cooking timelines. They also share clever tips and tricks for more confident cooking, showing how elements can work across menus and seasons to fit your mood or market, and how to be scrappy with whatevers left in the fridge. These building blocks form  A New Way to Dinner , the key to smarter, happier cooking that leaves you with endless possibilities for the week ahead.\r","authors":["Amanda Hesser","Merrill Stubbs"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/007\/9780399578007_1_75.jpg","medium":"https:\/\/images.epagine.fr\/007\/9780399578007_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/007\/9780399578007_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"34,30 \u20ac","formatted_published_date":"18 octobre 2016","publisher_availability_label":"Sur commande","short_details":"Amanda Hesser, Merrill Stubbs \u2014 Clarkson Potter","translator":null,"weight":1306,"page_count":279,"readership":null,"editor":"Clarkson Potter","price":3430,"published_date":"2016-10-17T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780399578007\/food52-a-new-way-to-dinner"},{"id":"9780316234849","title":"Mast brothers chocolate","description":null,"authors":["Mast Rick And Michae"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/849\/9780316234849_1_75.jpg","medium":"https:\/\/images.epagine.fr\/849\/9780316234849_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/849\/9780316234849_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"40,00 \u20ac","formatted_published_date":"1er octobre 2013","publisher_availability_label":"Sur commande","short_details":"Mast Rick And Michae \u2014 Little Brown US","translator":null,"weight":801,"page_count":null,"readership":null,"editor":"Little Brown US","price":4000,"published_date":"2013-09-30T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780316234849\/mast-brothers-chocolate"},{"id":"9780316244183","title":"The vegetarian flavor bible","description":"Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia.\r\n\r\nEmphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from av\u00dfav? to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.","authors":["Page Karen"],"category_codes":["4000000","4030000","4030800","4030805"],"visuals":{"large":"https:\/\/images.epagine.fr\/183\/9780316244183_1_75.jpg","medium":"https:\/\/images.epagine.fr\/183\/9780316244183_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/183\/9780316244183_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"48,00 \u20ac","formatted_published_date":"1er septembre 2014","publisher_availability_label":"Sur commande","short_details":"Page Karen \u2014 Little Brown US","translator":null,"weight":1700,"page_count":576,"readership":null,"editor":"Little Brown US","price":4800,"published_date":"2014-08-31T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780316244183\/the-vegetarian-flavor-bible"},{"id":"9780316267809","title":"Kitchen creativity ; unlocking culinary genius - with wisdom, inspiration, and ideas from the world's most creative chefs","description":null,"authors":["Andrew Dornenburg","Karen Page"],"category_codes":["4000000","4030000","4030200"],"visuals":{"large":"https:\/\/images.epagine.fr\/809\/9780316267809_1_75.jpg","medium":"https:\/\/images.epagine.fr\/809\/9780316267809_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/809\/9780316267809_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"45,00 \u20ac","formatted_published_date":"1er novembre 2017","publisher_availability_label":"Sur commande","short_details":"Andrew Dornenburg, Karen Page \u2014 Little Brown US","translator":null,"weight":901,"page_count":464,"readership":null,"editor":"Little Brown US","price":4500,"published_date":"2017-10-31T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780316267809\/kitchen-creativity-unlocking-culinary-genius-with-wisdom-inspiration-and-ideas-from-the-worlds-most-creative-chefs"},{"id":"9780451495358","title":"Making chocolate \/anglais","description":null,"authors":["Dandelion"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/358\/9780451495358_1_75.jpg","medium":"https:\/\/images.epagine.fr\/358\/9780451495358_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/358\/9780451495358_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"44,00 \u20ac","formatted_published_date":"14 novembre 2017","publisher_availability_label":"Sur commande","short_details":"Dandelion \u2014 Random House US","translator":null,"weight":900,"page_count":null,"readership":null,"editor":"Random House US","price":4400,"published_date":"2017-11-13T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780451495358\/making-chocolate-anglais"},{"id":"9780593449523","title":"Seafood simple : a cookbook","description":"The definitive seafood guide from the three-Michelin-starred chef of Le Bernardin, featuring gorgeous photography and step-by-step techniques alongside 85 accessible recipes for preparing incredible fish at home.