Carved Fruit Baskets

I have an Artistic Interiors Painting number 300203. It has original frame and is signed by T Remstedt.Price?
I need to know if the Oil Painting is worth much.It is a painting of Fruit and a basket.The frame has stickers on it that say the frame is original gold leaf and hand carved frame. And it has the a sticker saying it is an Original Oil Painting. Any info on it would be helpful. Thanks
Artistic Interiors paintings are produced in “painting factories” and are sold as furnishing pictures, they have very little value at auction.
You could look on ebay for similar items to get some idea of what they are currently selling for.
Betty’s Watermelon Basket with Melon Salad (Basket Carved by Rick)
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Shape Breakfast Tray Basket Fruit Plate Hand Carved Unique Teak wood Root Bowl $0.00 |
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ANTIQUE 1830 CARVED WALNUT THEORUM FRUIT BASKET PLAQUE $0.00 |
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Baskets of Fruit for Sale, Tuscany $19.99 Keith Levit Baskets of Fruit for Sale, Tuscany – Photographic Print |
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Three Baskets of Colorful Fruit at a Market in Siena, Tuscany, Italy $34.99 Todd Gipstein Three Baskets of Colorful Fruit at a Market in Siena, Tuscany, Italy – Photographic Print |
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Fruit, Vegetables and Baskets for Sale on Stall in Market, Sucre, Bolivia, South America $19.99 Jane Sweeney Fruit, Vegetables and Baskets for Sale on Stall in Market, Sucre, Bolivia, South America – Photographic Print |
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Six Baskets of Assorted Fresh Fruit for Sale at a Siena Market, Tuscany, Italy $34.99 Todd Gipstein Six Baskets of Assorted Fresh Fruit for Sale at a Siena Market, Tuscany, Italy – Photographic Print |
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Art of Garnishing $39.95 Art of Garnishing Inja Nam and Arno Schmidt Photographs by James Gerard Smith Here are clear instructions on how to create 30 stunning stunning displays of flower designs carved from common vegetables, as well as 22 arrangements for holidays and special occasions. These displays are the creation of award-winning Inja Nam, who has shown her works at numerous prestigious affairs at The Waldorf-Astoria Hotel in New York City. Each one is beautifully photographed in color in one of the public rooms at The Waldorf-Astoria. Instructions are easy to follow and no special tools are required. Four basic illustrated steps for each display are accompanied by information on raw materials and tools, in addition to the photograph of the finished result. Each flower design is carved from vegetables that are available in most commercial markets, fruit stands, or supermarkets. No artificial colors or materials are used. Features of the guide include tips on how to: Select the best vegetables for different types of displaysUse knives, melon scoops, vegetable slicers, and other tools safely and effectivelySelect props such as vases, bowls, and baskets that enhance the presentation.Incorporate leaves, rattan sticks, and wicker in centerpiece bouquets for dramatic effectUse bamboo, toothpicks, rubber bands, and other items to support the display.Flexibility, good taste, and creativity are evident in displays that utilize squash, beets, carrots, eggplant, leeks, radishes, red and yellow peppers, and other vegetables. Advice is included on how to minimize waste, prevent vegetables from drying out too fast, and make the best use of leftovers. Art of Garnishing will meet the needs ofprofessionals in the hotel, restaurant, and catering industries, as well as culinary teachers. It will also be useful for adventurous amateur chefs who wish to add flair to their meal presentations. |
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Art of Garnishing $6.02 Art of Garnishing Inja Nam and Arno Schmidt Photographs by James Gerard Smith Here are clear instructions on how to create 30 stunning stunning displays of flower designs carved from common vegetables, as well as 22 arrangements for holidays and special occasions. These displays are the creation of award-winning Inja Nam, who has shown her works at numerous prestigious affairs at The Waldorf-Astoria Hotel in New York City. Each one is beautifully photographed in color in one of the public rooms at The Waldorf-Astoria. Instructions are easy to follow and no special tools are required. Four basic illustrated steps for each display are accompanied by information on raw materials and tools, in addition to the photograph of the finished result. Each flower design is carved from vegetables that are available in most commercial markets, fruit stands, or supermarkets. No artificial colors or materials are used. Features of the guide include tips on how to:Select the best vegetables for different types of displaysUse knives, melon scoops, vegetable slicers, and other tools safely and effectivelySelect props such as vases, bowls, and baskets that enhance the presentation.Incorporate leaves, rattan sticks, and wicker in centerpiece bouquets for dramatic effectUse bamboo, toothpicks, rubber bands, and other items to support the display.Flexibility, good taste, and creativity are evident in displays that utilize squash, beets, carrots, eggplant, leeks, radishes, red and yellow peppers, and other vegetables. Advice is included on how to minimize waste, prevent vegetables from drying out too fast, and make the best use of leftovers. Art of Garnishing will meet the needs of professionals in the hotel, restaurant, and catering industries, as well as culinary teachers. It will also be useful for adventurous amateur chefs who wish to add flair to their meal presentations. |