Maison Marie Anne Architectural Models

Very beautiful tanka mandala of the 19th century painted on canvas . Buddha is in the center with the naga on his right arm, surrounded by others arranged like the rays of the sun. T...

This early 1900s French Metal Scale is an evocative piece of history that marries function with rustic charm. Featuring a robust metal frame with an aged, weathered patina, the scale...

Plateau painted parfleche envelope painted in green, blue, orange, yellow and red. Period: circa 1900 Origin: Plateau Size: 28" L x 12" W. Family ...

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...

Cash register in nickel-plated chased brass with white marble edge. “National”, Dayton Ohio, USA, 1880-1910. A very decorative object. It works, but 100% functionality is not guaran...

Sterling silver brooch with real beetle bug shell. Measures: 1 1/2" long x 1/2" wide.

Small glazed display cabinet.

This early 1900s French Metal Scale is an evocative piece of history that marries function with rustic charm. Featuring a robust metal frame with an aged, weathered patina, the scale...

Used more for social interactions than everyday imbibing, this Mongolian libation cup accompanied a scholar to social gatherings held by literati known as...

Having a double trestle base and a threaded press, the surface with a raised edge and a drain spout.

The story, ideology, and recipes of master pizzaiolo Franco Pepe, founder of the world-famous Pizzeria Pepe in Grani Franco Pepe is no ordinary pizzaiolo – he’s a culinary genius who has revolutionized the world of pizza. Born into a family of bakers, Pepe mastered the craft of traditional pizza-making before dedicating himself to experimentation with ancient flour blends and fermentation methods. He founded his restaurant, Pepe in Grani, in Caiazzo, near Naples, and quickly gained worldwide acclaim, attracting hordes of food-savvy travelers with exceptional pizzas made with his unique signature dough and high-quality, locally sourced ingredients. Franco Pepe: Pizza Chef reveals how Pepe elevated the humble pizza to new culinary heights. Packed with rich storytelling and vivid photographs, the cookbook uncovers the secrets behind Pepe’s artistry and presents 30 exclusive recipes designed for home cooks. Beginning with the simple, rustic Pizza a Libretto, the recipe collection ranges from La Ritrovata, a nostalgic homage to Pepe’s father’s pizza marinara, and Memento, a plant-based pizza featuring chickpea cream, to the sweet and savory Crisommola del Vesuvio, inspired by Franco’s desire to use rare local apricots, and Sensazione di Costiera, which brings together the citrus scents and seafood flavors of the Amalfi Coast. Together, the recipes reveal Pepe’s passion for high-quality, locally sourced ingredients and the delicate balance of flavors that make his pizzas so exceptional. The book also features forewords by food writer Faith Willinger, chef and author Nancy Silverton, and food writer and pizza aficionado Daniel Young.

The Louis XV Provincial Walnut Parquetry Miniature Armoire. Opening to reveal a shelves and drawers.