Kitchen Arts & Letters

Kitchen Arts & Letters With access to over 12,000 titles, you're bound to find that food or drink book you've been searching for. Cookbooks.
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Imagine being in New York City surrounded by thousands of books. Books on food politics, food scholarship, and craft cocktails. Bookshelves wall to wall and floor to ceiling. It might sound like a dream, but it also sounds like our shop, Kitchen Arts & Letters. Don't let the sheer quantity of titles overwhelm you. Our shop is set up for carefree perusing if that's what you want. Our team is also a

wealth of knowledge -- they're experts in all things food and drink. Whether you want to read about Christina Tosi's famous NYC cookie recipes or get a copy of White Heat, we'll know right where to find it.

Siblings Patricia ()and Emanuel () de Sousa created their supper club in the Portuguese city of Porto to blur the bounda...
06/03/2026

Siblings Patricia ()and Emanuel () de Sousa created their supper club in the Portuguese city of Porto to blur the boundaries between restaurants and home cooking through artfully composed communal meals. This dramatically photographed book reveals the creativity they bring to that effort.

Their book The Townhouse Kitchen Supper Club is divided into halves called “Mountain” and “Sea,” more than a hundred recipes follow the seasonal rhythms and ingredients of Portugal and its Atlantic surroundings. Beyond those broad gestures, the organization is somewhat opaque: stewed octopus with smoked paprika is followed by a martini made with vinho verde and medronho brandy, and then by venison tartare. A corn gazpacho served with a paper-thin polenta precedes pork belly rolled in barbecue sauce and served with cucumber salad.

The imagination is more obvious than the system, but their notes on pantry essentials and the practicalities of cooking for groups run throughout, with genuine attention to adaptability: working with common ingredients, reworking leftovers, adjusting to what’s available. Photographs and design reflect the same attention to place and atmosphere that runs through the recipes.

Note that the book’s two halves work in opposite directions: if you open from the cover marked “Mountain,” you’ll need to flip it over to read “Sea.”

Pickled City is a richly illustrated volume tracing the history of the pickle in New York, with a very NYC acknowledgmen...
06/01/2026

Pickled City is a richly illustrated volume tracing the history of the pickle in New York, with a very NYC acknowledgment that pickling has taken place in other civilizations. Following a path from European traditions to its central place in the food culture of the Lower East Side, it draws on archival materials from the New York Historical and other collections. We see the rise of pickle vendors, shops, and family businesses that helped define a neighborhood and its cuisine.

The narrative offers broader history and local detail, examining the development of the pickle trade from the mid-nineteenth century through the twentieth century, alongside profiles of the people and companies who sustained it. Brands, storefronts, and street vendors are treated not just as businesses but as part of a larger story of immigration, labor, and urban life.

Photographs, advertisements, and ephemera play a central role, making the book as much a visual record as a written history. The result is a focused study of a single food and its outsized role in shaping New York’s culinary identity.

🥳🎉BACK IN PRINT!🎉🥳It’s not every new dessert book that comes with a foreword by Albert Adrià, but Will Goldfarb ()—who w...
05/31/2026

🥳🎉BACK IN PRINT!🎉🥳

It’s not every new dessert book that comes with a foreword by Albert Adrià, but Will Goldfarb ()—who worked with Adrià at elBulli more than twenty years ago—has often taken unusual approaches.

Since 2013, that has meant running a dessert bar in Bali, Indonesia, where his innovative daring with both technique and flavor has made him the focus of much attention in the pastry world. Room for Dessert, the book, is a whimsical, inspiring collection of tour-de-force plated desserts that make reference to everything from American suburban childhood to Indonesian folklore, from Tom Robbins novels to Oliver Roellinger dishes.

Goldfarb’s introductions to his recipes often begin as random-seeming notes on various inspirations that factored in their creation and it’s not worth worrying if you don’t get all the references, as the desserts speak for themselves.

Their names may be oblique but their contents are directly appealing: caramel and Earl Grey tea gelato with cardamom bubbles and pomelo marmalade; frozen lime meringue with cashew custard, roast watermelon, and cassava sponge. (Nearly every composed dessert is built around a frozen element, in fact.) A final chapter is packed with smart ideas that pastry cooks can mine for their own purposes: pancetta financiers, black rice pudding, palm sugar meringues.

We’re thrilled to have it back in stock after many years of unavailability!

Wine and food and more wine. Japan and Spain and Turkiye?, an independently published magazine, links all of these throu...
05/28/2026

Wine and food and more wine. Japan and Spain and Turkiye?

, an independently published magazine, links all of these through contrast and complement, revealing similarities and celebrating distinctions in a series of articles which explore, with no small amount of enthusiasm, subjects such as:

-How to pair wine with distinctive kebabs from the Turkish city of Adana
-The new wines making their mark in Spain
-A visit to restaurant Elkano in the Basque country
-A first-time traveler’s guide to Japan
-Wandering through a vineyard near Jerez
-A three-day tour of restaurants and wine bars of Madrid
-The philosophy of Japanese winemakers
-Eating and drinking in Japan’s far north
-Jazz kissa in Tokyo

The magazine’s founding editors, Besim Hatinoglu, Mehmet Farouk, and Gokhan Atilgan, are based in London, Tokyo, and New York, respectively, bringing a worldwide cosmopolitanism to a magazine that is still very much about honest curiosity and passion.

