Kitchen and Garden

James Beard Award-winning chefs Jody Williams and Rita Sodi share the secrets of their beloved restaurant, which has become synonymous with New York City’s Greenwich Village. Since 2014, Via Carota has been a destination for food lovers, celebrities, and well-informed travelers because of its impeccable Italian fare. 

 Emphasizing vegetables and seasonal cooking, the dishes that come out of Williams and Sodi’s kitchen are astonishing in their simplicity yet dazzling in their elegance. Now, with this beautiful, deeply personal cookbook, they share the keys to cooking Via Carota’s traditional (but not too traditional) cuisine at home.

Here are more than 140 recipes, including:  

• Lasagna Cacio e Pepe   • Roasted Carrots with Spiced Yogurt and Pistachios   • Tuscan Onion Soup   • Potato Gnocchi   • Sweet Ricotta Cake   • and more! 

Gjelina– The new way to cook. Travis Lett's new American cuisine: Gjelina in Venice Beach is Los Angeles's most talked-about restaurant, lauded by critics from London to New York to San Francisco and beloved by stars, locals, and out-of-towners alike for its seductive simplicity and eclectic Cal-Med menu created by talented chef Travis Lett.

Gjelina: Cooking from Venice, California is a standout cookbook featuring 125 of the rustic and utterly delicious salads, toasts, pizzas, vegetable and grain dishes, pastas, fish and meat mains, and desserts that have had fans clamoring for a table at Gjelina since the restaurant burst onto the scene in 2008.

RINTARO, the debut cookbook from one of San Francisco's most acclaimed restaurants, translates the experience of a Tokyo izakaya to the home kitchen. Crowd-pleasing foods likecurry rice, tonkatsu, and yakitori, eaten most often at lunch counters and in home kitchens, live alongside sashimi, fresh bamboo shoots, and other dishes that are usually considered part of a more elevated Japanese cooking tradition.

Through clear instruction, abundant photography, and utterly delicious recipes, RINTARO demystifies Japanese food for home cooks with over70 recipes for rice, simmered dishes, homemade udon, and grilled foods. RINTARO shows a cross section of Japanese food that isn't usually shown in American cookbooks.

An ode to Armenian food and culture, Lavash is a cookbook filled with fresh and satisfying dishes served with plenty of pickles and sides, from soups and salads to mains and sweets. Lavash features more than 60 recipes—including how to make the ubiquitous and doable flatbread lavash, the UNESCO-recognized bread of Armenia.

 With stunning photography and essays, this book provides an insider's look at Armenia—a small but fascinating country comprising dramatic mountains, sun-drenched fields, and welcoming people. • Arranged by course • Covers authentic breads and everything you eat with them • Showcases the best flavors and techniques of Mediterranean and central European cuisines Lavash is part cookbook, part travelogue, and part lookbook of tempting food and revealing atmospheric photography.

Tartine - A bread bible for the home baker or professional bread-maker: It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery.

At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it.

Evan and Sarah Rich execute casual Californian fare with fine-dining precision, interweaving the pair’s hometown influences (New Jersey and Louisiana) and a bevy of global influences along the way.

Full-color photographs and a textured cover with foil stamping capture the rustic elegance of the food and the restaurant, while 85 meticulously tested recipes span salads, vegetables, meat and fish, sweets, drinks, and the pasta dishes that send diners into raptures.

Vasecado® is more than just a vase – it's a way to bring a touch of nature into your home, transforming a simple avocado seed into a lush, verdant plant. With this uniquely shaped vase, some water and a regular avocado, you'll be able to nurture a seed, witness its growth over time and watch as it matures into a magnificent houseplant, ready to be repotted and enjoyed. With enough care and attention, you can even grow your sapling into a tree. Hand-blown and shipped in a beautifully simple box, this cool vase for avocados is the perfect gift for plant lovers. 

Immerse yourself in the culinary world of Sarah and Sarah, co-owners of one of our favorite Los Angeles restaurants - Kismet. This isn't just a collection of recipes, but a journey into the art of cooking, offering a unique exploration of flavors and techniques. 

Le Bon Garcon's signature caramel is born from a blend of fresh cream, pale butter and crystalline sugar, then finished with flakes of Maldon sea salt for a satisfying crunch. Seriously, these tender caramels are like nothing you’ve ever had before.

6oz box

Shelf life - 5 mos

Piece count (6oz box) - 24-26 pieces

Sweet butterflies catching light in the window is truly special.

