{"data":[{"id":"9781649805003","title":"Oak, Wine & Spirits: A Tale of Alchemy","description":"Clothes do not make the man, but when it comes to wine and spirits, the cask is key. For centuries, the French company Charlois has worked in close connection with forests and oak, its expertise now extending far beyond its origins. Rooted in the Bertranges Forest, in the heart of France, Charlois crafts barrels and casks designed to accompany and reveal the finest wines and spirits. Far more than a simple container, the oak cask is a true instrument of maturation: It structures tannins, refines texture, and enhances aging potential, while encouraging a slower, more harmonious, and more stable aromatic evolution.\r\n\r\nWhen wine is aged in oak, the wood enables gentle micro-oxygenation which stabilizes color and integrates tannins, bringing depth and balance to the final expression. Restoring and extending the life of a barrel may require replacing only a few staves, but creates a perfect balance between the power of old oak and the energy of younger wood. Re-charring a barrel reactivates the oak's aromatic compounds, a crucial step in crafting the finest spirits.\r\n\r\nFrom France to Scotland and the United States, this book, dedicated to His Majesty the Oak Tree, reveals how each barrel, through its origin, grain, toast, and history, contributes with finesse to the balance and complexity of exceptional red and white wines, champagnes, cognacs, bourbons, whiskies, and rums. Writer Thierry Dussard and photographer Christophe Deschanel traveled together to the seven locations featured in the book, uncovering the secrets of this patient and subtle craft. Their combined perspective sheds light on patient and exacting savoir-faire, in the service of excellence. With a preface by French chef Alain Ducasse and an afterword by French sommelier \u00c9ric Beaumard, Oak, Wine & Spirits: A Tale of Alchemy is a journey through the forest and what it has taught those who work with it: patience, resilience, and savoir-faire.\r","authors":["Thierry Dussard","Christophe Deschanel","Alain Ducasse","Eric Beaumard","Sylvain Charlois"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/003\/9781649805003_1_75.jpg","medium":"https:\/\/images.epagine.fr\/003\/9781649805003_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/003\/9781649805003_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"120,00 \u20ac","formatted_published_date":"6 mai 2026","publisher_availability_label":"Sur commande","short_details":"Thierry Dussard, Christophe Deschanel, Alain Ducasse, Eric Beaumard, Sylvain Charlois \u2014 Assouline","translator":null,"weight":2898,"page_count":308,"readership":null,"editor":"Assouline","price":12000,"published_date":"2026-05-05T22:00:00.000000Z","support":"Beaux-livres","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781649805003\/oak-wine-spirits-a-tale-of-alchemy"},{"id":"9788494407789","title":"San sebastian cookbook, the - the finest recipes","description":null,"authors":["Pedro Martin Villa"],"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":"23,95 \u20ac","formatted_published_date":"29 avril 2016","publisher_availability_label":"Sur commande","short_details":"Pedro Martin Villa \u2014 Travel Bug","translator":null,"weight":501,"page_count":null,"readership":null,"editor":"Travel Bug","price":2395,"published_date":"2016-04-28T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9788494407789\/san-sebastian-cookbook-the-the-finest-recipes"},{"id":"9791096339976","title":"#appert n 6 - revue conservatoire de la gastronomie francaise","description":"#appert est la premi\u00e8re revue destin\u00e9e \u00e0 la communaut\u00e9 des amateurs de conserve (l\u00e9gumes, poissons, plats cuisin\u00e9s, fruits, foie gras, p\u00e2tes, viandes...). Si vous pensez que l'invention de Nicolas Appert est juste un formidable mode de conservation, vous avez tout faux.Ce sixi\u00e8me num\u00e9ro d'#appert vous propose une nouvelle plong\u00e9e dans l'univers de la conserve. Il sera, au fil de ces cent soixante pages, question de sauce tomate, de ravioli et de cannelloni, de confit de canard et de cr\u00e8me dessert. Nous \u00e9voquerons \u00e9galement les rapports que les chefs, dont Pierre Gagnaire, entretiennent avec la conserve. Nous nous interrogerons sur la place, depuis toujours tr\u00e8s importante, des femmes dans l'industrie de la conserve, et partagerons avec vous de nombreuses et d\u00e9licieuses recettes. Il y aura des tartes, des beurres et des brioches \u00e0 d\u00e9guster. Les champignons, les haricots rouges et les anchois seront \u00e9galement de la f\u00eate. La conserve ne nourrit pas seulement les corps, mais \u00e9galement les \u00e2mes lorsqu'elle fait l'objet de chanson ou lorsque, par le travail de talentueux artistes, elle trouve sa place dans les plus importants mus\u00e9es du monde. Il s'agit alors de conserver les conserves, ce