{"data":[{"id":"9782213699066","title":"Tout savoir sur le quinoa","description":"L'histoire du quinoa est un v\u00e9ritable roman. \r\nA la fois t\u00e9moin et acteur d'\u00e9v\u00e9nements qui en ont fait un personnage majeur de l'agriculture de l'Am\u00e9rique pr\u00e9colombienne, il y tr\u00f4nait en compagnie du ma\u00efs, du haricot et de la pomme de terre. Denr\u00e9e reine dans cet empire des Incas, d\u00e9chue ensuite, juste destin\u00e9e \u00e0 la subsistance de populations d\u00e9sh\u00e9rit\u00e9es, puis, par un tour de magie que r\u00e9serve l'histoire, cette petite graine sacr\u00e9e est brutalement sortie de l'ombre pour devenir une des stars de l'alimentation. Son succ\u00e8s plan\u00e9taire s'accompagne d\u00e9sormais d'utilisations culinaires innombrables que le lecteur va d\u00e9couvrir ici. \r\n\r\nCar ce livre va tout vous dire sur le quinoa, de ses origines historiques nich\u00e9es dans les montagnes du P\u00e9rou et de la Bolivie jusqu'\u00e0 la red\u00e9couverte de ses propri\u00e9t\u00e9s nutritives exceptionnelles (la qualit\u00e9 de ses prot\u00e9ines, sa richesse en om\u00e9ga 3, en fibres, en mol\u00e9cules anti-oxydantes, en propri\u00e9t\u00e9s anticanc\u00e9reuses) Par ailleurs, il ne contient pas de gluten. \r\nIl va aussi et surtout vous permettre de le cuisiner de mille fa\u00e7ons gourmandes : pour vos menus quotidiens, des tabl\u00e9es d'enfants, vos repas de f\u00eate, tout en vous faisant voyager dans le monde entier !","authors":["Jean-Philippe Derenne"],"category_codes":["4000000","4030000","4030800","4030805"],"visuals":{"large":"https:\/\/images.epagine.fr\/066\/9782213699066_1_75.jpg","medium":"https:\/\/images.epagine.fr\/066\/9782213699066_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/066\/9782213699066_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"24,00 \u20ac","formatted_published_date":"12 novembre 2015","publisher_availability_label":"Sur commande","short_details":"Jean-Philippe Derenne \u2014 Fayard","translator":null,"weight":854,"page_count":572,"readership":null,"editor":"Fayard","price":2400,"published_date":"2015-11-11T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782213699066\/tout-savoir-sur-le-quinoa"},{"id":"9782234079069","title":"Insurrection culturelle","description":"Et si, d'ici dix ans, un artiste, par exemple un cin\u00e9aste, devenait aussi marginal et anachronique qu'un mar\u00e9chal-ferrant ?\r\nEt si les acteurs du monde culturel \u00e9taient en passe, non de dispara\u00eetre tels les animaux de la pr\u00e9histoire, mais pire : de rentrer dans le rang ? Absorb\u00e9s par le march\u00e9 ?\r\nEt si ce livre nous indiquait la voie \u00e0 suivre : une autre \u00e9cologie de la culture. Celle inspir\u00e9e par l'agriculture rebelle et le geste fraternel des vignerons naturels. Ces artisans de la terre qui ont repris le r\u00f4le contestataire abandonn\u00e9 par les artistes. \r\nEt si ce livre nous appelait \u00e0 une r\u00e9volution tranquille et joyeuse ? Le temps de l'insurrection est venu.","authors":["Olivier Beuvelet","Jonathan Nossiter"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/069\/9782234079069_1_75.jpg","medium":"https:\/\/images.epagine.fr\/069\/9782234079069_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/069\/9782234079069_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"22,00 \u20ac","formatted_published_date":"21 octobre 2015","publisher_availability_label":"Sur commande","short_details":"Olivier Beuvelet, Jonathan Nossiter \u2014 Stock","translator":null,"weight":334,"page_count":270,"readership":null,"editor":"Stock","price":2200,"published_date":"2015-10-20T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782234079069\/insurrection-culturelle"},{"id":"9782312034911","title":"Les recettes d'Aromarie ; tartes, terrines