{"data":[{"id":"9781917378093","title":"The Spinster Cookbook : Culture, politics and pleasure in the single woman's kitchen","description":"The Spinster Cookbook is a piercing exploration of what it means to cook for one in a society designed for couples and families. With sharp cultural insight, Eli Davies takes us on a culinary tour of the single woman's kitchen, a space shaped as much by a search for freedom as by appetite.\r\n\r\n \r\n\r\nThe kitchen has always been a complex space for women: a place of labour and gendered expectations, as well as a site of nourishment, care and company. But how does this change when you're alone, not cooking for family or friends, but simply for yourself?\r\n\r\n \r\n\r\nEli Davies explores what happens when food is uncoupled from domestic duty and romantic relationships and what it means to cook (or not) for yourself and by yourself. How does this shape your mealtimes, the way you shop for food, the kitchen equipment you use, and your relationship to cleaning up and looking after yourself?\r\n\r\n \r\n\r\nWith warmth, humour and insight, The Spinster Cookbook explores shopping and leftovers, solo meals and dinner parties for one, joy and grief and the politics of living on your own. This is a book about making a home in the face of housing precarity, loneliness, heartbreak and social norms, and finding independence, pleasure and self-expression through cooking. It's a cookbook of sorts, and a manifesto for living differently.\r","authors":["Eli Davis","Eli Davies"],"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":false,"show_badge":true,"formatted_price":"21,40 \u20ac","formatted_published_date":null,"publisher_availability_label":"\u00c0 para\u00eetre","short_details":"Eli Davis, Eli Davies \u2014 The Indigo Press","translator":null,"weight":0,"page_count":272,"readership":null,"editor":"The Indigo Press","price":2140,"published_date":null,"support":"Poche","publisher_availability":2,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781917378093\/the-spinster-cookbook-culture-politics-and-pleasure-in-the-single-womans-kitchen"},{"id":"9783838170206","title":"R\u00e9alit\u00e9 sur les acides gras polyinsatures om\u00e9ga-3 dans vos assiettes","description":"Les facteurs nutritionnels jouent un r\u00f4le majeur dans le risque de survenue des maladies cardiovasculaires li\u00e9es \u00e0 l'ath\u00e9roscl\u00e9rose, pathologie inflammatoire art\u00e9rielle. Parmi les macro-nutriments, l'ingestion de lipides satur\u00e9s en grande quantit\u00e9 est un facteur de risque. Ce risque est partiellement contrecarr\u00e9 sur le plan qualitatif par les acides gras polyinsatur\u00e9s (AGPI). L'int\u00e9r\u00eat d'une modification du r\u00e9gime alimentaire dans une population \u00e0 haut risque cardiovasculaire est essentiellement pr\u00e9ventif, et les personnes \u00e0 qui l'on va proposer un r\u00e9gime vont \u00eatre amen\u00e9es \u00e0 le suivre, et pendant longtemps, ce qui explique la naissance d'une inqui\u00e9tude l\u00e9gitime concernant les effets des r\u00e9gimes riches en acides gras polyinsatur\u00e9s. Surtout que, leurs m\u00e9canismes d'action ne sont pas encore \u00e9lucid\u00e9s. Dans ce pr\u00e9sent ouvrage, nous avons cherch\u00e9 \u00e0 comprendre qu'elle pouvait \u00eatre le m\u00e9canisme mol\u00e9culaire d'action des AGPI n-3, l'acide eicosapenta\u00e9no\u00efque (EPA) et l'acide docosah\u00e9xa\u00e9no\u00efque (DHA), en comparaison de l'acide arachidonique, un AGPI n-6, dans une condition inflammatoire produite par l'interleukine-1b.","authors":["Souad Bousserouel"],"category_codes":["4000000","4030000","4030200","4030204"],"visuals":{"large":"https:\/\/images.epagine.fr\/206\/9783838170206_1_75.jpg","medium":"https:\/\/images.epagine.fr\/206\/9783838170206_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/206\/9783838170206_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"69,00 \u20ac","formatted_published_date":"16 juillet 2012","publisher_availability_label":"Sur commande","short_details":"Souad Bousserouel \u2014 Presses Academiques Francophones","translator":null,"weight":313,"page_count":208,"readership":null,"editor":"Presses Academiques Francophones","price":6900,"published_date":"2012-07-15T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9783838170206\/realite-sur-les-acides-gras-polyinsatures-omega-3-dans-vos-assiettes"},{"id":"9791095041009","title":"Recettes fermi\u00e8res ; cuisine des Alpes du Sud au XXIe si\u00e8cle & histoires de paysans d'aujourd'hui Tome 1","description":"Des recettes in\u00e9dites, authentiques et modernes des Alpes du Sud par des gourmets d'aujourd'hui. Des rencontres avec des producteurs locaux, des reportages et des histoires \u00e0 cuisiner. Ce livre est le fruit d'une qu\u00eate de plus d'un an dans les vall\u00e9es et les montagnes des Hautes-Alpes.