Published by FUEL and compiled by Trunk Records owner (and self-proclaimed nostalgia lover) Jonny Trunk, Wrappers Delight features 500+ images of British drink, confectionary, and candy packaging from 1950 through 1980. “Decisions about what to include were based on three parameters set by FUEL and myself,” Trunk writes in the book’s introduction. “1) We had to like the item for nostalgic reasons. 2) We had to like it for graphic reasons. 3) We had to have room for it in a 240-page book, which was looking problematic as we started with well over 1,500 items I had selected.” Whether using the book as a reference point for design projects or source of inspiration and entertainment, the contents are sublime—bright, bold, retro, kitsch and everything between.
Featuring a variant of their beloved Always Pan, Our Place’s Year of the Rat Bundle nods to the Chinese New Year and the delicious meals made during the celebration. Included in this four-piece ensemble are the 10,000 Abilities 万能 Always Pan in red, a circular Fair Weather 好云 Platter, an elongated Tip the Scales 龙运 Platter, and a super-handy Eternal Strength 永力 Cleaver. Each was made in China, by local makers when possible. Whether you’re steaming dumplings in the pan’s accompanying bamboo tower or serving noodles on the circular platter, this set covers the bases and beyond.
Composed around 12 recipes that define his career thus far, celebrated chef Jean-Georges Vongerichten’s memoir-cookbook hybrid, JGV: A Life in 12 Recipes, traces his steps from trainee to world-renowned restaurateur. Insightful, humorous and delightfully warm, the book—which includes personal photography and hand-drawn sketches—caters to fans of Vongerichten’s cuisine, and anyone curious about his imagination and Michelin-starred ascent.
The Iwachu workshop has been hand-crafting cast iron since 1902, and their team of artisans also does an incredible job updating its collections to include more contemporary pieces—all while remaining true to their traditional processes. The Morioka-based makers turned a typical cast iron teapot into a sculptural work with distinct personality and ultra-functional features. Plus, the deep blue hue, because of the texture of the material, appears speckled in the right light.
To meet the liquid needs of each year’s holidays and special occasions, acclaimed spirits author Aaron Goldfarb’s latest book, Gather Around Cocktails, provides recipes for parties from two to 200 people. Once again, Goldfarb distills the essence of his subject matter to its most useful and provides celebratory substance that all can enjoy. Be it Derby Day, Friendsgiving or a Groundhog Day get-together, Goldfarb’s got a signature drink recipe that all will appreciate.
Sophisticated and exquisitely crafted, Casa Dragones Joven is a small-batch, master blend of 100% Blue Agave silver and extra-aged tequila. This liquid is complex and nuanced, but soft, smooth and satisfying; ideal for sipping slowly on its own or pairing with food. With notes of citrus, florals, spice and vanilla, it’s a bright and elegant tequila. Not only is the liquid impeccably made, but each signed and numbered crystal bottle itself is handcrafted and engraved by Mexican artisans.
A matcha gift box of three teas, this Ippodo set spans light to rich flavors. Ideal for seasoned enthusiast as well as those new to matcha, there’s a tea here for every mood: refreshing Fuku-mukashi, balanced but slightly bitter Kan-no-shiro, and umami-leaning, emerald-colored Seiun. Comes with a guidebook and the option for gift-wrapping.
Born from a collaboration between beloved NYC ice cream shop Morgenstern’s and rapper and chef Action Bronson’s food enterprise, Fuck That’s Delicious, this holiday ice cream pack features flavors made from peculiar ingredients, pops meant to mimic the complexity of Michelin-starred meals, and merchandise—a hat, cooler bag and shirt. The Sumo Yuzu Pop (Madagascar vanilla ice cream, Yuzu sorbet and jam), Nazca Bar (olive oil ice cream, charred chocolate eggplant ice cream, and feuilletine), and Indiana Jones sandwich (toasted pistachios, tahini ice cream, chocolate chip cookie, strawberry ice cream, and pistachio pesto) are our favorites, but there’s plenty to be enjoyed here.
Made from recycled sewing machines and other scrap irons, Verve Culture’s cast iron tortilla press comes in an FDA-approved, bright red hue. A simple lever mechanism flattens soft masa flour dough balls into the perfect taco base, with minimal effort. Simply place the dough between saran wrap or ziploc bags and press—the result is a homemade tortilla that typically takes heftier stations to create. The diameter is precisely sized to be synonymous with street tacos found in Mexico.
Ibi Yoo of Studio Kō travels to Korea to meet with local designers and find all kinds of goods for her shop. Personal interest turned her attention to sourcing high-quality tea powders, along with the utensils needed to make matcha, hojicha, hongcha, and ssugcha drinks. This Tea Powder + Tool Set comes with a black bamboo chaseon (whisk), chashi (scoop), two Eunbi ceramics cups and your choice of tea.
Fellow Products’ unobtrusive Clyde kettle is easy to transport and pour thanks to a long, bent handle. Its wide-mouthed “magic” spout holds steam until the kettle is tilted to pour, allowing it to escape naturally, and away from your hand, rather than all at once. Thoughtfully, a harmonic whistle, rather than a haunting screech, sounds once the water inside is boiling. The kettle comes with a max capacity of 1.7 L, and its stainless steel exterior is electric- and gas-stove safe.
Aged for three years in new American Oak barrels, Tequila Enemigo’s 00 Extra-Añejo is a dark tequila with plenty of nuance. Nicknamed 00 because it was “flawless from its inception,” this iteration is darker, richer, spicier, and ultimately heftier than silver tequilas, despite its relatively tame ABV (40%). Since its launch, Enemigo has committed to creating the best aged tequila using science-backed decisions and sustainable processes that use far less water.
Made by Anna Karlin Studios, this lovely bulbous decanter has been handblown from sturdy food-grade glass. Standing at seven inches tall, it holds up to 1,300ml. With a neck measuring almost three inches in diameter, it’s stopped by a solid brass sphere—creating a sophisticated and slightly retro look. This, and other pieces by Karlin, are available at NYC’s Coming Soon.
Originally published in 1950 as Il Cucchiaio d’Argento, The Silver Spoon (as it translates in English) consists of 170 homestyle Italian recipes, all cataloged alongside new photos. At 368 pages, with 142 illustrations, there’s bound to be a recipe that even the least self-assured cook can conquer. From fresh egg pasta to a roasted leg of lamb, each dish transcends time.
Lined with a safe PTFE- and PFAS-free non-stick ceramic coating, Our Place’s Always Pan proves easier to clean, use, and carry than most cast iron pans. Though this one would be deemed a hybrid by traditionalists (because it’s made from cast aluminum), it still offers the same hard-searing, caramelizing, and frying capabilities—with virtually no clean-up. Plus, this 10 inch wide pan comes with a perfectly measured steaming tray and lid.
A family recipe, The Original Japanese Barbecue Sauce was developed by Justin Gill and his bachan (aka granny) Judy Yokoyama. This bbq sauce is unlike North American iterations: it’s less viscous, less sweet and has a bold flavor with just the right amount of umami. Additionally, it’s made with simple ingredients (including non-GMO soy sauce, cane sugar, organic garlic, ginger and green onion) rather than filler oils and preservatives. Their website also offers plenty of recipes—from pan-fried salmon with soba to chicken wings.