et boulettes","description":"Pour ce 2e livre, j'ai choisi de vous pr\u00e9senter une cuisine simple et gourmande id\u00e9ale pour vos picnics, buffets ou ap\u00e9ritifs d\u00eenatoires.","authors":["Bouissy Marie-no\u00eblle"],"category_codes":["4000000","4030000","4030500"],"visuals":{"large":"https:\/\/images.epagine.fr\/911\/9782312034911_1_75.jpg","medium":"https:\/\/images.epagine.fr\/911\/9782312034911_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/911\/9782312034911_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"21,00 \u20ac","formatted_published_date":"15 juillet 2015","publisher_availability_label":"Sur commande","short_details":"Bouissy Marie-no\u00eblle \u2014 Editions du Net","translator":null,"weight":115,"page_count":64,"readership":null,"editor":"Editions du Net","price":2100,"published_date":"2015-07-14T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782312034911\/les-recettes-daromarie-tartes-terrines-et-boulettes"},{"id":"9781782493426","title":"TEA WITH JANE AUSTEN - RECIPES INSPIRED BY HER NOVELS AND LETTERS","description":null,"authors":["Pen Vogler"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/426\/9781782493426_1_75.jpg","medium":"https:\/\/images.epagine.fr\/426\/9781782493426_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/426\/9781782493426_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"15,40 \u20ac","formatted_published_date":"1er f\u00e9vrier 2016","publisher_availability_label":"Sur commande","short_details":"Pen Vogler \u2014 Cico Books","translator":null,"weight":200,"page_count":64,"readership":null,"editor":"Cico Books","price":1540,"published_date":"2016-01-31T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781782493426\/tea-with-jane-austen-recipes-inspired-by-her-novels-and-letters"},{"id":"9780982761021","title":"The photography of modernist cuisine","description":"Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. \r\n\r\nThe Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. \r\n\r\nThe Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home. \r\n\r\nWith spreads nearly 60% larger than those in Modernist Cuisine, using stochastic printing on the highest quality paper, The Photography of Modernist Cuisine will be a prized possession and a treasured gift for food lovers, photo buffs, and anyone who appreciates the natural beauty of food and the joy of seeing it from intriguing new perspectives.","authors":["Nathan Myhrvold"],"category_codes":["4000000","4030000","4030100"],"visuals":{"large":"https:\/\/images.epagine.fr\/021\/9780982761021_1_75.jpg","medium":"https:\/\/images.epagine.fr\/021\/9780982761021_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/021\/9780982761021_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"120,00 \u20ac","formatted_published_date":"24 septembre 2015","publisher_availability_label":"Sur commande","short_details":"Nathan Myhrvold \u2014 The Cooking Lab","translator":null,"weight":5864,"page_count":312,"readership":null,"editor":"The Cooking Lab","price":12000,"published_date":"2015-09-23T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780982761021\/the-photography-of-modernist-cuisine"},{"id":"9782035916990","title":"Whisky","description":"D\u00e9couvrez l'histoire du plus luxueux des spiritueux. Cet ouvrage nous pr\u00e9sente ses multiples facettes, de ses principes de fabrication \u00e0 la visite des plus c\u00e9l\u00e8bres distilleries, dans les plus belles r\u00e9gions d'\u00c9cosse, en passant par sa passionnante histoire.","authors":["Tom Bruce-gardyne"],"category_codes":["4000000","4030000","4030900","4030903"],"visuals":{"large":"https:\/\/images.epagine.fr\/990\/9782035916990_1_75.jpg","medium":"https:\/\/images.epagine.fr\/990\/9782035916990_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/990\/9782035916990_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"29,95 \u20ac","formatted_published_date":"21 octobre 2015","publisher_availability_label":"Sur commande","short_details":"Tom Bruce-gardyne \u2014 Larousse","translator":null,"weight":2045,"page_count":108,"readership":null,"editor":"Larousse","price":2995,"published_date":"2015-10-20T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782035916990\/whisky"},{"id":"9791025501450","title":"Cuisine pour \u00e9tudiants fauch\u00e9s, pas dou\u00e9s et sans id\u00e9es","description":"Voici un petit livre comprenant 100 recettes faciles, pas ch\u00e8res et tr\u00e8s rapides pour certaines...","authors":["Jennifer Mac Hart"],"category_codes":["4000000","4030000","4030500"],"visuals":{"large":"https:\/\/images.epagine.fr\/450\/9791025501450_1_75.jpg","medium":"https:\/\/images.epagine.fr\/450\/9791025501450_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/450\/9791025501450_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"9,00 \u20ac","formatted_published_date":"16 juin 2015","publisher_availability_label":"Sur commande","short_details":"Jennifer Mac Hart \u2014 La Plume De L'Argilete","translator":null,"weight":210,"page_count":null,"readership":null,"editor":"La Plume De L'Argilete","price":900,"published_date":"2015-06-15T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":["9791025501467","9791090380301","9791090380349","9791090380073"],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9791025501450\/cuisine-pour-etudiants-fauches-pas-doues-et-sans-idees"},{"id":"9782850905360","title":"Les formidables vertus du citron","description":"Citrus limon ou Citrus limonum. Ce sont les noms scientifiques du citronnier, arbre originaire d'Asie (d'Inde pour les vari\u00e9t\u00e9s les plus anciennes) et qui n'est arriv\u00e9 en Europe que depuis un mill\u00e9naire environ. Lui qui \u00e9tait d\u00e9j\u00e0 appr\u00e9ci\u00e9 dans bien des m\u00e9decines traditionnelles comme l'Ayurv\u00e9da ou la M\u00e9decine Traditionnelle Chinoise n'a gu\u00e8re mis longtemps \u00e0 conqu\u00e9rir le coeur des occidentaux en prime ! De la fraicheur de la citonnade \u00e0 d'autres vertus moins connues peut-\u00eatre, car plus d\u00e9rangeantes pour l'industrie pharmaceutique, le citronnier n'a pas fini de produire mille et un bienfaits, principalement gr\u00e2ce \u00e0 son fruit, le formidable citron, mais pas seulement... Dans cet ouvrage, vous allez d\u00e9couvrir que cet arbre est l'un des grands alli\u00e9s de l'humanit\u00e9 comme du monde animal.","authors":["Ma\u00eft\u00e9 Molla-Petot"],"category_codes":["4000000","4030000","4030400","4030404"],"visuals":{"large":"https:\/\/images.epagine.fr\/360\/9782850905360_1_75.jpg","medium":"https:\/\/images.epagine.fr\/360\/9782850905360_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/360\/9782850905360_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"10,00 \u20ac","formatted_published_date":"3 novembre 2015","publisher_availability_label":"Sur commande","short_details":"Ma\u00eft\u00e9 Molla-Petot \u2014 BUSSIERE","translator":null,"weight":147,"page_count":100,"readership":null,"editor":"BUSSIERE","price":1000,"published_date":"2015-11-02T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782850905360\/les-formidables-vertus-du-citron"},{"id":"9782357290952","title":"J'aime le riz au lait","description":"Cet ouvrage, tout \u00e0 fait en dehors de nos productions habituelles, nous r\u00e9jouit justement par sa singularit\u00e9 et la d\u00e9licatesse \u00ab litt\u00e9raire \u00bb qu'y a mise l'auteur dans la mani\u00e8re de pr\u00e9senter ses recettes.\r\n\u00ab Provoquer, partager, pr\u00e9cipiter les \u00e9motions, pourrait dessiner mon portrait \u00bb, dit-elle.