qui est, vous en conviendrez, ce que l'on peut appeler un ourobouros.","authors":["Laurent Seminel"],"category_codes":["4000000","4030000","4030800","4030802"],"visuals":{"large":"https:\/\/images.epagine.fr\/976\/9791096339976_1_75.jpg","medium":"https:\/\/images.epagine.fr\/976\/9791096339976_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/976\/9791096339976_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"15,50 \u20ac","formatted_published_date":"14 janvier 2022","publisher_availability_label":"Sur commande","short_details":"Laurent Seminel \u2014 Menu Fretin","translator":null,"weight":550,"page_count":null,"readership":null,"editor":"Menu Fretin","price":1550,"published_date":"2022-01-13T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9791096339976\/appert-n-6-revue-conservatoire-de-la-gastronomie-francaise"},{"id":"9782343248783","title":"Ces chef.fe.s cuisiniers qui deviennent des marques : la recette du succ\u00e8s","description":"Quel est le lien entre la recette phare de la Tarte trop\u00e9zienne et les vacances \u00e0 Saint-Tropez de Cyril Lignac ? L'int\u00e9r\u00eat du grand public pour la gastronomie et la m\u00e9diatisation croissante du milieu. Des recettes de cuisine \u00e0 la vie personnelle de ceux qui la font, la gastronomie est devenue le miroir d'une soci\u00e9t\u00e9 curieuse de tout exposer. Les chefs et cheffes sont-ils des marques comme les autres ? Les chef.fe.s cuisiniers ont longtemps appartenu \u00e0 une profession d\u00e9nigr\u00e9e dont l'image ne d\u00e9passait pas sa dimension nourrici\u00e8re. Des personnages historiques passionn\u00e9s ont per\u00e7u dans ce m\u00e9tier un potentiel de mise en marque et, comme le fit Auguste Escoffier en son temps, ont contribu\u00e9 \u00e0 former les bases de la figure du chef. Aujourd'hui, les r\u00e8gles ne semblent plus adapt\u00e9es \u00e0 l'\u00e9volution aussi bien d'une soci\u00e9t\u00e9 en qu\u00eate d'authenticit\u00e9 qu'un monde poursuivant un id\u00e9al de protection environnementale. Le chef cuisinier, sous le feu des projecteurs m\u00e9diatiques, joue un r\u00f4le central dans la constitution de ce nouveau paradigme.","authors":["S\u00e9gol\u00e8ne Montcel"],"category_codes":["4000000","4030000","4030100"],"visuals":{"large":"https:\/\/images.epagine.fr\/783\/9782343248783_1_75.jpg","medium":"https:\/\/images.epagine.fr\/783\/9782343248783_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/783\/9782343248783_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"12,50 \u20ac","formatted_published_date":"26 octobre 2022","publisher_availability_label":"Sur commande","short_details":"S\u00e9gol\u00e8ne Montcel \u2014 \u00c9ditions L'Harmattan","translator":null,"weight":139,"page_count":104,"readership":null,"editor":"\u00c9ditions L'Harmattan","price":1250,"published_date":"2022-10-25T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782343248783\/ces-cheffes-cuisiniers-qui-deviennent-des-marques-la-recette-du-succes"},{"id":"9791040624509","title":"L'Art alchimique de la p\u00e2tisserie","description":"L'art alchimique de la p\u00e2tisserie n'est pas un livre de cuisine comme les autres. Ici, chaque recette devient une m\u00e9taphore, un miroir de la vie et des exp\u00e9riences qui la fa\u00e7onnent. \u00c0 travers des partages sinc\u00e8res, des r\u00e9cits intimes et des cr\u00e9ations p\u00e2tissi\u00e8res gourmandes choisies pour leur symbolique, on explore comment la p\u00e2tisserie peut \u00e9clairer notre mani\u00e8re de vivre.\r\nC'est un livre hybride, original et singulier, o\u00f9 l'on relie saveurs et r\u00e9cits, transformations et introspection, pour offrir un regard sensible sur ce que l'on cr\u00e9e dans sa cuisine comme dans sa propre existence. Une invitation inspirante \u00e0 transformer la mati\u00e8re culinaire... pour cr\u00e9er sa propre vie.\r\n \r\nAdeline Morin est aujourd'hui p\u00e2tissi\u00e8re et auteure, apr\u00e8s une premi\u00e8re carri\u00e8re d'ing\u00e9nieure. Son parcours de vie, marqu\u00e9 par des \u00e9preuves et des rebonds, l'a conduite \u00e0 \u00e9crire pour partager son univers avec beaucoup de douceur et de sinc\u00e9rit\u00e9, o\u00f9 la p\u00e2tisserie devient une m\u00e9taphore de transformation, m\u00ealant cr\u00e9ations gourmandes, r\u00e9flexion int\u00e9rieure et partages.","authors":["Adeline Morin"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/509\/9791040624509_1_75.jpg","medium":"https:\/\/images.epagine.fr\/509\/9791040624509_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/509\/9791040624509_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"22,00 \u20ac","formatted_published_date":"5 mars 2026","publisher_availability_label":"Sur commande","short_details":"Adeline Morin \u2014 Les Trois Colonnes","translator":null,"weight":173,"page_count":134,"readership":null,"editor":"Les Trois