{"data":[{"id":"9782761964456","title":"Charcuteries","description":"Un guide gourmand pour transformer viandes et poissons gr\u00e2ce \u00e0 la charcuterie maison.\r\n\u00c0 la fois guide pratique et livre de recettes, cet ouvrage pr\u00e9sente de mani\u00e8re accessible et gourmande l'art de la charcuterie et de la salaison maison. Le boucher et charcutier de renom Phillip Viens y explique plusieurs techniques de conservation inspir\u00e9es de m\u00e9thodes traditionnelles, parfaites pour s'initier \u00e0 cette pratique pour sublimer viandes et poissons. Et pour compl\u00e9ter la tabl\u00e9e, on ajoute des recettes de condiments et de conserves, en plus de plats \u00e0 cuisiner avec tous ces d\u00e9licieux aliments. Le livre d\u00e9bute par la pr\u00e9sentation de l'\u00e9quipement n\u00e9cessaire, des r\u00e8gles de s\u00e9curit\u00e9 alimentaire et des conseils sur la s\u00e9lection des mati\u00e8res premi\u00e8res. On d\u00e9taille ensuite les charcuteries \u00e0 cuisson lente (rillettes, p\u00e2t\u00e9s rustiques, terrines, jambons, porchetta et r\u00f4tis \u00e0 trancher). L'auteur offre une dizaine de variations de saucisses, puis des salaisons simples comme le guanciale et le gravlax. Suivent des recettes d'accompagnement pour concocter des planches qui r\u00e9volutionneront les 5 \u00e0 7 : condiments artisanaux, pickles croquants et conserves de l\u00e9gumes de saison. Finalement, la derni\u00e8re section propose des plats mettant en valeur ces pr\u00e9parations maison : rago\u00fbts, p\u00e2tes, risottos, soupes et sandwichs pour toutes les occasions.","authors":["Phillip Viens"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/456\/9782761964456_1_75.jpg","medium":"https:\/\/images.epagine.fr\/456\/9782761964456_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/456\/9782761964456_1_v.jpg"},"orderable":false,"show_badge":true,"formatted_price":"27,00 \u20ac","formatted_published_date":"15 octobre 2026","publisher_availability_label":"\u00c0 para\u00eetre","short_details":"Phillip Viens \u2014 Les \u00c9ditions de l'Homme","translator":null,"weight":668,"page_count":224,"readership":null,"editor":"Les \u00c9ditions de l'Homme","price":2700,"published_date":"2026-10-14T22:00:00.000000Z","support":"Grand format","publisher_availability":2,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782761964456\/charcuteries"},{"id":"9788498435603","title":"Sukaldaritza goxoa","description":null,"authors":[],"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":"15,50 \u20ac","formatted_published_date":"15 octobre 2014","publisher_availability_label":"Sur commande","short_details":"TTARTTALO","translator":null,"weight":401,"page_count":null,"readership":null,"editor":"TTARTTALO","price":1550,"published_date":"2014-10-14T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9788498435603\/sukaldaritza-goxoa"},{"id":"9791093727103","title":"Cent mille milliers de desserts","description":"Innovez parmi plus de 100 millions de desserts contenus dans un seul livre ! \r\nUn astucieux livre \u00e0 languettes. \r\nTrois couleurs de couverture sont disponibles : framboise, pistache ou chocolat.\r","authors":["Lucie Perifel"],"category_codes":["4000000","4030000","4030200"],"visuals":{"large":"https:\/\/images.epagine.fr\/103\/9791093727103_1_75.jpg","medium":"https:\/\/images.epagine.fr\/103\/9791093727103_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/103\/9791093727103_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"29,90 \u20ac","formatted_published_date":"7 novembre 2014","publisher_availability_label":"Sur commande","short_details":"Lucie Perifel \u2014 Le Perif'","translator":null,"weight":360,"page_count":40,"readership":null,"editor":"Le Perif'","price":2990,"published_date":"2014-11-06T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":["9791093727004"],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9791093727103\/cent-mille-milliers-de-desserts"},{"id":"9782329592770","title":"Le Livre des menus, compl\u00e9ment indispensable du Guide culinaire","description":"Le Livre des menus, compl\u00e9ment indispensable du \"Guide culinaire\", par A. Escoffier, avec la collaboration de MM. Phil\u00e9as Gilbert et \u00c9mile F\u00e9tu\r\nDate de l'\u00e9dition originale : 1912\r\nLe pr\u00e9sent ouvrage s'inscrit dans une politique de conservation patrimoniale des ouvrages de la litt\u00e9rature Fran\u00e7aise mise en place avec la BNF. \r\nHACHETTE LIVRE et la BNF proposent ainsi un catalogue de titres indisponibles, la BNF ayant num\u00e9ris\u00e9 ces oeuvres et HACHETTE LIVRE les imprimant \u00e0 la demande. \r\nCertains de ces ouvrages refl\u00e8tent des courants de pens\u00e9e caract\u00e9ristiques de leur \u00e9poque, mais qui seraient aujourd'hui jug\u00e9s condamnables. \r\nIls n'en appartiennent pas moins \u00e0 l'histoire des id\u00e9es en France et sont susceptibles de pr\u00e9senter un int\u00e9r\u00eat scientifique ou historique. \r\nLe sens de notre d\u00e9marche \u00e9ditoriale consiste ainsi \u00e0 permettre l'acc\u00e8s \u00e0 ces oeuvres sans pour autant que nous en cautionnions en aucune fa\u00e7on le contenu. \r\nPour plus d'informations, rendez-vous sur www.hachettebnf.fr","authors":["Phil\u00e9as Gilbert","Emile F\u00e9tu","Auguste Escoffier"],"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":"19,00 \u20ac","formatted_published_date":"1er mars 2021","publisher_availability_label":"Sur commande","short_details":"Phil\u00e9as Gilbert, Emile F\u00e9tu, Auguste Escoffier \u2014 Hachette BNF","translator":null,"weight":246,"page_count":190,"readership":null,"editor":"Hachette BNF","price":1900,"published_date":"2021-02-28T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782329592770\/le-livre-des-menus-complement-indispensable-du-guide-culinaire"},{"id":"9788832066081","title":"Cocktails in venise","description":null,"authors":["Walter Bolzonella"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/081\/9788832066081_1_75.jpg","medium":"https:\/\/images.epagine.fr\/081\/9788832066081_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/081\/9788832066081_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"30,00 \u20ac","formatted_published_date":"6 novembre 2019","publisher_availability_label":"Sur commande","short_details":"Walter Bolzonella \u2014 Linea D'Acqua","translator":null,"weight":601,"page_count":null,"readership":null,"editor":"Linea D'Acqua","price":3000,"published_date":"2019-11-05T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9788832066081\/cocktails-in-venise"},{"id":"9782080204455","title":"Miss Maggie's kitchen ; relaxed french entertaining","description":"Welcome to Miss Maggie's Kitchen-the charming world of H\u00e9lo\u00efse Brion-and savor her generous, effortless, and family-style recipes featuring locally sourced, seasonal produce.","authors":["H\u00e9lo\u00efse Brion"],"category_codes":["4000000","4030000","4030500"],"visuals":{"large":"https:\/\/images.epagine.fr\/455\/9782080204455_1_75.jpg","medium":"https:\/\/images.epagine.fr\/455\/9782080204455_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/455\/9782080204455_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"25,00 \u20ac","formatted_published_date":"2 septembre 2020","publisher_availability_label":"Sur commande","short_details":"H\u00e9lo\u00efse Brion \u2014 Flammarion","translator":null,"weight":1118,"page_count":256,"readership":null,"editor":"Flammarion","price":2500,"published_date":"2020-09-01T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782080204455\/miss-maggies-kitchen-relaxed-french-entertaining"},{"id":"9781840919158","title":"The Fromagerie : Exploring, Pairing & Enjoying Cheese","description":"'Be curious, explore, but above all, take pleasure in the cheese.'\r\nClaude Luisier \r\nExpert cheese ager Claude Luisier curates a selection of more than 50 of the best French and Swiss cheeses. Packed with cheese profiles, tasting notes and insights into production methods, this is a beautifully executed celebration of one of life's greatest eating pleasures.\r\nJourney from the peaks of the Alps to the tip of Normandy and discover all the tempting cheese from these regions and in between. The Fromagerie includes recipes to enjoy your cheese in a new way, including Soft Cheese Ravioli and Camembert en Cro\u00fbte, as well as spotlights on the artisans who craft them.\r\nFrom Raclette and Roquefort to Chaource and Comt\u00e9, The Fromagerie is a veritable hamper of cheese, the perfect Christmas gift to tempt the taste buds of every cheese lover.