\r\nBonne entr\u00e9e en mati\u00e8re : et voici donc quelques recettes de ce bon vieux riz au lait qui pour beaucoup d'entre nous se fait gloire, au m\u00eame titre que les cr\u00eapes, les oeufs en neige, la cr\u00e8me au chocolat ou le pain perdu, d'\u00eatre notre petite madeleine de Proust, \u00ab car la recette est si simple que toutes les fantaisies sont permises : elle \u00e9voque toujours les go\u00fbters de l'enfance, la douceur, le r\u00e9confort. Andr\u00e9 Gide en confectionne une version dans un des moments difficiles de son \u00abVoyage au Congo\u00bb.\r\n[...] S'il ne fait pas partie de mes souvenirs d'enfance, le riz au lait en revanche traverse ma vie d'adulte, ponctue des rencontres, sillonne des pays. Je vous livre ici des recettes simples, d'autres plus \u00e9labor\u00e9es mais toujours \u00e9tonnantes et savoureuses.\r\nJ'aime le riz au lait, j'en raffole ! \u00c9tait-il n\u00e9cessaire de le pr\u00e9ciser ?\r\nOups, j'allais oublier ; bien qu'aucune \u00e9tude n'ait \u00e9t\u00e9 faite \u00e0 ce sujet, j'affirme que les gar\u00e7ons, les hommes, les amoureux, les fianc\u00e9s raffolent de riz au lait. \u00bb Et nous, donc !","authors":["Marie-fran\u00e7oise Halimi-souyris"],"category_codes":["4000000","4030000","4030500"],"visuals":{"large":"https:\/\/images.epagine.fr\/952\/9782357290952_1_75.jpg","medium":"https:\/\/images.epagine.fr\/952\/9782357290952_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/952\/9782357290952_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"8,50 \u20ac","formatted_published_date":"14 septembre 2015","publisher_availability_label":"Sur commande","short_details":"Marie-fran\u00e7oise Halimi-souyris \u2014 L'Une Et L'Autre","translator":null,"weight":105,"page_count":48,"readership":null,"editor":"L'Une Et L'Autre","price":850,"published_date":"2015-09-13T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782357290952\/jaime-le-riz-au-lait"},{"id":"9782011713742","title":"Pad tha\u00ef et nouilles saut\u00e9es","description":"Plat tha\u00eflandais \u00e0 base de nouilles de riz saut\u00e9es \u00e0 la pur\u00e9e de tamarin, le pad tha\u00ef se d\u00e9cline au poulet, au tofu, aux l\u00e9gumes ou aux crevettes. On retrouve cette cuisson de nouilles au wok qui permet de garder des l\u00e9gumes croquants dans beaucoup de pays asiatiques du Japon jusqu'en Chine, sous diverses formes : nouilles de riz, vermicelles, p\u00e2tes udon, nouilles soba, ramen ou p\u00e2tes aux oeufs.D\u00e9couvrez 30 recettes parfum\u00e9es : Pad tha\u00ef poulet, l\u00e9gumes, crevettes ou porc, Nouilles saut\u00e9es au boeuf, Vermicelles au crabe, menthe et coriandre, Ramen au boeuf teriyaki, Udon au porc laqu\u00e9, Soba au poulet et noix de cajou. \r\n30 recettes gourmandes pr\u00e9par\u00e9es, go\u00fbt\u00e9es et approuv\u00e9es dans nos cuisines !","authors":["Thomas Feller"],"category_codes":["4000000","4030000","4030700","4030714"],"visuals":{"large":"https:\/\/images.epagine.fr\/742\/9782011713742_1_75.jpg","medium":"https:\/\/images.epagine.fr\/742\/9782011713742_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/742\/9782011713742_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"7,99 \u20ac","formatted_published_date":"20 janvier 2016","publisher_availability_label":"Sur commande","short_details":"Thomas Feller \u2014 HACHETTE PRATIQUE","translator":null,"weight":406,"page_count":80,"readership":null,"editor":"HACHETTE PRATIQUE","price":799,"published_date":"2016-01-19T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782011713742\/pad-thai-et-nouilles-sautees"},{"id":"9782738133823","title":"La chrono-alimentation du cerveau","description":"Comment bien nourrir son cerveau pour qu'il fonctionne au top, pour avoir une m\u00e9moire performante, pour r\u00e9ussir ses examens ?  \r\n\r\nComment bien le nourrir pour faire face aux exigences de la vie, relever des d\u00e9fis, \u00eatre efficace ?  \r\n\r\nDans ce nouveau livre, le docteur Jean-Marie Bourre nous donne ses meilleurs conseils. Quels sont les aliments indispensables au cerveau ? \u00c0 quels moments de la journ\u00e9e sont-ils le plus efficaces ? Le choix des aliments compte tout autant que le rythme des repas et la fa\u00e7on dont on mange.   \r\n\r\nLa chrono-alimentation permet de profiter au mieux des bienfaits des aliments pour maintenir et d\u00e9velopper ses capacit\u00e9s intellectuelles en fonction de l'\u00e2ge et des p\u00e9riodes de la vie. Sachant tenir compte des rythmes naturels, elle assure au cerveau bonne sant\u00e9, efficacit\u00e9, performance et plaisir.  \r\n\r\nQue vous soyez parent d'un enfant en pleine croissance, une femme enceinte ou un senior, vous \u00eates soucieux de bien faire fonctionner vos neurones.   \r\n \r\nCe livre est le grand livre de l'alimentation du cerveau, il vous aidera \u00e0 r\u00e9ussir tout ce que vous entreprenez.","authors":["Jean-marie Bourre"],"category_codes":["4000000","4030000","4030800","4030807"],"visuals":{"large":"https:\/\/images.epagine.fr\/823\/9782738133823_1_75.jpg","medium":"https:\/\/images.epagine.fr\/823\/9782738133823_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/823\/9782738133823_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"23,90 \u20ac","formatted_published_date":"9 mars 2016","publisher_availability_label":"Sur commande","short_details":"Jean-marie Bourre \u2014 \u00c9ditions Odile Jacob","translator":null,"weight":445,"page_count":352,"readership":null,"editor":"\u00c9ditions Odile Jacob","price":2390,"published_date":"2016-03-08T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782738133823\/la-chrono-alimentation-du-cerveau"},{"id":"9782372630184","title":"Une passion du vin","description":null,"authors":["J\u00e9r\u00f4me P\u00e9rez"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/184\/9782372630184_1_75.jpg","medium":"https:\/\/images.epagine.fr\/184\/9782372630184_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/184\/9782372630184_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"11,50 \u20ac","formatted_published_date":"12 mars 2016","publisher_availability_label":"Sur commande","short_details":"J\u00e9r\u00f4me P\u00e9rez \u2014 Libre & Solidaire","translator":null,"weight":150,"page_count":176,"readership":null,"editor":"Libre & Solidaire","price":1150,"published_date":"2016-03-11T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782372630184\/une-passion-du-vin"},{"id":"9782355271892","title":"Magrets and co ; 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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.","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":"9782815102872","title":"Poir\u00e9culteurs en pays de Domfront ! de la poire au poir\u00e9 AOP Domfront","description":"Connaissez-vous les grands poiriers du pays de Domfront ? \r\nAppartenant pourtant \u00e0 la m\u00eame famille, ils ne ressemblent pas aux arbres de vos jardins qui donnent des fruits si savoureux. \r\nDepuis plus de vingt ans, quinze producteurs regroup\u00e9s dans la m\u00eame association revisitent le travail des g\u00e9n\u00e9rations pr\u00e9c\u00e9dentes. Ils ont mis au point une boisson, encore trop mal connue hors de leur contr\u00e9e : le poir\u00e9 Domfront AOP. Cet ouvrage vous pr\u00e9sente ces quinze producteurs de la r\u00e9gion de Domfront dans leur ferme, au pied de leurs arbres, au travail dans les champs, et dans leurs caves. Partez \u00e0 la d\u00e9couverte de ces pr\u00e9s-vergers, supports d'une \u00e9conomie cidricole en plein essor.","authors":["Joel Morin","Fran\u00e7ois