Lined Notebook with 96 Ruled Pages

155 x 240 mm in size

300gsm Soft Gravure Embossed Cover

100 gsm ruled 96 pages

Staple bound

Fountain Pen Friendly

Introducing our Heirloom notebooks in a new size and style. In collaboration with Lily and Lionel.

155 x 240 mm in size

300gsm Soft Gravure Embossed Cover with our best loved Heirloom Prints across Vol I & II.

100 gsm ruled 96 pages

Staple bound

Fountain Pen Friendly

From the New York Times bestselling authors at Garden & Gun comes a lively compendium of Southern tradition and contemporary culture.

The American South is a diverse region with its own vocabulary, peculiarities, and complexities. Tennessee whiskey may technically be bourbon, but don’t let anyone in Kentucky hear you call it that. And while boiling blue crabs may be the norm across the Lowcountry in South Carolina and Georgia, try that in front of Marylanders and they’re likely to put you in the pot.

Now, from the editors of Garden & Gun comes this illustrated encyclopedia covering age-old traditions and current culture. S Is for Southern contains nearly five hundred entries spanning every letter of the alphabet, with essays from notable Southern writers including:

• Roy Blount, Jr., on humidity
• Frances Mayes on the magnolia
• Jessica B. Harris on field peas
• Rick Bragg on Harper Lee
• Jon Meacham on the Civil War
• Allison Glock on Dolly Parton
• Randall Kenan on Edna Lewis
• The Lee Brothers on boiled peanuts
• Jonathan Miles on Larry Brown
• Julia Reed on the Delta

Our stylish safety matches are the perfect complement to any space. Modern, chic, and simple in design, they are functional home decor at its best. Perfect for any room - from your bedroom, to living room, bathroom and more. Curate your own perfect gift by pairing our safety matches with any candle!

DETAILS:

• 3.75” Matchsticks
• Approximately 60 Matches Per Jar
• Safety Matches
• Strike Match on Strike Pad on Jar to Light
• Glass Jar Size: 2 x 2 x 5 ⅜”
• Designed in the USA, Imported
• Style No. GM024

CAUTION:

• Handle Matches with Care
• Close Bottle Before Striking the Match
• Keep Out of Reach of Children
• Keep Away from Hot Surfaces and Flames

“The man best known for creating the smoked watermelon ‘ham’ has distilled all of his knowledge of foraging, preserving, smoking, salting, and more into… a perfect gift for anyone you know who’s looking to get back to the land.” – Grubstreet

A celebrated young chef hailed by the New York Times as a "fearless explorer," brings time-tested heritage techniques to the modern home kitchen.

Executive chef and owner of New York City’s highly acclaimed Ducks Eatery and Harry & Ida’s, Will Horowitz is also an avid forager, fisherman, and naturalist. In Salt Smoke Time, he explores ideas of self-reliance, sustainability, and seasonality, illuminating our connection to the natural world and the importance of preserving American stories and food traditions.

Drawing from the recipes and methods handed down by our ancestors, Horowitz teaches today’s home cooks a variety of invaluable techniques, including curing & brining, cold smoking, canning, pickling, and dehydration. He provides an in-depth understanding of milk products, fishing, trapping seafood, hunting, butchering meat, cooking whole animals, foraging, and harvesting, and even offers tips on wild medicine.

Horowitz takes traditional foods that have been enjoyed for generations and turns them into fresh new dishes. With Salt Smoke Time, you’ll learn how to make his signature Jerky and a host of other sensational recipes, including Smoked Tomato and Black Cardamom Jam, Fermented Corn on the Cob with Duck Liver Butter, North Fork Clam Bake, Preserved Duck Breast & Mussels with Blood Orange, and Will’s Smoked Beef Brisket.

Complete with step-by-step line drawings inspired by vintage Boy Scout and Field Guides and illustrated with beautiful rustic photos, Salt Smoke Time is both a nostalgic study of our roots, and a handy guide for rediscovering self-reliance and independence in our contemporary lives.

 Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award–winning first edition, James Peterson’s Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today’s movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step—bringing the author’s expertise to life like never before.

For fifteen years, food writer Belinda Ellis traveled around the country for the White Lily flour company, teaching people to make biscuits and listening to their stories. "I learned that deep in the soul of a biscuit, there’s more than the flour, fat, and milk. A hot biscuit embodies a memory of place and family," she writes. Ellis's heartfelt tribute to the biscuit celebrates the many possible flavors and uses for this classic southern bread. The first recipe in the book is a master recipe with step-by-step photographs showing how to make the perfect biscuit.

In an evocative and enlightening introduction, Ellis delights readers with biscuit history and its intimate connections with southern culture and foodways. The book's 55 recipes range from traditional to inventive offering a biscuit for every occasion: Flaky Butter Biscuits; John Egerton's Beaten Biscuits; Pancetta, Rosemary, and Olive Oil Biscuits; and The Southern Reuben.