Includes one copy of Il Buco: Stories & Recipes and Bloomist Limonada Spoon, Set of 2, Small and Large. 

Limonada Spoon, Set of 2, Small and Large

This set of 2 spoons is hand-crafted and hand-finished by skilled woodworkers in the Peten region of Guatemala using only sustainably harvested, locally sourced, FSC certified wood from the heart of the Guatemalan jungle. Each utensil is crafted to enhance the natural grain, texture, and hue of the wood.

The spoon with the longer handle is ideal for cooking and stirring and makes an ideal stirrer for pitchers of lemonade or cocktails, while the handle of the shorter spoon is perfect for sauces and dips. The FSC Certification denotes wood harvested from forests that are responsibly managed, socially beneficial, environmentally conscious, and economically viable.

Materials: Food-safe wood

Dimensions: 
Small: 7"L x 1.75" D
Large: 13.5”L x 1.75”D

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Il Buco: Stories & Recipes 

Donna Lennard and Joshua David Stein ∙ Forward by Alice Waters ∙ Photos by Gentl & Hyers 

In honor of our twenty-fifth anniversary comes this full-color culinary celebration of Il Buco, one of New York City’s most beloved restaurants, featuring more than 80 mouthwatering recipes and detailing the romantic origins of the restaurant’s philosophy of sourcing the best prime materials, including olive oil, salt, vinegar and all that make the Mediterranean way of life so alluring.  

In Il Buco, written with Joshua David Stein, Donna shares her incredible journey from antique shop owner to award-winning restaurateur and taste-maker. She reflects on the iconic ingredient-driven, farm-to-table Italian cooking that seduced palates and earned the loyalty of notoriously discriminating New York diners. Donna also expounds upon the essential elements of good eating and good living she learned over the restaurant’s nearly three-decade history. Both a cookbook and a deeply personal journey through the places and with the people who have influenced the restaurant’s ethos the most, Il Buco includes the beloved best-of dishes from the kitchen’s roster of now-famous chefs: Ignacio Mattos’s Black Kale Salad, Justin Smillie’s Bucatini Cacio e Pepe, and Sara Jenkins’s Porchetta alla Romana, to name a few.  It also includes profiles of the artisans whose craftsmanship evokes the warm Mediterranean patinas that have enhanced the restaurants’ atmosphere over the years.