Colonnes","price":2200,"published_date":"2026-03-04T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9791040624509\/lart-alchimique-de-la-patisserie"},{"id":"9782081270381","title":"La guerre des vins","description":"Le monde a soif de vin. Jamais dans l'histoire \u00abl'or rouge\u00bb n'a \u00e9t\u00e9 aussi recherch\u00e9 et disput\u00e9 \u00e0 travers la plan\u00e8te. Instrument de puissance m\u00e9connu, le vin contribue au prestige des nations qui le ma\u00eetrisent depuis des si\u00e8cles. Il repr\u00e9sente m\u00eame le dernier domaine d'excellence fran\u00e7ais. Mais la concurrence est rude. Apr\u00e8s les Am\u00e9ricains qui dominent aujourd'hui le march\u00e9, de nouvelles puissances conqu\u00e9rantes, la Chine, l'Inde ou le Br\u00e9sil, apparaissent. Elles ach\u00e8tent et cr\u00e9ent des domaines, s'emparent des stocks, et cherchent \u00e0 prendre le contr\u00f4le des cours et du commerce viticoles. Les deux auteurs de ce livre sont partis sur les nouvelles routes du vin. Entre Napa Valley et Hong Kong, Espagne, Japon et Chine, \u00e9merge une \u00e9tonnante histoire de la globalisation. Et dans cette v\u00e9ritable guerre \u00e9conomique \u00abliquide\u00bb, la France n'a pas dit son dernier mot.","authors":["Aymeric Mantoux","Benoist Simmat"],"category_codes":["4000000","4030000","4030900"],"visuals":{"large":"https:\/\/images.epagine.fr\/381\/9782081270381_1_75.jpg","medium":"https:\/\/images.epagine.fr\/381\/9782081270381_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/381\/9782081270381_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"21,00 \u20ac","formatted_published_date":"1er septembre 2012","publisher_availability_label":"Sur commande","short_details":"Aymeric Mantoux, Benoist Simmat \u2014 Flammarion","translator":null,"weight":354,"page_count":290,"readership":null,"editor":"Flammarion","price":2100,"published_date":"2012-08-31T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782081270381\/la-guerre-des-vins"},{"id":"9782080296436","title":"Seasons of cognac","description":"Encompassing a full-bodied kingdom replete with character, a three-dimensional world that can't be condensed into a single stroke, the seasons of cognac linger within me like a dream without end.","authors":["Laurence Bena\u00efm"],"category_codes":["4000000","4030000","4030900","4030903"],"visuals":{"large":"https:\/\/images.epagine.fr\/436\/9782080296436_1_75.jpg","medium":"https:\/\/images.epagine.fr\/436\/9782080296436_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/436\/9782080296436_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"21,00 \u20ac","formatted_published_date":"12 avril 2023","publisher_availability_label":"Sur commande","short_details":"Laurence Bena\u00efm \u2014 Flammarion","translator":null,"weight":320,"page_count":128,"readership":null,"editor":"Flammarion","price":2100,"published_date":"2023-04-11T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782080296436\/seasons-of-cognac"},{"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,\r","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"},{"id":"9781837291724","title":"The Caribbean cookbook","description":"An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region\r\n\r\nCaribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures.\r\n\r\nIn The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean - citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum - are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes.\r\n\r\nThis intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica's Jerk Chicken and Dominica's Callaloo Soup; Puerto Rico's plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti's Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There's plenty for armchair travelers to enjoy, too: Rawlston's descriptions of the islands' histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world's most beautiful destinations.\r\n\r\nBeautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region.\r","authors":["Rawlston Williams"],"category_codes":["4000000","4030000","4030700","4030713"],"visuals":{"large":"https:\/\/images.epagine.fr\/724\/9781837291724_1_75.jpg","medium":"https:\/\/images.epagine.fr\/724\/9781837291724_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/724\/9781837291724_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"30 avril 2026","publisher_availability_label":"Sur commande","short_details":"Rawlston Williams \u2014 Phaidon Press","translator":null,"weight":1520,"page_count":432,"readership":null,"editor":"Phaidon Press","price":4995,"published_date":"2026-04-29T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781837291724\/the-caribbean-cookbook"},{"id":"9789401449090","title":"Guided by food ; breakfast, lunch, coffee, dinner and everything in between around the world","description":"Life is too short to drink bad coffee or wine or eat Mc Donalds... Big Ben? Been there. The Eiffel Tower? Seen it. More and more people want to just enjoy their