\r\nEt port\u00e9es par notre enthousiasme, nous avons all\u00e8grement d\u00e9bord\u00e9 sur l'Ubaye et la Haute-Provence car la cuisine de montagne se joue bien des limites administratives. Avec notre go\u00fbt et notre curiosit\u00e9 pour seuls guides, nous sommes all\u00e9es explorer chaque vall\u00e9e pour non seulement partager des plats et d\u00e9couvrir des savoir-faire mais aussi rencontrer des petits producteurs.\r\nNotre qu\u00eate devait durer 3 mois... Un an plus tard, nous publions ce tome 1, avec un tome 2 en cours de r\u00e9daction.\r\nDans ce livre pas comme les autres, vous trouverez des recettes et des reportages sur des gens passionn\u00e9s mais aussi des clins d'oeil aux traditions locales et des astuces pleines de bon sens. Le tout organis\u00e9 selon des rubriques originales : \u00e0 partir d'un panier amap, \u00e0 plusieurs mains, en m\u00e9langeant le local et l'exotique, ou en modernisant de vieilles recettes pour mieux r\u00e9pondre aux mani\u00e8res de vivre et de cuisiner d'aujourd'hui.\r\nPlus de 300 photographies illustrent les recettes et les reportages.\r\nExiste aussi en version compl\u00e8te enrichie \u00e0 lire sur tablettes num\u00e9riques iPad et android.","authors":["Collectif"],"category_codes":["4000000","4030000","4030600","4030619"],"visuals":{"large":"https:\/\/images.epagine.fr\/009\/9791095041009_1_75.jpg","medium":"https:\/\/images.epagine.fr\/009\/9791095041009_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/009\/9791095041009_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"15,00 \u20ac","formatted_published_date":"7 d\u00e9cembre 2015","publisher_availability_label":"Sur commande","short_details":"Collectif \u2014 La Boite A Editer","translator":null,"weight":326,"page_count":127,"readership":null,"editor":"La Boite A Editer","price":1500,"published_date":"2015-12-06T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9791095041009\/recettes-fermieres-cuisine-des-alpes-du-sud-au-xxie-siecle-histoires-de-paysans-daujourdhui-tome-1"},{"id":"9782840564072","title":"Cookbook","description":null,"authors":["Nicolas Bourriaud","Andrea Petrini"],"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":false,"show_badge":true,"formatted_price":"35,00 \u20ac","formatted_published_date":null,"publisher_availability_label":"\u00c0 para\u00eetre","short_details":"Nicolas Bourriaud, Andrea Petrini \u2014 Ensba","translator":null,"weight":0,"page_count":null,"readership":null,"editor":"Ensba","price":3500,"published_date":null,"support":"Grand format","publisher_availability":2,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782840564072\/cookbook"},{"id":"9798274323161","title":"La cuisine selon Jean-Michel Tome 2","description":"Le chef Jean Michel Fradet vous fait d\u00e9couvrir sa cuisine toute simple.","authors":["Jean-Michel Fradet"],"category_codes":["4000000","4030000","4030600"],"visuals":{"large":"https:\/\/images.epagine.fr\/161\/9798274323161_1_75.jpg","medium":"https:\/\/images.epagine.fr\/161\/9798274323161_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/161\/9798274323161_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"13,00 \u20ac","formatted_published_date":"18 novembre 2025","publisher_availability_label":"Sur commande","short_details":"Jean-Michel Fradet \u2014 La balade des mots","translator":null,"weight":500,"page_count":122,"readership":null,"editor":"La balade des mots","price":1300,"published_date":"2025-11-17T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9798274323161\/la-cuisine-selon-jean-michel-tome-2"},{"id":"9782930756677","title":"Souvenirs et recettes du mondes","description":null,"authors":["Genese Dumoulin"],"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":"12,00 \u20ac","formatted_published_date":"9 septembre 2015","publisher_availability_label":"Sur commande","short_details":"Genese Dumoulin \u2014 Acrodacrolivres","translator":null,"weight":0,"page_count":null,"readership":null,"editor":"Acrodacrolivres","price":1200,"published_date":"2015-09-08T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782930756677\/souvenirs-et-recettes-du-mondes"},{"id":"9782385896430","title":"De Dunkerque \u00e0 ton four : 40 recettes p\u00e2tissi\u00e8res simples et joyeuses qui feront craquer les gourmands !","description":"La p\u00e2tisserie a toujours \u00e9t\u00e9 pour moi bien plus qu'une simple discipline culinaire. Elle est un moyen d'expression, un refuge, une passion qui m'accompagne au quotidien et qui me pousse sans cesse \u00e0 aller plus loin. \u00c0 travers ce livre, j'ai souhait\u00e9 partager une partie de mon univers, de mon parcours et surtout de mon amour pour le go\u00fbt, la pr\u00e9cision et la gourmandise sinc\u00e8re.\r\n\r\nChaque recette pr\u00e9sent\u00e9e ici est le fruit d'exp\u00e9rimentations, de r\u00e9ussites, parfois d'erreurs, mais toujours d'un profond d\u00e9sir de cr\u00e9er des desserts qui ont du sens. Derri\u00e8re chaque g\u00e2teau, chaque cr\u00e8me, chaque biscuit, il y a une intention : celle de transmettre une \u00e9motion, un souvenir ou simplement un moment de plaisir \u00e0 partager. J'accorde une importance particuli\u00e8re \u00e0 l'\u00e9quilibre des saveurs, aux textures, mais aussi \u00e0 la compr\u00e9hension des gestes et des techniques, afin que la p\u00e2tisserie reste accessible tout en \u00e9tant exigeante.