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Kitchen & Table

  • Coral Blue Dishware Series
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    The beautiful Coral Blue series feels organic in shape and color. The pieces add a wonderful contemporary look to your tabletop collection. A tranquil collection that will enhance your tablescape.

     

  • Hand wash recommended; no microwave.
  • Made in Japan.
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  • Dramatic Acacia Wood Charcuterie Board
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    From our Nama Collection.  This distinct and oversize charcuterie board is designed to help you create a dramatic impression. The solid acacia planks retain the sinuous edges of the natural wood. They will gain character with use.  

    • Made of acacia wood
    • Clean with a damp cloth.
    • 31.5 x 9.8 x 0.6 in  
    • Nama Collection 
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  • Falastin A Cookbook Author:  Sami Tamimi, Tara Wigley Foreword by:  Yotam Ottolenghi
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    A soulful tour of Palestinian cooking today from the Ottolenghi restaurants' executive chef and partner--120 recipes shaped by his personal story as well as the history of Palestine.
    The story of Palestine's food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever.
         In Falastin (pronounced "fa-la-steen"), Sami Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks' ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River--East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip--recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi.
         From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including:
  • Hassan's Easy Eggs with Za'atar and Lemon
  • Fish Kofta with Yogurt, Sumac, and Chile
  • Pulled-Lamb Schwarma Sandwich
  • Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom
  •      Named after the Palestinian newspaper that brought together a diverse people, Falastin is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef.
    SAMI TAMIMI was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990's. The company now has four stores and two restaurants, NOPI and ROVI, all in central London. As the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus. Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook.

    TARA WIGLEY spent a decade working in publishing--at the Abner Stein Literary Agency in London and then Simon & Schuster--before going to cookery school in Ireland. She has developed, tested, and writen recipes for Ottolenghi's weekly column in the Guardian magazine and monthly New York Times's columns, as well as for his cookbooks. She is the co-author of Ottolenghi Simple (2018), with Yotam Ottolenghi. For Falastin, Tara has travelled with Tamimi in Palestine and eaten her body weight in chickpeas and tahini.
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  • French Butter Keeper
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    An ingenious French-country way to keep your butter soft and spreadable without going rancid. Originating in the late 1800s, this method involves adding cold water to the base of the keeper so that, coupled with anywhere from 1/2 a stick to a 3/4 a stick of butter, it creates an airtight seal. Butter will last on the counter for over a week.

    Davis Pottery is handmade in York Harbor, Maine by Chris Davis. Davis Pottery is lead-free, ovenproof and may be used in a microwave oven and washed in a dishwasher. For years of enjoyment avoid extreme temperature changes.

    Available in a variety of colors. Color pictured might not necessarily be available.

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  • Garlic Keeper
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    Garlic Keeper

    $48.00

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    Garlic Keeper

    $48.00

    The garlic keeper sustains freshness and longevity of root vegetables like garlic and onions. The garlic keeper should be placed in a dark space. Its decorative vents will provide air circulation to prevent rot.

    Davis Pottery is handmade in York Harbor, Maine by Chris Davis. Davis Pottery is lead-free, ovenproof and may be used in a microwave oven and washed in a dishwasher. For years of enjoyment avoid extreme temperature changes.

    Available in a variety of colors. Color pictured might not necessarily be available.

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  • Kitchen by Mick De Giulio
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    From famed American designer Mick De Giulio comes Kitchen, an extensive portfolio of his latest work. The book features the signature elements and finishes of his uber-luxurious kitchen interiors, along with a look at some of his designs that extend beyond the kitchen. His company, de Giulio kitchen design, founded in 1984, is based in Wilmette, Illinois, with an additional studio in LuxeHome in Chicago’s Merchandise Mart. In 2003, De Giulio was named a Kitchen and Bath Design Leader by Interior Design magazine, and in 2005, he was recognized by Kitchen and Bath Business magazine as one of the 50 most influential people in the kitchen and bath industry over the last 50 years. 

    De Giulio has been creating kitchens for distinctive residences throughout the United States and abroad for over 40 years. In addition to residential kitchen design, his body of work includes commercial projects and product design for companies such as SieMatic Gmbh, Kallista (a Kohler company), and Sub-Zero/Wolf. De Giulio’s work has been extensively featured internationally in leading design publications including Architectural DigestTraditional Home, House Beautiful, Interior Design, Architecktur & Wohnen, and Ottagano

    “The featured spaces showcase De Giulio’s expert ability to wed refinement and functionality.” —Architectural Digest

    Hardcover

    280 Pages / 11” X 12”

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  • Maine Made Jams
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    Maine Made Jams

    $10.00

    Maine Wild Blueberry Jam: Enjoy the delicious taste of Maine Wild Blueberries year round with this traditional jam! A favorite for Mainers and visitors alike. Great as a gift or breakfast!

    Raspberry Jam: A tart traditional favorite!

    Apple Pie Jam: A delicious traditional apple pie flavor, complete with bits of local apples. Perfect of toast or if your looking for a desert, warm and serve over ice cream for a treat!

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  • Olive Wood Charcuterie Board
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    Liven up the table with unique olive wood charcuterie boards. 20-22".

    Care Instructions: Hand wash only with mild soap. Do not soak wood for long period of time.

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