{"data":[{"id":"9780714865744","title":"Alex Atala","description":"\"Whenever I see that Dos Equis commercial - 'the most interesting man in the world' - I always think, no, that's not true. The most interesting man in the world is Alex Atala.\" - David Chang \"A cuisine unlike anything I've ever had in my life.\" - Daniel Humm, Eleven Madison Mark At D.O.M. in Sao Paulo, widely regarded as one of the world's best restaurants, you won't find the traditional staples of fine dining on the menu. For the past 15 years, acclaimed chef Alex Atala - a native of Brazil and the only chef named one of TIME magazine's 100 Most Influential People in the World in 2013 - has refused to import any ingredients traditionally found in the European kitchens where he once trained. Instead, Atala scours the lush bounty of the Amazon for indigenous produce and proteins, crafting a cuisine that is steeped in classical techniques yet distinctly and uniquely Brazilian.\r\n\r\nD.O.M.: Rediscovering Brazilian Ingredients is Atala's first major cookbook. Here, he offers an in‐depth look at the products and creative process that make up his innovative cuisine. The book features 65 recipes such as Fresh Heart of Palm with Scallops and Coral Sauce; Lightly Toasted Black Rice with Green Vegetables and Brazil Nut Milk; Lamb Hind Shanks with Yam Puree and Pitanga; and Priprioca, Lime, and Banana Ravioli. 150 stunning color photographs bring each dish to life and reveal the lush, vibrant landscapes of Atala's Brazil. The result is an immersive experience that transports readers into the streets of Sao Paulo and the rain forests of Amazon. Also featuring an introduction by chef Alain Ducasse, D.O.M.: Rediscovering Brazilian Ingredients explores the mind of one of the world's best chefs as he captures flavors that can be found nowhere else in the world.","authors":["Alex Atala"],"category_codes":["4000000","4030000","4030700"],"visuals":{"large":"https:\/\/images.epagine.fr\/744\/9780714865744_1_75.jpg","medium":"https:\/\/images.epagine.fr\/744\/9780714865744_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/744\/9780714865744_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"17 octobre 2013","publisher_availability_label":"Sur commande","short_details":"Alex Atala \u2014 Phaidon Press","translator":null,"weight":1938,"page_count":320,"readership":null,"editor":"Phaidon Press","price":4995,"published_date":"2013-10-16T22:00:00.000000Z","support":"Beaux-livres","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714865744\/alex-atala"},{"id":"9782898274060","title":"Ram\u00e8ne-moi un ramen ! Soupes, salades et bols comme au resto","description":"Difficile de trouver un plat plus r\u00e9confortant qu'un bol de ramens ! En plus d'\u00eatre \u00e9conomiques et d\u00e9licieuses leur pr\u00e9paration n'a de limite que votre imagination. Pour tout savoir sur ces nouilles hyper polyvalentes, embl\u00e9matiques de la cuisine japonaise, c'est ici !","authors":["Hubert Cormier"],"category_codes":["4000000","4030000","4030700","4030709"],"visuals":{"large":"https:\/\/images.epagine.fr\/060\/9782898274060_1_75.jpg","medium":"https:\/\/images.epagine.fr\/060\/9782898274060_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/060\/9782898274060_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"30,00 \u20ac","formatted_published_date":"12 d\u00e9cembre 2023","publisher_availability_label":"Sur commande","short_details":"Hubert Cormier \u2014 Saint-Jean Editeur","translator":null,"weight":400,"page_count":200,"readership":null,"editor":"Saint-Jean Editeur","price":3000,"published_date":"2023-12-11T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782898274060\/ramene-moi-un-ramen-soupes-salades-et-bols-comme-au-resto"},{"id":"9782356530875","title":"Gibiers de f\u00eates ; cuisine et saveurs","description":"Truffes, foie gras, champagne, champignons, etc. accompagnent le gibier pour proposer des recettes \u00e9l\u00e9gantes, puissantes et raffin\u00e9es pour les f\u00eates.\r\nUne quarantaine de recettes, classiques ou originales de petits ou grands gibiers de No\u00ebl (canard, faisan, sanglier, biche), en daube, en r\u00f4ti, en filet et m\u00eame en bouch\u00e9es ou sur canap\u00e9s.\r\nIllustr\u00e9 de nombreuses compositions en noir et blanc.