\r\n\r\n\u00abI hope that this book is a source of inspiration and education, encouraging you to cook with confidence and approach seafood with joy, and even love. The secret to Seafood Simple is to trust the process, and yourself.\u00bb In its three decades at the top of New York City's restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in Seafood Simple, Ripert demystifies his signature cuisine, making delectable fish dishes achievable for home cooks of all skill levels-yet still with elegance and panache.\r\n\r\nBreaking down cooking techniques into their building blocks, along with images to illustrate each step in the process, Seafood Simple teaches readers how to master core skills, from poaching and deep frying to filleting a fish and shucking an oyster. These techniques are then applied to eighty-five straightforward, delicious recipes, many of which include substitutions for maximum ease. Dishes like Tuna Carpaccio, Crispy Fish Tacos, Shrimp Tempura, Miso Cod, and Spaghetti Vongole show us how to bring out the vibrant flavor and incredible versatility of seafood. Each recipe is accompanied by a gorgeous image by renowned photographer Nigel Parry, as well as step-by-step photos for each of the twenty techniques taught in the book.\r\n\r\nStunning, delectable, and above all, actually doable, Seafood Simple is a master class from one of the world's greatest chefs, created especially for the home cook.","authors":["Eric Ripert"],"category_codes":["4000000","4030000","4030200","4030204"],"visuals":{"large":"https:\/\/images.epagine.fr\/523\/9780593449523_1_75.jpg","medium":"https:\/\/images.epagine.fr\/523\/9780593449523_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/523\/9780593449523_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"39,00 \u20ac","formatted_published_date":"3 octobre 2023","publisher_availability_label":"Sur commande","short_details":"Eric Ripert \u2014 Random House US","translator":null,"weight":1230,"page_count":304,"readership":null,"editor":"Random House US","price":3900,"published_date":"2023-10-02T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780593449523\/seafood-simple-a-cookbook"},{"id":"9780618875535","title":"Around my french table - more than 300 recipes from my home to yours","description":"A James Beard Award winner offers personable recipes for French home cooking, presenting more than three hundred recipes for hors d'oeuvres, salads, soups, meat dishes, fish, vegetables, and desserts, with a separate section on making dough, vinaigrettes, and sauces.\r","authors":["Dorie Greenspan","Alan Richardson"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/535\/9780618875535_1_75.jpg","medium":"https:\/\/images.epagine.fr\/535\/9780618875535_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/535\/9780618875535_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"38,90 \u20ac","formatted_published_date":"23 octobre 2010","publisher_availability_label":"Sur commande","short_details":"Dorie Greenspan, Alan Richardson \u2014 Houghton Mifflin","translator":null,"weight":2154,"page_count":530,"readership":null,"editor":"Houghton Mifflin","price":3890,"published_date":"2010-10-22T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780618875535\/around-my-french-table-more-than-300-recipes-from-my-home-to-yours"},{"id":"9780711263468","title":"The flexible baker: 75 delicious recipes with adaptable options \/anglais","description":null,"authors":["Pratt Jo"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/468\/9780711263468_1_75.jpg","medium":"https:\/\/images.epagine.fr\/468\/9780711263468_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/468\/9780711263468_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"29,00 \u20ac","formatted_published_date":"15 mars 2022","publisher_availability_label":"Sur commande","short_details":"Pratt Jo \u2014 Quarry","translator":null,"weight":600,"page_count":null,"readership":null,"editor":"Quarry","price":2900,"published_date":"2022-03-14T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780711263468\/the-flexible-baker-75-delicious-recipes-with-adaptable-options-anglais"},{"id":"9780711293847","title":"Arabica: Small Plates, Big Connections : A journey through the flavours of the Eastern Mediterranean","description":"Arabica celebrates the vibrant flavours of the Eastern Mediterranean - whisking you on a culinary journey through the fertile valleys, mountain villages, coastal towns, and vibrant cities of Lebanon, Syria, Jordan and Turkey.