{"data":[{"id":"9781837835157","title":"James Martin's Saturday Morning Cookbook : Comforting and Foolproof Recipes for Every Day","description":"Searching for meal inspiration? Something simple but stunning? Look no further than this curated collection of recipes from James Martin's Saturday Morning ITV show.\r\nJames has compiled a selection of dishes that will have you cooking from scratch through the week and into the weekend, with brunches and lunches, easy one-pots, weeknight favourites, recipes for easy entertaining and, of course, some sweet treats. And he's even asked some of his top guest chefs, including Si King, Asma Khan and Nathan Outlaw, to contribute their winning recipes, too.\r\nRecipes include Prawn Linguine, Thai Pot Roast Chicken, Blooming Onion with Dahl and a Dubai Chocolate Bar - these are dishes that are elevated enough to impress friends and family, but straightforward enough for you to master in a home kitchen. And with James's expertise at your side, offering handy tips and tricks, you'll have the confidence to spice up your repertoire and have fun in the kitchen.","authors":["James Martin"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/157\/9781837835157_1_75.jpg","medium":"https:\/\/images.epagine.fr\/157\/9781837835157_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/157\/9781837835157_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"33,80 \u20ac","formatted_published_date":"6 novembre 2025","publisher_availability_label":"Sur commande","short_details":"James Martin \u2014 Quadrille Royaume-Uni","translator":null,"weight":1235,"page_count":256,"readership":null,"editor":"Quadrille Royaume-Uni","price":3380,"published_date":"2025-11-05T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781837835157\/james-martins-saturday-morning-cookbook-comforting-and-foolproof-recipes-for-every-day"},{"id":"9781838660499","title":"Cooking in Marfa ; welcome, we've been expecting you","description":"A treasure trove of essays, recipes, and images exploring the people and food of Marfa and its premier restaurant, The Capri.\r\n\r\nCooking in Marfa introduces an unusual small town in the West Texas desert and, within it, a fine-dining oasis in a most unlikely place. The Capri excels at serving the spectrum of guests that Marfa draws, from locals and ranchers to artists, museum-board members, and discerning tourists. Featuring more than 80 recipes inspired by local products, this is the story of this unique community told through the lens of food, sharing the cuisine and characters that make The Capri a destination unto itself.\r","authors":["Rocky Barnette","Virginia Lebermann","Daniel Humm"],"category_codes":["4000000","4030000","4030800","4030806"],"visuals":{"large":"https:\/\/images.epagine.fr\/499\/9781838660499_1_75.jpg","medium":"https:\/\/images.epagine.fr\/499\/9781838660499_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/499\/9781838660499_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"45,00 \u20ac","formatted_published_date":"18 juin 2020","publisher_availability_label":"Sur commande","short_details":"Rocky Barnette, Virginia Lebermann, Daniel Humm \u2014 Phaidon Press","translator":null,"weight":1134,"page_count":256,"readership":null,"editor":"Phaidon Press","price":4500,"published_date":"2020-06-17T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838660499\/cooking-in-marfa-welcome-weve-been-expecting-you"},{"id":"9781838661250","title":"F\u00e4viken ; 4015 Days, Beginning to End","description":"Witty, candid, and insightful: a chef's ode to his extraordinary restaurant, and a fascinating commentary on food culture.\r\n\r\nIn 2019, Magnus Nilsson closed F\u00e4viken, his one-of-a-kind restaurant in remote Sweden - a diffi cult decision, as it was close to his heart and at the height of its success. Here is the F\u00e4viken story: how it became a world-class destination, how the industry it was a part of has changed, and why Magnus eventually elected to pursue new projects. His musings on topics from creative theory and sustainability to family and fame accompany 100+ memorable recipes from Magnus's remarkable F\u00e4viken tenure.","authors":["Magnus Nilsson"],"category_codes":["4000000","4030000","4030800","4030806"],"visuals":{"large":"https:\/\/images.epagine.fr\/250\/9781838661250_1_75.jpg","medium":"https:\/\/images.epagine.fr\/250\/9781838661250_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/250\/9781838661250_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"54,95 \u20ac","formatted_published_date":"19 novembre 2020","publisher_availability_label":"Sur commande","short_details":"Magnus Nilsson \u2014 Phaidon Press","translator":null,"weight":1606,"page_count":324,"readership":null,"editor":"Phaidon Press","price":5495,"published_date":"2020-11-18T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838661250\/faviken-4015-days-beginning-to-end"},{"id":"9781838661366","title":"Snacky tunes ; music is the main ingredient: chefs and their music","description":"The team behind the podcast presents a one-of-a-kind book exploring the influential relationship between chefs and music.