Lemarchand"],"category_codes":["4000000","4030000","4030900","4030903"],"visuals":{"large":"https:\/\/images.epagine.fr\/872\/9782815102872_1_75.jpg","medium":"https:\/\/images.epagine.fr\/872\/9782815102872_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/872\/9782815102872_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"15,00 \u20ac","formatted_published_date":"1er mars 2016","publisher_availability_label":"Sur commande","short_details":"Joel Morin, Fran\u00e7ois Lemarchand \u2014 OREP","translator":null,"weight":380,"page_count":112,"readership":null,"editor":"OREP","price":1500,"published_date":"2016-02-29T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782815102872\/poireculteurs-en-pays-de-domfront-de-la-poire-au-poire-aop-domfront"},{"id":"9780008179144","title":"INGREDIENT - THE TRUE ELEMENTS OF COOKING","description":"There are ingredients, and then there are Ingredients. An ingredient is what we''re used to thinking about in the kitchen - things like tomatoes, tofu or thyme. An Ingredient is what those things are made of. There are millions of ingredients, but only eight Ingredients: Waters, Sugars, Carbs, Lipids, Proteins, Minerals, Gases and Heat. \r\n           Ingredient isn''t a book of recipes - instead, it''s about learning to see beneath the surface of food, exposing the moving parts that cause every failure and every triumph in every kitchen. You can apply the mindset laid out in Ingredient to any recipe or technique, regardless of your skill level or how you like to cook. Home cooks will feel ready to take on any recipe, and restaurant cooks will feel prepared for anything that comes out of the fire. Beginners will have a lifeline if something goes wrong, and masters will improve dishes they''ve been cooking for years. Fans of old-school cuisine will understand classic preparations like never before and the innovation-minded will advance the art of cooking even further. \r\n           Renowned culinary scientist Ali Bouzari illuminates the elemental world of food and unlocks the secrets of ingredients in a lively, engaging and accessible way that dramatically changes the way we look at our food.","authors":["Ali Bouzari"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/144\/9780008179144_1_75.jpg","medium":"https:\/\/images.epagine.fr\/144\/9780008179144_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/144\/9780008179144_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"33,80 \u20ac","formatted_published_date":"6 octobre 2016","publisher_availability_label":"Sur commande","short_details":"Ali Bouzari \u2014 Harper Collins Publishers","translator":null,"weight":924,"page_count":258,"readership":null,"editor":"Harper Collins Publishers","price":3380,"published_date":"2016-10-05T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780008179144\/ingredient-the-true-elements-of-cooking"},{"id":"9782367010847","title":"Mes plantes sauvages pr\u00e9f\u00e9r\u00e9es en 40 recettes","description":"Vingt plantes sauvages faciles \u00e0 reconna\u00eetre, abondantes et savoureuses en quarante recettes faciles, gourmandes et in\u00e9dites. Bonne cueillette et bon app\u00e9tit !","authors":["Daniel Zenner"],"category_codes":["4000000","4030000","4030800","4030803"],"visuals":{"large":"https:\/\/images.epagine.fr\/847\/9782367010847_1_75.jpg","medium":"https:\/\/images.epagine.fr\/847\/9782367010847_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/847\/9782367010847_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"9,00 \u20ac","formatted_published_date":"29 ao\u00fbt 2016","publisher_availability_label":"Sur commande","short_details":"Daniel Zenner \u2014 ID","translator":null,"weight":250,"page_count":null,"readership":null,"editor":"ID","price":900,"published_date":"2016-08-28T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782367010847\/mes-plantes-sauvages-preferees-en-40-recettes"},{"id":"9782343087665","title":"Le