\r\n\r\nCe livre s'adresse \u00e0 toutes celles et ceux qui aiment p\u00e2tisser avec le coeur. Que vous soyez d\u00e9butant ou passionn\u00e9 confirm\u00e9, mon objectif est de vous accompagner pas \u00e0 pas, de vous donner confiance et de vous encourager \u00e0 oser. Les conseils, astuces et m\u00e9thodes que je partage sont ceux que j'utilise au quotidien, sans artifices, avec honn\u00eatet\u00e9 et simplicit\u00e9.\r\n\r\nCe livre est une partie de moi. Il raconte mon parcours, ma vision de la p\u00e2tisserie et mon envie de transmettre. J'esp\u00e8re qu'en tournant ces pages, vous prendrez autant de plaisir \u00e0 r\u00e9aliser ces recettes que j'en ai eu \u00e0 les imaginer et \u00e0 les cr\u00e9er. Bien s\u00fbr, Dunkerque et le Nord font partie de mon ADN et j'avais \u00e0 coeur de partager, en plus de mes cr\u00e9ations, les recettes embl\u00e9matiques de notre terroir.\r","authors":["Nicolas Lazic"],"category_codes":["4000000","4030000","4030400","4030407"],"visuals":{"large":"https:\/\/images.epagine.fr\/430\/9782385896430_1_75.jpg","medium":"https:\/\/images.epagine.fr\/430\/9782385896430_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/430\/9782385896430_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"21,00 \u20ac","formatted_published_date":"24 juillet 2026","publisher_availability_label":"Sur commande","short_details":"Nicolas Lazic \u2014 Dashbook","translator":null,"weight":379,"page_count":208,"readership":null,"editor":"Dashbook","price":2100,"published_date":"2026-07-23T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782385896430\/de-dunkerque-a-ton-four-40-recettes-patissieres-simples-et-joyeuses-qui-feront-craquer-les-gourmands"},{"id":"9781784722135","title":"Feasts : Delicious Middle Eastern dishes to share with family and friends","description":"'Ghayour is responsible for making Persian food fashionable, and her new book does not disappoint. It is a joyous celebration of gathering friends and family around a table laden with abundance.' - SUNDAY TIMES IRELAND\r\n 'Sabrina Ghayour knows how to throw a party: serve big dishes of beautifully spiced food and let everyone dig in.' - OLIVE \r\n 'Sabrina Ghayour's Middle-Eastern-plus food is all flavour, no fuss - and makes me very, very happy' - NIGELLA LAWSON \r\nIn Feasts, the highly anticipated follow up to Persiana & Sirocco, Sabrina Ghayour presents a delicious array of Middle-Eastern dishes from breakfasts to banquets and the simple to the sumptuous. Enjoy menus and dozens of recipes for celebrations and occasions with family & friends, such as summer feasts, quick-fix feasts and brunch. \r\nRecipes include:\r\n Whipped ricotta toasts \r\n\r\n Savoury pork & fennel baklava \r\n\r\n Tamarind sticky ribs \r\n\r\n Grilled corn in harissa mayo \r\n\r\n Roasted cod loins with wild thyme \r\n\r\n Spiced rhubarb cake with cinnamon cream \r\n\r\n White chocolate, cardamom & macadamia squares \r\n\r\nPraise for Sabrina Ghayour:\r\n'The golden girl of Persian cookery' - Observer\r\n'The new queen of Eastern cooking' - delicious.\r\n'Sabrina Ghayour...has made us mad for Persian Cuisine' - Grazia\r\n'Princess of Persia' - Metro\r","authors":["Sabrina Ghayour"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/135\/9781784722135_1_75.jpg","medium":"https:\/\/images.epagine.fr\/135\/9781784722135_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/135\/9781784722135_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"35,20 \u20ac","formatted_published_date":"7 septembre 2017","publisher_availability_label":"Sur commande","short_details":"Sabrina Ghayour \u2014 Mitchell Beazley","translator":null,"weight":1140,"page_count":240,"readership":null,"editor":"Mitchell Beazley","price":3520,"published_date":"2017-09-06T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781784722135\/feasts-delicious-middle-eastern-dishes-to-share-with-family-and-friends"},{"id":"9780399580789","title":"Korean BBQ","description":"JAMES BEARD AWARD FINALIST   A casual and practical guide to grilling with Korean-American flavors from chef Bill Kim of Chicago's award-winning bellyQ restaurants, with 80 recipes tailored for home cooks with suitable substitutions for hard-to-find ingredients.   Born in Korea but raised in the American Midwest, chef Bill Kim brings these two sensibilities together in  Korean BBQ , translating Korean flavors for the American consumer in a way that is friendly and accessible. This isn't a traditional Korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends.   Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. Starting with seven master sauces (and three spice rubs), youll soon be able to whip up a whole array of recipes, including Hoisin and Yuzu Edamame, Kimchi Potato Salad, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, and Honey Soy Flank Steak. From snacks and drinks to desserts and sides,  Korean BBQ  has everything you need to for a fun and delicious time around the grill.