\r\nStarting from a modest trestle table in London's Borough Market to a growing network of restaurants and speciality products, the Arabica brand has steadfastly championed naturally healthy food and responsibly sourced ingredients.\u00a0\r\nFounder and author James Walters draws inspiration from his extensive travels across the Eastern Mediterranean to create a cookbook brimming with\u00a0colourful meze and small plates from\u00a0of one of the world's most exciting food cultures. He shares simple cooking techniques and ingredient tips that elevate dishes from ordinary to authentic, from satisfying to sublime.\r\nSo, gather your friends and family to enjoy favourites like Grilled halloumi with black honey, Spinach & feta gul b\u00f6regi, Chicken & pistachio shish, Baked chermoula cod with sweet potato, Lebanese meatballs, Lamb with pea tahini\u00a0and Tomatoes, Peaches, Basil & Za'atar. Treat yourself to Turkish-style k\u00fcnefe, Chocolate halva mousse with sesame brittle, and cool off with cocktails and sodas, such as the Pomegranate margarita and Batroun lemonade.","authors":["James Walters"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/847\/9780711293847_1_75.jpg","medium":"https:\/\/images.epagine.fr\/847\/9780711293847_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/847\/9780711293847_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"37,90 \u20ac","formatted_published_date":"13 mars 2025","publisher_availability_label":"Sur commande","short_details":"James Walters \u2014 Frances Lincoln","translator":null,"weight":1206,"page_count":304,"readership":null,"editor":"Frances Lincoln","price":3790,"published_date":"2025-03-12T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780711293847\/arabica-small-plates-big-connections-a-journey-through-the-flavours-of-the-eastern-mediterranean"},{"id":"9780714858944","title":"Une journ\u00e9e \u00e0 elBulli","description":"C'est \u00e0 Cala Montjoi, dans la province espagnole de Girone, au bout d'une petite route tortueuse, que se trouve elBulli, le restaurant trois-\u00e9toiles de Ferran Adri\u00e0, \u00e9lu \u00e0 trois reprises (en 2006 , 2007 et 2008) meilleur restaurant du monde par le magazine Restaurant. \r\nLes cr\u00e9ations culinaires du chef catalan, salu\u00e9 par ses pairs, ont marqu\u00e9 un tournant dans la cuisine cr\u00e9ative d'avant-garde et demeurent des sources d'inspiration pour toute une nouvelle g\u00e9n\u00e9ration. ElBulli, le \" th\u00e9\u00e2tre \" de Ferran Adri\u00e0 est nimb\u00e9 de myst\u00e8re : ouvert uniquement six mois dans l'ann\u00e9e pour permettre au chef et \u00e0 son \u00e9quipe de d\u00e9velopper et concevoir de nouvelles cr\u00e9ations, il n'offre une capacit\u00e9 d'accueil que de 8000 couverts chaque ann\u00e9e. Pour parvenir \u00e0 renouveler annuellement la carte, ce sont des milliers d'heures de travail, des r\u00e9flexions et tests men\u00e9s dans la plus grande rigueur et selon des m\u00e9thodes et des processus cr\u00e9atifs extraordinaires.\r\nUn d\u00eener \u00e0 elBulli est une exp\u00e9rience unique, \u00e9tonnante et fascinante o\u00f9 quelque trente plats, dont les noms sont \u00e0 la fois techniques, po\u00e9tiques ou ludiques, se succ\u00e8dent dans un bal de textures, de couleurs et de saveurs.\r\nUne journ\u00e9e \u00e0 elBulli r\u00e9v\u00e8le, sur pr\u00e8s de 24 heures, \u00e0 raison d'un d\u00e9coupage par plage de 5 minutes, toutes les \u00e9tapes qui aboutissent \u00e0 l'\u00e9v\u00e9nement du d\u00eener. 20 encarts viennent r\u00e9pondre \u00e0 toutes les questions : l'histoire de Ferran Adri\u00e0 et d'elBulli, la fa\u00e7on dont fonctionne le syst\u00e8me de r\u00e9servation du restaurant et sa carte des vins \u00e9lectroniques, les m\u00e9thodes cr\u00e9atives \u00e0 l'oeuvre, les chiffres-cl\u00e9s du restaurant, etc.\r\nL'ouvrage comprend 30 recettes embl\u00e9matiques et d\u00e9taill\u00e9es de la carte du restaurant. Il est compl\u00e9t\u00e9 par un glossaire des termes, techniques et concepts propres \u00e0 elBulli. Enfin, un tableau r\u00e9capitule l'\u00e9volution cr\u00e9ative de Ferran Adri\u00e0 entre 1983 et 2005.\r\nUne journ\u00e9e \u00e0 elBulli ouvre grand les portes d'un univers \u00e0 la crois\u00e9e de la gastronomie, de l'art, du design et de la science*.\r\n* L'University of Harvard et de sa School of Engineering and Applied Sciences d\u00e9veloppent  une collaboration avec elBulli depuis d\u00e9cembre 2008.