\r\nMichel Dublanche est avocat \u00e0 Toulouse. Il doit \u00e0 sa naissance au coeur des volcans de Haute Auvergne sa premi\u00e8re passion pour les fromages. La truffe reste la grande rencontre gastronomique de sa vie. L'art et la cuisine de la chasse ont fait le reste.","authors":["Michel Dublanche"],"category_codes":["4000000","4030000","4030500"],"visuals":{"large":"https:\/\/images.epagine.fr\/875\/9782356530875_1_75.jpg","medium":"https:\/\/images.epagine.fr\/875\/9782356530875_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/875\/9782356530875_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"22,00 \u20ac","formatted_published_date":"5 d\u00e9cembre 2014","publisher_availability_label":"Sur commande","short_details":"Michel Dublanche \u2014 Montbel","translator":null,"weight":232,"page_count":96,"readership":null,"editor":"Montbel","price":2200,"published_date":"2014-12-04T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782356530875\/gibiers-de-fetes-cuisine-et-saveurs"},{"id":"9782952928748","title":"CUISINE D'OURS - Tome 1 - CUISINE D'OURS CAHIER #01","description":null,"authors":["Koskas Yves"],"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":"2,00 \u20ac","formatted_published_date":"15 avril 2020","publisher_availability_label":"Sur commande","short_details":"Koskas Yves \u2014 Ours Editions","translator":null,"weight":12,"page_count":null,"readership":null,"editor":"Ours Editions","price":200,"published_date":"2020-04-14T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782952928748\/cuisine-dours-tome-1-cuisine-dours-cahier-01"},{"id":"9782896587322","title":"Barbecue, fumoir & plancha. parce qqu'on peut y faire plus que","description":"Oubliez les livres de barbecue dans lesquels figurent uniquement des recettes mettant en vedette de grosses pi\u00e8ces de viande. Dans ce livre qui se veut une v\u00e9ritable c\u00e9l\u00e9bration de la cuisson \u00e0 l'ext\u00e9rieur, Sandra Plourde, grande gagnante de la premi\u00e8re \u00e9dition de Masterchef Qu\u00e9bec, propose des recettes\r\naudacieuses et raffin\u00e9es.\r\nBarbecue au propane et au charbon, plancha et fumoir : tout y passe pour offrir une exp\u00e9rience culinaire vibrante. Avec sa touche f\u00e9minine assum\u00e9e, Sandra r\u00e9invente l'univers du gril en proposant des plats \u00e0 la fois gourmands et \u00e9l\u00e9gants. \r\nUn livre qui inspirera tous ceux qui r\u00eavent de prendre leur place derri\u00e8re le barbecue.","authors":["Plourde Sandra"],"category_codes":["4000000","4030000","4030700"],"visuals":{"large":"https:\/\/images.epagine.fr\/322\/9782896587322_1_75.jpg","medium":"https:\/\/images.epagine.fr\/322\/9782896587322_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/322\/9782896587322_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"38,50 \u20ac","formatted_published_date":"1er juin 2026","publisher_availability_label":"Sur commande","short_details":"Plourde Sandra \u2014 Pratico Edition","translator":null,"weight":801,"page_count":null,"readership":null,"editor":"Pratico Edition","price":3850,"published_date":"2026-05-31T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782896587322\/barbecue-fumoir-plancha-parce-qquon-peut-y-faire-plus-que"},{"id":"9782732471549","title":"Chaque jour est un festin","description":"Quel fut le menu servi sur le Titanic lors de la nuit fatale ? Comment d\u00e9cider qui inviter ou pas \u00e0 d\u00eener ? O\u00f9, \u00e0 Paris, Samuel Beckett et Harold Pinter d\u00e9gustaient-ils de la soupe \u00e0 l'oignon \u00e0 4 heures du matin ?\r\nDe la galette des rois de janvier \u00e0 un d\u00eener au champagne du Nouvel-An, James et Kay Salter nous offrent ce que 40 ann\u00e9es de vie commune leur ont apport\u00e9 de sagesse culinaire, de leurs propres recettes \u00e0 des anecdotes litt\u00e9raires, de leurs triomphes en cuisine \u00e0 leurs d\u00e9sastres.\r\nOn y trouve donc des recettes comme celles de John Irving pour confectionner des boulettes ou celles des Salter pour le poulet Marengo, les blinis, le gaspacho et quelques cocktails. Mais cette ann\u00e9e en cuisine regorge surtout de conseils en tout genre, de notations historiques, de jugements d'amis rencontr\u00e9s dans la vie ou dans les livres. Les Salter nous font ainsi partager les r\u00e9flexions culinaires de la reine Victoria, JFK ou encore Winnie l'ourson.\r\nChaque jour est un festin est un almanach sur le go\u00fbt, l'histoire, les gens, le sexe, la nourriture, le vin, l'art. Un hommage \u00e0 la gloire de la nourriture et du vin, et au plaisir de les partager. \u00c0 tout ce qui fait la vie, pour James Salter qui \u00e9crivait d\u00e9j\u00e0 dans Un Bonheur parfait :\r\n\"La vie, c'est le temps qu'il fait, les repas. Des d\u00e9jeuners sur une nappe \u00e0 carreaux bleus o\u00f9 quelqu'un a renvers\u00e9 du sel. Une odeur de tabac. Du brie, des pommes jaunes, des couteaux \u00e0 manche de bois.\"","authors":["James Salter","Kay Salter"],"category_codes":["4000000","4030000","4030200","4030207"],"visuals":{"large":"https:\/\/images.epagine.fr\/549\/9782732471549_1_75.jpg","medium":"https:\/\/images.epagine.fr\/549\/9782732471549_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/549\/9782732471549_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"22,00 \u20ac","formatted_published_date":"1er octobre 2015","publisher_availability_label":"Sur commande","short_details":"James Salter, Kay Salter \u2014 \u00c9ditions de la Martini\u00e8re","translator":null,"weight":412,"page_count":384,"readership":null,"editor":"\u00c9ditions de la Martini\u00e8re","price":2200,"published_date":"2015-09-30T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782732471549\/chaque-jour-est-un-festin"},{"id":"9780714876405","title":"Room for dessert","description":"Will Goldfarb showcases a menu of desserts and fine pastry work at Room 4 Dessert in Ubud, Bali, with an approach inspired by his stunning surroundings and ingredients. In this, his first book, Goldfarb lifts the curtain on his creativity, revealing the simple processes that form the basis of his standout desserts, exploring taste, texture, and ingredients. Home cooks will master perfect pastry, silky-smooth mousses, and rich ice creams, before entering 'The Lab', where Goldfarb will explain how he turns these basics into his stunning masterpieces.