city trip, rather than visiting every touristic place of interest. The traveller's bucket list nowadays consists of culinary treats. So first things first: let's get some good food. Guided by Food acknowledges this new trend and offers readers a handful of carefully curated tips, instead of a long list of useless information. Simply the best, most fun and most funky places in the latest foodie scene. A unique combination of culinary hotspots and travel tips to cities such as San Francisco, Oaxaca, Tulum, Beirut, Tel Aviv, Copenhagen, Portland, Los Angeles, Ibiza, Lima, Carthagena, Tokyo, Lisbon, Cape Town,... Hundreds of locations and mouth-watering tips: restaurants, bars, coffee bars and hotels. Curated, preselected: all you need to do is to book your plane ticket.","authors":["Barbara Jacops"],"category_codes":["4000000","4030000","4030700"],"visuals":{"large":"https:\/\/images.epagine.fr\/090\/9789401449090_1_75.jpg","medium":"https:\/\/images.epagine.fr\/090\/9789401449090_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/090\/9789401449090_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"24,99 \u20ac","formatted_published_date":"6 novembre 2018","publisher_availability_label":"Sur commande","short_details":"Barbara Jacops \u2014 Lannoo","translator":null,"weight":904,"page_count":288,"readership":null,"editor":"Lannoo","price":2499,"published_date":"2018-11-05T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9789401449090\/guided-by-food-breakfast-lunch-coffee-dinner-and-everything-in-between-around-the-world"},{"id":"9798837663208","title":"Secrets de Champagne","description":"Comment reconna\u00eetre un bon champagne ? Pourquoi l'ivresse vient plus vite avec le champagne ? Quelle est la diff\u00e9rence entre un champagne de grande maison et un champagne de vigneron ? Comment identifier les c\u00e9pages ? Les champagnes bio sont-ils meilleurs ? Pourquoi le ros\u00e9 est-il ros\u00e9 ? D'o\u00f9 viennent les ar\u00f4mes toast\u00e9s ? Comment ouvrir une bouteille ? Qu'est-ce qu'un champagne non dos\u00e9 ? Comment la musique influence-t-elle la d\u00e9gustation ? D'o\u00f9 viennent les bulles ? O\u00f9 trouver les meilleurs champagnes ? Comment r\u00e9ussir sa d\u00e9gustation ? Quels sont les champagnes les plus chers ? Toutes les r\u00e9ponses aux questions que vous vous posez sont r\u00e9unies dans ce livre. R\u00e9dig\u00e9 par la sp\u00e9cialiste du champagne, il vous r\u00e9v\u00e8lera les secrets des meilleures cuv\u00e9es. Vous allez devenir un amateur averti : vous saurez reconna\u00eetre les c\u00e9pages, identifier les diff\u00e9rents styles de vinification, rep\u00e9rer les meilleurs champagnes et m\u00eame conseiller vos amis. Un guide clair et didactique pour tout savoir sur le champagne avec : - pr\u00e8s de 250 mots index\u00e9s pour faciliter la compr\u00e9hension, - plus de 100 visuels de qualit\u00e9 pour une lecture agr\u00e9able, - une pr\u00e9sentation th\u00e9matique pour commencer le livre \u00e0 n'importe quelle page, - un beau livre en version reli\u00e9e avec une mise en page soign\u00e9e, un vrai cadeau pour se faire plaisir La r\u00e9f\u00e9rence des amoureux du champagne !","authors":["Sylvie Schindler"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/208\/9798837663208_1_75.jpg","medium":"https:\/\/images.epagine.fr\/208\/9798837663208_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/208\/9798837663208_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"29,90 \u20ac","formatted_published_date":"1er ao\u00fbt 2022","publisher_availability_label":"Sur commande","short_details":"Sylvie Schindler \u2014 Bulles d'Emotion","translator":null,"weight":580,"page_count":130,"readership":null,"editor":"Bulles d'Emotion","price":2990,"published_date":"2022-07-31T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9798837663208\/secrets-de-champagne"},{"id":"9782350610733","title":"Panique dans l'assiette ; ils se nourissent de nos peurs","description":"Toutes les enqu\u00eates d'opinion le confirment : les Fran\u00e7ais sont de plus en plus nombreux \u00e0 s'inqui\u00e9ter de leur alimentation et avoir le sentiment qu'on leur cacherait quelque chose... \r\n\" Panique dans l'assiette, ils se nourrissent de nos peurs \" nous fait d\u00e9couvrir les origines de ces peurs. L'auteur, Gil Rivi\u00e8re-Wekstein, a en effet men\u00e9 une longue enqu\u00eate qui l'a entra\u00een\u00e9 dans les couloirs de la grande distribution, de l'industrie agroalimentaire et du bio-business, ainsi que dans les arri\u00e8re-boutiques de certaines ONG. Dans cet ouvrage digne d'un thriller, il r\u00e9v\u00e8le pour la premi\u00e8re fois comment divers lobbies, \u00e0 coups de manipulations et de d\u00e9sinformations, instrumentalisent nos peurs alimentaires pour leur plus grand profit. \r\nUne lecture \u00e9clairante qui permet au passage de nous rassurer sur notre alimentation.","authors":["Gil