\r\nRecipes include:\r\n- Spinach, Bleu d'Auvergne and pine nut tartlets \r\n- Croque monsieur with Morbier and truffled ham\r\n- Beetroot carpaccio and fresh goat's cheese cream\r\n- Alpine raclette spring rolls with apricot chutney\r\n- Asparagus, cured ham and Arradoy sheep's cheese salad","authors":["Claude Luisier"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/158\/9781840919158_1_75.jpg","medium":"https:\/\/images.epagine.fr\/158\/9781840919158_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/158\/9781840919158_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"47,30 \u20ac","formatted_published_date":"2 octobre 2025","publisher_availability_label":"Sur commande","short_details":"Claude Luisier \u2014 Mitchell Beazley","translator":null,"weight":1273,"page_count":240,"readership":null,"editor":"Mitchell Beazley","price":4730,"published_date":"2025-10-01T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781840919158\/the-fromagerie-exploring-pairing-enjoying-cheese"},{"id":"9782755811612","title":"P\u00e9rigord cuisine","description":" La cuisine du P\u00e9rigord : rien qu'en pronon\u00e7ant ces mots, vous pensez imm\u00e9diatement au foie gras et \u00e0 la truffe. Mais le P\u00e9rigord ne se limite pas \u00e0 ces deux prestigieux produits. Du P\u00e9rigord blanc au noir, du vert au pourpre, une multitude de saveurs vous attend : c\u00e8pes, ch\u00e2taignes, noix, fraises... et bien s\u00fbr volailles. Ces produits d'exception qui n'attendent qu'\u00e0 \u00eatre cuisin\u00e9s de mille fa\u00e7ons.Apr\u00e8s un s\u00e9jour en P\u00e9rigord, ce livre vous aidera \u00e0 retrouver la richesse de ce terroir.\r\n","authors":["Marie-H\u00e9l\u00e8ne Rousic-Guervenou"],"category_codes":["4000000","4030000","4030600"],"visuals":{"large":"https:\/\/images.epagine.fr\/612\/9782755811612_1_75.jpg","medium":"https:\/\/images.epagine.fr\/612\/9782755811612_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/612\/9782755811612_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"4,00 \u20ac","formatted_published_date":"10 juin 2025","publisher_availability_label":"Sur commande","short_details":"Marie-H\u00e9l\u00e8ne Rousic-Guervenou \u2014 Gisserot","translator":null,"weight":100,"page_count":64,"readership":"Tout public","editor":"Gisserot","price":400,"published_date":"2025-06-09T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782755811612\/perigord-cuisine"},{"id":"9782330011390","title":"\u00c0 table avec Camilla L\u00e4ckberg","description":"A table avec Camilla L\u00e4ckberg est un livre en forme d'hommage au petit port de p\u00eache dont est originaire Camilla L\u00e4ckberg et dont ses romans policiers ont fait l'une des villes de Su\u00e8de les plus connues dans le monde, et \u00e0 sa cuisine. Son originalit\u00e9 est de d\u00e9cliner dans ses diff\u00e9rentes parties les diverses recettes dans quelques-uns des lieux marquants de la r\u00e9gion, mise en sc\u00e8ne \u00e0 diff\u00e9rents moments de l'ann\u00e9e (D\u00e9lices du fjord de V\u00e4der\u00f6, Piquenique \u00e0 Badholmen, D\u00e9jeuner dans la cabane de p\u00eacheur, Barbecue \u00e0 Val\u00f6n, Fj\u00e4llbacka en f\u00eate, etc.). \r\nLe livre fait naturellement la part belle aux poissons et crustac\u00e9s, mais les th\u00e9matiques du pique-nique, du barbecue, des desserts ou des plats d'hiver permettent au chef de m\u00e9nager une grande palette d'ingr\u00e9dients et de proposer des recettes vari\u00e9es, \u00e0 l'occasion desquelles Camilla L\u00e4ckberg \u00e9gr\u00e8ne souvenirs d'enfance et anecdotes sur la vie \u00e0 Fj\u00e4llbacka Du cheesecake aux harengs aux krabbelures (le dessert pr\u00e9f\u00e9r\u00e9 de Camilla), du filet de cerf avec cr\u00e8me de panais et sauce au cassis au filet de veau oscar avec homard et asperges blanches, de la bouillabaisse de Bohusl\u00e4n au cabillaud po\u00eal\u00e9 avec brandade d'anguille fum\u00e9e et beurre d'\u00e9crevisse, Camilla L\u00e4ckberg et son comp\u00e8re Christian Hellberg ont concoct\u00e9 un livre de recettes au fil des saisons de Fj\u00e4llbacka, dans lequel puise sans doute Erica entre deux enqu\u00eates...\r","authors":["Christian Hellberg","Camilla L\u00e4ckberg","Le\u00efla Grumbach"],"category_codes":["4000000","4030000","4030500"],"visuals":{"large":"https:\/\/images.epagine.fr\/390\/9782330011390_1_75.jpg","medium":"https:\/\/images.epagine.fr\/390\/9782330011390_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/390\/9782330011390_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"29,00 \u20ac","formatted_published_date":"6 octobre 2012","publisher_availability_label":"Sur commande","short_details":"Christian Hellberg, Camilla L\u00e4ckberg, Le\u00efla Grumbach \u2014 Actes Sud","translator":"LEILA GRUMBACH","weight":870,"page_count":180,"readership":null,"editor":"Actes Sud","price":2900,"published_date":"2012-10-05T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782330011390\/a-table-avec-camilla-lackberg"},{"id":"9788490011034","title":"Les eaux-de-vie et la fabrication du cognac","description":"L\u00b4auteur a cru qu\u00b4il ferait oeuvre utile, en \u00e9crivant, sur les Eaux-de-vie et la fabrication du Cognac, un livre qui r\u00e9pondrait aux desiderata du n\u00e9gociant