\r\n","authors":["Collectif"],"category_codes":["4000000","4030000","4030500"],"visuals":{"large":"https:\/\/images.epagine.fr\/944\/9780714858944_1_75.jpg","medium":"https:\/\/images.epagine.fr\/944\/9780714858944_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/944\/9780714858944_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"26 f\u00e9vrier 2009","publisher_availability_label":"Sur commande","short_details":"Collectif \u2014 Phaidon","translator":null,"weight":2910,"page_count":528,"readership":"Tout public","editor":"Phaidon","price":4995,"published_date":"2009-02-25T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714858944\/une-journee-a-elbulli"},{"id":"9780714859019","title":"What to cook and how to cook it","description":"-The ultimate step-by-step book for anyone who wants to cook their favourite meal to perfection, suitable for everyone from beginners to keen cooks -100 clear and simple recipes for everyone's favourite dishes, from spaghetti carbonara to the perfect roast chicken or prawn pad thai -Clearly illustrated with over 800 photographs showing the steps and ingredients for each recipe -From breakfasts and brunches to sharing plates, main courses and delicious desserts, the book creates the perfect repertoire for everyday cooking and entertaining","authors":["Jane Hornby"],"category_codes":["4000000","4030000","4030500"],"visuals":{"large":"https:\/\/images.epagine.fr\/019\/9780714859019_1_75.jpg","medium":"https:\/\/images.epagine.fr\/019\/9780714859019_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/019\/9780714859019_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"39,95 \u20ac","formatted_published_date":"21 octobre 2010","publisher_availability_label":"Sur commande","short_details":"Jane Hornby \u2014 Phaidon Press","translator":null,"weight":2052,"page_count":416,"readership":null,"editor":"Phaidon Press","price":3995,"published_date":"2010-10-20T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":["9780714859583"],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714859019\/what-to-cook-and-how-to-cook-it"},{"id":"9780714859026","title":"India cookbook","description":"-The definitive book on Indian home cooking, with simple and authentic recipes from every region brought together by an acclaimed Indian food writer -Covers every type of Indian dish from breads, pickles and chutneys, to starters, snacks and desserts, as well as vegetable, fish and meat main dishes and curries -Explains Indian ingredients, cooking techniques and culinary history so that anyone can cook their favourite Indian dishes in the authentic way -More than 1,000 traditional recipes, fully explained and adapted for modern kitchens -Indian food is now more popular and fashionable than ever","authors":["Pushpesh Pant"],"category_codes":["4000000","4030000","4030700"],"visuals":{"large":"https:\/\/images.epagine.fr\/026\/9780714859026_1_75.jpg","medium":"https:\/\/images.epagine.fr\/026\/9780714859026_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/026\/9780714859026_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"14 octobre 2010","publisher_availability_label":"Sur commande","short_details":"Pushpesh Pant \u2014 Phaidon Press","translator":null,"weight":1590,"page_count":815,"readership":null,"editor":"Phaidon Press","price":4995,"published_date":"2010-10-13T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714859026\/india-cookbook"},{"id":"9780714865294","title":"Thailand ; the cookbook","description":"The food of Thailand is renowned the world over for its distinctive blend of hot, sour, sweet, and salty flavors, and Thailand: The Cookbook is the definitive guide to this much-loved cuisine.\r\n\r\nContaining 500 recipes ranging from simple snacks and drinks to curries, stir-fries, and elaborate desserts, Thailand: The Cookbook shares the familiar - Massaman Curry, Phat Thai - as well as the less familiar - Pandan Pudding, Dragon Fruit Frappe - dishes of this vibrant and diverse country.\r\n\r\nA series of introductory essays explore the fascinating history of Thai cuisine, as well as the remarkable regional differences. Helpful guidance on unusual ingredients and essential cooking techniques, meanwhile, guarantee that anyone can cook their favorite Thai dishes the authentic way.\r\n\r\nThree years in the making, and involving exhaustive research and travel, Thailand: the cookbook is the work of author and celebrated photographer Jean-Pierre Gabriel. His breathtaking images of the Thai landscape, people, and food offer an unprecedented insight into Thai food culture.\r\n\r\nComprehensive and beautiful, Thailand: The Cookbook is for cooks of all abilities and anyone who wants to experience the real Thailand.