{"data":[{"id":"9781845333584","title":"Recipes to Know by Heart","description":"Features dishes with seasonal variations. 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This book includes a mixture of recipes and feature spreads with tips on hairstyling, makeup methods and where to collect vintage china.\r","authors":["Angel Adoree"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/479\/9781845336479_1_75.jpg","medium":"https:\/\/images.epagine.fr\/479\/9781845336479_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/479\/9781845336479_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"27,70 \u20ac","formatted_published_date":"29 juillet 2011","publisher_availability_label":"Sur commande","short_details":"Angel Adoree \u2014 Mitchell Beazley","translator":null,"weight":1038,"page_count":305,"readership":null,"editor":"Mitchell Beazley","price":2770,"published_date":"2011-07-28T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781845336479\/the-vintage-tea-party-book"},{"id":"9781845336844","title":"Pocket wine 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advice to help you host spectacular tea parties all through the year.\r","authors":["Angel Adoree"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/254\/9781845337254_1_75.jpg","medium":"https:\/\/images.epagine.fr\/254\/9781845337254_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/254\/9781845337254_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"27,70 \u20ac","formatted_published_date":"12 octobre 2012","publisher_availability_label":"Sur commande","short_details":"Angel Adoree \u2014 Mitchell Beazley","translator":null,"weight":1090,"page_count":303,"readership":null,"editor":"Mitchell Beazley","price":2770,"published_date":"2012-10-11T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781845337254\/the-vintage-tea-party-year"},{"id":"9781845337445","title":"Pocket wine book 2014","description":"Offers guidance for choosing wine in shops, restaurants, and for cellaring, covering more than six thousand wines and growers, and includes a new illustrated supplement on Pinot noirs.\r","authors":["Hugh Johnson"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/445\/9781845337445_1_75.jpg","medium":"https:\/\/images.epagine.fr\/445\/9781845337445_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/445\/9781845337445_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"18,90 \u20ac","formatted_published_date":"2 septembre 2013","publisher_availability_label":"Sur commande","short_details":"Hugh Johnson \u2014 Mitchell Beazley","translator":null,"weight":302,"page_count":336,"readership":null,"editor":"Mitchell Beazley","price":1890,"published_date":"2013-09-01T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781845337445\/pocket-wine-book-2014"},{"id":"9781845337483","title":"Le pain quotidien cookbook: delicious recipes from le pain quotidien","description":"Presents over one hundred recipes for breads, breakfasts, soups, tartines, hot dishes, and desserts from the popular restaurant chain Le Pain Quotidien.\r","authors":["Alain Coumont","Jean-pierre Gabriel"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/483\/9781845337483_1_75.jpg","medium":"https:\/\/images.epagine.fr\/483\/9781845337483_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/483\/9781845337483_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"33,80 \u20ac","formatted_published_date":"3 juin 2013","publisher_availability_label":"Sur commande","short_details":"Alain Coumont, Jean-pierre Gabriel \u2014 Mitchell Beazley","translator":null,"weight":950,"page_count":256,"readership":null,"editor":"Mitchell Beazley","price":3380,"published_date":"2013-06-02T22:00:00.000000Z","support":"Grand 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From the football terraces to the family table, pies have always held a special place in food history. Containing over 100 recipes, this guide presents the story of this tasty dish.