The Girlfriend Socks is the cool crew version of the original bestseller and classic Boyfriend Socks. These beauties feature a triple contrast stripe at the opening and a shorter classic crew sock length. She is a universally quintessential sock and especially flattering for our petite ladies.
Contents:
85 Cotton 13 Polyester 2 Spdx
Stripe Color:
Dark Green
Sizing:
One size fits most (US women's size 6-10)
Care Instructions:
Machine wash cold
Tumble dry low
Do not iron
Do not bleach
Due to socks' personal nature and to keep the highest standard of cleanliness, we do not accept returns or exchanges on socks. It is very important to us that each customer always receives a pair of brand new socks!
LE BON SHOPPE - Cottage Socks, Toffee
Regular price
$29.95
We were dreaming of a chunky, beautiful knit sock that felt effortless and romantically rustic. The rich texture, faded color palette, thick ribbing and organic scrunching of Cottage Socks invites feelings of wabi sabi and slowing living. These natural, cotton blend socks loves to be worn with vintage florals and tonal layers of luxurious natural fibers.
85 Cotton 13 Polyester 2 Spandex
Care Instructions:
Machine wash cold
Tumble dry low
Do not iron
Do not bleach
Due to socks' personal nature and to keep the highest standard of cleanliness, we do not accept returns or exchanges on socks. It is very important to us that each customer always receives a pair of brand new socks!
LE BON SHOPPE - Snow Socks, Gingerbread
Regular price
$29.95
A simple wool blended winter sock to keep our toes warm is essential in the colder months. Snow Socks have a charming speckled look and calf length coverage. She can be doubled for extra warmth and will carry your feet through the season with elegance.
Due to socks' personal nature and to keep the highest standard of cleanliness, we do not accept returns or exchanges on socks. It is very important to us that each customer always receives a pair of brand new socks!
What Can I Bring?: Easy, delicious food for sharing
Regular price
$49.99
Generous ideas for simple and impressive food to make and take.
'Big-hearted, genuine, bubbly - a joyful celebration of life and community.' Tessa Kiros
The easiest and best gatherings are when everyone pitches in. It's sanity-saving for the host, not to mention energy- and money-saving. And arguably more fun and interesting. But what do you make when asked to bring a plate? Bestselling author and beloved country cook Sophie Hansen offers seasonally delicious answers to that perennial question. Drawing inspiration from some of her favourite country cooks, friends, family and bring-a-plate traditions, here are the best recipes when you need a: Salad of substance Dinner for a camping trip Soup for the thermos Wintry pot-luck meal Treat for the cake stall And countless others besides. The common thread of all Sophie Hansen's recipes and gatherings is the community and kindness that binds us. These recipes and ideas will help glue together your own special gatherings.
Spice Temple
Regular price
$45.00
I am at one with Nature's perfection - her beauty, her colours, her fragrances - and she has allowed me to glimpse it in a man.' On the eve of the First World War, Fleurette, the only daughter of the wealthy Delacroix perfume dynasty, is being forced to marry a man she loathes, Aimery De Lasset, head of the pre-eminent perfume manufacturer in France. It is only the cathedral bells tolling the rally to the frontlines that save her from sharing his bed. When she receives an unexpected letter from Aimery's estranged brother, Fleurette is left holding a terrible secret, and the sparks of a powerful passion. Her discoveries risk shattering the two families and their perfume empires, bringing tragedy down on them all.
Men with the Pot Cookbook: Delicious Grilled Meats and Forest Feasts
Regular price
$49.99
From mouthwatering steak to captivating forest and fire photos, online sensation Men with the Pot bring their unique recipes, techniques, and bushcraft to the page with the Men with the Pot Cookbook.
Join the Men with the Pot and make a memorable meal! Learn to cook over the fire and enjoy a bit of bushcraft or use your grill for mouthwatering meats, rustic bakes, and more. People often ask the Men with the Pot "what's behind the name?" The answer is simple: when they started out, they were just two men with one pot who wanted to do something big! Their aim was to light a fire and inspire others to follow the same path-cooking whatever brings them joy. Kris and Slawek's eye-catching videos have done just that, propelling that humble idea into a concept reaching tens of millions of fans every month.