\r","authors":["Bill Kim"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/789\/9780399580789_1_75.jpg","medium":"https:\/\/images.epagine.fr\/789\/9780399580789_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/789\/9780399580789_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"31,00 \u20ac","formatted_published_date":"17 avril 2018","publisher_availability_label":"Sur commande","short_details":"Bill Kim \u2014 Random House US","translator":null,"weight":953,"page_count":240,"readership":null,"editor":"Random House US","price":3100,"published_date":"2018-04-16T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780399580789\/korean-bbq"},{"id":"9783959059107","title":"Cooking sections waves lost to sea","description":"Layered investigations into the ecological and agricultural concerns of the Turner Prize-nominated artist duo\r\n\r\nPublished with Fundaci\u00f3n Bot\u00edn.\r\n\r\nThis volume traces the evolving practice of the British artist duo Cooking Sections?founded in London by Daniel Fern\u00e1ndez Pascual and Alon Schwabe?whose work spans visual arts, architecture and ecology. Since 2013, they have been investigating anthropogenic infrastructures, industrial food systems and human-made climates: from artificially colored farmed salmon to ocean-filtering oysters. Their research-based practice exposes the legal, environmental and metabolic struggles behind what ends up on our plates, and simultaneously works to create prospects for the future.\r\nWaves Lost at Sea brings together six newly commissioned essays traversing legal fictions, queer ecologies, disappearing landscapes, multispecies entanglements and speculative tastes. Through these layered investigations, the book invites readers to rethink food cultures and agricultural imaginaries, decentering humans at both microscopic and planetary scales.","authors":["Collectif"],"category_codes":["4000000","4030000","4030200","4030204"],"visuals":{"large":"https:\/\/images.epagine.fr\/107\/9783959059107_1_75.jpg","medium":"https:\/\/images.epagine.fr\/107\/9783959059107_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/107\/9783959059107_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"38,00 \u20ac","formatted_published_date":"5 f\u00e9vrier 2026","publisher_availability_label":"Sur commande","short_details":"Collectif \u2014 Spector Books","translator":null,"weight":788,"page_count":320,"readership":null,"editor":"Spector Books","price":3800,"published_date":"2026-02-04T23:00:00.000000Z","support":"Beaux-livres","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9783959059107\/cooking-sections-waves-lost-to-sea"},{"id":"9791096726554","title":"La p\u00e2tisserie comme un chef... mais fait maison !","description":"Dans cet ouvrage, les passionn\u00e9s de p\u00e2tisserie seront ravis, les \u00e9tapes bien d\u00e9taill\u00e9es s\u00e9duiront les amateurs car celuici est adapt\u00e9 aussi bien aux petits chefs qu'aux plus grands.\r\nP\u00e2tissez, partagez, d\u00e9gustez sont les maitres mots de ce que souhaite mettre en avant  Shandraa Cook.\r\nSuivez-la sur son compte Instagram https:\/\/www.instagram.com\/shandraa.cook","authors":["Shandraa Cook","Clark The UMan"],"category_codes":["4000000","4030000","4030400","4030407"],"visuals":{"large":"https:\/\/images.epagine.fr\/554\/9791096726554_1_75.jpg","medium":"https:\/\/images.epagine.fr\/554\/9791096726554_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/554\/9791096726554_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"29,00 \u20ac","formatted_published_date":"30 novembre 2021","publisher_availability_label":"Sur commande","short_details":"Shandraa Cook, Clark The UMan \u2014 Ch\u00e9rubins \u00c9ditions","translator":null,"weight":960,"page_count":170,"readership":null,"editor":"Ch\u00e9rubins \u00c9ditions","price":2900,"published_date":"2021-11-29T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9791096726554\/la-patisserie-comme-un-chef-mais-fait-maison"},{"id":"9782840564089","title":"L'art de trancher la viande et toute sorte de fruits","description":"Edition d'un ouvrage du\u00a0XVIIe si\u00e8cle qui n'a \u00e9t\u00e9 diffus\u00e9 qu'\u00e0 de tr\u00e8s rares exemplaires. Il r\u00e9unit d'extraordinaires dessins et instructions pour d\u00e9couper artistiquement les viandes, fruits et l\u00e9gumes.","authors":["Collectif"],"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":"20,00 \u20ac","formatted_published_date":"27 novembre 2013","publisher_availability_label":"Sur commande","short_details":"Collectif \u2014 Ensba","translator":null,"weight":409,"page_count":null,"readership":null,"editor":"Ensba","price":2000,"published_date":"2013-11-26T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782840564089\/lart-de-trancher-la-viande-et-toute-sorte-de-fruits"},{"id":"9791097502850","title":"100% biodynamie : Le guide des vins en France","description":"Au sein d'un secteur agricole en pleine mutation, entre diminution des pesticides et pratiques plus