\r\n- Critically acclaimed by industry professionals and peers alike, Will Goldfarb has worked in the kitchens of famous names such as Ferran Adri\u00e0, Tetsuya Wakuda, Paul Liebrandt, and Morimoto. Originally from Port Washington, New York, Goldfarb trained at Le Cordon Bleu before working at elBulli. After having opened Room 4 Dessert in New York, he then relocated the restaurant to Bali - and is expanding internationally.\r\nKey Selling Points - The first book to spotlight a true innovator whose creations combine new tastes and techniques in exciting, one-of-a-kind ways that have put him on the culinary map - and have made his restaurant one of the hottest dessert destinations on the globe - Examines his dessert pantry from a locavore perspective - provenance, taste profiles, new approaches, and much more - that reflects Goldfarb's experience on three continents - 'The Lab' explores how and why certain tastes and textures work together, and examines the importance of creating a balance, from salty to sour, sweet to bitter, and so on - For home cooks as well as for those looking for challenging recipes and creative inspiration","authors":["Will Goldfarb"],"category_codes":["4000000","4030000","4030800","4030803"],"visuals":{"large":"https:\/\/images.epagine.fr\/405\/9780714876405_1_75.jpg","medium":"https:\/\/images.epagine.fr\/405\/9780714876405_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/405\/9780714876405_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"12 avril 2018","publisher_availability_label":"Sur commande","short_details":"Will Goldfarb \u2014 Phaidon Press","translator":null,"weight":1318,"page_count":272,"readership":null,"editor":"Phaidon Press","price":4995,"published_date":"2018-04-11T22:00:00.000000Z","support":"Beaux-livres","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780714876405\/room-for-dessert"},{"id":"9782352820161","title":"L'histoire du lait","description":"Construit \u00e0 partir des t\u00e9moignages des acteurs d'une fili\u00e8re, ce livre qui propose un aller-retour permanent entre le niveau local et le niveau global, est un v\u00e9ritable manuel d'\u00e9conomie agricole et territoriale \u00e0 l'heure de la mondialisation.\r\nDans les ann\u00e9es 1960, au coeur du rouergue occidental, quelques \u00e9leveurs d\u00e9cident de traire leurs vaches et de vendre leur lait.\r\n C'est l'\u00e9poque h\u00e9ro\u00efque des premiers laitiers de la r\u00e9gion de villefranche de rouergue. en 1963, ensemble et solidaires, ils cr\u00e9ent le groupement des producteurs laitiers du villefranchois, le gplv : c'est le d\u00e9but de leur combat pour obtenir un juste prix du litre de lait...\r\nD\u00e8s les ann\u00e9es 1970, le march\u00e9 laitier conna\u00eet un formidable d\u00e9veloppement : le lait de villefranche fait le tour du monde et l'aveyron devient le premier d\u00e9partement laitier de la r\u00e9gion.\r\n En 1984, les exc\u00e9dents et la mise en place des quotas laitiers provoquent un arr\u00eat brutal de la croissance de la production. les producteurs de lait de vache, de brebis et de ch\u00e8vre ont compris tr\u00e8s t\u00f4t qu'il fallait s'y pr\u00e9parer. concentrations, restructurations : le nombre d'exploitations diminue inexorablement...\r\nAujourd'hui, le march\u00e9 des produits laitiers conna\u00eet une p\u00e9riode faste. dans cette nouvelle donne, qui se traduit par la remont\u00e9e des cours, le villefranchois appara\u00eet en position id\u00e9ale pour r\u00e9pondre aux nouveaux d\u00e9fis.","authors":["Collectif"],"category_codes":["4000000","4030000","4030200"],"visuals":{"large":"https:\/\/images.epagine.fr\/161\/9782352820161_1_75.jpg","medium":"https:\/\/images.epagine.fr\/161\/9782352820161_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/161\/9782352820161_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"31,00 \u20ac","formatted_published_date":"1er f\u00e9vrier 2008","publisher_availability_label":"Sur commande","short_details":"Collectif \u2014 Toute Latitude","translator":null,"weight":1208,"page_count":319,"readership":null,"editor":"Toute Latitude","price":3100,"published_date":"2008-01-31T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782352820161\/lhistoire-du-lait"},{"id":"9782357333505","title":"\u00c0 la table de Philippe Renard","description":"Pascale Parillaud nous rapporte ses longues interviews du Chef sur l'histoire en cuisine du Lutetia et sur les produits au fil des 4 saisons.