\r","authors":["Angela Boggiano"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/858\/9781845337858_1_75.jpg","medium":"https:\/\/images.epagine.fr\/858\/9781845337858_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/858\/9781845337858_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"22,90 \u20ac","formatted_published_date":"20 juillet 2013","publisher_availability_label":"Sur commande","short_details":"Angela Boggiano \u2014 Mitchell Beazley","translator":null,"weight":804,"page_count":191,"readership":null,"editor":"Mitchell Beazley","price":2290,"published_date":"2013-07-19T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781845337858\/pie"},{"id":"9781845337872","title":"The world atlas of coffee ; from beans to brewing, coffees explored, explained and enjoyed","description":"This ultimate guide to coffee contains comprehensive details on the beans and brews of more than 35 countries.\r","authors":["James Hoffmann"],"category_codes":["4000000","4030000","4030900","4030905"],"visuals":{"large":"https:\/\/images.epagine.fr\/872\/9781845337872_1_75.jpg","medium":"https:\/\/images.epagine.fr\/872\/9781845337872_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/872\/9781845337872_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"27,70 \u20ac","formatted_published_date":"6 octobre 2014","publisher_availability_label":"Sur commande","short_details":"James Hoffmann \u2014 Mitchell Beazley","translator":null,"weight":1020,"page_count":256,"readership":null,"editor":"Mitchell Beazley","price":2770,"published_date":"2014-10-05T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781845337872\/the-world-atlas-of-coffee-from-beans-to-brewing-coffees-explored-explained-and-enjoyed"},{"id":"9781845338312","title":"The vintage sweet book","description":"Vintage queen Angel Adoree is back with retro recipes, styling tips and advice to help you create a spectacular range of vintage sweets in your own kitchen, with sweet-inspired cocktails to provide the perfect accompaniment.\r","authors":["Angel Adoree"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/312\/9781845338312_1_75.jpg","medium":"https:\/\/images.epagine.fr\/312\/9781845338312_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/312\/9781845338312_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"18,80 \u20ac","formatted_published_date":"9 novembre 2013","publisher_availability_label":"Sur commande","short_details":"Angel Adoree \u2014 Mitchell Beazley","translator":null,"weight":455,"page_count":159,"readership":null,"editor":"Mitchell Beazley","price":1880,"published_date":"2013-11-08T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781845338312\/the-vintage-sweet-book"},{"id":"9781845338961","title":"A BIRD IN THE HAND","description":"Diana Henry named Best Cookery Writer at Fortnum & Mason Food & Drink Awards 2015      Winner - James Beard Award: Best Book, Single Subject          The Guild of Food Writers named Diana Henry as Cookery Journalist of the Year  2015  Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In  A Bird in the Hand , Diana Henry o\u00c2\u00adffers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.\r","authors":["Diana Henry"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/961\/9781845338961_1_75.jpg","medium":"https:\/\/images.epagine.fr\/961\/9781845338961_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/961\/9781845338961_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"40,60 \u20ac","formatted_published_date":"12 mars 2015","publisher_availability_label":"Sur commande","short_details":"Diana Henry \u2014 Mitchell Beazley","translator":null,"weight":953,"page_count":224,"readership":null,"editor":"Mitchell Beazley","price":4060,"published_date":"2015-03-11T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781845338961\/a-bird-in-the-hand"},{"id":"9781845339388","title":"GIN: THE MANUAL","description":"'You could not write a more sophisticated book or pack more detail onto each page...it is rocket science impressive'   Huffington Post   In recent years, gin has shed its old-fashioned image and been reborn as a hot and hip spirit. The number of brands grows every day and bartenders - and consumers - are now beginning to re-examine gin as a quality base spirit for drinks both simple and complex.  Now, with more brands available than ever before, it is the time to set out what makes gin special, what its flavours are and how to get the most out of the brands you buy. With this book as your guide, discover:  How gin is made What a botanical is and how they impact a gin's flavour What the difference between Dutch, London, Scottish, Spanish and American gins is How you drink them to maximise your pleasure Whether there is life beyond the gin & tonic (yes!)  