\r\n\r\nThis first-of-its-kind anthology of personal stories from over 75 of the world's most acclaimed chefs chronicles how music has been a constant force throughout their lives, helping to define themselves individually, opening gateways to understanding their cultures and igniting the creativity behind their work. Featuring all-new candid interviews, never-before-published recipes and custom playlists from each chef, this book provides readers with intimate insights and a wholly fresh perspective on some of today's top culinary minds.\r","authors":["Darin Bresnitz","Greg Bresnitz","Khuong Phan"],"category_codes":["4000000","4030000","4030200","4030204"],"visuals":{"large":"https:\/\/images.epagine.fr\/366\/9781838661366_1_75.jpg","medium":"https:\/\/images.epagine.fr\/366\/9781838661366_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/366\/9781838661366_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"19,95 \u20ac","formatted_published_date":"10 septembre 2020","publisher_availability_label":"Sur commande","short_details":"Darin Bresnitz, Greg Bresnitz, Khuong Phan \u2014 Phaidon Press","translator":null,"weight":534,"page_count":320,"readership":null,"editor":"Phaidon Press","price":1995,"published_date":"2020-09-09T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838661366\/snacky-tunes-music-is-the-main-ingredient-chefs-and-their-music"},{"id":"9781838661618","title":"Spirited ; cocktails from around the world","description":"A major global celebration of classic and cutting-edge cocktail recipes that defi ne the way we drink, wherever we are.\r\n\r\nSpirited is the most important book of cocktails from around the world - researched and collected for the home drink maker. It spotlights hundreds of cocktail recipes from the past 500 years and 60 countries, ranging from renowned iconic classics to lesser-known regional specialties to infl uential bespoke drinks - each refl ecting the era, location, or bar that inspired it. Contemporary design and a wealth of commissioned photographs create an authoritative, accessible global guide that perfectly distills the cocktail's distinctive essence. The perfect book for celebrating!","authors":["Adrienne Stillman"],"category_codes":["4000000","4030000","4030900","4030904"],"visuals":{"large":"https:\/\/images.epagine.fr\/618\/9781838661618_1_75.jpg","medium":"https:\/\/images.epagine.fr\/618\/9781838661618_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/618\/9781838661618_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"45,00 \u20ac","formatted_published_date":"15 octobre 2020","publisher_availability_label":"Sur commande","short_details":"Adrienne Stillman \u2014 Phaidon Press","translator":null,"weight":1510,"page_count":432,"readership":null,"editor":"Phaidon Press","price":4500,"published_date":"2020-10-14T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838661618\/spirited-cocktails-from-around-the-world"},{"id":"9781838661625","title":"The origin of cooking ; palaeolithic and neolithic cooking","description":"An in-depth exploration of the birth of cooking, as charted by leading authority Ferran Adri\u00e0's elBullifoundation.\r\n\r\nThis essential volume examines the foundations of cuisine, starting with its earliest sources.\r\nTracing every element of the produce, implements, and skills involved in food preparation, it asks such timely questions as: is the choice of raw food an act of cooking, or does cooking begin when specific tools are used to adapt it? Can food be considered 'cooked' when eaten in its raw state? Packed with intriguing text and illuminating elBullifoundation diagrams and images, it's a must-have for every cook's library.\r","authors":["Collectif"],"category_codes":["4000000","4030000","4030200","4030207"],"visuals":{"large":"https:\/\/images.epagine.fr\/625\/9781838661625_1_75.jpg","medium":"https:\/\/images.epagine.fr\/625\/9781838661625_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/625\/9781838661625_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"120,00 \u20ac","formatted_published_date":"18 f\u00e9vrier 2021","publisher_availability_label":"Sur commande","short_details":"Collectif \u2014 Phaidon Press","translator":null,"weight":3304,"page_count":480,"readership":null,"editor":"Phaidon Press","price":12000,"published_date":"2021-02-17T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838661625\/the-origin-of-cooking-palaeolithic-and-neolithic-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":"9781838663315","title":"The kitchen studio : culinary creations by artists","description":"A unique exploration of the culinary imagination and creativity of a stellar array of international contemporary artists - a host of intriguing personal recipes shown through the artists' own words and images.