durables, la biodynamie prend de plus en plus de place dans l'esprit de la production et du consommateur. Et c'est dans le vin que cette progression est la plus forte. L'heure est enfin \u00e0 l'agro\u00e9cologie et aux pratiques plus vertueuses, respectant davantage la biologie des sols et notre sant\u00e9. La biodynamie est d'ailleurs souvent consid\u00e9r\u00e9e comme \u00e9tant le mode de production certifi\u00e9 le plus durable dans le secteur viticole : interdiction d'\u00e9pandre des produits de synth\u00e8se, r\u00e9duction des doses de cuivre et r\u00e9flexion sur la conservation des sols... le cahier des charges de ses deux labels est nettement plus restrictif qu'en bio, \u00e0 la vigne comme au chai. Souvent mis en avant voire r\u00e9compens\u00e9s par les d\u00e9gustateurs et les revues sp\u00e9cialis\u00e9es, les vins biodynamiques ont ce petit quelque chose en plus : de l'\u00e2me ! Ils sont plus purs et plus proches des terroirs o\u00f9 les raisins sont cultiv\u00e9s. D'une plus grande diversit\u00e9, ils \u00e9largissent la palette des saveurs et des \u00e9motions.\r\n\r\n\r\n\r\nCe guide d'un nouveau genre a r\u00e9uni une \u00e9quipe de d\u00e9gustatrices et d\u00e9gustateurs hors pair pour mettre \u00e0 l'\u00e9preuve 320 domaines viticoles certifi\u00e9s ou en cours de certification \u00e0 la biodynamie. Environ 750 domaines identifi\u00e9s, plus de 600 cuv\u00e9es d\u00e9gust\u00e9es et pass\u00e9es au crible pour plus de 100 coups de coeur \u00e0 d\u00e9couvrir dans un  ouvrage 100 % biodynamie, une premi\u00e8re en France ! Ce deuxi\u00e8me mill\u00e9sime a \u00e9largi l'\u00e9quipe de d\u00e9gustation, form\u00e9e par l'\u00e9cole de Franck Thomas, et accueille davantage de contenu (et donc de pages) avec des pr\u00e9sentations de la biodynamie sous diff\u00e9rents angles (de l'approche scientifique \u00e0 l'approche \u00e9conomique) ainsi que des articles syst\u00e9matiques sur la particularit\u00e9 de chacune des r\u00e9gions viticoles qui composent ce guide.","authors":["Willy Kiezer"],"category_codes":["4000000","4030000","4030900","4030902"],"visuals":{"large":"https:\/\/images.epagine.fr\/850\/9791097502850_1_75.jpg","medium":"https:\/\/images.epagine.fr\/850\/9791097502850_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/850\/9791097502850_1_v.jpg"},"orderable":false,"show_badge":true,"formatted_price":"20,00 \u20ac","formatted_published_date":null,"publisher_availability_label":"\u00c0 para\u00eetre","short_details":"Willy Kiezer \u2014 Omniscience","translator":null,"weight":0,"page_count":null,"readership":"Tout public","editor":"Omniscience","price":2000,"published_date":null,"support":"Grand format","publisher_availability":2,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9791097502850\/100-biodynamie-le-guide-des-vins-en-france"},{"id":"9782952272834","title":"Corse, cuisine et saveurs","description":"44 recettes simples \u00e0 d\u00e9couvrir dans ce livre de cuisine corse et m\u00e9diterran\u00e9enne.","authors":["Herv\u00e9 Graziani"],"category_codes":["4000000","4030000","4030500"],"visuals":{"large":"https:\/\/images.epagine.fr\/834\/9782952272834_1_75.jpg","medium":"https:\/\/images.epagine.fr\/834\/9782952272834_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/834\/9782952272834_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"9,00 \u20ac","formatted_published_date":"1er ao\u00fbt 2008","publisher_availability_label":"Sur commande","short_details":"Herv\u00e9 Graziani \u2014 \u00c9ditions Cl\u00e9mentine","translator":null,"weight":263,"page_count":96,"readership":null,"editor":"\u00c9ditions Cl\u00e9mentine","price":900,"published_date":"2008-07-31T22:00:00.000000Z","support":"Revue","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782952272834\/corse-cuisine-et-saveurs"},{"id":"9781837834747","title":"Where Gary Eats : From Curryhouses to Steakhouses, Budget to Blowout - An Insider's Guide to Where to Eat","description":"Where Gary Eats is the insider guide to why and where Gary chooses to eat - we can't all afford to go out for expensive meals or buy posh sandwiches every day of the week, and so we need to pick wisely. Whether it's a local chippy, a fast-food palace, a special steak dinner, or a much-loved curryhouse, Gary has done the legwork for you. And along the way you'll find out all the secrets of what makes for good service, great food and fantastic value - and why sometimes you might need to ask for your money back.\r\n  \r\n Join Gary on his gastronomic journey - and always remember...\r\n  \r\nLet's give it a go!