Atlanta Restaurant Scene

Buy This: 3 products for food and drink fans


Go big or go home. That expression holds true even in the world of food and drink. This week, we bring you a protein-packed, flavor-charged snack, a cookbook tome for serious home cooks and drinkware to keep UGA fans hydrated long after football season ends.

Tervis football drinkware

Football is a way of life in these parts. But even the college football fans in your life needs to get the recommended 3 liters of fluid a day (2.2 liters for women). Help they stay hydrated with this 24-ounce, lidded water bottle that bears the logo of UGA or Georgia Tech. What’s more, Tervis-brand drinkware is guaranteed for life, so when they break it due to over-emotion at a botched play, that problem at least, is fixable. $25.99, Tervis, Atlantic Station, 264 19th St. NW, Atlanta, 404-748-1398, tervis.com.

SuperSeedz pumpkin seeds

If you love dried fruits and nuts, you’ll become addicted to this line of shelled, roasted pumpkin seeds. SuperSeedz comes in flavors like Really Naked, Super Spicy and Tomato Italiano. Our favorite is Sea Salt, but when the sweet tooth strikes, we rip open a bag of Maple Sugar and Sea Salt. Well, maybe Coco Joe. Wait, make that Cinnamon and Sugar. $4.99/5-ounce bag, Available at all area Sprouts locations.

 

Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence

In celebration of its 25th anniversary, the Institut Paul Bocuse, founded by the legendary French chef of the same name, has just released a massive reference book. Fully illustrated, with step-by-step instructions for mastering more than 250 core culinary techniques and 70 recipes, this hardcover book that comes with a slipcase is a fabulous guide for aspiring home cooks. $75, Available at most major bookstores and online at Amazon.  

>>Other items you should stock up on

>>Read The A List: The faces, places, dishes and drinks defining the Atlanta dining scene right now

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About the Author

Ligaya Figueras joined the AJC as its food and dining editor in 2015.