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Now, one of the most historic organizations on the island pairs with legendary food writer Florence Fabricant to capture the local color through a collection of recipes from members of the Ladies' Village Improvement Society, renowned chefs and celebrities who live or vacation in East Hampton (including Martha Stewart, Ina Garten, Hilaria Baldwin, Alex Guarnaschelli, and Eli Zabar), and favorite local figures like farmers and vintners.\r\n\r\nOrganized into twenty menus, including \"Dinner After the Movies,\" \"Autumn Catch,\" and \"Lunch by the Pool,\" the recipes encompass the uniquely broad range of gatherings, from special-occasion celebrations to casual family meals or big beach picnics for a crowd. Vibrant original photographs shine a light on the freshness and originality of the food and the local spots from beaches to farm stands, while historical photographs and anecdotes from the Ladies' Village Improvement Society archives and local newspapers express the best of Hamptons eating. 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En terrine, tel que nous le connaissons le plus aujourd'hui, on dit qu'il date du XVIII\u00e8 s. Sa paternit\u00e9 est tr\u00e8s contest\u00e9e. Les Alsaciens le disent strasbourgeois, les Aquitains, p\u00e9rigourdin...\r\nAujourd'hui, ce combat est quelque peu d\u00e9pass\u00e9 et l'on produit des foies de qualit\u00e9, d'oie mais surtout de canard, dans toute la France. Ce qui importe, outre la qualit\u00e9 de cette mati\u00e8re premi\u00e8re d\u00e9licate, c'est la fa\u00e7on de la pr\u00e9parer, de l'accommoder pour sans cesse renouveler le plaisir de la d\u00e9gustation.","authors":["Xavier B\u00e9lard","J\u00e9r\u00f4me Carrayon"],"category_codes":["4000000","4030000","4030500"],"visuals":{"large":"https:\/\/images.epagine.fr\/216\/9782755808216_1_75.jpg","medium":"https:\/\/images.epagine.fr\/216\/9782755808216_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/216\/9782755808216_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"2,50 \u20ac","formatted_published_date":"5 juillet 2019","publisher_availability_label":"Sur commande","short_details":"Xavier B\u00e9lard, J\u00e9r\u00f4me Carrayon \u2014 Gisserot","translator":null,"weight":85,"page_count":64,"readership":null,"editor":"Gisserot","price":250,"published_date":"2019-07-04T22:00:00.000000Z","support":"Poche","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782755808216\/la-cuisine-au-foie-gras"},{"id":"9780747580126","title":"ANTHONY BOURDAIN'S LES HALLES COOKBOOK","description":"The classic bistro cookbook written by the inimitable Anthony Bourdain\r","authors":["Anthony Bourdain"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/126\/9780747580126_1_75.jpg","medium":"https:\/\/images.epagine.fr\/126\/9780747580126_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/126\/9780747580126_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"28,30 \u20ac","formatted_published_date":"18 ao\u00fbt 2006","publisher_availability_label":"Sur commande","short_details":"Anthony Bourdain \u2014 Bloomsbury UK","translator":null,"weight":909,"page_count":304,"readership":null,"editor":"Bloomsbury UK","price":2830,"published_date":"2006-08-17T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780747580126\/anthony-bourdains-les-halles-cookbook"},{"id":"3340250295168","title":"Sauvignon blanc ; cartes postales","description":null,"authors":["Collectif"],"category_codes":["4000000","4030000","4030900"],"visuals":{"large":"https:\/\/images.epagine.fr\/168\/3340250295168_1_75.jpg","medium":"https:\/\/images.epagine.fr\/168\/3340250295168_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/168\/3340250295168_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"0,00 \u20ac","formatted_published_date":"8 juin 2010","publisher_availability_label":"Sur commande","short_details":"Collectif \u2014 Benoit France","translator":null,"weight":5,"page_count":null,"readership":null,"editor":"Benoit France","price":0,"published_date":"2010-06-07T22:00:00.000000Z","support":"Carte \/ Plan","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/3340250295168\/sauvignon-blanc-cartes-postales"},{"id":"9780752227894","title":"NOTES FROM MY KITCHEN TABLE","description":"Delicious family-friendly recipes from the kitchen of avid foodie, Gwyneth Paltrow.\r","authors":["Gwyneth Paltrow"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/894\/9780752227894_1_75.jpg","medium":"https:\/\/images.epagine.fr\/894\/9780752227894_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/894\/9780752227894_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"27,70 \u20ac","formatted_published_date":"2 mai 2011","publisher_availability_label":"Sur commande","short_details":"Gwyneth Paltrow \u2014 Macmillan","translator":null,"weight":1108,"page_count":272,"readership":null,"editor":"Macmillan","price":2770,"published_date":"2011-05-01T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780752227894\/notes-from-my-kitchen-table"},{"id":"9780767904483","title":"WINE AND WAR","description":"The remarkable untold story of France's courageous, clever vinters who protected and rescued the country's most treasured commodity from German plunder during World War II.   \"To be a Frenchman means to fight for your country  and  its wine.\"  -Claude Terrail, owner, Restaurant La Tour d'Argent  In 1940, France fell to the Nazis and almost immediately the German army began a campaign of pillaging one of the assets the French hold most dear: their wine.  Like others in the French Resistance, winemakers mobilized to oppose their occupiers, but the tale of their extraordinary efforts has remained largely unknown-until now.  This is the thrilling and harrowing story of the French wine producers who undertook ingenious, daring measures to save their cherished crops and bottles as the Germans closed in on them.  Wine and War  illuminates a compelling, little-known chapter of history, and stands as a tribute to extraordinary individuals who waged a battle that, in a very real way, saved the spirit of France.","authors":["Don Kladstrup","Petie Kladstrup"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/483\/9780767904483_1_75.jpg","medium":"https:\/\/images.epagine.fr\/483\/9780767904483_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/483\/9780767904483_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"20,50 \u20ac","formatted_published_date":"30 avril 2002","publisher_availability_label":"Sur commande","short_details":"Don Kladstrup, Petie Kladstrup \u2014 Broadway Books","translator":null,"weight":248,"page_count":304,"readership":null,"editor":"Broadway Books","price":2050,"published_date":"2002-04-29T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780767904483\/wine-and-war"},{"id":"9791029801150","title":"Curiosit\u00e9s et sp\u00e9cialit\u00e9s culinaires de la R\u00e9union de A \u00e0 Z","description":"Parce que l'\u00eele de la R\u00e9union fourmille de tr\u00e9sors culinaires et de saveurs bien \u00e0 elle.....Voil\u00e0 un petit \u00ab dictionnaire \u00bb croustillant et illustr\u00e9 ! Les \u00ab gu\u00eapes frit' \u00bb, le carri \u00ab baba figue \u00bb , les \u00ab bonbons cravate \u00bb et tant d'autres plats typiques vous y seront d\u00e9voil\u00e9s !\r\nSavourez les sp\u00e9cialit\u00e9s incongrues de cette \u00eele insolite en vous impr\u00e9gnant de son patrimoine et de son terroir...","authors":["Anne-Isabelle Lucas","Schnumpft"],"category_codes":["4000000","4030000","4030600","4030622"],"visuals":{"large":"https:\/\/images.epagine.fr\/150\/9791029801150_1_75.jpg","medium":"https:\/\/images.epagine.fr\/150\/9791029801150_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/150\/9791029801150_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"6,90 \u20ac","formatted_published_date":"27 juin 2016","publisher_availability_label":"Sur commande","short_details":"Anne-Isabelle Lucas, Schnumpft \u2014 \u00c9ditions Orphie","translator":null,"weight":147,"page_count":64,"readership":null,"editor":"\u00c9ditions Orphie","price":690,"published_date":"2016-06-26T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9791029801150\/curiosites-et-specialites-culinaires-de-la-reunion-de-a-a-z"},{"id":"9781408804407","title":"Heston Blumenthal at Home","description":"The book that redefines home cookery for the twenty-first century","authors":["Heston Blumenthal"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/407\/9781408804407_1_75.jpg","medium":"https:\/\/images.epagine.fr\/407\/9781408804407_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/407\/9781408804407_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"67,60 \u20ac","formatted_published_date":"3 octobre 2011","publisher_availability_label":"Sur commande","short_details":"Heston Blumenthal \u2014 Bloomsbury UK","translator":null,"weight":2128,"page_count":408,"readership":null,"editor":"Bloomsbury UK","price":6760,"published_date":"2011-10-02T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781408804407\/heston-blumenthal-at-home"},{"id":"9780399581045","title":"Vegetable Kingdom : Cooking the World of Plant-Based Recipes","description":"Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.--Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz  More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes--from the James Beard Award-winning chef and author of  Afro-Vegan     Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in  Vegetable Kingdom , showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture.   The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on whats fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design,  Vegetable Kingdom  is an invaluable tool for plant-based cooking today.   