et du consommateur. Le premier chapitre est consacr\u00e9 aux diff\u00e9rents proc\u00e9d\u00e9s de fabrication des eaux-de-vie les plus connues: de grains et de fruits, de vins, de marcs et de lies. Dans le second chapitre, l\u00b4auteur \u00e9tudie le sol, les c\u00e9pages et la culture de la vigne dans les Charentes.","authors":["A Baudoin"],"category_codes":["4000000","4030000","4030900"],"visuals":{"large":"https:\/\/images.epagine.fr\/034\/9788490011034_1_75.jpg","medium":"https:\/\/images.epagine.fr\/034\/9788490011034_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/034\/9788490011034_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"11,50 \u20ac","formatted_published_date":"3 f\u00e9vrier 2012","publisher_availability_label":"Sur commande","short_details":"A Baudoin \u2014 Maxtor","translator":null,"weight":260,"page_count":278,"readership":null,"editor":"Maxtor","price":1150,"published_date":"2012-02-02T23:00:00.000000Z","support":"Poche","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9788490011034\/les-eaux-de-vie-et-la-fabrication-du-cognac"},{"id":"9791096339006","title":"Ceres, l'imganaire des c\u00e9r\u00e9ales n.2","description":"Ceres est la premi\u00e8re revue consacr\u00e9e \u00e0 l'imaginaire des c\u00e9r\u00e9ales, \u00e0 leurs cultures mais surtout \u00e0 leurs usages et \u00e0 l'imaginaire qui s'y attache. Entre reportages, portraits, recettes et documents insolites, Ceres porte un regard original sur ce qui constitue la base de notre alimentation.\r\nApr\u00e8s le succ\u00e8s du premier num\u00e9ro paru en 2015, l'\u00e9quipe de r\u00e9dacteurs et de photographes est repartie sur les traces de nos imaginaires c\u00e9r\u00e9aliers.\r\n\r\n","authors":["Collectif"],"category_codes":["4000000","4030000","4030400"],"visuals":{"large":"https:\/\/images.epagine.fr\/006\/9791096339006_1_75.jpg","medium":"https:\/\/images.epagine.fr\/006\/9791096339006_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/006\/9791096339006_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"24,00 \u20ac","formatted_published_date":"13 octobre 2016","publisher_availability_label":"Sur commande","short_details":"Collectif \u2014 Menu Fretin","translator":null,"weight":550,"page_count":160,"readership":null,"editor":"Menu Fretin","price":2400,"published_date":"2016-10-12T22:00:00.000000Z","support":"Revue","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9791096339006\/ceres-limganaire-des-cereales-n2"},{"id":"9782336624068","title":"Histoire de la gastronomie pour tousTome 2 : De la naissance de la gastronomie (XIXe) \u00e0 nos jours","description":"De l'invention du feu \u00e0 la reconnaissance du repas gastronomique des Fran\u00e7ais par l'Unesco, Histoire de la gastronomie pour tous propose, en deux tomes, une fresque magistrale de plus de 400 000 ans d'histoire culinaire. \u00c0 la crois\u00e9e de l'histoire, de la culture et de l'art de vivre, il retrace, avec rigueur et clart\u00e9, l'\u00e9volution des pratiques alimentaires, des techniques et des go\u00fbts qui ont fa\u00e7onn\u00e9 les civilisations.\r\nCe tome 2 explore la naissance de la gastronomie, l'av\u00e8nement des restaurants parisiens, l'influence des chefs embl\u00e9matiques, la restauration dans les palaces, le r\u00e9gionalisme culinaire, la nouvelle cuisine, jusqu'aux r\u00e9volutions gastronomiques contemporaines. \u00a0\r\nCon\u00e7u comme un v\u00e9ritable ouvrage de r\u00e9f\u00e9rence, accessible sans compromis sur l'exigence historique, ce livre se distingue par une approche fond\u00e9e exclusivement sur des faits document\u00e9s, loin des mythes et l\u00e9gendes. Il s'adresse aussi bien aux \u00e9tudiants, enseignants et professionnels des m\u00e9tiers de bouche qu'aux passionn\u00e9s et curieux, d\u00e9sireux de comprendre comment la gastronomie est devenue un patrimoine culturel majeur de notre pays.","authors":["Yves Rou\u00e8che"],"category_codes":["4000000","4030000","4030200","4030207"],"visuals":{"large":"https:\/\/images.epagine.fr\/068\/9782336624068_1_75.jpg","medium":"https:\/\/images.epagine.fr\/068\/9782336624068_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/068\/9782336624068_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"27,00 \u20ac","formatted_published_date":"2 juillet 2026","publisher_availability_label":"Sur commande","short_details":"Yves Rou\u00e8che \u2014 \u00c9ditions L'Harmattan","translator":null,"weight":405,"page_count":266,"readership":null,"editor":"\u00c9ditions L'Harmattan","price":2700,"published_date":"2026-07-01T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782336624068\/histoire-de-la-gastronomie-pour-toustome-2-de-la-naissance-de-la-gastronomie-xixe-a-nos-jours"},{"id":"9789401441469","title":"Domaine Bordeaux ; vignerons belges et grands crus du Bordelais","description":"Un livre unique et exceptionnel sur les vignerons belges du Bordelais.