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The 2015 Cave de Tain Marsanne offers a good lesson into understanding this grape variety—its origins have been traced back to the Northern Rhône Valley where cool growing conditions allow the grape to ripen well and to properly retain its acidity
Bursting with 25 pieces of zesty goodness
Our Handblown Glass Pot Vase in a gorgeous shade of blue is a testament to artisanal craftsmanship
it’s perfect for a classic gin and tonic or any creative concoction
Sami on the Arab east side and Yotam in the Jewish west
Nutcracker Salt Fat Acid Heat Book Samin Nosrat textile The 2015 Cave de TainA Sunday Times Food Book of the Year and a New York Times bestseller. Winner of the Fortnum & Mason Best Debut Food Book 2018. While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her
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