\r","authors":["Jean-pierre Gabriel"],"category_codes":["4000000","4030000","4030700"],"visuals":{"large":"https:\/\/images.epagine.fr\/294\/9780714865294_1_75.jpg","medium":"https:\/\/images.epagine.fr\/294\/9780714865294_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/294\/9780714865294_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"27 mai 2014","publisher_availability_label":"Sur commande","short_details":"Jean-pierre Gabriel \u2014 Phaidon Press","translator":null,"weight":1840,"page_count":528,"readership":null,"editor":"Phaidon Press","price":4995,"published_date":"2014-05-26T22:00:00.000000Z","support":"Beaux-livres","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714865294\/thailand-the-cookbook"},{"id":"9780714865812","title":"Eating with the chefs","description":"Eating with the Chefs documents the daily meal shared by chefs and front-of-house staff at eighteen top restaurants including Noma, Le Chateaubriand and The French Laundry. Captured through exquisite photography by Per-Anders J\u00f6rgensen and easy-to-follow recipes Eating with the Chefs provides a unique insight into the ordinary food behind the immaculate kitchen walls.\r","authors":["Per-anders Jorgensen"],"category_codes":["4000000","4030000","4030200"],"visuals":{"large":"https:\/\/images.epagine.fr\/812\/9780714865812_1_75.jpg","medium":"https:\/\/images.epagine.fr\/812\/9780714865812_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/812\/9780714865812_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"27 mai 2014","publisher_availability_label":"Sur commande","short_details":"Per-anders Jorgensen \u2014 Phaidon Press","translator":null,"weight":1628,"page_count":320,"readership":null,"editor":"Phaidon Press","price":4995,"published_date":"2014-05-26T22:00:00.000000Z","support":"Beaux-livres","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714865812\/eating-with-the-chefs"},{"id":"9780714865829","title":"The taste of America","description":"The Taste of America is a compendium of the best food in the USA. From the finest artisan cheeses to the fieriest chili sauce to the juiciest oysters, it is a celebration of the very best food produced in America, selected by renowned food expert and passionate eater, Colman Andrews.\r\n\r\nIt covers 250 of the most exceptional food products manufactured and on sale in the USA (whether on a small or a large scale), with an emphasis on those with distinctive regional characteristics, including but not limited to dairy products, oils, vinegars, sauces, flours, syrups, breads, hams, cakes, confectionery, and preserves. It will also cover the best fresh ingredients, again emphasizing those with distinctive regional characteristics, including fruit and vegetables, seafood, and meat.\r\n\r\nEach item has a lively and accessible text of no less than 300 words detailing its history, production methods, and applications, along with a description that vividly evokes its flavour and aromas in an engaging way that makes the reader want to seek it out. Specially commissioned illustrations by Jo\u00ebl Penkman accompany many of the texts.\r\n\r\nThe book opens with an introduction by Colman Andrews and is structured into chapters according to food type. It includes a directory of producers providing details of how to obtain every product.\r","authors":["Colman Andrews"],"category_codes":["4000000","4030000","4030700"],"visuals":{"large":"https:\/\/images.epagine.fr\/829\/9780714865829_1_75.jpg","medium":"https:\/\/images.epagine.fr\/829\/9780714865829_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/829\/9780714865829_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"29,95 \u20ac","formatted_published_date":"17 octobre 2013","publisher_availability_label":"Sur commande","short_details":"Colman Andrews \u2014 Phaidon Press","translator":null,"weight":1154,"page_count":288,"readership":null,"editor":"Phaidon Press","price":2995,"published_date":"2013-10-16T22:00:00.000000Z","support":"Beaux-livres","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714865829\/the-taste-of-america"},{"id":"9780714865904","title":"Coi ; Stories and recipes","description":"Daniel Patterson is the head chef of Coi, a restaurant in San Francisco, California. At Coi, Patterson mixes modern culinary techniques with local, wild and cultivated ingredients to create highly original dishes that speak of place, memory, and emotion. It's an approach that has won him two Michelin stars and a worldwide reputation for pioneering a new kind of Californian cuisine.\r\n \r\nCoi: Stories and Recipes tells the story of the restaurant, its dishes and Patterson's philosophy. Beginning with a look at California - how Patterson arrived there and its influence on Coi - the book takes the reader into the Coi kitchen, and through an eleven course Coi tasting menu. It does so by way of a series of short essays, each comprised of an engaging text and narrative recipe, which reveal the story and inspiration behind the restaurant's creative dishes. The stories behind a further fifty selected dishes are also narrated, and are accompanied by conversational recipes.