\r\n\r\nCreativity doesn't stop at an artist's studio door - for many, it continues into the kitchen. For the first time, more than 70 artists, including Ghada Amer, Jimmie Durham, Studio Olafur Eliasson, Subodh Gupta, Nikolai Haas, Jeppe Hein, Carsten H\u00f6ller, Dorothy Iannone, Ragnar Kjartansson, John Lyons, Philippe Parreno, Nicolas Party, Zina Saro-Wiwa, Tiffany Sia, and Rirkrit Tiravanija, and others, have been invited to share and illustrate a recipe of their own. These are either the best culinary concoctions they have ever invented, or an especially meaningful dish. The result is an exciting range of contributions spanning all manner of meals and drinks, both savory and sweet, from around the globe, brilliantly brought to life by a wealth of sketches, photographs, collages, paintings, and personal snaps. Many of the culinary creations included are achievable by adventurous home cooks, but the pages include an incredibly diverse array of dishes from the conceptual to the personal, the elaborate to the simple, the sweet to the savory, and from the serious to the funny to the downright bizarre. With an introduction by the globally celebrated chef and art enthusiast Massimo Bottura, this is an intriguing and entertaining gift for food lovers and contemporary art enthusiasts alike.","authors":["Collectif"],"category_codes":["4000000","4030000","4030200","4030204"],"visuals":{"large":"https:\/\/images.epagine.fr\/315\/9781838663315_1_75.jpg","medium":"https:\/\/images.epagine.fr\/315\/9781838663315_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/315\/9781838663315_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"39,95 \u20ac","formatted_published_date":"29 novembre 2021","publisher_availability_label":"Sur commande","short_details":"Collectif \u2014 Phaidon Press","translator":null,"weight":1208,"page_count":288,"readership":null,"editor":"Phaidon Press","price":3995,"published_date":"2021-11-28T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838663315\/the-kitchen-studio-culinary-creations-by-artists"},{"id":"9781838663667","title":"Unelaborated products : definition and classification","description":"A comprehensive analysis of the materials that form the foundation of all cuisine from Ferran Adri\u00e0's elBullifoundation.\r\n\r\nThis rigorous encyclopedic volume, compiled by the experts at legendary chef Ferran Adri\u00e0's elBullifoundation, is a deep dive into unprocessed and uncooked culinary products that explores why identifying, classifying, and categorizing them is helpful in a simple, practical way. Guided by the unique 'Sapiens' methodology and following in the footsteps of What is Cooking and The Origins of Cooking, this valuable reference redefines the way we look at - and how we prepare - what we eat.\r","authors":["Elbulli foundation"],"category_codes":["4000000","4030000","4030200","4030204"],"visuals":{"large":"https:\/\/images.epagine.fr\/667\/9781838663667_1_75.jpg","medium":"https:\/\/images.epagine.fr\/667\/9781838663667_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/667\/9781838663667_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"125,00 \u20ac","formatted_published_date":"16 septembre 2021","publisher_availability_label":"Sur commande","short_details":"Elbulli foundation \u2014 Phaidon Press","translator":null,"weight":2972,"page_count":520,"readership":null,"editor":"Phaidon Press","price":12500,"published_date":"2021-09-15T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838663667\/unelaborated-products-definition-and-classification"},{"id":"9781834050027","title":"Queers at the Table : An Illustrated Guide to Queer Food (with Recipes)","description":null,"authors":["Collectif","Megan J. Elias","Alex D. Ketchum"],"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":"30,10 \u20ac","formatted_published_date":"18 d\u00e9cembre 2025","publisher_availability_label":"Sur commande","short_details":"Collectif, Megan J. Elias, Alex D. Ketchum \u2014 Arsenal Pulp Press","translator":null,"weight":519,"page_count":240,"readership":null,"editor":"Arsenal Pulp Press","price":3010,"published_date":"2025-12-17T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781834050027\/queers-at-the-table-an-illustrated-guide-to-queer-food-with-recipes"},{"id":"9781838664756","title":"The wellness principles: cooking for a healthy life","description":"From a world-renowned and beloved doctor, an accessible guide with 100 delicious tried-and-tested recipes for healthy living - to eat well, live well, and stay well.\r\n\r\nFor the first time, Gary Deng MD, PhD presents to a general readership his unique, highly respected wellness approach, which is supported by scientific evidence and beloved by his patients. Taking into account his learnings after years in clinical medicine at the world's premier cancer center, combined with his passion for nourishing home cooking, Deng's authoritative guide to balanced and mindful eating and living includes both 100 recipes and expert advice beyond the plate. It incorporates traditional and holistic medical philosophies as the path towards optimal health and is the ideal book for anyone who wants to eat healthier, enjoy fresh ingredients, be guided to a more holistic lifestyle, maintain health, or look for the ideal nutritional path to wellness.","authors":["Gary Deng"],"category_codes":["4000000","4030000","4030800","4030807"],"visuals":{"large":"https:\/\/images.epagine.fr\/756\/9781838664756_1_75.jpg","medium":"https:\/\/images.epagine.fr\/756\/9781838664756_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/756\/9781838664756_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"35,00 \u20ac","formatted_published_date":"2 juin 2022","publisher_availability_label":"Sur commande","short_details":"Gary Deng \u2014 Phaidon Press","translator":null,"weight":1166,"page_count":256,"readership":null,"editor":"Phaidon Press","price":3500,"published_date":"2022-06-01T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838664756\/the-wellness-principles-cooking-for-a-healthy-life"},{"id":"9781838665746","title":"The bread book","description":"60 artisanal bread recipes from one of the world's greatest bakers - French chef, master baker, and bestselling author \u00c9ric Kayser.