stuff we drool about
2016 Gifts For The Chef | Image

2016 Gifts For The Chef
This time around for our Holiday Gift guide, we have curated some of the best, most unique gastronomic options for The Chef. As with all our gift guides we try to bring you stuff that is unique, functional and distinct, so hopefully you´ll find something for the foodie in your life.

Check out the list of products here



2016-image-footer-chef.jpg | Image

Black Ember Interior
Tropicfeel Interior
Montegrappa Interior
Johann Wolff Interior
Wolbrook Interior
Kilgour Interior
Carl Friedrik Interior
The Urban Society Interior
Oxford Hill interior
Floyd Interior
Dan Henry Interior
Rains Interior
London Sock Interior
BARBARIAN DAYS | Image

BARBARIAN DAYS
Looking for a beach read this summer? Barbarian Days: A Surfing Life is a damn good book about surfing, worthy of the 2016 Pulitzer Prize for Autobiography.  The compelling book is William Finnegan’s memoir of his obsession with surfing, which he calls a beautiful addiction. In the book Finnegan describes his childhood growing up in California and Hawaii in the mid 1960s, his vagabond years hunting down secluded surf spots around the world, stories of life in...
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YODER SMOKERS | Image

YODER SMOKERS
This is the ultimate charcoal grill. Yoder Smokers are built to withstand a lifetime of use and abuse by pitmasters, they pits are designed for use at the biggest BBQ competitions, and in your own backyard where the competition can be just as stiff. These heavy-duty Flattop Charcoal Grills are built to last a lifetime and are easy to move around on large pneumatic wheels. A huge flat cooking area provides plenty of space to cook for a large crowd. A five-position ch...
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CHICKEN AND CHARCOAL | Image

CHICKEN AND CHARCOAL
Japanese food lovers rejoice. Matt Abergel of Yardbird launches Chicken and Charcoal, his first cookbook that delves into the restaurant´s journey from humble beginnings to the culinary phenomenon it is today. The chef puts the spotlight on Yakitori, the time-honoured Japanese cooking technique in which chicken skewers are grilled over binchotan charcoal and enjoyed with an ice cold beer, sake or cocktail. The book reveals the magic behind the restauran...
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