The Kinfolk Table

The Kinfolk Table

The Kinfolk Table puts the emphasis back on the relationships that surround eating. One-third cookbook, one-third narrative tale and one-third international adventure, The Kinfolk Table is a collection of 85 delectable recipes spread over 368 pages from creative types around the world including Brooklyn, Copenhagen, Canada and the English countryside.

Filled with gorgeous photography and design you’re used to seeing in the magazine, the book will inspire your next small gathering. We traveled around the world, sharing food and collecting ideas from our growing community of chefs, home cooks, designers, bloggers, photographers and others, many of whom contributed recipes to The Kinfolk Table

Some of the suggestions are refreshingly simple, like throwing freshly harvested mussels on the grill or filling half a cantaloupe with yogurt and honey. Others may take a little more time and patience, such as Ginger Ice Cream with Kumquat Compote or perfecting a shoulder of veal. Danish, Japanese, Mexican and Korean influences make appearances too, as do fresh takes on classics such as Sweet Potato-Quinoa Burgers, Kimchi Couscous or Spiced Raw Chocolate Mousse.

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The Kinfolk Table puts the emphasis back on the relationships that surround eating. One-third cookbook, one-third narrative tale and one-third international adventure, The Kinfolk Table is a collection of 85 delectable recipes spread over 368 pages from creative types around the world including Brooklyn, Copenhagen, Canada and the English countryside.

Filled with gorgeous photography and design you’re used to seeing in the magazine, the book will inspire your next small gathering. We traveled around the world, sharing food and collecting ideas from our growing community of chefs, home cooks, designers, bloggers, photographers and others, many of whom contributed recipes to The Kinfolk Table

Some of the suggestions are refreshingly simple, like throwing freshly harvested mussels on the grill or filling half a cantaloupe with yogurt and honey. Others may take a little more time and patience, such as Ginger Ice Cream with Kumquat Compote or perfecting a shoulder of veal. Danish, Japanese, Mexican and Korean influences make appearances too, as do fresh takes on classics such as Sweet Potato-Quinoa Burgers, Kimchi Couscous or Spiced Raw Chocolate Mousse.

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Tel: +34 634 066 025

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Monday - Thursday from 9:30 am - 6:30 pm. 
Friday 9:30 am - 3:00pm.

Email: info@cafeleathersupply.com

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Purchases may be returned within 15 working days from the order delivery date. More info in our Returns Policy.

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*Important: Personalised items require 3-5 extra days for completion and cannot be accepted for exchange or refund.

We only use the finest quality leather handcrafted in Spain in a traditional way. Our leather is 100% vegetable tanned and undergoes over 50 separate processes taking at least 35 days. Over the past 150 years very little has changed in their secret formula. Tree bark extracts from Acacia and Quebracho, water, beeswax, marine oil, and naturally occurring pigments are combined.

Each hide is unique and tonal variations as well as small marks are part of the inherent nature of the material. These apparent imperfections should be seen as an exclusive quality of each product. Leather will create a beautiful patina, darkening gradually over time. Scuffs can be reduced with gentle rubbing to warm the oils in the leather.

1. Clean the leather with a damp cotton cloth. If possible, use destilled water.

2. Apply a small amount of natural leather conditioner onto a clean cloth and work it in to the leather. Repeat the process until leather feels hydrated.

3. Using a brush or cotton cloth, remove the extra wax/cream and buff until their original luster is restored.

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