\r\n\r\nSince its first publication in 2013, \u00c9ric Kayser's highly acclaimed cookbook The Larousse Book of Bread has been translated into eight languages, sold 200,000 copies worldwide, and inspired a new generation of breadmakers with classic bread and pastry recipes. Kayser's newest title, The Bread Book, is packed with step-by-step photography, demystifying even the most complex breadmaking processes in an easy-to-follow and accessible style. Readers will discover the art of baking with heritage flours made from wheat and other grains such as lentil and quinoa. Whether it's a classic baguette, a wholesome hemp bread, or a multigrain buckwheat and seed loaf, this collection of 60 tried and tested recipes will prove an indispensable resource for novice and seasoned bakers alike.","authors":["Eric Kayser","Massimo Pessina"],"category_codes":["4000000","4030000","4030400","4030402"],"visuals":{"large":"https:\/\/images.epagine.fr\/746\/9781838665746_1_75.jpg","medium":"https:\/\/images.epagine.fr\/746\/9781838665746_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/746\/9781838665746_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"34,95 \u20ac","formatted_published_date":"1er d\u00e9cembre 2022","publisher_availability_label":"Sur commande","short_details":"Eric Kayser, Massimo Pessina \u2014 Phaidon Press","translator":null,"weight":1000,"page_count":224,"readership":null,"editor":"Phaidon Press","price":3495,"published_date":"2022-11-30T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838665746\/the-bread-book"},{"id":"9781838666200","title":"BAO","description":"The very first cookbook from the hugely popular Taiwanese-inspired restaurant and cult brand, BAO.\r\n\r\nWith restaurants across London that have quickly achieved cult status, BAO presents an exciting and unique interpretation of Taiwanese food culture. The dishes they create and the restaurants they design look to Taiwanese street food, the late-night grill culture of Tokyo and Taipei, and traditional foam teahouses in Taiwan for inspiration, resulting in inventive takes on classic Taiwanese flavours. This playful cookbook features 100 recipes from across their restaurants and takes readers to the heart of the BAO world, telling their fascinating story for the first time.","authors":["Erchen Chang","Shing Tat Chung","Wai Ting Chung"],"category_codes":["4000000","4030000","4030200","4030204"],"visuals":{"large":"https:\/\/images.epagine.fr\/200\/9781838666200_1_75.jpg","medium":"https:\/\/images.epagine.fr\/200\/9781838666200_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/200\/9781838666200_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"34,95 \u20ac","formatted_published_date":"2 mars 2023","publisher_availability_label":"Sur commande","short_details":"Erchen Chang, Shing Tat Chung, Wai Ting Chung \u2014 Phaidon Press","translator":null,"weight":1114,"page_count":240,"readership":null,"editor":"Phaidon Press","price":3495,"published_date":"2023-03-01T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838666200\/bao"},{"id":"9781838666231","title":"Chefwise : life lessons from leading chefs around  the world","description":"The world's leading chefs offer inspiration, advice, and life lessons from both in and out of the kitchen.\r\n\r\nTo become a great chef or to run a top restaurant, you need to learn from those who have already been there and done it: the chefs. In this unique book, author Shari Bayer has collected the wisdom of Michelin-star celebrities, rising professionals, and restaurant owners all over the world to provide essential insider advice for all aspiring chefs and culinary business people.