\r\nLes Belges sont des fervents amateurs de Bordeaux, mais il existe aussi de nombreux vignerons belges qui ont r\u00e9alis\u00e9 leur r\u00eave en cr\u00e9ant leur propre domaine vinicole dans la r\u00e9gion bordelaise.\r\n\r\nDomaine-Bordeaux met en lumi\u00e8re les vignerons qui se cachent derri\u00e8re les c\u00e9l\u00e8bres domaines vinicoles tels que Ch\u00e2teau Pabus, Ch\u00e2teau La Haye, Ch\u00e2teau Villemaurine, Ch\u00e2teau Badette, La Marzelle et Le Pin. Cet ouvrage se concentre sur les personnes qui produisent le vin, sur le domaine vinicole, les m\u00e9thodes de vinification, les diff\u00e9rentes sortes de vins, leur commerce... le tout illustr\u00e9 par Andrew Verschetze.\r","authors":["Dirk de Mesmaeker","Andrew Verschetze"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/469\/9789401441469_1_75.jpg","medium":"https:\/\/images.epagine.fr\/469\/9789401441469_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/469\/9789401441469_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"110,00 \u20ac","formatted_published_date":"7 juin 2017","publisher_availability_label":"Sur commande","short_details":"Dirk de Mesmaeker, Andrew Verschetze \u2014 Lannoo","translator":null,"weight":3680,"page_count":1,"readership":null,"editor":"Lannoo","price":11000,"published_date":"2017-06-06T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9789401441469\/domaine-bordeaux-vignerons-belges-et-grands-crus-du-bordelais"},{"id":"9782080264695","title":"Bo&mie, boulangerie cr\u00e9ative","description":"Pain au petit \u00e9peautre, brioche des rois, flan au chocolat, tartelette au citron, cruffin \u00e0 la mangue, cookie shot pralin\u00e9...BO&MIE, la boulangerie la plus cr\u00e9ative de Paris, pr\u00e9sente plus de 50 recettes m\u00ealant modernit\u00e9 et tradition avec un savoir-faire de qualit\u00e9.Laissez-vous guider par votre gourmandise, suivez les pr\u00e9cieux conseils et lancez-vous dans la boulangerie, la viennoiserie, la p\u00e2tisserie et les g\u00e2teaux de voyage.","authors":["Jean-Fran\u00e7ois Bandet","Magali Szekula"],"category_codes":["4000000","4030000","4030800","4030802"],"visuals":{"large":"https:\/\/images.epagine.fr\/695\/9782080264695_1_75.jpg","medium":"https:\/\/images.epagine.fr\/695\/9782080264695_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/695\/9782080264695_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"29,90 \u20ac","formatted_published_date":"12 octobre 2022","publisher_availability_label":"Sur commande","short_details":"Jean-Fran\u00e7ois Bandet, Magali Szekula \u2014 Flammarion","translator":null,"weight":1300,"page_count":256,"readership":null,"editor":"Flammarion","price":2990,"published_date":"2022-10-11T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782080264695\/bomie-boulangerie-creative"},{"id":"9782753582149","title":"Vins, vignobles et viticultures atlantiques Tome 2 ; quelles trajectoires contemporaines","description":"Par les d\u00e9bouch\u00e9s portuaires et commerciaux importants \u00e0 travers l'histoire qu'ils proposent, les vignobles et les vins tiennent une part importante dans l'histoire, la g\u00e9ographie et l'\u00e9conomie des franges atlantiques. L'identit\u00e9 des vignobles atlantiques s'est forg\u00e9e \u00e0 travers les bassin- versants d'approvisionnement des ports atlantiques, vers les march\u00e9s anglais et hollandais. Des vignobles dans le p\u00e9rim\u00e8tre atlantique (Bordelais, Sud-ouest, Loire...), se sont alors constitu\u00e9s au fil des si\u00e8cles, proches des exutoires fluviaux, et constituent aujourd'hui des objets patrimoniaux reconnus \u00e0 travers les labellisations.\r\nC'est aussi \u00e0 travers cette histoire du vin qui se m\u00eale \u00e0 celle de la navigation commerciale que les \u00eeles atlantiques ont connu la viticulture. Elles essayent \u00e0 pr\u00e9sent de profiter de l'identit\u00e9 insulaire pour la projeter sur celle de leurs vins, et cr\u00e9er ainsi un effet de niche qui attire le touriste comme l'amateur. Cet aspect conf\u00e8re de nouvelles dynamiques \u00e0 ces vignobles insulaires, une re-territorialisation que tous les vignobles atlantiques, littoraux ou plus \u00e0 l'int\u00e9rieur des terres, aimeraient mieux identifier pour mieux exister, comme par exemple les vignobles du Sud-ouest et le Bergeracois, face au g\u00e9ant bordelais.