\r\nCet ouvrage s'illustre et est illustr\u00e9 par les photographies de Philippe Exbrayat - fin gourmet, passionn\u00e9 de cuisine inventive, aux c\u00f4t\u00e9s des grands Chefs, il exalte son talent ; et Antoine Piechaud, dont la vision surprenante saisit les ambiances et les expressions sur le vif. \"L'oeil des photographes s'allie \u00e0 merveille au tour de main du Chef\" : un beau livre assorti de nombreuses photographies du r\u00e9put\u00e9 H\u00f4tel Lutetia de Paris, mais aussi de recettes de son Chef !\r","authors":["Pascale Parillaud","Antoine Piechaud","Philippe Exbrayat"],"category_codes":["4000000","4030000","4030200"],"visuals":{"large":"https:\/\/images.epagine.fr\/505\/9782357333505_1_75.jpg","medium":"https:\/\/images.epagine.fr\/505\/9782357333505_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/505\/9782357333505_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"49,00 \u20ac","formatted_published_date":"31 d\u00e9cembre 2014","publisher_availability_label":"Sur commande","short_details":"Pascale Parillaud, Antoine Piechaud, Philippe Exbrayat \u2014 Archibooks","translator":null,"weight":2520,"page_count":280,"readership":null,"editor":"Archibooks","price":4900,"published_date":"2014-12-30T23:00:00.000000Z","support":"Beaux-livres","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782357333505\/a-la-table-de-philippe-renard"},{"id":"9782760627802","title":"In vino veritas - la science du vin pour amateurs eclaires","description":"Voici un petit livre assez diff\u00e9rent de ceux que les amateurs de vin peuvent consulter habituellement. Il r\u00e9pond \u00e0 des questions simples, en apparence seulement, au-del\u00e0 du snobisme, des anecdotes, des notes de d\u00e9gustations subjectives ou des arguments de marketing.\r\n\r\nLe professeur Albert Adam se place dans la perspective du vulgarisateur scientifique pour nous faire d\u00e9couvrir, entre autres, les apports de la chimie et de la microbiologie \u00e0 la culture de la vigne et l\u00e9laboration du vin, les rendant moins hasardeuses et moins d\u00e9pendantes des caprices de la nature. Il sint\u00e9resse aussi bien aux processus de la fermentation quaux aspects physiologiques de la d\u00e9gustation ou aux effets b\u00e9n\u00e9fiques dune consommation mod\u00e9r\u00e9e sur la sant\u00e9. Mieux conna\u00eetre le vin, nous dit-il, cest aussi mieux lappr\u00e9cier \u00e0 sa juste valeur.","authors":["Adam Albert"],"category_codes":["4000000","4030000","4030900"],"visuals":{"large":"https:\/\/images.epagine.fr\/802\/9782760627802_1_75.jpg","medium":"https:\/\/images.epagine.fr\/802\/9782760627802_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/802\/9782760627802_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"18,00 \u20ac","formatted_published_date":"12 octobre 2012","publisher_availability_label":"Sur commande","short_details":"Adam Albert \u2014 Presses Universitaires de Montr\u00e9al","translator":null,"weight":268,"page_count":160,"readership":null,"editor":"Presses Universitaires de Montr\u00e9al","price":1800,"published_date":"2012-10-11T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782760627802\/in-vino-veritas-la-science-du-vin-pour-amateurs-eclaires"},{"id":"9780711292567","title":"Big mamma italian recipes in 30 minutes","description":"Big Mamma is two Frenchmen and over a thousand Italians - who run a group of crazy trattorias serving authentic Italian food, with wildly popular restaurants in London, Paris and beyond.\r\n \r\nThe pages of their first 30-minute cookbook are packed full of 100 delicious recipes, as well as incredible tips, tricks and anecdotes from the Italian team to make you a forno star.\r\n\r\nSo whether you have friends arriving unexpectedly, or the famiglia descending en masse for the holidays, the Big Mamma squadra is here to help with tons of Italian recipes from Breaded 'Burratina Turner' Burrata to Hot Spaghetti All'Arrabbiata, Focaccia Alla Parmigiana to Tartufini Al Limoncello.\r\n\r\nSo relax, breathe, open some wine and turn the pages. It's time to wow your guests and delight the whole family.\r\n\r\nAndiamo!\r\n","authors":["Big Mamma"],"category_codes":["4000000","4030000","4030700","4030702"],"visuals":{"large":"https:\/\/images.epagine.fr\/567\/9780711292567_1_75.jpg","medium":"https:\/\/images.epagine.fr\/567\/9780711292567_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/567\/9780711292567_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"33,80 \u20ac","formatted_published_date":"11 avril 2024","publisher_availability_label":"Sur commande","short_details":"Big Mamma \u2014 Frances Lincoln","translator":null,"weight":1202,"page_count":320,"readership":null,"editor":"Frances Lincoln","price":3380,"published_date":"2024-04-10T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780711292567\/big-mamma-italian-recipes-in-30-minutes"},{"id":"9782742770359","title":"Saveurs sacr\u00e9es","description":"\r\nCalendrier gourmand contenant une soixantaine de recettes, de l'Epiphanie en janvier \u00e0 l'Achoura, f\u00eate musulmane, en d\u00e9cembre. A travers ce livre, l'auteure questionne le rapport de l'homme \u00e0 la nourriture devant Dieu, dans les trois religions monoth\u00e9istes.