Rivi\u00e8re-wekstein"],"category_codes":["4000000","4030000","4030200","4030206"],"visuals":{"large":"https:\/\/images.epagine.fr\/733\/9782350610733_1_75.jpg","medium":"https:\/\/images.epagine.fr\/733\/9782350610733_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/733\/9782350610733_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"19,00 \u20ac","formatted_published_date":"18 mai 2017","publisher_availability_label":"Sur commande","short_details":"Gil Rivi\u00e8re-wekstein \u2014 Le Publieur","translator":null,"weight":300,"page_count":214,"readership":null,"editor":"Le Publieur","price":1900,"published_date":"2017-05-17T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782350610733\/panique-dans-lassiette-ils-se-nourissent-de-nos-peurs"},{"id":"9791094608128","title":"BBQ et autres recettes dAfrique du Sud","description":"En Afrique du Sud, le barbecue, cest un v\u00e9ritable mode de vie ! Kobus botha vous livre dans cet ouvrage toutes ses astuces et ses meilleures recettes pour r\u00e9ussir votre barbecue : la maitrise du feu- la cuisson directe ou indirecte- les bonnes pr\u00e9parations pour des viandes et des poissons fondants et tous les accompagnements indispensables : sauces, pains, salades, l\u00e9gumes grill\u00e9s...\r\n\r\nKobus Botha cuisinier sud-africain, ex-restaurateur de My food \u00e0 Montreuil, organise depuis 2008 en rance des barbecues g\u00e9ants partout en France qui connaissent un grand succ\u00e8s.","authors":["Kobus Botha"],"category_codes":["4000000","4030000","4030700"],"visuals":{"large":"https:\/\/images.epagine.fr\/128\/9791094608128_1_75.jpg","medium":"https:\/\/images.epagine.fr\/128\/9791094608128_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/128\/9791094608128_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"19,90 \u20ac","formatted_published_date":"2 mai 2022","publisher_availability_label":"Sur commande","short_details":"Kobus Botha \u2014 Brigitte Eveno","translator":null,"weight":750,"page_count":144,"readership":null,"editor":"Brigitte Eveno","price":1990,"published_date":"2022-05-01T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9791094608128\/bbq-et-autres-recettes-dafrique-du-sud"},{"id":"9782081513389","title":"Wild & the moon ; wild recipes - plant-based, organic, gluten-free, delicious","description":"Discover Wild & the Moon and their philosophy : good for you, good for the planet, and delicious !#eatwiseFrom creamy konjac noodles to rawliflower salad, and from matcha nice cream to chocolate truffles, these 126 wild recipes are 100% plant-based, vegan, gluten-free, prepared with organic and seasonal ingredients, and bursting with flavor.Also featured : a guide to 18 superfoods ; basic recipes including nondairy mylks, sauces, and cream cheese ; and the author's favorite addresses forveggie-friendly food, shopping, and activities in New York, Paris, and Dubai.","authors":["Emma Sawko"],"category_codes":["4000000","4030000","4030800","4030805"],"visuals":{"large":"https:\/\/images.epagine.fr\/389\/9782081513389_1_75.jpg","medium":"https:\/\/images.epagine.fr\/389\/9782081513389_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/389\/9782081513389_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"30,00 \u20ac","formatted_published_date":"2 octobre 2020","publisher_availability_label":"Sur commande","short_details":"Emma Sawko \u2014 Flammarion","translator":null,"weight":1196,"page_count":208,"readership":null,"editor":"Flammarion","price":3000,"published_date":"2020-10-01T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782081513389\/wild-the-moon-wild-recipes-plant-based-organic-gluten-free-delicious"},{"id":"9780062958426","title":"Wild Sweetness : Recipes Inspired by Nature","description":"From the creator of the award-winning food blog, Butter and Brioche, comes a unique and beautifully designed full-color cookbook that brings wild flavors to desserts as told through the seasons. \r\nIn Wild Sweetness, Thalia Ho captures the essence of the wild, and re-imagines it on the plate. She guides us through a tale of six distinct seasons and the flavors inspired by them: of bright, herbaceous new life in spring, to the aromatic florals that follow, of bursting summer berries, over-ripe fruit, warmth and spice in fall, then ending with winter and its smolder.\r\nIn more than 95 recipes, Thalia opens our eyes and taste buds to a celebration of what the wild has to offer-a world of sweet escapism, using flavor to heighten our experience of food. Enthralling, unique, and inspired recipes you'll want to cook over and over again.