\r","authors":["Collectif"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/747\/9781837834747_1_75.jpg","medium":"https:\/\/images.epagine.fr\/747\/9781837834747_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/747\/9781837834747_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"21,40 \u20ac","formatted_published_date":"2 octobre 2025","publisher_availability_label":"Sur commande","short_details":"Collectif \u2014 Quadrille Royaume-Uni","translator":null,"weight":564,"page_count":224,"readership":null,"editor":"Quadrille Royaume-Uni","price":2140,"published_date":"2025-10-01T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781837834747\/where-gary-eats-from-curryhouses-to-steakhouses-budget-to-blowout-an-insiders-guide-to-where-to-eat"},{"id":"9780593836323","title":"Easy Weeknight Dinners : 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat","description":"An upcoming book to be published by Penguin Random House.\r","authors":["New York Times Cooking","Emily Weinstein"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/323\/9780593836323_1_75.jpg","medium":"https:\/\/images.epagine.fr\/323\/9780593836323_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/323\/9780593836323_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"34,30 \u20ac","formatted_published_date":"8 octobre 2024","publisher_availability_label":"Sur commande","short_details":"New York Times Cooking, Emily Weinstein \u2014 Ten Speed","translator":null,"weight":953,"page_count":256,"readership":null,"editor":"Ten Speed","price":3430,"published_date":"2024-10-07T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780593836323\/easy-weeknight-dinners-100-fast-flavor-packed-meals-for-busy-people-who-still-want-something-good-to-eat"},{"id":"9782414300440","title":"Balade culinaire \u00e0 travers les si\u00e8cles, illustr\u00e9e de nombreuses recettes - Tome 1 : Les sauces ; les potages ; les hors-d'oeuvre","description":"Notre ouvrage Balade culinaire \u00e0 travers les si\u00e8cles se veut, avant tout, historique, voire encyclop\u00e9dique. Ce livre (outre l'avant-propos, la bibliographie et la table des mati\u00e8res) comprend vingt chapitres de tailles diverses. Ceux-ci sont r\u00e9partis en plusieurs tomes. La plupart des chapitres d\u00e9butent par une introduction historique d\u00e9taill\u00e9e, suivie par la pr\u00e9sentation d'aliments, avec, si n\u00e9cessaire, des commentaires \u00e9tymologiques, g\u00e9ographiques, historiques ou autres. Des recettes propres aux XIXe et XXe si\u00e8cles compl\u00e8tent le chapitre dont il est question. Enfin, ce dernier se termine par des r\u00e9f\u00e9rences bibliographiques et\/ou informatiques. Dans ce tome I de notre ouvrage, vous trouverez notamment quatre chapitres consacr\u00e9s \u00e0 des notions g\u00e9n\u00e9rales, aux sauces, aux potages et aux hors-d'oeuvre. Des photos illustratives agr\u00e9mentent le livre.\r","authors":["Myriam Esser-Simons"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/440\/9782414300440_1_75.jpg","medium":"https:\/\/images.epagine.fr\/440\/9782414300440_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/440\/9782414300440_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"34,00 \u20ac","formatted_published_date":"28 mars 2019","publisher_availability_label":"Sur commande","short_details":"Myriam Esser-Simons \u2014 Edilivre","translator":null,"weight":322,"page_count":304,"readership":null,"editor":"Edilivre","price":3400,"published_date":"2019-03-27T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782414300440\/balade-culinaire-a-travers-les-siecles-illustree-de-nombreuses-recettes-tome-1-les-sauces-les-potages-les-hors-doeuvre"},{"id":"9783964360922","title":"Flavours & friends","description":"La publication Flavours & friends, qui contient 108 recettes pour 40 personnes chacune, a d'abord \u00e9t\u00e9 auto\u00e9dit\u00e9e par TDD Bon App\u00e9tit et r\u00e9\u00e9dit\u00e9e en 2025 par BOM DIA BOA TARDE BOA NOITE dans une troisi\u00e8me \u00e9dition piccolo, plus petite. L'ouvrage est un hommage \u00e0 la cr\u00e9ation de communaut\u00e9s et \u00e0 la cuisine commune. Bas\u00e9 sur les recettes, le livre revient chronologiquement sur les 27 lieux de d\u00eener investis pendant 15 ans et documente en m\u00eame temps le d\u00e9placement de la pratique artistique dans l'espace urbain.","authors":["TDD bon app\u00e9tit","G\u00fcls\u00fcm G\u00fcler"],"category_codes":["4000000","4030000","4030700"],"visuals":{"large":"https:\/\/images.epagine.fr\/922\/9783964360922_1_75.jpg","medium":"https:\/\/images.epagine.fr\/922\/9783964360922_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/922\/9783964360922_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"32,00 \u20ac","formatted_published_date":"8 juillet 2025","publisher_availability_label":"Sur commande","short_details":"TDD bon app\u00e9tit, G\u00fcls\u00fcm G\u00fcler \u2014 Bom Dia Boa Tarde Boa Noite","translator":null,"weight":1224,"page_count":480,"readership":null,"editor":"Bom Dia Boa Tarde Boa Noite","price":3200,"published_date":"2025-07-07T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9783964360922\/flavours-friends"},{"id":"9798291386828","title":"The Lot in the Kitchen","description":"L'auteur a fait traduire \"Le Lot en cuisine\" en anglais pour faire d\u00e9couvrir le patrimoine culinaire.","authors":["Christian Mazet"],"category_codes":["4000000","4030000","4030600","4030613"],"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":"10,00 \u20ac","formatted_published_date":"18 juillet 2025","publisher_availability_label":"Sur commande","short_details":"Christian Mazet \u2014 La balade des mots","translator":null,"weight":100,"page_count":76,"readership":"Tout public","editor":"La balade des mots","price":1000,"published_date":"2025-07-17T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9798291386828\/the-lot-in-the-kitchen"},{"id":"9782841142132","title":"La cuisine de la tour eiffel","description":null,"authors":["Alain Reix"],"category_codes":["4000000","4030000","4030200"],"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":"34,91 \u20ac","formatted_published_date":"15 novembre 1996","publisher_availability_label":"Sur commande","short_details":"Alain Reix \u2014 Ramsay","translator":null,"weight":0,"page_count":null,"readership":null,"editor":"Ramsay","price":3491,"published_date":"1996-11-14T23:00:00.000000Z","support":"Beaux-livres","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782841142132\/la-cuisine-de-la-tour-eiffel"},{"id":"9781615192519","title":"TRES GREEN, TRES CLEAN, TRES CHIC","description":"No one does food and lifestyle like the French! That's why the French approach to clean, green eating adds a dash of flair-or a drizzle of decadence-to even the humblest of fruits, veggies, and legumes. In this cheerful, charming cookbook, Rebecca Leffler shows you how they do it. She introduces her \"best friend foods\" like sweet potatoes and chia, whirlwinds through an entire rainbow of juices and smoothies, and keeps the focus on fitness, food, and fun in equal measures.\r\n\r\nGlobally inspired, but with lots of French accents, all 150 plant-based recipes are free of gluten, soy, and refined sugar. Rebecca organizes them the natural way: by season.\r\n\r\nFeed your body what it needs during . . .\r\n\r\nSpring: Beet Rawvioli with Faux-mage, White Asparagus Velout\u00e9, Le \"Chic\" Cake\r\nSummer: Salade Ni\u00e7oise, Cabinet Curry, \"Split\"-Second Banana Ice Cream\r\nFall: Sobeautiful Soba Salad, Beauty Bourguignon, Pancr\u00eapes, Apple Tarte Tatin\r\nWinter: Totally Wild Stuffed Squash, Amaranth Caviar, Happy Hazelnut Quinoa Bowl.\r\n\r\nPlus, enjoy Rebecca's mood-boosting tips year round: natural beauty treatments, illustrated yoga poses, and positive playlists to sing along with as you peel, mince, and stir.\r\n\r\nHaving to choose between pleasure and health is so last season. It's time to say non to unhealthy foods and oui to color, flavor, variety, and smiles!\r","authors":["Rebecca Leffler"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/519\/9781615192519_1_75.jpg","medium":"https:\/\/images.epagine.fr\/519\/9781615192519_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/519\/9781615192519_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"21,30 \u20ac","formatted_published_date":"24 mars 2015","publisher_availability_label":"Sur commande","short_details":"Rebecca Leffler \u2014 Workman Publishing","translator":null,"weight":635,"page_count":224,"readership":null,"editor":"Workman Publishing","price":2130,"published_date":"2015-03-23T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781615192519\/tres-green-tres-clean-tres-chic"},{"id":"9782952272872","title":"Corse, cuisine et saveurs de l'\u00eele","description":"La cuisine de r\u00e9gion est \u00e0 la mode, tout un chacun se l'accorde.\r\nAvec ce livre d\u00e9couvrez 36 recettes de Corse \u00e0 la port\u00e9e de tous.","authors":["Fran\u00e7ois Balestri\u00e8re"],"category_codes":["4000000","4030000","4030600"],"visuals":{"large":"https:\/\/images.epagine.fr\/872\/9782952272872_1_75.jpg","medium":"https:\/\/images.epagine.fr\/872\/9782952272872_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/872\/9782952272872_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"9,00 \u20ac","formatted_published_date":"25 ao\u00fbt 2007","publisher_availability_label":"Sur commande","short_details":"Fran\u00e7ois Balestri\u00e8re \u2014 \u00c9ditions Cl\u00e9mentine","translator":null,"weight":247,"page_count":96,"readership":null,"editor":"\u00c9ditions Cl\u00e9mentine","price":900,"published_date":"2007-08-24T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9782952272872\/corse-cuisine-et-saveurs-de-lile"},{"id":"9780316539784","title":"Eleven Madison park : The plant based chapter","description":"An exquisitely produced set of books capturing the transformation of Eleven Madison Park, \u00abone of the most lavishly praised\u00bb restaurants in America (New York Times), into the first plant-based kitchen ever to earn three Michelin stars.\r\n \r\nFor 25 years, Eleven Madison Park has opened the eyes of diners to the exquisite possibilities inside ingredients. But when visionary chef Daniel Humm announced in 2021 that he would pursue a new, plant-based mission, it made international headlines. Today, Eleven Madison Park is the first and only plant-based restaurant in the world to have been awarded three Michelin stars.