With a wing span of 4.5 inches this little charmer is bound to add a little cheer to any window.

Handmade in small batches

This Plate will dress up your next gathering sharing a meal! All plates are made with layered hand dyed / neutral clay dressed in glossy clear glaze & raw bottoms. Utilizing the traditional Japanese technique of Nerikomi each plate is unique.

Every piece is different, images are to represent the variation in pattern and visual texture, but when purchasing you will not be receiving exact copies of what is pictured.

 Dimensions: 9” x 1/2"

Handle with care, food safe, hand washing advised. 

This Plate will dress up your next gathering sharing a meal! All plates are made with layered hand dyed / neutral clay dressed in glossy clear glaze & raw bottoms. Utilizing the traditional Japanese technique of Nerikomi each plate is unique.

Every piece is different, images are to represent the variation in pattern and visual texture, but when purchasing you will not be receiving exact copies of what is pictured.

 Dimensions: 9” x 1/2"

Handle with care, food safe, hand washing advised. 

This Plate will dress up your next gathering sharing a meal! All plates are made with layered hand dyed / neutral clay dressed in glossy clear glaze & raw bottoms. Utilizing the traditional Japanese technique of Nerikomi each plate is unique.

Every piece is different, images are to represent the variation in pattern and visual texture, but when purchasing you will not be receiving exact copies of what is pictured.

 Dimensions: 9” x 1/2"

Handle with care, food safe, hand washing advised. 

This Plate will dress up your next gathering sharing a meal! All plates are made with layered hand dyed / neutral clay dressed in glossy clear glaze & raw bottoms. Utilizing the traditional Japanese technique of Nerikomi each plate is unique.

Every piece is different, images are to represent the variation in pattern and visual texture, but when purchasing you will not be receiving exact copies of what is pictured.

 Dimensions: 9” x 1/2"

Handle with care, food safe, hand washing advised. 

These hand crafted mugs are designed by ceramicist and sculptor Peter Shire and made by residents of the Echo Park neighborhood in Los Angeles. Shire founded the pottery studio in 1972 to create ceramics that were more reasonably priced than his gallery work, and named it after the L.A. neighborhood where he was raised.

The mugs are crafted in small series using a slab construction, hand-rolled style, then individually hand painted. This process creates a unique splatter pattern and color combination on every much rendering no two exactly alike. The splatter series was inspired by the paintings of Sam Francis and the ceramic construction techniques of Adrian Saxe, both artists who have lived and created in Los Angeles.

Hand-formed ceramic, and hand painted, each piece is unique. We cannot guarantee the exact look of your mug. But if you feel very strongly about a particular look, you can email us at dig@gravelandgold.

Crazing of the glaze is considered normal

Approximate dimensions 3.5 inches tall

Wash by hand for longer life

Made in Los Angeles

Handcrafted blown glass vases.

9-10 inches tall and 5-6 inches wide.

Matt Clark first began blowing glass at San Francisco State University in 1988. He received a B.A. in sculpture with an emphasis in glass. Originally a ceramics major, he continually draws influence from the ceramic world. He furthered his glass education in Seattle at the Pratt Fine Arts Center and the Pilchuck Glass School. After moving to Portland OR. In 2001 he began to develop his lines of glassware that would become Terra Glassworks in 2005. All of the work is made with a team of skilled glassblower using traditional glassblowing techniques.

Handcrafted blown glass vases.

9-10 inches tall and 5-6 inches wide.

Matt Clark first began blowing glass at San Francisco State University in 1988. He received a B.A. in sculpture with an emphasis in glass. Originally a ceramics major, he continually draws influence from the ceramic world. He furthered his glass education in Seattle at the Pratt Fine Arts Center and the Pilchuck Glass School. After moving to Portland OR. In 2001 he began to develop his lines of glassware that would become Terra Glassworks in 2005. All of the work is made with a team of skilled glassblower using traditional glassblowing techniques.

Handcrafted blown glass vases.

9-10 inches tall and 5-6 inches wide.

Matt Clark first began blowing glass at San Francisco State University in 1988. He received a B.A. in sculpture with an emphasis in glass. Originally a ceramics major, he continually draws influence from the ceramic world. He furthered his glass education in Seattle at the Pratt Fine Arts Center and the Pilchuck Glass School. After moving to Portland OR. In 2001 he began to develop his lines of glassware that would become Terra Glassworks in 2005. All of the work is made with a team of skilled glassblower using traditional glassblowing techniques.