\r\n \r\nThe book includes 150 specially commissioned photographs showing the finished dishes as well as atmospheric images of the restaurant, the California landscape, and portraits of Coi's staff and suppliers.\r","authors":["Daniel Patterson"],"category_codes":["4000000","4030000","4030700"],"visuals":{"large":"https:\/\/images.epagine.fr\/904\/9780714865904_1_75.jpg","medium":"https:\/\/images.epagine.fr\/904\/9780714865904_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/904\/9780714865904_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"45,00 \u20ac","formatted_published_date":"25 novembre 2013","publisher_availability_label":"Sur commande","short_details":"Daniel Patterson \u2014 Phaidon Press","translator":null,"weight":1554,"page_count":304,"readership":null,"editor":"Phaidon Press","price":4500,"published_date":"2013-11-24T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714865904\/coi-stories-and-recipes"},{"id":"9780714870908","title":"M\u00e9xico desde adentro hacia afuera","description":null,"authors":["Enrique Olvera"],"category_codes":["4000000","4030000","4030700","4030713"],"visuals":{"large":"https:\/\/images.epagine.fr\/908\/9780714870908_1_75.jpg","medium":"https:\/\/images.epagine.fr\/908\/9780714870908_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/908\/9780714870908_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"59,95 \u20ac","formatted_published_date":"25 janvier 2023","publisher_availability_label":"Sur commande","short_details":"Enrique Olvera \u2014 Phaidon Press","translator":null,"weight":1486,"page_count":280,"readership":null,"editor":"Phaidon Press","price":5995,"published_date":"2023-01-24T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714870908\/mexico-desde-adentro-hacia-afuera"},{"id":"9780714874142","title":"Brae","description":"In the countryside outside Melbourne, Chef Dan Hunter has transformed a rustic farmhouse into the award-winning Brae, one of Australia's most exciting dining destinations. Brae attracts diners from around the world with its fine-dining approach to hyper-local cuisine. In this, his first book, Hunter explores the theme of place and its impact on him and on his unique style of cooking.\r\nSet against the dramatic backdrop of Australia's landscape, his story is reflected in lush colour photography of his food and the environment.\r\n- Brae chef and owner Dan Hunter has worked internationally in the kitchens of some of the world's most acclaimed restaurants, including as head chef at Mugaritz, Spain. Before opening Brae, Dan led the kitchen of Dunkeld's Royal Mail Hotel, where he developed his first intensive organic kitchen- garden programme and took the establishment to its three-hat status. In December 2013, Brae was opened to critical acclaim.\r","authors":["Hunter Dan"],"category_codes":["4000000","4030000","4030800","4030806"],"visuals":{"large":"https:\/\/images.epagine.fr\/142\/9780714874142_1_75.jpg","medium":"https:\/\/images.epagine.fr\/142\/9780714874142_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/142\/9780714874142_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"20 avril 2017","publisher_availability_label":"Sur commande","short_details":"Hunter Dan \u2014 Phaidon Press","translator":null,"weight":1372,"page_count":256,"readership":null,"editor":"Phaidon Press","price":4995,"published_date":"2017-04-19T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714874142\/brae"},{"id":"9780714876849","title":"The nordic baking book","description":"Nordic culture is renowned for its love of baking and baked goods: hot coffee is paired with cinnamon buns laced with cardamom, and cold winter nights are made cozier with the warmth of the oven. No one is better equipped to explore this subject than acclaimed chef Magnus Nilsson. In The Nordic Baking Book, Nilsson delves into all aspects of Nordic home baking - modern and traditional, sweet and savoury\u00a0- with recipes for everything from breads and pastries to cakes, cookies, and holiday treats.