\r\n\r\nNow, in this beautiful limited-edition set of books, Chef Humm invites you behind the scenes of the restaurant's extraordinary transformation to plant-based cooking. It is an inspiring, revelatory look inside the mind of one of the world's most dynamic chefs, showing how he and his team create their magic.\r\n \r\nThis slipcased set is bound in cloth, hand-numbered, and signed by Chef Humm. It contains three components: \r\nRecipes: A book containing the fully detailed recipes for Eleven Madison Park's groundbreaking seasonal menus-including observations from the kitchen team, photography by Francesco Tonelli, and paintings by Francesco Clemente.\r\nDrawings: A portfolio containing a letter from Chef Humm and six illustrations drawn from his recipe-inspiration workbooks, printed on fine watercolor paper.\r\nBackstage: A work of photojournalism by photographer Ye Fan, who was granted unprecedented full access to Eleven Madison Park from the pandemic through its reopening.\r\n This edition is limited to 11,000 copies. Its publication is a landmark event in the history of fine dining and cookbook publishing. Never before has such an influential kitchen been documented in this way.\r","authors":["Daniel Humm"],"category_codes":["4000000","4030000","4030200","4030204"],"visuals":{"large":"https:\/\/images.epagine.fr\/784\/9780316539784_1_75.jpg","medium":"https:\/\/images.epagine.fr\/784\/9780316539784_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/784\/9780316539784_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"299,00 \u20ac","formatted_published_date":"21 novembre 2024","publisher_availability_label":"Sur commande","short_details":"Daniel Humm \u2014 Little Brown US","translator":null,"weight":4745,"page_count":400,"readership":null,"editor":"Little Brown US","price":29900,"published_date":"2024-11-20T23:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9780316539784\/eleven-madison-park-the-plant-based-chapter"},{"id":"9781784724030","title":"World Atlas of Wine 8th Edition (Old Edition)","description":"A newer, fully updated edition of The World Altas of Wine is now available to order: ISBN 978-1-9781784729707\r\n\r\nWinner of the Andr\u00e9 Simon Drinks Book of the Year 2019\r\nShortlisted for the Louis Roederer Wine Book of the Year 2020\r\n\"One book deserves a place on every wine drinker's shelf, and that is The World Atlas of Wine\" - Victoria Moore in the Telegraph\r\n\"magisterial\" - Fiona Beckett, Guardian \r\n\"a key reference material for any sommelier, wine professional or any amateur serious about their passion\" - Imbibe \r\n\"The most useful single volume on wine ever published... If I  owned only one wine book, it would be this one.\" - Andrew Jefford, Decanter\r\n***  \r\nFew wine books can be called classic, but the first edition of The World Atlas of Wine made publishing history when it appeared in 1971. It is recognized by critics as the essential and most authoritative wine reference work available. This eighth edition will bring readers, both old and new, up to date with the world of wine.\r\n To reflect all the changes in the global wine scene over the past six years, the Atlas has grown in size to 416 pages and 22 new maps have been added to the wealth of superb cartography in the book. The text has been given a complete overhaul to address the topics of most vital interest to today's wine-growers and drinkers. \r\nWith beautiful photography throughout, Hugh Johnson and Jancis Robinson, the world's most respected wine-writing duo, have once again joined forces to create a classic that no wine lover can afford to be without.\r\n***\r\n\"The World Atlas of Wine is the single most important reference book on the shelf of any wine student.\" - Eric Asimov, New York Times\r\n'Simply superb work... buy it if you like wine at all.' - Victoria Moore, Telegraph\r\n \"Like a good bottle of wine, you'll find yourself going back to it again and again... Perfect for anyone who has a thirst for greater wine knowledge.\" - Edward Deitch, NBC\/today.com\r\n\"The World Atlas of Wine belongs on your shelf... The essential rootstock of any true wine lover's library. A multi-layered snapshot of wine and how it has evolved.\" - Dave McIntyre, Washington Post\r","authors":["Jancis Robinson","Hugh Johnson"],"category_codes":["4000000","4030000"],"visuals":{"large":"https:\/\/images.epagine.fr\/030\/9781784724030_1_75.jpg","medium":"https:\/\/images.epagine.fr\/030\/9781784724030_1_m.jpg","thumbnail":"https:\/\/images.epagine.fr\/030\/9781784724030_1_v.jpg"},"orderable":true,"show_badge":true,"formatted_price":"74,00 \u20ac","formatted_published_date":"3 octobre 2019","publisher_availability_label":"Sur commande","short_details":"Jancis Robinson, Hugh Johnson \u2014 Octopus Publish","translator":null,"weight":2258,"page_count":416,"readership":null,"editor":"Octopus Publish","price":7400,"published_date":"2019-10-02T22:00:00.000000Z","support":"Grand format","publisher_availability":1,"stock":0,"editions":[],"url":"https:\/\/quaidesbrumes.com\/ouvrage\/9781784724030\/world-atlas-of-wine-8th-edition-old-edition"}]}