patrimoine en bouche, nouveaux app\u00e9tits, nouvelles mythologies","description":"Dans un monde o\u00f9 les pr\u00e9occupations environnementales sont devenues majeures, la nourriture est l'objet de toutes les attentions. Transform\u00e9e, analys\u00e9e, mais aussi suspect\u00e9e, mise en sc\u00e8ne, elle est \u00e0 la fois objet mat\u00e9riel et symbolique. V\u00e9ritable marqueur patrimonial la cuisine accueille le terroir et l'ailleurs, l'authentique et le transform\u00e9. Oscillant entre tradition et innovation le patrimoine culinaire mobilise de nouvelles ressources et  postures qu'il est n\u00e9cessaire d'interroger.","authors":["Sylvie Brodziak","Sylvie Catellin","Vincent Marcilhac"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/665\/9782343087665_1_75.jpg","medium":"https:\/\/images.epagine.fr\/665\/9782343087665_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/665\/9782343087665_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"22,00 \u20ac","formatted_published_date":"7 mars 2016","publisher_availability_label":"Sur commande","short_details":"Sylvie Brodziak, Sylvie Catellin, Vincent Marcilhac \u2014 \u00c9ditions L'Harmattan","translator":null,"weight":240,"page_count":204,"readership":null,"editor":"\u00c9ditions L'Harmattan","price":2200,"published_date":"2016-03-06T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782343087665\/le-patrimoine-en-bouche-nouveaux-appetits-nouvelles-mythologies"},{"id":"9782080202192","title":"C'est bon : recipes inspired by la Grande Epicerie de Paris","description":null,"authors":["Trish Deseine","Deirdre Rooney"],"category_codes":["4000000","4030000","4030500"],"visuals":{"large":"https:\/\/images.epagine.fr\/192\/9782080202192_1_75.jpg","medium":"https:\/\/images.epagine.fr\/192\/9782080202192_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/192\/9782080202192_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"25,00 \u20ac","formatted_published_date":"7 septembre 2016","publisher_availability_label":"Sur commande","short_details":"Trish Deseine, Deirdre Rooney \u2014 Flammarion","translator":null,"weight":715,"page_count":192,"readership":null,"editor":"Flammarion","price":2500,"published_date":"2016-09-06T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782080202192\/cest-bon-recipes-inspired-by-la-grande-epicerie-de-paris"},{"id":"9782371460089","title":"Surf cuisine, tour du monde des recettes de surfers","description":"Le surfeurs est habitu\u00e9 \u00e0 suivre les saisons et il doit constamment s'adapter aux conditions impos\u00e9es par la Nature.","authors":["Elise Fougere"],"category_codes":["4000000","4030000","4030800","4030801"],"visuals":{"large":"https:\/\/images.epagine.fr\/089\/9782371460089_1_75.jpg","medium":"https:\/\/images.epagine.fr\/089\/9782371460089_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/089\/9782371460089_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"12,90 \u20ac","formatted_published_date":"24 ao\u00fbt 2016","publisher_availability_label":"Sur commande","short_details":"Elise Fougere \u2014 Surf Session","translator":null,"weight":115,"page_count":64,"readership":null,"editor":"Surf Session","price":1290,"published_date":"2016-08-23T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782371460089\/surf-cuisine-tour-du-monde-des-recettes-de-surfers"},{"id":"9782283029473","title":"La viande ; un peu, beaucoup ou pas du tout ?","description":"Les Fran\u00e7ais sont de gros mangeurs de viande. Ils en ont consomm\u00e9 pr\u00e8s de 89 kg\/personne en 2011 - contre une moyenne mondiale de 42 kg. Longtemps jug\u00e9e indispensable pour une bonne sant\u00e9, l'alimentation carn\u00e9e est d\u00e9sormais accus\u00e9e de nombreux maux : au moment o\u00f9 l'\u00e9levage appara\u00eet comme l'une des causes du changement climatique, faut-il continuer \u00e0 manger de la viande ? Quels sont alors les risques de carence et comment peut-on les \u00e9viter ?