Transform your table with the Placemat Ondulado, Baby Pink with Green. This elegant rectangular placemat, made of linen and cotton, adds a touch of sophistication. Perfect for daily use or special occasions, this product is ideal for those seeking elegance and style in table decoration. Pair it with the ondulated napkins for a harmonious presentation.

• Size: 35x50 cm
• Made in Portugal

Mary McCartney is a photographer, filmmaker, TV cook and author. In Feeding Creativity she blends her passions for food and photography, cooking 60 of her favourite recipes for friends, family, musicians, actors, artists and visionaries. Mary makes each a specially prepared dish, which they eat together at their home or studio. Here, she shares her photographs, recipes, and anecdotes from those culinary encounters.

Mary caters for every eating occasion on her culinary voyage, from enjoying sheet pan pancakes with Cameron Diaz for breakfast to sharing globe artichoke appetisers with HAIM. She prepares an onion, pea, and spinach tart for lunch at David Hockney's LA studio and savours smokey dogs at home with Woody Harrelson. She meets Nile Rodgers at Abbey Road Studios with a roasted and toasted salad, makes a rainbow sprinkle cake for afternoon tea with Jeff Koons, and much more.

Feeding Creativity is a toast to easy and delicious plant-based food and a celebration of culinary conviviality.

Revealing the richly visual and cultural details that are the essence of Mexican style, award-winning design editor and photographer Newell Turner has done for Mexican design what legendary culinary pioneer Diana Kennedy did for Mexican food.

[University of New Mexico Press]

The Mexican Chile Pepper Cookbook is the first book to explore the glories of Mexican regional cooking by focusing on this single, but endlessly variable, ingredient.

Mexico: The Cookbook is the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations.

The book features more than 700 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world.

Organized by food type/style (Street Food, Starters, Drinks, Fish and Seafood, Meat and Poultry, Vegetables, Pulses and Rice, and Dessert), Mexico: The Cookbook also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world's most prominent Mexican chefs.

Hardback. 270 × 180 mm (10 5/8 × 7 1/8 in). 704 pp. 200 illustrations

Recreate the eclectic dishes and intimate atmosphere of one of Paris’s most beloved restaurants

Imagine stepping into a tiny, bustling café in the heart of Paris, where the scent of a just-baked pear tart mingles with the rich aroma of slow-cooked lamb. You have entered Mokonuts, a restaurant like no other.

Moko Hirayama and Omar Koreitem, the couple behind Mokonuts, are not just chefs – they are culinary storytellers with a rich, multicultural background. Their food blends Middle Eastern warmth, Japanese precision, French and Italian flavors, and American comfort, creating dishes that are as effortlessly sophisticated as they are approachable.

Mokonuts invites home cooks to recreate the restaurant’s welcoming atmosphere in their own kitchens. Divided into five sections – Morning, Appetizers, Mains, Larder, and Sweet – the book reveals how to easily recreate 100 delicious dishes that put this buzzy restaurant on the map.

Soft, foamy pillows of candy clouds lightly coated in sour sugar exuding real strawberry and blueberry notes. The Candy Clouds evoke the quieter comforts of the Moomin universe—rest, warmth, and the reassurance of feeling safe.

Shaped like beloved Moomin characters, these playful sour gummies feature a bright mix of flavors, including lemon, raspberry, cola, and melon. These lightly sugared Moomin trolls deliver a more refined sour bite and balance than any of the current candy-aisle classics.

Master the art of adding unexpected flavor and take your desserts to the next level. 75 approachable and elevated recipes for cookies, cakes, frozen desserts, custards, tarts, and more.

Copenhagen-based pastry chef and author of the hit Substack, More than Sweet, Marie Frank invites you to break down the boundaries between sweet and savory with confidence—to create desserts that celebrate flavors both new and familiar, and to honor your own unique taste preferences. Featuring recipes for tarts, frozen desserts, cookies & biscuits, creamy desserts, and cakes (for sharing, or not for sharing) More than Sweet explores depth, vibrancy, and complexity in desserts with absolutely showstopping recipes like Passionfruit Tart with Elderflower Crème Fraiche, Caramelized White Chocolate Mousse with Brandied Plums, Spiced Carrot Cake with Hot Honey Frosting, Yuzu-Maple Kabocha Bread, Baba a l'Amaro with Toasted Chamomile Cream, and much more.

Marie demystifies what separates a good dessert from a great one, teaching yo

We took the Yucatan’s most emblematic Honey, made in collaboration with Mestiza de Indias in support of local Indigenous beekeepers, and infused it with Smoked Morita Chiles. The Honey is called Dzidzilché, foraged solely from Gymnopodium floribundum—a sacred tree native to the Peninsula. It is pure, monofloral, and intense, and when infused with the Morita Chiles, the result is an elixir drenched in a sweet, savory, smoked heat.

Ingredients:
Honey, Morita Chile

By connecting the past with the present, this contemporary collection provides an element of escapism through the use of nostalgic elements and vintage icons.

Our limited-edition mint tins are unique, shareable and collectible, with each housing 29g premium, vegan friendly peppermints, free from sugar and aspartame.

Ingredients- Sorbitol, calcium stearate, natural mint flavor, silicum dioxide, steviol glycosides.

Elevate your cocktail crafting experience with our artisanal Olive Wood Muddler, a must-have tool for every home bartender. Handcrafted from premium olive wood, this muddler combines exquisite craftsmanship with functionality, allowing you to create perfectly infused drinks with ease.

At one end of the muddler lies a practical new feature —a textured surface designed to release the full flavor and aroma of herbs, fruits, and spices with every twist and turn. Whether you're muddling mint for mojitos, crushing berries for sangrias, or infusing citrus for cocktails, the textured end of our muddler ensures optimal extraction of essential oils and juices for unparalleled flavor.

Whether you're a seasoned mixologist or a novice bartender, our Olive Wood Muddler is the perfect tool to unleash your creativity and craft exceptional cocktails that tantalize the senses. Elevate your at-home bar experience and impress your guests with drinks that are as beautiful as they are delicious.

Companions to the French Linen Tablecloth in Gingham by Maison de Vacances, these napkins are made in France from the finest linen, done up in the same classic gingham. Pre-washed for a soft, lived-in feel, they bring easy, unfussy charm to any table.

100% Linen
Pre- Washed
17” x 17”
Made in France