Archestratus Books & Foods

Archestratus Books & Foods A place for books and foods.

FOR SALE - Black Custom Iron Countertop - 40 wide by 142 inches long (almost 12 feet) / $950.00◢ Oh how I want to keep ...
08/04/2026

FOR SALE - Black Custom Iron Countertop - 40 wide by 142 inches long (almost 12 feet) / $950.00

◢

Oh how I want to keep this crazy dream table, but I am moving across the pond and have to let her go.

Apologies for not having any proper pictures of this table/counter, but here is some of the life that was loved/lived on it.

Thousands of rainbow cookies
a million fennel broths
Annie making hot sauce
Homemade lasagna dough
Trays of roasted grapes for a blue plate
Slaying onions with a dull knife in sunglasses
Camilla teaching jam
Trillions of soups
Leaning tower of amogghio
Pane cunzatu in the morning
Millicent getting to the bottom of the candle
Eggplant spattini (nonna switched out the veal when I was vegetarian)
So many cookbook clubs and bake sales
Elena Montreal chefs making pizza
Watkins making homemade mozzarella
Etna fu***ng mess
Trillions of cookies

It is truly a dream giant workspace! If you need a counter to hold your large scale cooking or other creative projects, this is it. One side has a water fall edge. It is in two pieces and would need to be bolted together. It is 30 inces high, not counter height, so it can also be used as a dining table with some modifications.

Since it is in two pieces, you could also just use the tabletop/ countertop and forego the waterfall side. I don’t know if any of this makes sense. Email if you have questions - [email protected].

It is very, very heavy. Would need three strong people to move it. It’s in a cellar/ basement - One level down.

Thank you to sending this to your friends with a big house upstate or if you know someone opening a restaurant! Love love

07/28/2026

Sometimes you make something beautiful only to watch it slip away…

When I put a few dollops of my beautiful beurre blanc on some scorching hot garlic scapes and it promptly died, I decided to capture the ‘f**k Up’ and mourn it with all of you. Why not? Maybe you won’t take me seriously as a chef or something but I don’t care about that so here we are.

Beurre Blanc is excellent inside arancine, the topic of July’s newsletters.

A few words:

I love beurre blanc, but I’ve never been able to fully jive with its process. The first thing I felt resistance towards was straining the shallots. I don’t wanna strain the shallots. Then, the process of mounting the butter. I researched if this was actually necessary to do in a pan and, turns out, it is not.

After the shallots get syrupy, I finish everything off in a food processor. Also, I swap heavy cream for mascarpone. The goddesses whispered masscarrrrponnneee and then looking up the fat content told me it made sense to do so. It has more fat than heavy cream, which works in our favor, resulting in a creamier melt.

Butter / Ghee: 80% to 85% fat
Mascarpone: 60% to 75% fat
Clotted Cream: ~55% to 64% fat
Heavy Cream / Heavy Whipping Cream: 36% to 40% fat

Anyways, this method preserves the shallots’ flavor while also resulting in a smooth, creamy texture. Woot! Apologies if I have offended anyone.

This video and recipe were in the latest LIPARI ISLAND newsletter. Subscribe to get the recipe (as well as 20+ other recipes!) link in bio.

If you loved the food at Archestratus and miss it, you will not regret this one.

Celebrating the one year anniversary of the paige LIPARI ISLAND newsletter this week, and the 11 year anniversary of wri...
07/21/2026

Celebrating the one year anniversary of the paige LIPARI ISLAND newsletter this week, and the 11 year anniversary of writing newsletters for the shop!

When you subscribe (link in bio), you immediately get access to past newsletters that are filled with recipes (the 28 that are pictured above so far), weird voice memos, interviews with authors, videos, thought on stuff and much, much more.

Ok, going to send out the CRIPES! level subscribers one in a minute, but need to finish this bit on ARANCINE, SURVIVAL MODE, and THE PLANE OF IMMANENCE.