The body of the book covers 120 gins which Dave has tested four ways - with tonic, with lemonade, in a negroni and in a martini - and then scored. In addition, each gin is categorised according to an ingenious flavour camp system, which highlights its core properties and allows you to understand how you can best drink it, and therefore enjoy it.\r","authors":["Dave Broom"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/388\/9781845339388_1_75.jpg","medium":"https:\/\/images.epagine.fr\/388\/9781845339388_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/388\/9781845339388_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"21,40 \u20ac","formatted_published_date":"7 septembre 2015","publisher_availability_label":"Sur commande","short_details":"Dave Broom \u2014 Mitchell Beazley","translator":null,"weight":580,"page_count":224,"readership":null,"editor":"Mitchell Beazley","price":2140,"published_date":"2015-09-06T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781845339388\/gin-the-manual"},{"id":"9781845339395","title":"HUGH JOHNSON'S POCKET WINE 2015","description":"Hugh Johnson's Pocket Wine Book is the bestselling wine guide on the market.\r","authors":["Hugh Johnson"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/395\/9781845339395_1_75.jpg","medium":"https:\/\/images.epagine.fr\/395\/9781845339395_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/395\/9781845339395_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"18,90 \u20ac","formatted_published_date":"2 septembre 2014","publisher_availability_label":"Sur commande","short_details":"Hugh Johnson \u2014 Mitchell Beazley","translator":null,"weight":299,"page_count":336,"readership":null,"editor":"Mitchell Beazley","price":1890,"published_date":"2014-09-01T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781845339395\/hugh-johnsons-pocket-wine-2015"},{"id":"9781845339876","title":"HUGH JOHNSON''S POCKET WINE BOOK: 2016","description":null,"authors":["Hugh Johnson"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/876\/9781845339876_1_75.jpg","medium":"https:\/\/images.epagine.fr\/876\/9781845339876_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/876\/9781845339876_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"17,90 \u20ac","formatted_published_date":"3 septembre 2015","publisher_availability_label":"Sur commande","short_details":"Hugh Johnson \u2014 Mitchell Beazley","translator":null,"weight":303,"page_count":336,"readership":null,"editor":"Mitchell Beazley","price":1790,"published_date":"2015-09-02T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781845339876\/hugh-johnsons-pocket-wine-book-2016"},{"id":"9781845339890","title":"A WONG - THE COOKBOOK - DIM SUM, STREET FOOD AND REGIONAL CHINESE DISHES FROM SICHUAN TO YUNN","description":"DECLARED \"NO. 3 RESTAURANT IN THE UK\" - 2017 NATIONAL RESTAURANT AWARDS         'a gorgeous cookbook filled with passion and soul'  - Ken Hom     From Lotus root crisps, Taiwanese popcorn chicken with basil and Baked pork buns to Crispy aromatic duck, Chilli barbecued five-spiced Dover sole and Singapore noodles,  A. Wong - The Cookbook  offers a host of new and exciting authentic Chinese recipes. Andrew Wong's philosophy is simple: maintain the fundamentals of the original Chinese recipes whilst adding an unmistakably 'Wong' spin to it. For Andrew Wong, cooking is all about inclusiveness; cooking and creating a meal is an act of love and friendship, which is perhaps why his restaurant in London's Victoria is so incredibly popular. This unmissable new cookbook introduces a way of eating Chinese that is unlike any other.   Praise for A.Wong:     'The joy of A. Wong...and it is a joy - is in the detail'  - Lisa Markwell,  The Independent      'You know what this is? This is Modern British Chinese, and I think the first of it I have ever seen'  - Giles Coren,  The Times    'Presentation  is delicious. A nest of shredded filo cradles slow-cooked,  tea-smoked  eggs dusted with satay powder. If that's not sensory overload  enough, a  burning stick of cinnamon breathes scented smoke over it'  - Marina  O'Loughlin,  Guardian\r","authors":["Andrew Wong"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/890\/9781845339890_1_75.jpg","medium":"https:\/\/images.epagine.fr\/890\/9781845339890_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/890\/9781845339890_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"33,80 \u20ac","formatted_published_date":"3 septembre 2015","publisher_availability_label":"Sur commande","short_details":"Andrew Wong \u2014 Mitchell Beazley","translator":null,"weight":960,"page_count":240,"readership":null,"editor":"Mitchell Beazley","price":3380,"published_date":"2015-09-02T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781845339890\/a-wong-the-cookbook-dim-sum-street-food-and-regional-chinese-dishes-from-sichuan-to-yunn"},{"id":"9781846016905","title":"Bistro \/anglais","description":"Welcome to Paris! A table for two? Do you have a reservation? No? Then please wait at the bar until a table comes free. Someone will get you a glass of red...and perhaps a little saucisson?