Vintage Beechwood Bread Peel

This is a versatile little shelf unit whose five shelves offer six storage spaces equally well-suited to the workshop, the kitchen, or the office. Its casual finish, old white paint ...

This is an extremely heavy Pig Bench Table. The top is a single slab of oak nearly six feet long and over three inches thick. To resist splitting, both ends have heavy duty iron st...

Two slabs of oak almost 3” thick are joined with a spline to form the top of this large Pig Bench. Square oak legs are chamfered at the corners into octagons, with their tops embedd...

Antique pine bookcases are hard to find so the shell of this piece was provided by a vintage pine armoire. With one board width removed from the sides and the original backboards and...

The top of this outstanding Pig Bench Table is a single massive slab of Elm three inches thick and over six and a half feet long. The square legs are oak, inserted into oak cleats, ...

This is a particularly nice pair of pine nightstands, sturdy and “stocky” with clean straight lines and built of thick and heavy yellow pine. The top is surmounted by a 3” high arch...

Massimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living well. 'These dishes could change the way we feed the world, because they can be cooked by anyone, anywhere, on any budget. To feed the planet, first you have to fight the waste', Massimo Bottura Bread is Gold is the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs, including Daniel Humm, Mario Batali, René Redzepi, Alain Ducasse, Joan Roca, Enrique Olvera, Ferran & Albert Adrià and Virgilio Martínez. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make. Massimo Bottura is the chef patron of Osteria Francescana, a three-Michelin-star restaurant that he opened in 1995 in Modena, Italy, which was ranked #1 in the World's 50 Best in 2016. Massimo was interested in cooking from a young age. In 1986, he opened his first restaurant and subsequently developed his love of food while working for Alain Ducasse and Ferran Adrià. Massimo has created Refettorios, soup kitchens that use excess food from supermarkets and local suppliers to provide healthy, seasonal meals for people in need. He is the author of Never Trust a Skinny Italian Chef...

Magazine rack in solid beechwood Cees Braakman for Pastoe, Netherlands, 1950s. Original condition.

Big old Bread transport crate with wooden rails on bottom. Interior depth is 5 inches.

A light-brown, vintage Mid-Century Modern Danish pair of bedside tables made of hand crafted Beechwood and Oakwood, in good condition. The Scandinavian nightstands are composed with ...

A very rare advertising campaign tin tacker sign. 'Reach for Stroehmann's Sunbeam Bread.' A single sided tin (SST) embossed sign. Marked Q.B.A. Coop I...

Italian iron brass and beechwood valet, 1950s.