Men with the Pot Cookbook brings that same spirit to the page, with their first collection of recipes in print. Chapters and recipes include:
- Forest Cooking Around the World: Chicken Alfredo, Gnocchi Two Ways, Polish Rolady, Paella, Forest Takeaway, Tagliatelle Ragu, Campfire Ravioli - Forest Baking: Sausage Rolls, Skillet Pizza, Forest Pretzels, Baked Camembert in Forest-Made Bread, Focaccia Bread, Campfire Donuts - Chicken, Turkey, and Duck: Forest-Fried Chicken, Honey Mustard Chicken Quarters, Duck Breasts with Smashed Potatoes, Chicken From Hell - Meat Madness: Tomahawk Steak, Perfect T-Bone Steak, Tropical Pork Ribs, Pineapple Pork, Lamb Chops with Pomegranate Sauce, Campfire Irish Stew - From the Sea and Into the Forest: Pastry-Wrapped Salmon, Fish Curry, Cod Fillets Wrapped in Bacon, Drunk Salmon, Prawn Pasta, Fish and Chips, Herb-crusted Cod - Sandwiches, Tacos, Quesadillas, and More: Chicken Fajitas, Smoked Pork Belly Sandwich, Dirty Cheeseburger, Steak Sandwich, Best Meatball Sandwich, Chicken Quesadillas with Forest-made Tortillas, Cheese Tacos
Throughout the book, you'll also learn some bushcraft, from lighting a fire to making a campfire spit or cooling rack from found wood. And of course, there are plenty of photos from their forest kitchen, which means even a simple weeknight meal is sure to take you away from the ordinary.
Hardcore Carnivore: Cook meat like you mean it
Regular price
$39.99
Hardcore Carnivore is a protein-packed cookbook for meat lovers everywhere. From slow smoked barbecue ribs to perfect cowboy steaks Jess Pryles's recipes are meaty winners. Including an intro section on the tricks of the trade and a collection of foundations and finishes at the end, this book will have you cooking meat like a seasoned pro. Australian by birth, Texan by choice, Jess Pryles is a professional Hardcore Carnivore and co-founder of the Australasian Barbecue Alliance. She's a cook, author and food personality, with a particular penchant for steak and bourbon.
ASSEMBLY LABEL - Parisienne Quarter Zip Cotton Jumper, True Navy/Antique White
Regular price
$180.00
The Parisienne Quarter Zip Cotton Jumper is a fresh new seasonal stripe. Made using a premium cotton knit fabric with a soft feel and substantial weight, this long sleeve jumper is designed for a relaxed fit with an elegant mock neck and quarter zip that can be worn high for impact or undone for a relaxed look. A timeless classic, this jumper is a capsule wardrobe essential.
ASSEMBLY LABEL - Estella Wool Scoop Neck Tank, Antique White
Regular price
$80.00
100% wool knitted tank, a layering essential for winter. Designed fitted with a soft rib knit texture.
- Fitted style - Scoop neckline - Soft rib knit
ASSEMBLY LABEL - Violet Long Sleeve Tee, Grey Marle
Regular price
$80.00
Sale price
$55.00
Our Violet Long Sleeve Tee is an elevated essential featuring a high neckline, long sleeves, and drapes beautifully across the body. Designed to be timeless, its made from a premium lightweight lyocell and wool blend and is the perfect stand alone or layering piece to every wardrobe.
Model is 174cm tall with a 61cm waist and is wearing a size 8, S or 26.
76% Lyocell, 19% Wool, 5% Elastane
Fitted style.
ASSEMBLY LABEL - Womens Organic Base Tee, Jacaranda
Regular price
$40.00
The womens Base Organic Tee is a capsule wardrobe essential. This crew neck tee features our signature relaxed fit and is made from 100% organic cotton jersey with a softly structured, substantial feel that will hold its shape.
Our model is 174cm tall with a 61cm waist and is wearing a size 8, S or 26.
100% Organic Cotton Jersey
Fits true to size in Assembly Label’s relaxed style.
ASSEMBLY LABEL - Tala Poplin Stripe Long Sleeve Shirt, Jacaranda/White
Regular price
$100.00
Our Tala Poplin Stripe Long Sleeve Shirt is a modern essential in a bold new stripe. Made from our soft cotton poplin fabric, this striped shirt features a curved hem and wide sleeves with two button details at the cuffs that allow you to adjust the shape of the sleeves. Wear this shirt as a work staple, or pair with denim for a weekend look.
Model is 173cm tall with a 65cm waist and is wearing a size 8, S or 26.
100% Cotton
Fits true to size in Assembly Label’s relaxed style.