\r","authors":["Thalia Ho"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/426\/9780062958426_1_75.jpg","medium":"https:\/\/images.epagine.fr\/426\/9780062958426_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/426\/9780062958426_1_v.jpg"},"orderable":false,"show_badge":true,"formatted_price":"28,20 \u20ac","formatted_published_date":"1er avril 2021","publisher_availability_label":"Indisponible","short_details":"Thalia Ho \u2014 Harper Design Us","translator":null,"weight":1200,"page_count":240,"readership":null,"editor":"Harper Design Us","price":2820,"published_date":"2021-03-31T22:00:00.000000Z","support":"Grand format","publisher_availability":4,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780062958426\/wild-sweetness-recipes-inspired-by-nature"},{"id":"9782494831445","title":"J'en pince pour lui : Le homard dans tous ces \u00e9tats","description":"Patrick Chevalier, journaliste et photographe, en pince pour le roi des crustac\u00e9s qu'il p\u00eache \u00e0 pied et cuisine depuis l'enfance. Cette passion d\u00e9vorante est devenue un ouvrage o\u00f9 il nous d\u00e9voile ses secrets de p\u00eache, ses meilleures recettes et bien plus encore. Le homard est fascinant. Par son allure, tout d'abord, avec sa d\u00e9gaine de forban des mers ; par ses saveurs, ensuite, sublim\u00e9es par les plus grands cuisiniers ; et par sa popularit\u00e9, enfin, qui en fait un v\u00e9ritable ph\u00e9nom\u00e8ne de soci\u00e9t\u00e9. Avec ses grosses pinces, l'animal marin joue les gros bras aussi bien dans les fonds marins que dans d'autres univers. Il est devenu une ic\u00f4ne des arts, de la litt\u00e9rature et de la mode qui, de Colette \u00e0 Dali en passant par Jeff Koons, l'ont immortalis\u00e9. L'auteur a convi\u00e9 d'autres passionn\u00e9s \u00e0 le rejoindre pour explorer le homard dans tous ses \u00e9tats, r\u00e9unissant les recettes des plus grands chefs ainsi que les contributions d'artistes et de personnalit\u00e9s. Une bible homardesque \u00e0 savourer sans attendre.\r","authors":["Patrick Chevalier"],"category_codes":["4000000","4030000","4030600"],"visuals":{"large":"https:\/\/images.epagine.fr\/445\/9782494831445_1_75.jpg","medium":"https:\/\/images.epagine.fr\/445\/9782494831445_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/445\/9782494831445_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"18,00 \u20ac","formatted_published_date":"15 juillet 2026","publisher_availability_label":"Sur commande","short_details":"Patrick Chevalier \u2014 Cite Des Livres","translator":null,"weight":180,"page_count":116,"readership":null,"editor":"Cite Des Livres","price":1800,"published_date":"2026-07-14T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782494831445\/jen-pince-pour-lui-le-homard-dans-tous-ces-etats"},{"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":"9789401481885","title":"D\u00e9licieusement local : recettes originales avec Breydel et autres d\u00e9lices de chez nous","description":"Cinquante plats raffin\u00e9s et originaux, \u00e0 base de jambon, de lard et d'autres d\u00e9lices belges. Avec des informations suppl\u00e9mentaires sur les diff\u00e9rents produits locaux.\r\nEn achetant directement \u00e0 l'agriculteur ou au producteur, vous consommez des produits beaucoup plus frais et plus sains tout en aidant l'environnement et en soutenant l'\u00e9conomie locale. Autant de raisons d'opter consciemment pour les produits locaux. Nous sommes fiers de nos d\u00e9lices belges que vous pouvez varier \u00e0 l'infini. Ce livre de cuisine regorge de recettes utilisant des ingr\u00e9dients provenant de notre propre sol. Vous d\u00e9couvrirez certainement de nouvelles saveurs et des combinaisons surprenantes.","authors":["Breydel"],"category_codes":["4000000","4030000","4030600"],"visuals":{"large":"https:\/\/images.epagine.fr\/885\/9789401481885_1_75.jpg","medium":"https:\/\/images.epagine.fr\/885\/9789401481885_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/885\/9789401481885_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"20,99 \u20ac","formatted_published_date":"14 d\u00e9cembre 2021","publisher_availability_label":"Sur commande","short_details":"Breydel \u2014 Lannoo","translator":null,"weight":733,"page_count":128,"readership":null,"editor":"Lannoo","price":2099,"published_date":"2021-12-13T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9789401481885\/delicieusement-local-recettes-originales-avec-breydel-et-autres-delices-de-chez-nous"},{"id":"9782322438990","title":"Mes recettes faciles pour la cortisone : Les fondamentaux de l'alimentation adapt\u00e9e sous corticoth\u00e9rapie.","description":"Cet ouvrage est d\u00e9di\u00e9 \u00e0 toutes les personnes trait\u00e9es m\u00e9dicalement avec de la cortisone (quel que soit le dosage), et il offre aux d\u00e9tenteurs de l'ouvrage du m\u00eame auteur : \"Quelle alimentation avec la cortisone ?\" un ouvrage compl\u00e9mentaire.\r\nDe nombreuses recettes parfaitement adapt\u00e9es \u00e0 la corticoth\u00e9rapie, \u00e0 base de poisson, de viande, de l\u00e9gume vert, de f\u00e9culent, ainsi que des desserts gourmands, vous sont propos\u00e9s, toutes et tous plus faciles les uns que les autres \u00e0 \u00e9laborer, vous permettant ainsi de mieux g\u00e9rer l'alimentation sp\u00e9cifique que ce traitement m\u00e9dical exige.