Advance praise for  Vegetable Kingdom    In the great Black American tradition of the remix and doing what you can with what you got, my friend Bryant Terry goes hard at vegetables with a hip-hop eye and a Southern grandmamas nature. To paraphrase Maya Angelou, Bryant wants us to know that once we know vegetables better, we will cook vegetables better. He aint lyin. --W. Kamau Bell, comedian, author, and host of the Emmy Awardwinning series  United Shades of America    [Terrys] perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks . . . each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience. -- Publishers Weekly  (starred review)","authors":["Bryant Terry"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/045\/9780399581045_1_75.jpg","medium":"https:\/\/images.epagine.fr\/045\/9780399581045_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/045\/9780399581045_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"28,00 \u20ac","formatted_published_date":"11 f\u00e9vrier 2020","publisher_availability_label":"Sur commande","short_details":"Bryant Terry \u2014 Ten Speed","translator":null,"weight":1049,"page_count":256,"readership":null,"editor":"Ten Speed","price":2800,"published_date":"2020-02-10T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780399581045\/vegetable-kingdom-cooking-the-world-of-plant-based-recipes"},{"id":"9780847843343","title":"The fat radish kitchen diaries","description":"INDIEFAB Book of the Year Awards -- 2014 HONORABLE MENTION For Cooking   A vegetable-focused cookbook from the stylish and delicious New York restaurant. When the Fat Radish opened in 2010, it instantly became a destination for the citys food, fashion, and media crowds. Its menu of uncomplicated, slightly British, vegetable-focused cooking was also a hit, with its perfect combinations of fresh, seasonal, good-for-you ingredients and unfussy, crowd-pleasing dishes. Owners Ben Towill and Phil Winser are both self-taught cooks who are passionate about good ingredients, great design, and feeding guests well. Whether preparing dishes for the restaurant or cooking at home, the duo uses produce as inspiration but never loses sight of taste and the experience, resulting in food that is as delicious and fun to eat as it is nourishing. This cookbook takes readers through a year of vegetable-focused eating, with one hundred recipes from the restaurants constantly evolving menu, including carrot and avocado salad with hijiki and crispy kale, peach ceviche with raw fluke, Scotch eggs, and the signature Fat Radish vegetable plate. Organized by season, it features food for all hours of the day (breakfast, lunch, dinner, and dessert). Each season ends with a \"roast,\" a multi-recipe feast for entertaining. Illustrated with artful photographs, this book is at once accessible and inspiring--the best everyday cookbook out there.\r","authors":["Towill Ben"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/343\/9780847843343_1_75.jpg","medium":"https:\/\/images.epagine.fr\/343\/9780847843343_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/343\/9780847843343_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"39,95 \u20ac","formatted_published_date":"1er octobre 2014","publisher_availability_label":"Sur commande","short_details":"Towill Ben \u2014 Rizzoli","translator":null,"weight":801,"page_count":null,"readership":null,"editor":"Rizzoli","price":3995,"published_date":"2014-09-30T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780847843343\/the-fat-radish-kitchen-diaries"},{"id":"3340250353950","title":"Gamay ; cartes postales","description":null,"authors":["Collectif"],"category_codes":["4000000","4030000","4030900"],"visuals":{"large":"https:\/\/images.epagine.fr\/950\/3340250353950_1_75.jpg","medium":"https:\/\/images.epagine.fr\/950\/3340250353950_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/950\/3340250353950_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"0,00 \u20ac","formatted_published_date":"8 juin 2010","publisher_availability_label":"Sur commande","short_details":"Collectif \u2014 Benoit France","translator":null,"weight":5,"page_count":null,"readership":null,"editor":"Benoit France","price":0,"published_date":"2010-06-07T22:00:00.000000Z","support":"Carte \/ Plan","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/3340250353950\/gamay-cartes-postales"},{"id":"9780789327253","title":"Alain ducasse cooking for kids","description":"Des recettes du chef \u00e9toil\u00e9 Alain Ducasse \u00e0 destination des petits de 6 mois \u00e0 3 ans, un bel ouvrage pour emmener votre enfant \u00e0 la d\u00e9couverte de nouvelles saveurs!\r","authors":["Alain Ducasse"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/253\/9780789327253_1_75.jpg","medium":"https:\/\/images.epagine.fr\/253\/9780789327253_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/253\/9780789327253_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"25,00 \u20ac","formatted_published_date":"1er mars 2014","publisher_availability_label":"Sur commande","short_details":"Alain Ducasse \u2014 Rizzoli","translator":null,"weight":670,"page_count":170,"readership":null,"editor":"Rizzoli","price":2500,"published_date":"2014-02-28T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780789327253\/alain-ducasse-cooking-for-kids"}]}