\r\n\r\nWith wide appeal to chefs and other professionals already in the industry, foodies, and anyone who dreams of opening their own restaurant, this is one of the first books to provide real insight into and examination of the mechanisms of the culinary industry from a contemporary and holistic perspective, rather than being focused on recipes and techniques. Filled with inspirational lessons and personal anecdotes, Chefwise covers the things that are not normally taught in culinary school but are essential parts of a contemporary chef's everyday job - from being a creative cook and inspirational leader to a savvy entrepreneur and social-media expert. A What They Don't Teach You at Harvard Business School for the hospitality industry. \r\n\r\nFeatured chefs include Massimo Bottura, Jeremy Chan, Tom Colicchio, Nina Compton, Wylie Dufresne, Suzanne Goin, Enrique Olvera, Eric Ripert, Clare Smyth, Jean-Georges Vongerichten, and Alice Waters, among others.","authors":["Shari Bayer"],"category_codes":["4000000","4030000","4030800","4030806"],"visuals":{"large":"https:\/\/images.epagine.fr\/231\/9781838666231_1_75.jpg","medium":"https:\/\/images.epagine.fr\/231\/9781838666231_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/231\/9781838666231_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"17,95 \u20ac","formatted_published_date":"11 mai 2023","publisher_availability_label":"Sur commande","short_details":"Shari Bayer \u2014 Phaidon Press","translator":null,"weight":666,"page_count":384,"readership":null,"editor":"Phaidon Press","price":1795,"published_date":"2023-05-10T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838666231\/chefwise-life-lessons-from-leading-chefs-around-the-world"},{"id":"9781838666279","title":"Japan, the vegetarian cookbook","description":"From the author of global bestseller Japan: The Cookbook, more than 250 delicious, healthy vegetarian recipes for home cooks.\r\n\r\nIn this collection of new recipes, Nancy Singleton Hachisu, the most authoritative voice in Japanese home cooking today, showcases Japanese vegetarian dishes, bringing the exquisite flavors of the nation's elegant cuisine to those who follow a plant-based diet or want to lower the amount of fish and meat they eat.\r\n\r\nRecipes are divided by cooking style - dressed, vinegared, deep-fried, simmered, steamed, stir-fried, grilled, pickled, and sweet - alongside which Hachisu shares her expert knowledge of the ingredients, culture, and traditions of this unique culinary style.","authors":["Nancy Singleton Hachisu"],"category_codes":["4000000","4030000","4030700","4030709"],"visuals":{"large":"https:\/\/images.epagine.fr\/279\/9781838666279_1_75.jpg","medium":"https:\/\/images.epagine.fr\/279\/9781838666279_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/279\/9781838666279_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"27 avril 2023","publisher_availability_label":"Sur commande","short_details":"Nancy Singleton Hachisu \u2014 Phaidon Press","translator":null,"weight":1408,"page_count":368,"readership":null,"editor":"Phaidon Press","price":4995,"published_date":"2023-04-26T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838666279\/japan-the-vegetarian-cookbook"},{"id":"9781838666286","title":"The indonesian table","description":"Award-winning author Petty Pandean-Elliott tells the story of her Indonesian heritage through 150 much-loved recipes.\r\n\r\nComprising more than 17,000 islands, Indonesia is renowned as The Spice Islands, home of aromatics such as nutmeg, mace, and cloves - evocative ingredients that suffuse its piquant cuisine. The Indonesian Table explores Indonesia's rich food heritage through Petty Pandean-Elliott's personal stories and recipes, from childhood memories of cooking with her grandmother in Manado to her travels across the archipelago and featuring classic recipes such as chicken satay, nasi goreng, and beef rendang.","authors":["Petty Pandean-Elliott"],"category_codes":["4000000","4030000","4030200","4030204"],"visuals":{"large":"https:\/\/images.epagine.fr\/286\/9781838666286_1_75.jpg","medium":"https:\/\/images.epagine.fr\/286\/9781838666286_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/286\/9781838666286_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"34,95 \u20ac","formatted_published_date":"27 avril 2023","publisher_availability_label":"Sur commande","short_details":"Petty Pandean-Elliott \u2014 Phaidon Press","translator":null,"weight":966,"page_count":256,"readership":null,"editor":"Phaidon Press","price":3495,"published_date":"2023-04-26T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838666286\/the-indonesian-table"},{"id":"9781838666293","title":"Manu : recipes and stories from my Brazil","description":"The story, inspiration, and recipes behind Latin America's Best Female chef (2022) and her eponymous restaurant in Curitiba.\r\n\r\nIn this much anticipated book, award-winning chef Manoella Buffara (known as Manu) invites readers to discover how her love for her native Brazil became her greatest motivation. Through 60 never-before-published recipes and four evocative 'menu' collections, a set of welcome drinks, and petit-fours, Manu tells the story of a culinary career founded on a commitment to indigenous ingredients and underserved communities, as showcased within her restaurant Manu. \r\n\r\nForewords by Dominique Crenn and Manu's mentor, Alex Atala give further insight into the work of this inspiring chef. The book features specially commissioned photographs taken across a single year - of plated food, the land and sea that drive Buffara's culinary vision, and the communities and ingredients that inspire her. This, her debut cookbook, presents an evocative reflection of the personal journey of the chef and the story of her community, life, and land, encapsulating the ambitions and values of one of the world's most highly creative