German Knife Boxes

Eat around the world with 650 of the world's best chefs. Wherever you are, you’ll never miss the best local diner for breakfast, the best restaurant for a business dinner, or the best place for a late night snack - and everything in between. This all-new, completely revised, third edition of the global restaurant guidebook that has sold more than 250,000 copies features more than 7,000 recommendations for more than 4,500 restaurants in more than 70 countries. Wherever you are, you'll never miss the best local diner for breakfast, the best restaurant for a business dinner, or the best place for a late night snack – and everything in-between. With city maps, key information, reviews and recommendations from the chefs themselves, this is the guide for savvy restaurant-goers and armchair foodies in major cities and towns worldwide. Where: With recommendations in more than 70 countries - from the United States to Buenos Aires from Ireland to Estonia from Greece to South Africa, discover the best eateries for your destination. Chefs: Find out where and what the world's best chefs eat including: Jason Atherton, Shannon Bennett, Helena Rizzo, Stephen Harris, Yotam Ottolenghi, Yoshihiro Narisawa, and hundreds more. Eat: From breakfast to late night, bargain to high end - discover the best places to eat for just the right occasion. Joe Warwick is a London-based food writer and critic who started the World's 50 Best...

This is a lovely pair of English George III style mahogany cutlery urns with delicate satinwood stringing. The top with centered finial lifts to reveal apertures for the cutlery. The...

Early 19th C Cutlery tray w/ Scallop Edges. Hand crafted. Good Condition.

Antique box on stand with brass handle.

A antique Knife from Solingen, Germany. Deer antler or stag handle with original sheath 3.13" blade, 6.75" Overall. Used in good condition with some sharpe...

Pair English George III Mahogany cutlery or knife boxes with large compartments to accomodate virtually all type of cutlery and silvers. Felt line to protect your flat silverware. M...

19th century Edo-Meiji period samurai Tantō knife/short blade sword and scabbard By: unknown Material: iron, metal, paint, steel, leather, wood, lacquer, metal Technique: forged, ha...

Exceptional vintage cutlery set of 90 pcs. created by RSG Rostfrei Solingen, in stainless steel and 23k gold plating. All pieces have a delicate decoration on both sides of the handl...

Vintage Stag Horn Carving Set by Anton Wingen, Solingen A rustic carving set consisting of fork and knife. The handles are made of genuine stag horn and ...

2-PIECE CARVING SET. Set includes one carving knife and one carving fork with walnut handle. Carving knife blade dimensions: 7-in; entire knife: 12-in Fork dimensions: 12.5-in SUPERB...

A 12-piece Art Deco silver-plated knife rests set in the manner of Christofle French, Early 20th Century Case: 5cm high x 24cm wide x 24 in depth. Elephant: 3cm high x 9cm wide x ...

Osteria Francescana is Italy’s most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions. It’s an approach that has won him three Michelin stars and the number one place on the World's 50 Best Restaurant list. Never Trust a Skinny Italian Chef is a tribute to Bottura’s twenty-five year career and the evolution of Osteria Francescana. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and accompanying texts explaining Bottura’s inspiration, ingredients and techniques. Illustrated with photography by Stefano Graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy. Massimo Bottura is the chef patron of Osteria Francescana, a three Michelin star restaurant based in Modena, Italy. Massimo grew up in Modena and developed an interest in cooking from a young age after watching his mother, grandmother and aunt in the kitchen preparing family meals. In 1986 he left a law degree to open his first restaurant and subsequently went on to develop his love of food with stages for Alain Ducasse at Louis...