ASSEMBLY LABEL - Pax Long Sleeve Tee, White\Jacaranda
Regular price
$60.00
Sale price
$45.00
Pax Long Sleeve Tee
100% Cotton
Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes
Regular price
$59.99
A stylish, transporting pasta master class from New York City's premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes.
Food trends come and go, but pasta holds strong year after year. Despite its humble ingredients--made of merely flour and water or flour and eggs--the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and handcut shapes, each with its own unique provenance and enrobed in a favored sauce.
New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America's favorite pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian-American, regional Italian (all regions), and Robbins' own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking.
Whether making pasta sheets for lasagna or stamping out pasta "coins" for Corzetti with Goat Cheese and Asparagus--or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic--Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with more than one hundred pictures taken on location across Italy and sixty recipe photographs, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.
Matty Matheson: Home Style Cookery
Regular price
$51.99
The acclaimed New York Times–bestselling chef, author, and TV star returns with an even bigger book that is all about quality home cooking.
Matty returns with 135 of his absolute favorite recipes to cook at home for his family and friends, so you can cook them for the people you love. Home Style Cookery is his definitive guide to mastering your kitchen, covering everything from pantry staples (breads, stocks, and pickles) to party favorites (dips, fried foods, and grilled meats), to weeknight go-tos (stews, pastas, salads), and special occasion show-stoppers (roasts, smoked meats, and desserts). It starts with basics like Molasses Bread in an Apple Juice Can, Beef and Bone Marrow Stock, Kitchen Sink Salad, Thanksgiving Stuffing Butternut Squash, and the tallest Seven-Layer Dip you have ever seen. Next it covers comforting recipes like Littleneck Clam Orecchiette, Pho Ga, Sichuan Newfoundland Cod, Double Beef Patty Melt with Gruyere and Molasses Bread, and Matty’s take on the ultimate Submarine sandwich. And it closes with bangers like Fish Sticks with Kewpie Tartar Sauce, Salt Crust Leg of Lamb and Yukon Golds with Creamed Spinach, Texas-Style Prime Rib, T-bone Steak and Fine Herb Chimichurri, and Lobster Thermidor with Bearnaise and Salt and Vinegar Chips. It even has desserts like his wife Trish’s Chocolate Chip Cookies and Creme Caramel.
In Home Style Cookery, Matty shares his bold style of cooking. Along with beautiful photographs of Matty’s dishes and his farm, this book is filled with signature recipes that are equal parts approachable and tasty. Matty’s first book shared his culinary story, Home Style Cookery will help you build yours.
Pitmaster
Regular price
$49.99
Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life.
Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook, whether you're new to the grill or a seasoned vet. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style.
There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics.
This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue.
Pitmaster features: - Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker styles - A backyard cooking chapter offering the basics of becoming a successful barbecue cook - Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs - An exploration of new styles of barbecue developing in the North - Chris and Andy’s secret competition barbecue recipes that have won them hundreds of awards - Regional side dishes, cocktails, and simple desserts - A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)
Half Baked Harvest Every day
Regular price
$49.99
More than 120 all-new, soul-satisfying recipes with a focus on feeling good from the New York Times bestselling author of Half Baked Harvest Super Simple.
ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022--Time, Delish
Balanced. Bold. Beautiful.
The millions of fans of the Half Baked Harvest blog and bestselling books have fallen in love with Tieghan Gerard's recipes for their wholesome decadence, unfussy approach, and smart twists on comforting favorites. Written and photographed in the stunning mountains of Colorado, inspired by her big, unique family, and focused on what you'll want to eat day-in-day-out, Half Baked Harvest Every Day delivers more than 120 all-new recipes that will feed your body and soul.
For Tieghan, feel-good food isn't about restrictive eating. It's about enjoying real food with lots of flavor, and the satisfaction of sharing it with those you love. Finding balance is about giving your body and your cravings what they need . . . whether that's a light, vegetable-packed dish or a big ole plate of something comforting.
In this collection, there are plenty of plant-forward favorites, like Chipotle Cheddar Corn Chowder and Spinach and Pesto-Stuffed Butternut Squash. Tieghan also shares flavor-packed family go-tos, like Pizza Pasta with Pepperoni Bread Crumbs, Crispy Carnitas Taquitos, and Spicy Pretzel Chicken Fingers with Hot Honey. And to keep a smile on everyone's face, you'll find luscious desserts, like Chocolate Olive Oil Cake and a Lemon Tart with Vanilla Sugar, made with a focus on wholesome, minimally processed ingredients.