and globally respected chefs.","authors":["Manoella Buffara"],"category_codes":["4000000","4030000","4030800","4030806"],"visuals":{"large":"https:\/\/images.epagine.fr\/293\/9781838666293_1_75.jpg","medium":"https:\/\/images.epagine.fr\/293\/9781838666293_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/293\/9781838666293_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"4 mai 2023","publisher_availability_label":"Sur commande","short_details":"Manoella Buffara \u2014 Phaidon Press","translator":null,"weight":1098,"page_count":240,"readership":null,"editor":"Phaidon Press","price":4995,"published_date":"2023-05-03T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838666293\/manu-recipes-and-stories-from-my-brazil"},{"id":"9781838667245","title":"Slow food, fast cars","description":"The story and recipes of Casa Maria Luigia, Massimo Bottura and Lara Gilmore's idyllic guest house, set in the heart of the Italian countryside.\r\n\r\nWhen Lara and Massimo opened their guest house Casa Maria Luigia, they wanted to entertain their guests and give them the opportunity to experience the wonderful, earthy food of the Emilia-Romagna region of Italy. They achieved this and so much more. Casa Maria Luigia offers exquisite food, as well as amazing art, intriguing design objects, beautiful interiors, and an impressive collection of cars and motorcycles. Through illuminating texts, simple recipes, and evocative images, this book captures the extraordinary experience of staying at Casa Maria Luigia. The book features 85 recipes for dishes and drinks served at Casa Maria Luigia to make at home, including jams and preserves, cakes and pastries, frittatas and focaccias, salads, and drinks, as well as a selection of fish, meat, and vegetable dishes. At Casa Maria Luigia the past collides with the contemporary, and the recipes include seasonal variations as well as information about the dishes' origins and any regional ingredients. This is the first and only book on Casa Maria Luigia, telling the fascinating stories behind every element, from the art on the walls to cars, design, the garden, and landscape, as well, of course, as the incredible food.","authors":["Massimo Bottura","Lara Gilmore"],"category_codes":["4000000","4030000","4030800","4030806"],"visuals":{"large":"https:\/\/images.epagine.fr\/245\/9781838667245_1_75.jpg","medium":"https:\/\/images.epagine.fr\/245\/9781838667245_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/245\/9781838667245_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"2 novembre 2023","publisher_availability_label":"Sur commande","short_details":"Massimo Bottura, Lara Gilmore \u2014 Phaidon Press","translator":null,"weight":1152,"page_count":256,"readership":null,"editor":"Phaidon Press","price":4995,"published_date":"2023-11-01T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838667245\/slow-food-fast-cars"},{"id":"9781838667535","title":"The Lula Cafe cookbook : Collected recipes and stories","description":"The debut cookbook from Jason Hammel, showcasing the all-day seasonal food and arty vibe of his iconic Chicago restaurant.\r\n\r\nThis book is the story of 20 years of cooking, love, friendship, and community told through food, with each recipe taking a particular moment in time as its inspiration. Chapters include: Brunch, Soups, Snacks, Salads, Vegetables, Pasta, Meat\/Fish, and Desserts, along with dozens of 'building block' recipes and 'classic' signature dishes.\r\n\r\nWith 90 all-day recipes, each marked with the date of their creation, and all-new photography, this first book about Jason Hammel's bustling hotspot, Lula Cafe, gives a vibrant insight into the food and story of this iconic Chicago restaurant, written by its admired chef-author owner. \r\n\r\nBeloved by its loyal clientele, Lula is a meeting place for locals, gourmands, artists, writers, filmmakers, and musicians, and the intensely personal recipes and stories in this book are infused with their creative spirit - the perfect book for creative home cooks, and for readers who love stories about the ingredients, techniques, and people behind the food they eat.","authors":["Jason Hammel"],"category_codes":["4000000","4030000","4030800","4030806"],"visuals":{"large":"https:\/\/images.epagine.fr\/535\/9781838667535_1_75.jpg","medium":"https:\/\/images.epagine.fr\/535\/9781838667535_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/535\/9781838667535_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":"Jason Hammel \u2014 Phaidon Press","translator":null,"weight":1178,"page_count":270,"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\/9781838667535\/the-lula-cafe-cookbook-collected-recipes-and-stories"},{"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":"9781838668457","title":"The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa","description":"Experience Africa's vibrant food culture with 120 recipes from the continent's most exciting culinary voices\r\n\r\nMeet the culinarians who are setting the new African table. James Beard Award-winning author Alexander Smalls presents a vibrant library of home cooking recipes and texts contributed by 33 chefs, restaurateurs, caterers, cooks, and writers at the heart of Africa's food movement.