\r\n\r\n\r","authors":["Schwartzbrod Stephan"],"category_codes":["4000000","4030000","4030200"],"visuals":{"large":"https:\/\/images.epagine.fr\/359\/9782742770359_1_75.jpg","medium":"https:\/\/images.epagine.fr\/359\/9782742770359_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/359\/9782742770359_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"19,30 \u20ac","formatted_published_date":"29 octobre 2007","publisher_availability_label":"Sur commande","short_details":"Schwartzbrod Stephan \u2014 Actes Sud","translator":null,"weight":260,"page_count":336,"readership":null,"editor":"Actes Sud","price":1930,"published_date":"2007-10-28T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782742770359\/saveurs-sacrees"},{"id":"9781974749263","title":"My Neighbor Totoro: The Official Cookbook","description":"A charming cookbook featuring recipes for the delicious food seen in the classic Studio Ghibli film My Neighbor Totoro.\r\nStudio Ghibli's movies feature enticing food that has been animated in gorgeous detail. With My Neighbor Totoro: The Official Cookbook, fans are invited to recreate these delicious recipes in their own homes!\r\nFeaturing step-by-step instructions and photography, this charming cookbook provides recipes for the delectable dishes seen in the movie, including Satsuki's Homemade Bento, Moving Day Caramels, and Granny's Ohagi. The book will also teach readers how to cook the fresh vegetables grown in Granny's garden. Additional recipes inspired by the movie, such as Soot Gremlin Donuts and Acorn-Shaped Sweet Potato Snacks, are sure to delight all. Interspersed throughout this cookbook are numerous images and a retelling of the movie's key moments.\r\nThis book is perfect for all fans of the classic movie who want to bring a little bit of Studio Ghibli's magic into their homes and onto their dining tables.","authors":["Studio Ghibli (Cor)"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/263\/9781974749263_1_75.jpg","medium":"https:\/\/images.epagine.fr\/263\/9781974749263_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/263\/9781974749263_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"15,90 \u20ac","formatted_published_date":"19 juin 2025","publisher_availability_label":"Sur commande","short_details":"Studio Ghibli (Cor) \u2014 Viz Media Uk","translator":null,"weight":400,"page_count":64,"readership":null,"editor":"Viz Media Uk","price":1590,"published_date":"2025-06-18T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781974749263\/my-neighbor-totoro-the-official-cookbook"},{"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.\r","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 Buchet Chastel","translator":null,"weight":210,"page_count":128,"readership":null,"editor":"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":"9782359560275","title":"La blette et le cougourdon ; histoires gourmandes de ma campagne","description":"Richard Cairaschi aime la cuisine et le \" manger bon \". Dans la m\u00eame veine que sa pi\u00e8ce de th\u00e9\u00e2tre, J'ai faim, ce livre nous raconte son jardin, les l\u00e9gumes, les plats qu'ils inspirent et ses souvenirs. \r\nDu pr\u00e9sent au pass\u00e9, de l'\u00e2ge m\u00fbr \u00e0 l'enfance, Richard revient sur la cuisine de sa m\u00e8re, le vin que faisait son p\u00e8re, ses jeux d'enfant avec son fr\u00e8re et sa soeur. Sous la forme d'un carnet o\u00f9 les r\u00e9cits et les recettes se m\u00ealent aux dessins et aux photographies, nous entrons dans l'intimit\u00e9 de l'auteur. Ce joli petit livre-objet ravira le lecteur gourmand que les accents m\u00e9ridionaux du nissart enchantent et \u00e9meuvent.\r","authors":["Richard Cairaschi"],"category_codes":["4000000","4030000","4030500"],"visuals":{"large":"https:\/\/images.epagine.fr\/275\/9782359560275_1_75.jpg","medium":"https:\/\/images.epagine.fr\/275\/9782359560275_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/275\/9782359560275_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"19,50 \u20ac","formatted_published_date":"16 juillet 2013","publisher_availability_label":"Sur commande","short_details":"Richard Cairaschi \u2014 Gilletta","translator":null,"weight":405,"page_count":96,"readership":null,"editor":"Gilletta","price":1950,"published_date":"2013-07-15T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782359560275\/la-blette-et-le-cougourdon-histoires-gourmandes-de-ma-campagne"},{"id":"9782760537033","title":"Pour une \u00e9coalimentation","description":"Jardins communautaires, march\u00e9s de solidarit\u00e9, tables champ\u00eatres, \u00abpaniers bio\u00bb