I can’t thank my paid subscribers enough. I gave four recipes today instead of one, so maybe I was trying to thank them with food which I wouldn’t put past me. But seriously, I am so moved by all of you. It’s very clear to me that this is what I want to keep on keepin’ on, so thank you for your support in that.

Love love

People make a place. Love to everyone who came out yesterday for the 💗 we were blessed with presences and foods and de...
07/20/2026

People make a place. Love to everyone who came out yesterday for the 💗 we were blessed with presences and foods and delicious weather. People popped in and out all afternoon. Si, it was lighter than air.

See you for the next one at the union square green market on August 22nd. Details on the site or in bio.

SUN AUG 30 via ZOOM / A Cooking Class on Arancine / $4411A - 1PLearn to make Archestratus Arancine from scratch with Pa...
07/18/2026

SUN AUG 30 via ZOOM / A Cooking Class on Arancine / $44

11A - 1P

Learn to make Archestratus Arancine from scratch with Paige Lipari, arancine practitioner, developer, and channeler. Tehe.

In this class you will:

- learn to make arancine rice

- prepare two different fillings

- form your arancine

- fry to perfection

- eat arancine while having a q + a/ discussion

Arancine can be intimidating to make, but the truth is, it’s not difficult, and after this class, I know you will feel confident and excited to share your new skills. Then the creative juices will flow and you will an unstoppable arancine force!

A grocery list and zoom link will be released and sent via email on August 23rd, giving you a week to shop. Make sure you sign up with the correct email address. Note that this ticket is per screen not per person, so please feel free to spend this class with a friend or family member in IRL :)






The last time I taught on zoom the camera immediately fell into my cleavage, so we will see how this goes... I would LOVE to teach more online, but you tell me if this is of service by attending, etc. Love love

07/15/2026

In honor of the latest LIPARI ISLAND newsletter, enjoy 20 full minutes of ambient ☄️

It could be nice to have this on in the background or use it as a visualization anchor during meditation.

Link in bio for the newsletter where you can find the YouTube link. Enjoy 💗

Help! Which should be the cover girl for the next LIPARI ISLAND newsletter? It comes out tonight at 8p and is all abo...
07/14/2026

Help! Which should be the cover girl for the next LIPARI ISLAND newsletter? It comes out tonight at 8p and is all about our ballz 😽 subscribe to get the secret recipe 😽link in bio

Thank you! Throw your pick in the comments 🙏

A lil ‘new pickle’ recipe for cucumber season. I like my new pickles SUPER new. You have to make em yourself if you like...
06/26/2026

A lil ‘new pickle’ recipe for cucumber season. I like my new pickles SUPER new. You have to make em yourself if you like them this way, too.

(Anyone else remember the little pickle plate they would always bring out at Artie’s on Broadway and 83rd? I miss it.)

Recipe:

24 oz jar
3 cloves garlic
4 tsp salt or 1 heaping tablespoon
1 tsp sugar
2 tsp white vinegar
Water to cover

Peel and smash your garlic. Cut the ends off the cucumbers and keep them whole or slice them how you like. Grab a clean jar (I used 24 oz) and fill the bottom with the garlic, salt, sugar, and vinegar. Add a little bit of hot water just to melt the granules and mix it well. Add the cucumbers and add water to cover completely. Close up the jar and give it a shake. Let it sit in the fridge for 48 hours and then eat.

They are super crunchy. Cutting off the blossom end helps with the crunch. The fact that they are SO new also helps with the crunch.

You could use the pickling liquid a second time, but know it won’t taste quite as good.

Subscribe for $5 a month over at LIPARI ISLAND (link in bio) to support the creation of writings and Sicilian recipes for you’s. 🙏 next newsletter in July will be on arancine.

Address

160 Huron Street
Brooklyn, NY
11222

Opening Hours

Wednesday 11am - 8pm
Thursday 11am - 8pm
Friday 11am - 8pm
Saturday 11am - 8pm
Sunday 11am - 6pm

Telephone

(718) 349-7711

Website

Alerts

Be the first to know and let us send you an email when Archestratus Books & Foods posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Archestratus Books & Foods:

Shortcuts

Share

Category