\r\n\r\nThe bistro is a place where time appears to stop, a convivial, comforting world of good, honest food and wine to match. In this internationally celebrated bible of French bistro cooking from legendary bistrotier St\u00e9phane Reynaud, discover 250 recipes and 100 wine pairings, suited to every time of day and occasion.\r\n\r\n***\r\n\r\n250 recipes include:\r\n- The counter: croissants, tarte aux oignons, sardines escab\u00e8che\r\n- The fishmonger's bench: creamed mussels, whelks with miso mayo\r\n- Entr\u00e9es: terrines, soups, endive and olive salad, salmon gravlax, scallops and bacon\r\n- Dish of the day: Lyon sausage, pork and duck cassoulet, stuffed tomatoes, confit garlic potatoes\r\n- Fresh from fishing: tuna with sweet potatoes, marinated sea bream, salmon confit\r\n- The butcher's counter: lamb shank, bavette with shallots, crispy chicken breast\r\n- Served at every hour: fried fish with fries, cheese souffl\u00e9, salad Ni\u00e7oise\r\n- The cheese cellar: from Caen-Rouen to Paris-Lille\r\n- The dessert window: cr\u00e8me caramel, tarte tatin, rum baba\r\n\r\n","authors":["Reynaud Stephane"],"category_codes":["4000000","4030000","4030500"],"visuals":{"large":"https:\/\/images.epagine.fr\/905\/9781846016905_1_75.jpg","medium":"https:\/\/images.epagine.fr\/905\/9781846016905_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/905\/9781846016905_1_v.jpg"},"orderable":false,"show_badge":true,"formatted_price":"59,00 \u20ac","formatted_published_date":"27 ao\u00fbt 2026","publisher_availability_label":"\u00c0 para\u00eetre","short_details":"Reynaud Stephane \u2014 Octopus Publish","translator":null,"weight":0,"page_count":480,"readership":null,"editor":"Octopus Publish","price":5900,"published_date":"2026-08-26T22:00:00.000000Z","support":"Grand format","publisher_availability":2,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781846016905\/bistro-anglais"},{"id":"9781837290154","title":"Cracco in Galleria","description":"The first book from Milan's fine-dining restaurant and celebrity chef, Carlo Cracco\r\n\r\nCracco in Galleria is a fine-dining restaurant located within the Galleria Vittorio Emanuele II, one of the most iconic buildings in Milan. From its hand-painted wallpaper to the spectacular views offered from its windows, this venue, comprising restaurant, bakery, bar, extensive cellar, and opulent banqueting hall, conveys an innate sense of style and decadence.\r\n\r\nIts founder and owner, Carlo Cracco, is a star of Italian cuisine, whose career has included the influence of such masters as Alain Ducasse and Gualtiero Marchesi. Working alongside Cracco is chef Luca Sacchi and, together, they present their contemporary take on Italian classics, with dishes including Insalata russa caramellata (their modern interpretation of a classic Russian salad), and Timballo in Galleria (Cracco's rethinking of the traditional baked, layered, savory dish).\r\n\r\nConceived by the innovative team at Toiletpaper, Cracco in Galleria is the first book to document the restaurant's extraordinary cuisine, with recipes presented alongside Toiletpaper's signature surreal, saturated, and witty photography.","authors":["Carlo Cracco"],"category_codes":["4000000","4030000","4030800","4030806"],"visuals":{"large":"https:\/\/images.epagine.fr\/154\/9781837290154_1_75.jpg","medium":"https:\/\/images.epagine.fr\/154\/9781837290154_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/154\/9781837290154_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"54,95 \u20ac","formatted_published_date":"20 novembre 2025","publisher_availability_label":"Sur commande","short_details":"Carlo Cracco \u2014 Phaidon Press","translator":null,"weight":2120,"page_count":288,"readership":"Tout public","editor":"Phaidon Press","price":5495,"published_date":"2025-11-19T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781837290154\/cracco-in-galleria"},{"id":"9781529109511","title":"Ottolenghi SIMPLE TOO","description":"For the millions of home cooks who loved Ottolenghi SIMPLE, discover the pleasure of keeping things SIMPLE TOO.