sont quelques-unes des initiatives qui contribuent \u00e0 transformer nos rapports \u00e0 lalimentation. Cet ouvrage, fruit denqu\u00eates collaboratives men\u00e9es aupr\u00e8s de 10 acteurs de l\u00e9coalimentation, montre comment ceux-ci participent \u00e0 l\u00e9ducation de la population en mati\u00e8re dalimentation saine, \u00e9cologique et \u00e9quitable.","authors":["Eva Auzou","Nayla Naoufal","Lucie Sauv\u00e9"],"category_codes":["4000000","4030000","4030500"],"visuals":{"large":"https:\/\/images.epagine.fr\/033\/9782760537033_1_75.jpg","medium":"https:\/\/images.epagine.fr\/033\/9782760537033_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/033\/9782760537033_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"21,00 \u20ac","formatted_published_date":"11 juillet 2013","publisher_availability_label":"Sur commande","short_details":"Eva Auzou, Nayla Naoufal, Lucie Sauv\u00e9 \u2014 Presses universitaires de Qu\u00e9bec","translator":null,"weight":372,"page_count":214,"readership":null,"editor":"Presses universitaires de Qu\u00e9bec","price":2100,"published_date":"2013-07-10T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782760537033\/pour-une-ecoalimentation"},{"id":"9780804185592","title":"A Kitchen In France","description":"A French-cooking blogger describes and photographs her family's meals in their country farmhouse in M\u00e9doc, made using local ingredients, including Roast Chicken With Herbs and Cr\u00e8me Fra\u00eeche, C\u00e8pe and Parsley Tartlets and Apple Tart With Orange Flower Water. 50,000 first printing.","authors":["Mimi Thorisson"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/592\/9780804185592_1_75.jpg","medium":"https:\/\/images.epagine.fr\/592\/9780804185592_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/592\/9780804185592_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"42,00 \u20ac","formatted_published_date":"21 octobre 2014","publisher_availability_label":"Sur commande","short_details":"Mimi Thorisson \u2014 Random House US","translator":null,"weight":1841,"page_count":304,"readership":null,"editor":"Random House US","price":4200,"published_date":"2014-10-20T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780804185592\/a-kitchen-in-france"},{"id":"9780553448252","title":"DINNER IN FRENCH - MY RECIPES BY WAY OF FRANCE: A COOKBOOK","description":"New York Times  star food writer Melissa Clark breaks down the new French classics with 150 recipes that reflect a modern yet distinctly French sensibility.   Just as Julia Child brought French cooking to twentieth-century America, so now Melissa Clark brings French cooking into the twenty-first century. She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow. Near to her heart, France is where Melissa's family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans.   Now, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today. With recipes such as Salade Nicoise with Haricot Vert, Cornmeal and Harissa Souffl\u00e9, Scalloped Potato Gratin, Lamb Shank Cassoulet, Ratatouille Sheet-Pan Chicken, Campari Olive Oil Cake, and Apricot Tarte Tatin (to name a few),  Dinner in French  will quickly become a go-to resource and endure as an indispensable classic.","authors":["Clark Melissa"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/252\/9780553448252_1_75.jpg","medium":"https:\/\/images.epagine.fr\/252\/9780553448252_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/252\/9780553448252_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"42,00 \u20ac","formatted_published_date":"10 mars 2020","publisher_availability_label":"Sur commande","short_details":"Clark Melissa \u2014 Random House US","translator":null,"weight":900,"page_count":336,"readership":null,"editor":"Random House US","price":4200,"published_date":"2020-03-09T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780553448252\/dinner-in-french-my-recipes-by-way-of-france-a-cookbook"},{"id":"9791032308783","title":"Soir\u00e9e barbecue ! viandes, poissons, l\u00e9gumes, sauces, accompagnements : plus de 80 recettes conviviales","description":null,"authors":["Collectif"],"category_codes":["4000000","4030000","4030800","4030804"],"visuals":{"large":"https:\/\/images.epagine.fr\/783\/9791032308783_1_75.jpg","medium":"https:\/\/images.epagine.fr\/783\/9791032308783_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/783\/9791032308783_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"17,90 \u20ac","formatted_published_date":"19 avril 2023","publisher_availability_label":"Sur commande","short_details":"Collectif \u2014 Marie Claire","translator":null,"weight":430,"page_count":160,"readership":null,"editor":"Marie Claire","price":1790,"published_date":"2023-04-18T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9791032308783\/soiree-barbecue-viandes-poissons-legumes-sauces-accompagnements-plus-de-80-recettes-conviviales"},{"id":"9789059965638","title":"Abundant","description":"In Abundant, Alexander Gershberg shows just how plentiful plant-based cooking can be. He weaves the bold flavours, aromas, and colours of the Middle East together with those of his new home country, the Netherlands. The result is a fresh plant-based cooking style in which fruit, vegetables, whole grains, and legumes take centre stage.