Elizabeth David Furniture

A mid 1960's French "babyfoot" table football, by ZAK3. With working pull rod mechanism for ball release, and abacus scoring. In working order. The history of table football: ...

Magnificent cube lighter by Hermes, Paris. In cast metal with silver plating, this piece is meticulously handcrafted. The letter 'H' emerges from the structural silhouettes, echoing ...

A long-awaited second cookbook from celebrated architectural designer John Pawson and his wife Catherine Home Farm is the Pawson family's base in the heart of the English countrys...

A treasure trove of essays, recipes, and images exploring the people and food of Marfa and its premier restaurant, The Capri Cooking in Marfa introduces an unusual small town in the West Texas...

From a world-renowned and beloved doctor, an accessible guide with 100 delicious tried-and-tested recipes for healthy living - to eat well, live well and stay well For the first t...

At the Table of La Fortezza: The Enchantment of Tuscan Cooking from the Lunigiana Region. Author Annette Joseph, Photographs by David Loftus. Annette Joseph shares recipes from the charming Lunigiana region of Tuscany that were developed at her medieval fortress, La Fortezza. This is the first book on the cuisine of this important slow-food area. Lunigiana is a rugged, mountainous region of Tuscany, flanked by the Liguria coastline and Emilia-Romagna, whose cuisine has been shaped by its distinctive landscape and location. Author and stylist Annette Joseph purchased and renovated a stunning medieval fortress, aptly named La Fortezza (“The Fortress”), in this little-known area. Enamored by Lunigiana’s rich food heritage and traditions, Joseph sought out authentic and traditional dishes from the best chefs, home cooks, and slow-food purveyors in the region. This book showcases these rustic recipes, some of which have been enjoyed for centuries. Lunigiana’s cuisine brings together the flavors of both the coast and the mountains and draws inspiration from the neighboring regions. It is home to unique ingredients, such as chestnut flour, and its specialties are often still prepared the ancient way. Lunigiana is also recognized by UNESCO as a sustainable region, and Joseph’s recipes highlight slow-food practices, such as sourcing seasonal ingredients from local producers. Breathtaking photographs by David Loftus highlight the beauty of Lunigiana’s cuisine and countryside, as well as La Fortezza’s dreamy vineyard, orchards, and kitchen garden. This book is an incredible culinary and visual journey into an undiscovered region in Italy and a must-have for anyone who loves Italian food...

Antique 18th Century French Provincial Prie Dieu chair.

Julia Child MASTERING THE ART OF FRENCH COOKING VOL. ONE New York: Alfred A. Knopf. First Publishing 1961; Sixth Printing 1964. Hardcover. Autographed fro...

A charming 19th century French Provincial prie-dieu/chair of carved cherry wood and handwoven rush seating, having lovely, scalloped details. The top chair seat pulls up in order to ...

Les Ateliers L&M Bordeaux Barometer Green Stich Leather, Savannah made in France. Ship decor .Works perfect .

Antler 8-Point Mount from the Southwest region of France presumably from the 1960's. What is particularly nice is the size while not being so large that the Antlers overwhelm the wal...

Vintage Set of 8-Point Antlers from Southwestern Region of France and from a small collection of Antlers we were able to source. We believe they are from the 1960's and are a perfect...