\r\nLa consommation de viande a des effets sur notre sant\u00e9 : elle peut entra\u00eener des probl\u00e8mes cardio-vasculaires, d'ob\u00e9sit\u00e9, de diab\u00e8te, d'hypertension art\u00e9rielle et accro\u00eetre ainsi le risque d'apparition de cancers (notamment du c\u00f4lon).\r\nPour autant, la viande apporte des \u00e9l\u00e9ments, en particulier des prot\u00e9ines, qui sont indispensables \u00e0 la bonne sant\u00e9 de nos organismes. Si le Dr Lecerf nous recommande d'augmenter fortement les apports de prot\u00e9ines d'origine v\u00e9g\u00e9tale, il nous alerte aussi sur les risques de carences et nous explique comment \u00e9quilibrer au mieux nos menus.\r\nFinalement, l'ouvrage fait le point sur une question aujourd'hui controvers\u00e9e en remettant le plaisir et le bon sens au coeur de notre alimentation.","authors":["Jean-Michel Lecerf"],"category_codes":["4000000","4030000","4030800","4030807"],"visuals":{"large":"https:\/\/images.epagine.fr\/473\/9782283029473_1_75.jpg","medium":"https:\/\/images.epagine.fr\/473\/9782283029473_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/473\/9782283029473_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"12,00 \u20ac","formatted_published_date":"15 septembre 2016","publisher_availability_label":"Sur commande","short_details":"Jean-Michel Lecerf \u2014 \u00c9ditions Buchet\/Chastel","translator":null,"weight":210,"page_count":128,"readership":null,"editor":"\u00c9ditions Buchet\/Chastel","price":1200,"published_date":"2016-09-14T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782283029473\/la-viande-un-peu-beaucoup-ou-pas-du-tout"},{"id":"9782884743822","title":"La beaut\u00e9 du geste ; objets de la vigne et du vin en Valais","description":"Cet ouvrage pr\u00e9sente l'histoire g\u00e9n\u00e9rale de la culture mat\u00e9rielle de la vigne et du vin en Valais dans le cadre de la viticulture domestique et commerciale en combinant une approche historique, technique et ethnographique.\r\n\r\nIl se pr\u00e9sente comme une cha\u00eene op\u00e9ratoire qui va de la plantation de la vigne \u00e0 la consommation du vin dans le courant du 20e et du d\u00e9but du 21e si\u00e8cle en Valais. Les objets y sont au centre du discours. Ils sont le point de d\u00e9part pour explorer des pratiques. Partir de l'objet concret usuel pour parler du pass\u00e9 et du pr\u00e9sent, c'est parier que le social se r\u00e9v\u00e8le plus v\u00e9ritablement dans le quotidien que dans l'exceptionnel. Ainsi, les t\u00e9moins rencontr\u00e9s tout au long de cet ouvrage sont interrog\u00e9s sur leur quotidien, sur des gestes simples qui se r\u00e9p\u00e8tent d'ann\u00e9e en ann\u00e9e. Ce livre parle d'une \u00e9volution des outils dans les multiples nuances de couleur, tant la configuration d'une p\u00e9riode est complexe, tant les \u00eatres humains sont paradoxaux dans leur savoir et savent \u00e0 chaque \u00e9poque, \u00eatre innovants, conservateurs et ing\u00e9nieux.","authors":["Melanie Hugon-Duc"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/822\/9782884743822_1_75.jpg","medium":"https:\/\/images.epagine.fr\/822\/9782884743822_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/822\/9782884743822_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"35,00 \u20ac","formatted_published_date":"12 janvier 2017","publisher_availability_label":"Sur commande","short_details":"Melanie Hugon-Duc \u2014 INFOLIO","translator":null,"weight":1500,"page_count":192,"readership":null,"editor":"INFOLIO","price":3500,"published_date":"2017-01-11T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782884743822\/la-beaute-du-geste-objets-de-la-vigne-et-du-vin-en-valais"}]}