\r\nCes nouvelles dynamiques et trajectoires se d\u00e9roulent toujours dans le cadre actuel de red\u00e9finition des vignobles li\u00e9e au r\u00e9chauffement climatique.","authors":["Eric Rouvellac"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/149\/9782753582149_1_75.jpg","medium":"https:\/\/images.epagine.fr\/149\/9782753582149_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/149\/9782753582149_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"18,00 \u20ac","formatted_published_date":"4 mars 2021","publisher_availability_label":"Sur commande","short_details":"Eric Rouvellac \u2014 Presses Universitaires de Rennes","translator":null,"weight":394,"page_count":92,"readership":null,"editor":"Presses Universitaires de Rennes","price":1800,"published_date":"2021-03-03T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782753582149\/vins-vignobles-et-viticultures-atlantiques-tome-2-quelles-trajectoires-contemporaines"},{"id":"9780744080049","title":"Baking Yesteryear : The Best Recipes from the 1900s to the 1980s","description":"#1 NEW YORK TIMES BESTSELLER\r\nA decade-by-decade cookbook that highlights the best (and a few of the worst) baking recipes from the 20th century\r\nFriends of baking, are you sick and tired of making the same recipes again and again? Then look no further than this baking blast from the past, as B. Dylan Hollis highlights the most unique tasty treats of yesteryear.\r\nTravel back in time on a delicious decade-by-decade jaunt as Dylan shows you how to bake vintage forgotten greats. With a big pinch of fun and a full cup of humor, you'll be baking everything from Chocolate Potato Cake from the 1910s to Avocado Pie from the 1960s.\r\nDylan has baked hundreds of recipes from countless antique cookbooks and selected only the best for this bakebook, sharing the shining stars from each decade. And because some of the recipes Dylan shares on his wildly popular social media channels are spectacular failures, he's thrown in a few of the most disastrously strange recipes for you to try if you dare.\r\nA few of Dylan's favorites that are going to have you licking your lips and begging for more include:\r\n- 1900s Cornflake Macaroons\r\n- 1910s ANZAC Biscuits\r\n- 1930s Peanut Butter Bread\r\n- 1940s Chocolate Sauerkraut Cake\r\n- 1950s Tomato Soup Cake\r\n- 1970s Potato Chip Cookies\r\nBaking Yesteryear contains 101 expertly curated recipes that will take you on a delicious journey through the past. With a larger-than-life personality and comedic puns galore, baking with Dylan never gets old. We'll leave that to the recipes.","authors":["B. Dylan Hollis"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/049\/9780744080049_1_75.jpg","medium":"https:\/\/images.epagine.fr\/049\/9780744080049_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/049\/9780744080049_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"29,60 \u20ac","formatted_published_date":"25 juillet 2023","publisher_availability_label":"Sur commande","short_details":"B. Dylan Hollis \u2014 Alpha Books","translator":null,"weight":1315,"page_count":256,"readership":null,"editor":"Alpha Books","price":2960,"published_date":"2023-07-24T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780744080049\/baking-yesteryear-the-best-recipes-from-the-1900s-to-the-1980s"},{"id":"9780307390370","title":"The Physiology of Taste : Or Meditations on Transcendental Gastronomy with Recipes","description":null,"authors":["Jean Anthelme Brillat-Savarin","Mary frances kennedy Fisher","Bill Buford"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/370\/9780307390370_1_75.jpg","medium":"https:\/\/images.epagine.fr\/370\/9780307390370_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/370\/9780307390370_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"20,00 \u20ac","formatted_published_date":"4 octobre 2011","publisher_availability_label":"Sur commande","short_details":"Jean Anthelme Brillat-Savarin, Mary frances kennedy Fisher, Bill Buford \u2014 Random House US","translator":"M.F.K. Fisher","weight":339,"page_count":464,"readership":null,"editor":"Random House US","price":2000,"published_date":"2011-10-03T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780307390370\/the-physiology-of-taste-or-meditations-on-transcendental-gastronomy-with-recipes"},{"id":"9788490011096","title":"La charcuterie pratique","description":"En \u00e9crivant ces pages, l\u00b4auteur s\u00b4est propos\u00e9 de familiariser les jeunes ouvriers avec un grand nombre de produits de la charcuterie. Ces r\u00e8gles, puis\u00e9es aux meilleures sources, ont quelque chance d\u00b4\u00eatre appr\u00e9ci\u00e9es par les \u00e9leveurs et les agriculteurs; elles ne peuvent \u00eatre indiff\u00e9rentes aux charcutiers.