\r\nIt's a noisy world out there, so stop, take a minute or two, listen to the soup bubble or the egg crackle... and let simple cooking be your solution.\r\nBring Yotam Ottolenghi's innovation to your everyday with 135 new recipes for breakfast, lunch, dinner and dessert. Every dish has simplicity at its core and can be made in under 30 minutes, cooked in one pot, or prepped ahead. Whatever your barriers to cooking, this book brings you into the kitchen with a promise that even the simplest of meals can be full of flavour and joy.","authors":["Yotam Ottolenghi"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/511\/9781529109511_1_75.jpg","medium":"https:\/\/images.epagine.fr\/511\/9781529109511_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/511\/9781529109511_1_v.jpg"},"orderable":false,"show_badge":true,"formatted_price":"40,60 \u20ac","formatted_published_date":"3 septembre 2026","publisher_availability_label":"\u00c0 para\u00eetre","short_details":"Yotam Ottolenghi \u2014 Penguin Uk","translator":null,"weight":750,"page_count":304,"readership":null,"editor":"Penguin Uk","price":4060,"published_date":"2026-09-02T22:00:00.000000Z","support":"Grand format","publisher_availability":2,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781529109511\/ottolenghi-simple-too"},{"id":"9781837292455","title":"Tuscany","description":null,"authors":["Silver Spoon Kitchen"],"category_codes":["4000000","4030000","4030700","4030702"],"visuals":{"large":"https:\/\/images.epagine.fr\/455\/9781837292455_1_75.jpg","medium":"https:\/\/images.epagine.fr\/455\/9781837292455_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/455\/9781837292455_1_v.jpg"},"orderable":false,"show_badge":true,"formatted_price":"24,95 \u20ac","formatted_published_date":"24 septembre 2026","publisher_availability_label":"\u00c0 para\u00eetre","short_details":"Silver Spoon Kitchen \u2014 Phaidon Press","translator":null,"weight":0,"page_count":272,"readership":null,"editor":"Phaidon Press","price":2495,"published_date":"2026-09-23T22:00:00.000000Z","support":"Grand format","publisher_availability":2,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781837292455\/tuscany"},{"id":"9781837292462","title":"Sicily","description":null,"authors":["Silver Spoon Kitchen"],"category_codes":["4000000","4030000","4030700","4030702"],"visuals":{"large":"https:\/\/images.epagine.fr\/462\/9781837292462_1_75.jpg","medium":"https:\/\/images.epagine.fr\/462\/9781837292462_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/462\/9781837292462_1_v.jpg"},"orderable":false,"show_badge":true,"formatted_price":"24,95 \u20ac","formatted_published_date":"24 septembre 2026","publisher_availability_label":"\u00c0 para\u00eetre","short_details":"Silver Spoon Kitchen \u2014 Phaidon Press","translator":null,"weight":0,"page_count":272,"readership":null,"editor":"Phaidon Press","price":2495,"published_date":"2026-09-23T22:00:00.000000Z","support":"Grand format","publisher_availability":2,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781837292462\/sicily"},{"id":"9781837292653","title":"Spiced: Recipes Celebrating Spices from Around the World","description":"A modern guide to cooking with spices, featuring more than 300 globally inspired recipes designed for home cooks\r\n\r\nElevate your everyday cooking with this comprehensive, visually stunning celebration of spices from around the world. Spiced focuses on 50 key spices, offering a deep dive into each. Home cooks will find annatto from Central and South America, cardamom from India, grains of paradise from West Africa, nutmeg from the Banda Islands, and more, all accompanied by texts that cover the spice's history, origin, and impact on world cuisine.\r\n\r\nEach entry includes a suite of recipes in which the spice plays a starring role, presenting a mix of traditional and modern dishes - from Risotto alla Milanese (saffron), Jollof rice (calabash nutmeg), Massaman curry (white cardamom), Chicken paprikash (chile), Touba coffee (Grains of Selim), Golden milk (turmeric), and Eggnog (nutmeg). The book also includes 20 recipes for spice blends, including garam masala, Chinese five-spice, baharat, and ras el hanout, which evoke the distinctive flavors of regions across the globe.