\r\n\r\nUsing local, simple ingredients, Gershberg challenges you to think differently about food: surprising and healthy, without sacrificing pleasure. Abundant is an ode to the abundance of life, built around seven taste experiences and mindsets: Fresh, Umami, Comforting, Abundant, Street, Refined, Sweet. A cookbook that energises, inspires, and proves that plant-based cooking is anything but limited.","authors":["Alexander Gershberg"],"category_codes":["4000000","4030000","4030200","4030204"],"visuals":{"large":"https:\/\/images.epagine.fr\/638\/9789059965638_1_75.jpg","medium":"https:\/\/images.epagine.fr\/638\/9789059965638_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/638\/9789059965638_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"29,99 \u20ac","formatted_published_date":"6 octobre 2026","publisher_availability_label":"Sur commande","short_details":"Alexander Gershberg \u2014 Lannoo","translator":null,"weight":630,"page_count":256,"readership":null,"editor":"Lannoo","price":2999,"published_date":"2026-10-05T22:00:00.000000Z","support":"Beaux-livres","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9789059965638\/abundant"},{"id":"9782363401250","title":"Cuisiner les Tr\u00e9sors de nos placards","description":"Elle ne manque aucun march\u00e9. Derri\u00e8re son \u00e9tal, un foulard nou\u00e9 n\u00e9gligemment sur la t\u00eate, Laurine vante ses produits : confitures, conserves de fruits, de l\u00e9gumes et mistelles.\r\nC'est l'affichette \u00ab MISTELLES \u00bb qui attire les passants.Mistelles ? Mais qu'est-ce que c'est ?\r\nAlors elle raconte...\r\nDouze histoires qui racontent les tr\u00e9sors de nos placards : ap\u00e9ritifs, caf\u00e9 et chocolat, confitures, farines, fruits et l\u00e9gumes secs, miels, moutardes, p\u00e2tes, riz, th\u00e9s, tisanes et hydrolats, vinaigres... Ils sont tous l\u00e0, \u00e0 port\u00e9e de main, pr\u00eats \u00e0 nous servir, nous surprendre ; ils se transforment en v\u00e9ritables et indispensables aides culinaires.\r\n\r\nPlus de cent trente recettes qui illustrent le patrimoine culinaire et qui mettent en vedette les ingr\u00e9dients racont\u00e9s.\r\nDes recettes qui volontairement ne sont pas accompagn\u00e9es de photos, ainsi les imaginations des uns et des autres peuvent \u00ab s\u00e9vir \u00bb, s'adapter aux envies, id\u00e9es et besoins.\r\n\r\nDes recettes pour tous les jours comme pour les jours exceptionnels, que l'on soit seul ou entre amis !","authors":["R\u00e9gine Rossi-Lagorce"],"category_codes":["4000000","4030000","4030800","4030802"],"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":"29 octobre 2015","publisher_availability_label":"Sur commande","short_details":"R\u00e9gine Rossi-Lagorce \u2014 Les Monedieres","translator":null,"weight":353,"page_count":252,"readership":null,"editor":"Les Monedieres","price":1900,"published_date":"2015-10-28T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782363401250\/cuisiner-les-tresors-de-nos-placards"},{"id":"9780008735869","title":"The Story of Whisky","description":"'For the reader who knows little about whisky, this is a book that will easily and enjoyably fill that gap.' - Sir Alexander McCall Smith\r\n            \r\n          \r\n          \r\nBeginning with the origins of distilling in 1200BC by alchemists in China and India, journey through whisky's early origins as an illicit alcohol made in the hills of Scotland and Ireland, to the exciting small batch whiskies being produced today by craft distillers and master blenders all over the world.\r\n          \r\nThrough over 100 stories, legends and anecdotes, discover the origins of the quaich, whisky glass and corkscrew: and look inside iconic distilleries from around the world with stunning photographs and historic images.\r\n          \r\nAward-winning writers Charles MacLean and Gavin D. Smith offer a rollocking narrative; describing the adventures of the legendary characters who shaped the whisky industry. With flavour influenced as much by history, craft and tradition as it is by science, in The Story of Whisky, find out why your drink tastes the way it does, where whisky flavours come from and how they are changing to embrace the future..","authors":["Charles Maclean","Gavin D. Smith","Alexander McCall Smith"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/869\/9780008735869_1_75.jpg","medium":"https:\/\/images.epagine.fr\/869\/9780008735869_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/869\/9780008735869_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"60,90 \u20ac","formatted_published_date":"14 ao\u00fbt 2025","publisher_availability_label":"Sur commande","short_details":"Charles