\r","authors":["Marc Berthoud"],"category_codes":["4000000","4030000","4030400"],"visuals":{"large":"https:\/\/images.epagine.fr\/096\/9788490011096_1_75.jpg","medium":"https:\/\/images.epagine.fr\/096\/9788490011096_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/096\/9788490011096_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"14,50 \u20ac","formatted_published_date":"17 janvier 2012","publisher_availability_label":"Sur commande","short_details":"Marc Berthoud \u2014 Maxtor","translator":null,"weight":290,"page_count":376,"readership":null,"editor":"Maxtor","price":1450,"published_date":"2012-01-16T23:00:00.000000Z","support":"Poche","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9788490011096\/la-charcuterie-pratique"},{"id":"9791096339051","title":"An expressive cuisine","description":null,"authors":["Olivier Nasti"],"category_codes":["4000000","4030000","4030800","4030806"],"visuals":{"large":"https:\/\/images.epagine.fr\/051\/9791096339051_1_75.jpg","medium":"https:\/\/images.epagine.fr\/051\/9791096339051_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/051\/9791096339051_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"35,00 \u20ac","formatted_published_date":"26 juin 2017","publisher_availability_label":"Sur commande","short_details":"Olivier Nasti \u2014 Menu Fretin","translator":null,"weight":580,"page_count":null,"readership":null,"editor":"Menu Fretin","price":3500,"published_date":"2017-06-25T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9791096339051\/an-expressive-cuisine"},{"id":"9782343134659","title":"Les enjeux sociaux des cuisines du futur et alimentations de demain","description":"\"Les contraintes \u00e9conomiques et temporelles, les mutations des rythmes de vie ou encore le d\u00e9veloppement des loisirs, transforment nos habitudes alimentaires. Les changements dans nos pratiques alimentaires renvoient \u00e9galement \u00e0 des transformations dans la mani\u00e8re dont nous nous percevons ou nous nous construisons. Ces contributions s int\u00e9ressent \u00e0 divers aspects pour r\u00e9fl\u00e9chir \u00e0 ce que seront l alimentation et la cuisine de demain.\"\r","authors":["Thibaut De Sain Pol","Kilien Stengel"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/659\/9782343134659_1_75.jpg","medium":"https:\/\/images.epagine.fr\/659\/9782343134659_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/659\/9782343134659_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"23,00 \u20ac","formatted_published_date":"28 novembre 2017","publisher_availability_label":"Sur commande","short_details":"Thibaut De Sain Pol, Kilien Stengel \u2014 \u00c9ditions L'Harmattan","translator":null,"weight":263,"page_count":212,"readership":null,"editor":"\u00c9ditions L'Harmattan","price":2300,"published_date":"2017-11-27T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782343134659\/les-enjeux-sociaux-des-cuisines-du-futur-et-alimentations-de-demain"},{"id":"9789953632780","title":"Cuisine du Moyen-Orient","description":null,"authors":["Collectif"],"category_codes":["4000000","4030000","4030700"],"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":"12,17 \u20ac","formatted_published_date":"12 octobre 2007","publisher_availability_label":"Sur commande","short_details":"Collectif \u2014 Albouraq","translator":null,"weight":0,"page_count":null,"readership":null,"editor":"Albouraq","price":1217,"published_date":"2007-10-11T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9789953632780\/cuisine-du-moyen-orient"},{"id":"9782080447487","title":"The Complete Book of Cheese : History, Techniques, Recipes, Tips","description":"From creamy fromage blanc to buttery Brie, from tangy Gorgonzola to extra-sharp Cheddar, and from crumbly Trentingrana to smoky Slovensk\u00e1 Parenica, this comprehensive reference provides a complete overview of cheeses from around the globe. Twenty-four cheese families-divided into four principal cheese types, from fresh to hard-are examined in detail, including information on their\r\ncharacteristics, flavor profiles, origins, seasonality, and methods of production. The cheeses are then used in a range of sweet and savory recipes, including Puff Pastry Cheese Straws, Marinated Goat Cheese, Parmesan Souffl\u00e9, Tartiflette, Cheese-Filled Ravioli in Broth, Smoked Scamorza Frittata, Baked Mont d'Or, Corsican Cheesecake, Tiramisu, Bengali Cheese Sweets, Gouda