Whether it's breakfast, lunch, snack time, dinner, or dessert . . . this book has tried-and-true recipes that will make you feel good about sharing them at your table.
Nourish: Simple Recipes to Empower Your Body and Feed Your Soul
Regular price
$65.00
World-renowned model and wellness advocate Gisele Bu_x0308_ndchen presents 100 delicious and approachable recipes based on everyday ingredients. The cookbook focuses on kickstarting and maintaining a healthy lifestyle while finding balance and intention.
Superstar model and philanthropist Gisele Bu_x0308_ndchen believes wellness begins with food. At home she chooses lean, healthy proteins and nutrient-rich vegetables; she also believes in eating with flexibility (pizza night with the kids!). This means recipes that are gluten free and rely on body-fueling ingredients like almond flour, avocado oil, and dates.
In her cookbook, Gisele provides thoughtful guidance on how to create a routine filled with positive intention, nourishing food, and gratitude to support a healthy lifestyle. The first part of her walks readers through adjusting to this new mindset and offers practical guidance. Many of the recipes include suggestions for light and hearty pairings, as well as tips for making meals "kid friendly"-
Everyday Fruits- Papaya-Almond Smoothie; Acai Bowls; Banana Ice CreamBreakfast + Breads- Brazilian Cheese Bread (Pa_x0303_o de Queijo); Veggie Frittata; Coconut Milk Two WaysSalads- Steak Salad; Beet and Arugula Salad with Herby Goat CheeseSoups- Sneeze-Be-Gone Soup; Ramen-Style Soup with VegetablesEveryday Vegetables- Summer Rolls with Ginger-Cashew Dipping Sauce; Pizza Night; Pesto Chicken WrapFavorite Proteins- Grilled Ribeye with Chimichurri; Sheet Pan Squash and Chickpeas; Chicken MeatballsCrunchies + Condiments- Maple-Harissa Cashews; Tamari Dressing 3 WaysSweets- Pecan Bars; Banana Dream Pie; Carrot Muffins From breaking cycles to journaling and setting intentions, minimizing waste, meal planning, and preparing healthful meals for your kids, Nourish is as much about living with mindfulness as it is about cooking.
Good & Sweet: A New Way to Bake with Naturally Sweet Ingredients
Regular price
$64.99
Brian Levy spent years making pastries the traditional way, with loads of refined sugar and white flour, at distinguished restaurants, inns, and private homes in the United States and Europe. But he discovered another world of desserts-one that few bakers have explored-where there's no need for cane sugar or coconut sugar, for maple syrup or honey, or for anything like stevia. When Levy succeeded in making a perfect mango custard, harnessing only the natural sweetness of fruit with no added sugar, it was a breakthrough that inspired years of experimentation converting other desserts into nutritious indulgences.
In Good & Sweet, Levy stretches this experiment across 100 recipes that ingeniously deploy fruit (dried, juiced, and fresh), nuts, grains, dairy, and fermented products to create sweet treats whose flavor is enriched by whole-food, feel-good ingredients. Every recipe offers substitutions for dietary restrictions and includes a flavorful sweetener that exceeds cane sugar, from freeze-dried sweet corn to coconut cream and apple cider. A Pistachio-Studded Peach Galette gets its wings from fresh fruit, dried apricots, and orange juice; chestnuts, golden raisins, and dried apples perform a pas de trois in Chestnut Ricotta Ice Cream; and dates, milk powder, and a touch of miso paste make for a dense, caramely Sticky Toffee Pudding Cake. With sweets like these-ones that nudge you toward mindful eating but don't compromise flavor-you'll never have to give up dessert.
Baker Bleu: Bake it till you make it
Regular price
$49.99
The many exciting roads to bread glory and the best ways to enjoy it from a powerhouse couple who threw in their corporate jobs to realise their bakery dream.
Baker Bleu The Book is a cookbook of sorts. At least, it has 70-plus delicious, inventive recipes for anyone who wants to emulate the best bread and Roman-style sourdough pizza bases in Melbourne. And those who are sandwich fiends (like Neil Perry), or who aspire to resourcefulness with leftover bread, or use croissant dough to make simple filled pastries at home (and prudently leave the whole croissant palaver to the experts). Or just crave the bakery's now cultish vegan challah (born of the fact its first low-grade food licence did not allow them to work with eggs). But there is more to it too. It's also a story of what's possible when you wake up one day and decide there's more to life than the soulless corporate grind. And you sign on with pluck and ambition to bake it till you make it.