\r\nDeux semaines de menus totalement in\u00e9dits, parfaitement adapt\u00e9s \u00e0 la cortisone, incluant les recettes propos\u00e9es au sein de l'ouvrage, vous sont \u00e9galement propos\u00e9es.\r","authors":["C\u00e9dric Menard"],"category_codes":["4000000","4030000","4030800","4030807"],"visuals":{"large":"https:\/\/images.epagine.fr\/990\/9782322438990_1_75.jpg","medium":"https:\/\/images.epagine.fr\/990\/9782322438990_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/990\/9782322438990_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"17,50 \u20ac","formatted_published_date":"27 juin 2022","publisher_availability_label":"Sur commande","short_details":"C\u00e9dric Menard \u2014 Books on Demand","translator":null,"weight":241,"page_count":160,"readership":null,"editor":"Books on Demand","price":1750,"published_date":"2022-06-26T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782322438990\/mes-recettes-faciles-pour-la-cortisone-les-fondamentaux-de-lalimentation-adaptee-sous-corticotherapie"},{"id":"9782350686660","title":"\u00catre petit dans l'univers vitivinicole ; \u00e9tudes et \u00e9chelles d'un atout","description":"Touch\u00e9e par de constantes \u00e9volutions depuis plus de 2 000 ans, la culture de la vigne et du vin conna\u00eet ces derni\u00e8res ann\u00e9es un regain d'int\u00e9r\u00eat du grand public : stages oenologiques, \u00e9missions et sites internet, rubriques sp\u00e9cialis\u00e9es dans la presse, etc.\r\nCe renouveau s'accompagne d'une reconfiguration des rapports \u00e0 la production et \u00e0 la consommation du vin, notamment \u00e0 travers de nouvelles valeurs qui transforment les pratiques des acteurs de la fili\u00e8re. On est d\u00e9sormais bien plus attentif \u00e0 l'impact environnemental, ainsi qu'aux cons\u00e9quences sanitaires, et \u00e9mergent des enjeux nouveaux, principalement en mati\u00e8re de techniques de production et de discours commerciaux. Dans ce cadre neuf, le lien direct, le circuit court ou le faible volume de production deviennent des outils de valorisation de plus en plus mobilis\u00e9s afin de mettre en avant une activit\u00e9 \u00e0 taille humaine, soucieuse de la nature, de ses acteurs et de ses consommateurs.\r\nC'est ainsi que cet ouvrage a voulu, dans ce contexte, appr\u00e9hender les mutations qui transforment l'univers vitivinicole du Moyen \u00c2ge \u00e0 nos jours, en France comme \u00e0 l'\u00e9tranger. \u00c0 travers le prisme du \u00ab petit \u00bb, dont la valorisation est de plus en plus affirm\u00e9e face aux \u00ab grands \u00bb, les auteurs de cet ouvrage collectif (historiens, g\u00e9ographes, \u00e9conomistes, sociologues, professionnels de la fili\u00e8re) cherchent \u00e0 d\u00e9celer les qualit\u00e9s, les m\u00e9canismes, les atouts, mais aussi les limites d'\u00eatre \u00ab petit \u00bb dans le monde vitivinicole.","authors":["Laurent Jalabert","St\u00e9phane Le Bras"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/660\/9782350686660_1_75.jpg","medium":"https:\/\/images.epagine.fr\/660\/9782350686660_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/660\/9782350686660_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"20,00 \u20ac","formatted_published_date":"22 janvier 2019","publisher_availability_label":"Sur commande","short_details":"Laurent Jalabert, St\u00e9phane Le Bras \u2014 Cairn","translator":null,"weight":501,"page_count":304,"readership":null,"editor":"Cairn","price":2000,"published_date":"2019-01-21T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782350686660\/etre-petit-dans-lunivers-vitivinicole-etudes-et-echelles-dun-atout"},{"id":"9791096339150","title":"Ceres, l'imganaire des c\u00e9r\u00e9ales n.3","description":null,"authors":["Collectif"],"category_codes":["4000000","4030000","4030400"],"visuals":{"large":"https:\/\/images.epagine.fr\/150\/9791096339150_1_75.jpg","medium":"https:\/\/images.epagine.fr\/150\/9791096339150_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/150\/9791096339150_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"24,00 \u20ac","formatted_published_date":"4 octobre 2017","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":"2017-10-03T22:00:00.000000Z","support":"Revue","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9791096339150\/ceres-limganaire-des-cereales-n3"},{"id":"9781917084512","title":"Bordeaux : The smart traveller's wine guide","description":"A handy and stylish pocket guide to Bordeaux, The Smart Traveller's Wine Guide covers everything you need to know about the world's greatest wine region, from its centuries-long history and the geography of its famous wine appellations, to where to get the best steak frites in the city of Bordeaux. This is a guide written by wine experts for the wine-interested tourist. Everything about this complex region is covered: the difference between St Emilion and Pomerol, wine routes to take you past the legendary ch\u00e2teaux of the M\u00e9doc, how to read a Bordeaux wine list.