\r\n\r\nOrganized geographically into five regions, The Contemporary African Kitchen presents 120 warm and delicious dishes, each beautifully photographed and brought to life through historical notes, personal anecdotes, and serving suggestions.\r\n\r\nHome cooks will discover a bounty of diverse, delicious dishes ranging from beloved classics to newer creations, all rooted in a shared language of ingredients, spices, and cooking traditions. Learn to make Northern Africa's famed couscous and grilled meats; Eastern Africa's aromatic curries; Central Africa's Peanut Sauce Stew and Cocoyam Dumplings; Southern Africa's fresh seafood and street food; and Western Africa's renowned Chicken Yassa.\r\n\r\nWith text contributions from experts including Pierre Thiam, Selassie Atadika, Anto Cocagne, Coco Reinarhz, and Michael Ad\u00e9 El\u00e9gb\u00e8d\u00e9, the essay and recipe contributors to this ground-breaking survey are at the heart of the food movement of Africa, making it an essential addition to every cook and food lover's library.\r\n\r\nInviting, instructive, accessible, and exciting, The Contemporary African Kitchen brings the conversation about Africa's cuisine into homes around the world.\r\n\r\nChefs and countries featured: Zein Abdallah (Uganda); Agatha Achindu (Cameroon); Eric Adjepong (Ghana); Ikenna Akwuebue Bobmanuel (Nigeria); Clara Kapelembe Bwali (Zambia); Akram Cherif (Tunisia); Agness Colley (Togo);  Moustafa Elrefaey (Egypt); Arnaud Gwaga (Burundi); Mohamed Kamal (Egypt); Kudakwashe Makoni (Zimbabwe); Dieuveil Malonga (Republic of Congo); O'miel Moundounga (Gabon); Mwaka Mwiimbu (Zambia); Joseph Odoom (Ghana); Forster Oben Oru (Cameroon); Thabo Phake (South Africa); Mostafa Seif (Egypt); Mogau Seshoene (South Africa); Sifo Sinoyolo (South Africa); Mame Sow (Senegal); Sophia Teshome (Ethiopia); Pierre Thiam (Senegal); Roze Traore (C\u00f4te d'Ivoire); Matse Uwatse (Nigeria); Alfonso Videira (Angola); Nana Araba Wilmot (Ghana); Rubia Zablon (Kenya).","authors":["Nina Oduro","Alexander Smalls"],"category_codes":["4000000","4030000","4030700","4030711"],"visuals":{"large":"https:\/\/images.epagine.fr\/457\/9781838668457_1_75.jpg","medium":"https:\/\/images.epagine.fr\/457\/9781838668457_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/457\/9781838668457_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"39,95 \u20ac","formatted_published_date":"24 octobre 2024","publisher_availability_label":"Sur commande","short_details":"Nina Oduro, Alexander Smalls \u2014 Phaidon Press","translator":null,"weight":1458,"page_count":288,"readership":null,"editor":"Phaidon Press","price":3995,"published_date":"2024-10-23T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838668457\/the-contemporary-african-kitchen-home-cooking-recipes-from-the-leading-chefs-of-africa"},{"id":"9781838668495","title":"Mangal II: Stories and Recipes","description":"The debut cookbook from the landmark East London restaurant, showcasing a collection of contemporary Turkish recipes\r\n\r\nDiscover the food and stories of Mangal II, one of London's most vibrant food destinations, thanks to the dynamic vision of the Dirik brothers. Following in the footsteps of their father, the Turkish chef Ali Dirk who immigrated to London and opened the UK's first ocakbasi, Mangal I, in 1994, his sons have modernised Anatolian cuisine for the 21st century.\r\n\r\nThrough heartfelt essays about the food, creativity, and legacy of the restaurant and     more than 60 original recipes, readers discover delicious signature recipes such as Cull Yaw K\u00f6fte with Grilled Apple Sauce, Grilled Chickpea Hummus, Sourdough Pide, Mushroom Manti, and Tahini Tart - all by Serta\u00e7 Dirik, one of the most talented chefs of his generation. A foreword by Action Bronson further tells the story of the one-of-a-kind foodie destination beloved by devoted locals and restaurant fans from around the world.","authors":["Ferhat Dirik","Sertac Dirik"],"category_codes":["4000000","4030000","4030800","4030803"],"visuals":{"large":"https:\/\/images.epagine.fr\/495\/9781838668495_1_75.jpg","medium":"https:\/\/images.epagine.fr\/495\/9781838668495_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/495\/9781838668495_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"39,95 \u20ac","formatted_published_date":"24 octobre 2024","publisher_availability_label":"Sur commande","short_details":"Ferhat Dirik, Sertac Dirik \u2014 Phaidon Press","translator":null,"weight":1130,"page_count":248,"readership":null,"editor":"Phaidon Press","price":3995,"published_date":"2024-10-23T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838668495\/mangal-ii-stories-and-recipes"},{"id":"9781838668600","title":"Caf\u00e9 Cecilia Cookbook","description":"The debut cookbook from rising star Irish chef Max Rocha and his hugely popular East London restaurant, Caf\u00e9 Cecilia\r\n\r\nCaf\u00e9 Cecilia is a beloved neighborhood restaurant serving simple Irish and European inspired food, that has become not only a foodie haven, but a huge hit with the international art and fashion crowd.