\r\n\r\nPart recipe collection, part culinary history, Spiced gives fascinating cultural context for its subject. Author and food historian Priya Mani provides deeply researched insights into the complex history and origins of spices, inviting home cooks to consider the evolution of flavors that have shaped today's culinary landscape, and to expand their palates by adding new spices to their pantry.\r\n\r\nTogether with a foreword on the science of spices by Harold McGee, there are historical essays sprinkled through the book written by Andrew Dalby, Dr. Anna Spudich, and Ken Albala, as well as personal essays from a roster of chefs and food writers, including Petty Elliot, Susan Jung, Virgilio Mart\u00ednez, Kamal Mouzawak, Nanna R\u00f6gnvaldard\u00f3ttir, and Ozoz Sokoh.\r\n\r\nBeautifully photographed and thoughtfully designed, Spiced is a kitchen shelf essential for contemporary home cooks.","authors":["Priya Mani","Harold McGee"],"category_codes":["4000000","4030000","4030800","4030803"],"visuals":{"large":"https:\/\/images.epagine.fr\/653\/9781837292653_1_75.jpg","medium":"https:\/\/images.epagine.fr\/653\/9781837292653_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/653\/9781837292653_1_v.jpg"},"orderable":false,"show_badge":true,"formatted_price":"49,95 \u20ac","formatted_published_date":"12 novembre 2026","publisher_availability_label":"\u00c0 para\u00eetre","short_details":"Priya Mani, Harold McGee \u2014 Phaidon Press","translator":null,"weight":0,"page_count":496,"readership":null,"editor":"Phaidon Press","price":4995,"published_date":"2026-11-11T23:00:00.000000Z","support":"Grand format","publisher_availability":2,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781837292653\/spiced-recipes-celebrating-spices-from-around-the-world"},{"id":"9781837292981","title":"Toscane","description":"De nouveau disponible, un ouvrage rassemblant 50 recettes toscanes authentiques et simples \u00e0 r\u00e9aliser chez soi par les \u00e9quipes de La Cuill\u00e8re d'argent\r\n\r\nCe recueil de plus de 50 recettes authentiques et faciles \u00e0 suivre invite \u00e0 un voyage gastronomique \u00e0 travers l'une des r\u00e9gions les plus pris\u00e9es d'Italie.\r\n\r\nSous la conduite experte de l'\u00e9quipe de La Cuill\u00e8re d'argent, le lecteur explore les traditions gastronomiques, les producteurs et les vins locaux, dont le Chianti, ainsi que les ingr\u00e9dients r\u00e9gionaux comme les truffes, le salami artisanal et le lardo di Colonnata (un type de lard).\r\n\r\nAu-del\u00e0 du paysage rural vallonn\u00e9 ponctu\u00e9 de cypr\u00e8s et de fermes traditionnelles, la Toscane est r\u00e9put\u00e9e pour sa remarquable tradition culinaire. Illustr\u00e9 de plus de 150 photographies, ce livre pr\u00e9sente un aspect de la r\u00e9gion et de sa cuisine que beaucoup de touristes ignorent.\r\n\r\nOrganis\u00e9es selon les 10 provinces de la r\u00e9gion, les recettes sont resitu\u00e9es dans leur cadre g\u00e9ographique pour r\u00e9v\u00e9ler leurs origines. Les plats pr\u00e9sent\u00e9s incluent les Pappardelle all'Anatra (pappardelle au canard), la Pappa col Pomodoro (soupe \u00e0 la tomate et au pain) et le Castagnaccio alla Pistoiese (g\u00e2teau aux ch\u00e2taignes \u00e0 la mode de Pistoia).\r\n\r\nChaque recette est accompagn\u00e9e d'instructions claires et concises, ce qui en fait le compagnon id\u00e9al du cuisinier amateur comme du chef exp\u00e9riment\u00e9.\r\n","authors":["La Cuill\u00e8re d'argent"],"category_codes":["4000000","4030000","4030700","4030702"],"visuals":{"large":"https:\/\/images.epagine.fr\/981\/9781837292981_1_75.jpg","medium":"https:\/\/images.epagine.fr\/981\/9781837292981_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/981\/9781837292981_1_v.jpg"},"orderable":false,"show_badge":true,"formatted_price":"24,95 \u20ac","formatted_published_date":"17 septembre 2026","publisher_availability_label":"\u00c0 para\u00eetre","short_details":"La Cuill\u00e8re d'argent \u2014 Phaidon","translator":null,"weight":0,"page_count":272,"readership":null,"editor":"Phaidon","price":2495,"published_date":"2026-09-16T22:00:00.000000Z","support":"Grand format","publisher_availability":2,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781837292981\/toscane"}]}