Lao cooking remains underrepresented in English-language cookbooks, and LA-based personal chef Saeng Douangdara’s () nin...
05/27/2026

Lao cooking remains underrepresented in English-language cookbooks, and LA-based personal chef Saeng Douangdara’s () ninety-five recipes in his book, The Lao Kitchen, address that gap with inviting breadth and specificity. Drawing on family tradition and his experience within the diaspora, he presents a cuisine defined by fresh herbs, fermented ingredients, and contrasting textures.

The collection spans dips, salads, rice dishes, noodles, soups, and lightly sweet desserts, with preparations including laab, cold vermicelli salads, fermented pork sausage, and steamed buns. Fermentation and seasoning get particular attention, with careful coverage of the foundational components that underpin many dishes. Short personal texts accompany the recipes throughout, situating them within Douangdara’s own history and the broader context of Lao food culture.

A practical and accessible guide to a cuisine shaped by memory, adaptation, and strong regional identity.

In Corsica, chef Jean Costantini of A Casaluna in Paris turns his attention to the island that shapes his cooking. Throu...
05/26/2026

In Corsica, chef Jean Costantini of A Casaluna in Paris turns his attention to the island that shapes his cooking. Through 80 recipes and portraits of 38 dedicated producers, he offers a layered introduction to Corsica’s culinary landscape: sea and mountain, maquis and orchard, tradition and reinvention.

The book moves easily from small plates to more substantial fare. Tapas such as wild boar pâté en croute or kid meatballs scented with the wild herb nepita give way to dishes like sea bream wrapped in Corsican ham and lamb baked in a crust of herbs. There are nods to everyday staples, including the fresh white cheese called brocciu and chestnut-based breads, as well as desserts built on citrus, thyme, and chocolate.

Throughout, Costantini emphasizes sourcing and seasonality, grounding the recipes in the work of farmers, cheesemakers, fishermen, and foragers who sustain the island’s foodways. The result is both a practical cookbook and a portrait of Corsican identity told through ingredients.

This book is available in French only.

Italian food from a group of popular restaurants inCopenhagen? If that seems an unnecessary stretch, we invite you to co...
05/24/2026

Italian food from a group of popular restaurants in
Copenhagen?

If that seems an unnecessary stretch, we invite you to consider the zeal of converts: the fervor and dedication of those who have chosen new beliefs over those in which they were raised. In this case, the converts are restaurateurs Emil Also and Morten Kaltoff, who use imported Italian ingredients in ways which have won highly favorable international attention.

This attractively photographed, eponymously named book from Osteria 16 () contains a modest number of familiar touchstones like crostini with burrata, tomato, and basil, vitello tonnato, and tiramisu. But there is a striking number of unusual recipes which rely on familiar Italian ingredients combined in fresh
ways:

• Blood orange with bottarga
• Polenta with capers and thyme
• Rigatoni with radicchio and red wine
• Spaghetti with squid ragout

Headnotes have been omitted, so there is no chefly posturing: you’re invited to admire the simplicity of the preparations and produce them yourself at home.

The book uses metric measure.

Also pictured: It’s companion book, Easy Pasta, offering 36 weeknight pasta recipes on a spectrum from comforting and familiar to earthy and adventurous.

Sorry, y’all! We’re closed for the holiday weekend from Saturday the 23rd through Monday the 25th. But we’ll be back for...
05/22/2026

Sorry, y’all! We’re closed for the holiday weekend from Saturday the 23rd through Monday the 25th.

But we’ll be back for you at ten a.m. on Tuesday! 🤗

Most flavor-forward baking books offer interesting recipes. In her book, More Than Sweet, Marie Frank () offers a way of...
05/20/2026

Most flavor-forward baking books offer interesting recipes. In her book, More Than Sweet, Marie Frank () offers a way of thinking. The flavor chart on page 19 announces what kind of book this is: two pages of unexpected pairings, apricot with sumac, banana with fennel, quince with yuzu, designed not just to inspire but to hand bakers a framework for experimenting on their own.

Frank is a Copenhagen-based pastry chef whose training has taken her through Det Vide Hus and Østerberg Ice Cream and whose newsletter has built a following among bakers curious about flavor. Her central instruction is straightforward: season to taste. The same instinct that leads a savory cook to adjust at the end applies equally to desserts, and Frank walks bakers through how to do it.

Fruit is at the center of her flavor world, and her recipes reflect a wide range. Among them:

-Rhubarb tartlets with jasmine and coconut
-Mirin-pumpkin custard tart with maple whipped cream
-Plum galette with Sichuan pepper
-Mango vacherin with mint and basil
-Hojicha snickerdoodles
-Maple brown-sugar pound cake with whipped gochujang caramel

Richly photographed throughout. For bakers who already have technique and want to develop their palate, the flavor chart alone is worth the purchase.

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