\r\n\r\nThe Smart Traveller's Wine Guide series is written in collaboration with Club Oenologique, with comprehensive listings of restaurants, hotels, caf\u00e9s and bars, points of wider cultural interest such as art galleries and museums, which ch\u00e2teaux you can visit, Bordeaux winemakers' favourite restaurants and more.\r","authors":["Collectif"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/512\/9781917084512_1_75.jpg","medium":"https:\/\/images.epagine.fr\/512\/9781917084512_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/512\/9781917084512_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"18,95 \u20ac","formatted_published_date":"2 novembre 2024","publisher_availability_label":"Sur commande","short_details":"Collectif \u2014 Acc Art Books","translator":null,"weight":401,"page_count":192,"readership":null,"editor":"Acc Art Books","price":1895,"published_date":"2024-11-01T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781917084512\/bordeaux-the-smart-travellers-wine-guide"},{"id":"9782080141910","title":"La Bonne Cuisine du P\u00e9rigord","description":"D\u00e8s 1929, La Mazille, c\u00e9l\u00e8bre P\u00e9rigourdine, publie le premier livre de cuisine de sa r\u00e9gion, r\u00e9put\u00e9e pour l'une des meilleures cuisines de France. La Mazille a su rassembler les recettes traditionnelles transmises oralement. Avec un ton de conteuse faisant le charme du livre, elle en propose ici 400, toutes plus savoureuses les unes que les autres, \u00e0 l'image du P\u00e9rigord gourmand : les soupes, les terrines de foie gras, les omelettes, les poissons, les confits, les volailles, les champignons sans oublier la cuisine sous la cendre, les desserts et entremets, les liqueurs et le fameux vin de noix p\u00e9rigourdins. Ouvrage de r\u00e9f\u00e9rence pour tous les amateurs de gastronomie p\u00e9rigourdine, La Bonne Cuisine du P\u00e9rigord nous transmet un t\u00e9moignage patrimonial vivant et un savoir-faire ancestral sur cet art culinaire reconnu bien au-del\u00e0 de nos fronti\u00e8res.\r","authors":["La Mazille"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/910\/9782080141910_1_75.jpg","medium":"https:\/\/images.epagine.fr\/910\/9782080141910_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/910\/9782080141910_1_v.jpg"},"orderable":false,"show_badge":true,"formatted_price":"26,90 \u20ac","formatted_published_date":"21 octobre 2026","publisher_availability_label":"\u00c0 para\u00eetre","short_details":"La Mazille \u2014 Flammarion","translator":null,"weight":898,"page_count":320,"readership":null,"editor":"Flammarion","price":2690,"published_date":"2026-10-20T22:00:00.000000Z","support":"Grand format","publisher_availability":2,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782080141910\/la-bonne-cuisine-du-perigord"},{"id":"9780600639299","title":"Eat Like a Greek : 100 Quick, Easy, Delicious Recipes","description":"'An irresistible collection of Greek-Cypriot recipes that balance tradition with easy, everyday deliciousness.' Emily Roz, author of The World is Your Dumpling\r\nJoin Instagram sensation Marina Georgallides (@chefmarinie) on a journey to rediscover her Greek roots through these delicious yet simple recipes.\r\nIn Eat Like A Greek, Marina Georgallides shares 100 easy-to-follow Greek and Cypriot recipes from her childhood, using fresh ingredients and surprisingly simple cooking methods.\r\nContents include: \r\n- Dips such as Spicy Honey Feta Dip, Tzatziki and Aubergine Dip\r\n- Mezze such as Stuffed Vine Leaves, Crispy Courgette Chips and Fried Feta Cheese Parcel\r\n- Salads such as Roasted Aubergine Salad, Cabbage Slaw and Beetroot Salad\r\n- Everyday dinners such as Cypriot-style Lentil Rice, Orzo Stew and Pan-fried Prawns in Tomato Sauce\r\n- Sweet treats such as Lemon Filo Cake, Halva and Baklava\r\nRooted in tradition but designed to be adapted, Marina's recipes make the flavourful dishes that she grew up with accessible to all cooks. From a Portokalopita recipe that doesn't require you to oven dry the filo pastry to a flatbread recipe that only needs one hour proving time, no dish is out of reach.\r","authors":["Marina Georgallides"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/299\/9780600639299_1_75.jpg","medium":"https:\/\/images.epagine.fr\/299\/9780600639299_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/299\/9780600639299_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"33,80 \u20ac","formatted_published_date":"7 mai 2026","publisher_availability_label":"Sur commande","short_details":"Marina Georgallides \u2014 Hamlyn","translator":null,"weight":1058,"page_count":240,"readership":null,"editor":"Hamlyn","price":3380,"published_date":"2026-05-06T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780600639299\/eat-like-a-greek-100-quick-easy-delicious-recipes"}]}