French Vintage Massive Culinary Scale

An antique French counter or grocer scale in ebonized hardwood and mahogany inlay with white marble top, circa 1880. The scale is made of hardwo...

A large kitchen / culinary scale made in Lyon, France, circa 1880. This wonderful antique instrument was used to measure various ingredients and product...

A smart French metal hanging balance scale from the 1900’s. Two straight stirrups hang from the arms with round brass dishes that hold the weighted item in one, and counterweights in...

A stunning, large brass table scale, made near the turn of the century, England. The scale is no longer operational, but still makes an mighty impact on a space. The scale is made of...

French 19th painted and gold gilt barometer and thermometer. It is a recognizable ‘banjo’ shaped scientific instrument with all the carved details in gold ...

Massive in size this French 19th century mantel mirror is impressive in size and stunning with rich tones and grain patterns in the walnut. A traditional thick frame carved with mold...

French Baker's scale. This antique cast iron baker's scale includes original weights. Great Kitchen Accessory!

Title: **Superior Cookery Recipes** Issued by: Glasgow School of Cookery Printer: N. Adshead, Glasgow Year of Publication: 1888 Size: Small 4to Page Count: 64 pages Printing Featu...

This trade scale was made in the 1940's in France. It was used to weigh food. Oak Shipping: L50 P57 H28 18,1Kg.

Sustainable Gastronomy Yoshihiro Narisawa’s manifesto on cuisine in harmony with the natural world Award-winning Japanese chef Yoshihiro Narisawa has turned to his homeland and nature to develop his innovative satoyama cuisine and culinary philosophy. Inspired by the Japanese tradition of foraging for ingredients on the land between mountains and villages, the area of satoyama, and by similar traditional methods for gathering food, Narisawa has created recipes and dining experiences based on the sustainable use of native ingredients. Also using foodstuffs from coastal waters and forests, from seaweed and sea snakes to wild flowers and even soil, the recipes are presented and shown in stunning photographs by world-renowned Brazilian food photographer Sergio Coimbra. But this is more than a book of recipes, it is a new kind of gastronomy book that explores the background of where the ingredients are sourced and also how the chef works with the craftsmen who makes his knives and tableware. This attention to every stage of the supply chain is another aspect of satoyama, and in the course of the journeys Narisawa and Coimbra made the book has also become a visual travel guide to Japan and its history and traditions. In this way it is not just the chef’s creations that are presented, but the food in its full context, including the processes involved, and a culinary perspective that combines tradition with modern ideas. Collector’s Edition of 1,000 copies, each signed by Yoshihiro Narisawa and Sergio Coimbra. The Artist: Yoshihiro Narisawa, born in Aichi prefecture in 1969 as the son of a baker of western recipes, moved to Europe at the age of 19 where he trained in France, Switzerland, and Italy, before returning to his homeland. Narisawa opened his first restaurant in Kanagawa in 1996, moving to Tokyo in 2003. After pursuing a connection with French cuisine, Narisawa went on to develop his “Satoyama” style. His restaurant has been listed for many years as one of the World’s 50 Best...

This cast iron scale was made in France, circa 1900. A ubiquitous classic in the home or the market, scales of these dimensions were commonly used to weig...

Precision scale made out on brass. France circa 1880.