Maclean, Gavin D. Smith, Alexander McCall Smith \u2014 Pavilion Books","translator":null,"weight":1654,"page_count":null,"readership":null,"editor":"Pavilion Books","price":6090,"published_date":"2025-08-13T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780008735869\/the-story-of-whisky"},{"id":"9780008377267","title":"One More Croissant for the Road","description":"'Joyful, life-affirming, greedy. I loved it' - DIANA HENRY\r\n          \r\n          \r\n            'Whether you are an avid cyclist, a Francophile, a greedy gut, or simply an appreciator of impeccable writing - this book will get you hooked' - YOTAM OTTOLENGHI\r\n          \r\n          \r\nThe nation's 'taster in chief' cycles 2,300 km across France in search of the definitive versions of classic French dishes.\r\n          \r\n            A green bike drunkenly weaves its way up a cratered hill in the late-morning sun, the gears grinding painfully, like a pepper mill running on empty. The rider crouched on top in a rictus of pain has slowed to a gravity-defying crawl when, from somewhere nearby, the whine of a nasal engine breaks through her ragged breathing.\r\n            \r\n            A battered van appears behind her, the customary cigarette dangling from its driver's-side window... as he passes, she casually reaches down for some water, smiling broadly in the manner of someone having almost too much fun. 'No sweat,' she says jauntily to his retreating exhaust pipe. 'Pas de probl\u00e8me, monsieur.'\r\n          \r\n          \r\nA land of glorious landscapes, and even more glorious food, France is a place built for cycling and for eating, too - a country large enough to give any journey an epic quality, but with a bakery on every corner. Here, you can go from beach to mountain, Atlantic to Mediterranean, polder to Pyrenees, and taste the difference every time you stop for lunch. If you make it to lunch, that is...\r\n          \r\nPart travelogue, part food memoir, all love letter to France, One More Croissant for the Road follows 'the nation's taster in chief' Felicity Cloake's very own Tour de France, cycling 2,300km across France in search of culinary perfection; from Tarte Tatin to Cassoulet via Poule au Pot, and Tartiflette. Each of the 21 'stages' concludes with Felicity putting this new found knowledge to good use in a fresh and definitive recipe for each dish - the culmination of her rigorous and thorough investigative work on behalf of all of our taste buds.","authors":["Felicity Cloake"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/267\/9780008377267_1_75.jpg","medium":"https:\/\/images.epagine.fr\/267\/9780008377267_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/267\/9780008377267_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"15,40 \u20ac","formatted_published_date":"9 juillet 2020","publisher_availability_label":"Sur commande","short_details":"Felicity Cloake \u2014 Harper Collins Publishers","translator":null,"weight":253,"page_count":null,"readership":null,"editor":"Harper Collins Publishers","price":1540,"published_date":"2020-07-08T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":["9780008304935"],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780008377267\/one-more-croissant-for-the-road"},{"id":"9782385892265","title":"Nos petits go\u00fbters : 40 recettes de go\u00fbters faciles et rapides","description":"Et si le go\u00fbter redevenait un moment simple, gourmand... et fait maison??\r\n\r\nIngrid, maman d'une petite tribu de gar\u00e7ons et cr\u00e9atrice du compte Instagram @nospetitsgouters, vous ouvre les portes de sa cuisine familiale. Fini les placards remplis de biscuits industriels?: dans ce livre, elle partage ses recettes pr\u00e9f\u00e9r\u00e9es de petits go\u00fbters maison, rapides, faciles et pens\u00e9s pour le quotidien des familles. Qu'on ait dix minutes ou une demi-heure devant soi, qu'on soit d\u00e9butant ou d\u00e9j\u00e0 \u00e0 l'aise en cuisine, chacun y trouvera de quoi r\u00e9galer petits et grands. Des id\u00e9es simples, peu d'ingr\u00e9dients, beaucoup d'amour... et le plaisir de bien go\u00fbter, ensemble.\r\n\r\nBienvenue dans l'univers de Nos Petits Go\u00fbters?!","authors":["Ingrid Maroukian"],"category_codes":["4000000","4030000","4030800","4030802"],"visuals":{"large":"https:\/\/images.epagine.fr\/265\/9782385892265_1_75.jpg","medium":"https:\/\/images.epagine.fr\/265\/9782385892265_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/265\/9782385892265_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"19,90 \u20ac","formatted_published_date":"5 novembre 2025","publisher_availability_label":"Sur commande","short_details":"Ingrid Maroukian \u2014 DASHBOOK","translator":null,"weight":265,"page_count":130,"readership":null,"editor":"DASHBOOK","price":1990,"published_date":"2025-11-04T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782385892265\/nos-petits-gouters-40-recettes-de-gouters-faciles-et-rapides"}]}