Nougat, and Ricotta Pancakes. Readers will learn how to\u00a0:\u00a0- UNDERSTAND the ingredients and steps involved in the production of different types of cheeses - IDENTIFY 4 main types of cheese, 24 families, and 150 varieties - EXPERTLY PAIR cheeses with various foods and drinks - CREATE perfectly balanced cheese boards - SERVE 46 homemade recipes Complete with a history of cheeses, an introduction to specialties from around the world, and tips on selecting, storing, and tasting cheeses, this volume is an essential companion for cheese lovers everywhere.","authors":["Anne-Laure Pham","Mathieu Plantive","Catherine Madani"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/487\/9782080447487_1_75.jpg","medium":"https:\/\/images.epagine.fr\/487\/9782080447487_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/487\/9782080447487_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"39,90 \u20ac","formatted_published_date":"27 septembre 2024","publisher_availability_label":"Sur commande","short_details":"Anne-Laure Pham, Mathieu Plantive, Catherine Madani \u2014 Flammarion","translator":null,"weight":1518,"page_count":288,"readership":null,"editor":"Flammarion","price":3990,"published_date":"2024-09-26T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782080447487\/the-complete-book-of-cheese-history-techniques-recipes-tips"},{"id":"9791029802140","title":"Exquis mots ; la cuisine des expressions gourmandes","description":"\u00ab Pour briller dans les diners et d\u00e9guster des mots croquants, sucr\u00e9s ou crus... Dans son nouveau livre plein de double sens culinaire et de saveurs originales, Anne-Isabelle Lucas vous d\u00e9voile ses secrets de plume et de fourchette in\u00e9dits et 'sens pour sens' gourmands !\r\nDes cocktails pleins d'esprit(s), des entr\u00e9es, des plats et des desserts, pour mettre les pieds dans le plat tout en finesse et conjuguer avec simplicit\u00e9 ou l\u00e9g\u00e8ret\u00e9 tous les bons mots de la bouche au verbe...\r\nEt mets ! \u00bb","authors":["Anne-Isabelle Lucas"],"category_codes":["4000000","4030000","4030800","4030803"],"visuals":{"large":"https:\/\/images.epagine.fr\/140\/9791029802140_1_75.jpg","medium":"https:\/\/images.epagine.fr\/140\/9791029802140_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/140\/9791029802140_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"12,00 \u20ac","formatted_published_date":"9 novembre 2017","publisher_availability_label":"Sur commande","short_details":"Anne-Isabelle Lucas \u2014 \u00c9ditions Orphie","translator":null,"weight":275,"page_count":88,"readership":null,"editor":"\u00c9ditions Orphie","price":1200,"published_date":"2017-11-08T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9791029802140\/exquis-mots-la-cuisine-des-expressions-gourmandes"},{"id":"9780593796917","title":"Tiny Cocktails : The Art of Miniature Mixology: A Cocktail Recipe Book","description":"Discover the art of miniature drinks that pack a full punch and create cocktail flights at home with 60 small pours full of complex flavors and measured luxury.\r\n\r\nTropical Garibaldi made with coconut Campari and orange and pineapple juices, the richly indulgent Armagnac and amaro French Kiss accented with cocoa nibs, or the Wee Irish Coffee that downsizes the iconic drink into something you can easily enjoy after dinner. The drinks are complex in flavor but easy to put together with a simple stir or shake. Along the way you'll learn techniques and simple ways to up your bartending game, make infused liquors and syrups to enhance your drinks, and get tips on selecting the right glassware to make your tiny drinks look top shelf.\r\n\r\nFeaturing recipes for different occasions, essential tools and ingredients, contributions from renowned bartenders, and bold and immersive photography from Eric Medsker,","authors":["Tyler Zielinski"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/917\/9780593796917_1_75.jpg","medium":"https:\/\/images.epagine.fr\/917\/9780593796917_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/917\/9780593796917_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"21,30 \u20ac","formatted_published_date":"25 f\u00e9vrier 2025","publisher_availability_label":"Sur commande","short_details":"Tyler Zielinski \u2014 Clarkson Potter","translator":null,"weight":392,"page_count":176,"readership":null,"editor":"Clarkson Potter","price":2130,"published_date":"2025-02-24T23:00:00.000000Z","support":"Poche","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780593796917\/tiny-cocktails-the-art-of-miniature-mixology-a-cocktail-recipe-book"}]}