\r\n\r\nIt is chef Max Rocha's first restaurant, and he takes inspiration from what's in season; the cooking of his mother, Odette; and the food he grew up with in Ireland.\r\n\r\nCaf\u00e9 Cecilia Cookbook,  the first and only book on this, one of the UK's most exciting and popular restaurants, features 100 recipes from breakfast through to dinner. Dishes include signature dishes like Guinness Bread and Sage & Anchovy Fritti and seasonal dishes such as Poached greengage, granola and yogurt and Globe Artichokes with Sunflower Seed Tahini, with recipes for a host of soups, salads, breads, cakes, and kombuchas, as well as a selection of fish, meat, and vegetable dishes.\r\n\r\nWith a foreword written by acclaimed British food writer and James Beard Award-winner Diana Henry, and images of the finished dishes shot within the stylish setting of Caf\u00e9 Cecilia by Matthieu Lavanchy, together with photographs of the team and restaurant's suppliers by Jacob Lillis, this is a warm celebration of food, family, the loyal Caf\u00e9 Cecilia team and all Max Rocha's experiences.","authors":["Max Rocha","Diana Henry"],"category_codes":["4000000","4030000","4030800","4030803"],"visuals":{"large":"https:\/\/images.epagine.fr\/600\/9781838668600_1_75.jpg","medium":"https:\/\/images.epagine.fr\/600\/9781838668600_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/600\/9781838668600_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"39,95 \u20ac","formatted_published_date":"17 octobre 2024","publisher_availability_label":"Sur commande","short_details":"Max Rocha, Diana Henry \u2014 Phaidon Press","translator":null,"weight":1348,"page_count":256,"readership":null,"editor":"Phaidon Press","price":3995,"published_date":"2024-10-16T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838668600\/cafe-cecilia-cookbook"},{"id":"9781838668846","title":"The Book of Pasta","description":"A fresh collection of more than 150 authentic, exciting pasta dishes from Barilla's famed test kitchen \r\n\r\nPasta has transcended its humble origins to become one of the world's best-loved foods. This master class on Italy's most iconic ingredient presents 150 elegant, elevated recipes tested and perfected by Barilla, the world's leading pasta brand.  \r\n\r\nHome cooks will discover easy weeknight meals, impressive weekend dinners, and recipes for every occasion in between.\r\n\r\nThis diverse and delicious recipe collection covers seasonal, vegetable-based dishes such as Mafaldine with escarole and olives, Bavette with bagna cauda and crunchy vegetables, and Fusilloni with zucchini, cherry tomatoes, and salted ricotta; traditional dishes, including Rigatoni all'amatriciana and Penne rigate all'arrabbiata; evocative Italian classics, such as Gemelli with pesto alla trapanese and Spaghetti ai frutti di mare; and intriguing original creations, such as Papiri with Prosecco and oysters and Conchiglie rigate with lamb and saffron rag\u00fa.\r\n\r\nThe book offers recipes for every taste, diet, budget, and bandwidth, with vegetarian, vegan, dairy-free, gluten-free, and nut-free options, as well as simple dishes made with five ingredients or fewer and quick meals made in thirty minutes or less.\r\n\r\nStylishly designed, with vivid food photography and playful pasta illustrations, the book also includes short, punchy essays on subjects ranging from the technique of making bronze-cut pasta, to the Mediterranean diet and the use of spaghetti in art and film.\r\n\r\nRecipes include: Bucatini alla cacciatora; Casarecce with anchovy and wild fennel; Coquillettes with pumpkin cream; Ditalini rigati with mussels, potatoes, and saffron; Egg fettucine alla Bolognese; Farfalle with fava beans and fried bread; Four-cheese papiri; Fusilli with red radicchio and Parmigiano rinds; Gluten free vegetarian carbonara tortiglioni; Linguine with seafood and crunchy vegetables en papillote; Mezze maniche rigate with clams and chickpeas; Mini penne with arugula pesto; Orecchiette pugliese with cime di rapa; Riced linguine with dandelion, langoustine, and lemon; Rigatoni cacio e pepe; Tortiglioni with Parmigiano fondue and balsamic vinegar; Traditional sedanini timbale; Trigatelli with champignon mushrooms and thyme on a Gorgonzola fondue; Wholemeal penne rigate Mediterranean salad; Wholemeal pennette with lemon-scented vegetable pesto; and Wholemeal spaghetti with fennel and tomato pesto.","authors":["Barilla"],"category_codes":["4000000","4030000","4030700"],"visuals":{"large":"https:\/\/images.epagine.fr\/846\/9781838668846_1_75.jpg","medium":"https:\/\/images.epagine.fr\/846\/9781838668846_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/846\/9781838668846_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"39,95 \u20ac","formatted_published_date":"24 octobre 2024","publisher_availability_label":"Sur commande","short_details":"Barilla \u2014 Phaidon Press","translator":null,"weight":1534,"page_count":352,"readership":null,"editor":"Phaidon Press","price":3995,"published_date":"2024-10-23T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781838668846\/the-book-of-pasta"}]}