\r\n\r\nKey Selling Points - Follows Nilsson's influential and internationally bestselling F\u00e4viken and The Nordic Cookbook - Nilsson travelled extensively throughout the Nordic region - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden - collecting recipes and documenting the landscape - Includes everything from classics such as rye bread, cinnamon buns, and Norwegian flatbreads, to less familiar treats including Icelandic Air Cookies, Lemon Moon Cake, and Coconut Dreams - all of which are achievable for home cooks - The photographs in the book have been shot by Nilsson - now an established photographer following his successful exhibitions in the US - No other book on Nordic baking is as comprehensive and informative","authors":["Magnus Nilsson"],"category_codes":["4000000","4030000","4030800","4030806"],"visuals":{"large":"https:\/\/images.epagine.fr\/849\/9780714876849_1_75.jpg","medium":"https:\/\/images.epagine.fr\/849\/9780714876849_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/849\/9780714876849_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"25 octobre 2018","publisher_availability_label":"Sur commande","short_details":"Magnus Nilsson \u2014 Phaidon Press","translator":null,"weight":1922,"page_count":576,"readership":null,"editor":"Phaidon Press","price":4995,"published_date":"2018-10-24T22:00:00.000000Z","support":"Beaux-livres","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714876849\/the-nordic-baking-book"},{"id":"9780714877549","title":"A journal","description":"Journal is a candid, highly personal document of the creative processes at Noma and the challenges faced by its chefs over a twelve- month period in an unspecified year of the restaurant's history. After a month of vacation, Redzepi made a resolution to keep this journal and to dedicate a year to the creativity and wellbeing at Noma. The result: an unusually candid, and often witty, insight into the inner workings of one of the most creative minds in the food industry today.\r\n- Key Selling Points - A Journal recounts the highs and lows of day-to-day life at Noma - from the trials of developing new dishes to the successes and pressures that come with winning the #50 Best restaurant award - Explores wider themes of creativity, the seasons, nature, happiness, and work-life balance - Also includes recipes for key dishes made during that year, with photography by Ditte Isager - After the re-opening of Noma in its new location in 2018, A Journal gives readers the opportunity to look behind the scenes at the original culinary landmark and witness the creative genius of its chefs at work - Follows Ren\u00e9 Redzepi's breakthrough bestselling cookbooks Noma (2010) and A Work in Progress (2013), both published by Phaidon\r","authors":["Ren\u00e9 Redzepi"],"category_codes":["4000000","4030000","4030800","4030806"],"visuals":{"large":"https:\/\/images.epagine.fr\/549\/9780714877549_1_75.jpg","medium":"https:\/\/images.epagine.fr\/549\/9780714877549_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/549\/9780714877549_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"24,95 \u20ac","formatted_published_date":"28 f\u00e9vrier 2019","publisher_availability_label":"Sur commande","short_details":"Ren\u00e9 Redzepi \u2014 Phaidon Press","translator":null,"weight":624,"page_count":224,"readership":null,"editor":"Phaidon Press","price":2495,"published_date":"2019-02-27T23:00:00.000000Z","support":"Beaux-livres","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714877549\/a-journal"},{"id":"9780714878058","title":"Tu casa mi casa ; mexican recipes for the home cook","description":"Learn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (featured in the Netflix documentary series Chef's Table) in his first home-cooking book Enrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim - yet his true passion is Mexican home cooking.\r\nIn Tu Casa Mi Casa he shares 100 of the recipes close to his heart - the core collection of basic Mexican dishes - and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.\r\nThis book includes more than 100 sumptuous photographs of finished food and ingredients, including step-by-step photos to add ultimate clarity to the basics chapter.\r\nThese authentic home-cooked recipes are beloved throughout Mexico and beyond - a genuine taste of the country and its traditional cuisine.\r\nPeter Meehan, award-winning food writer, Los Angeles Times editor, former New York Times food critic, and co-founder of Lucky Peach has written the foreword.","authors":["Luis Arellano","Gonzalo Gout","Enrique Olvera","Daniela Soto-Innes"],"category_codes":["4000000","4030000","4030700","4030713"],"visuals":{"large":"https:\/\/images.epagine.fr\/058\/9780714878058_1_75.jpg","medium":"https:\/\/images.epagine.fr\/058\/9780714878058_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/058\/9780714878058_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"35,00 \u20ac","formatted_published_date":"4 avril 2019","publisher_availability_label":"Sur commande","short_details":"Luis Arellano, Gonzalo Gout, Enrique Olvera, Daniela Soto-Innes \u2014 Phaidon Press","translator":null,"weight":904,"page_count":240,"readership":null,"editor":"Phaidon Press","price":3500,"published_date":"2019-04-03T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714878058\/tu-casa-mi-casa-mexican-recipes-for-the-home-cook"}]}