Kitchen Arts & Letters is a New York City bookstore specializing in food and drink. The books you see listed here are our latest arrivals with a few longtime bestsellers mixed in. They are just a fragment of the more than 12,000 titles we have in stock, which come from all over the world and are in many languages. We hope you find our website useful and fun, but it’s hard to beat a visit to the store.
We opened in 1983. Julia Child, James Beard, and Laurie Colwin were among our early customers and ever since we have been helping people who are serious about food–or who want to get serious about food–find books they want, need, and will enjoy. Today our customers include Michelin three-star chefs from around the world and neighborhood home cooks who want to put a good dinner on the table.
Our store is much more than cookbooks. We carry a range of food history and scholarship, a deep selection of operations and technical manuals, and what we feel is a terrific array of great food writing. We also actively track down out-of-print and otherwise scarce books for our customers. All that’s to say, if you don’t see what you want among the books on this site, please call or email us. Our phone number is 212-876-5550; you can write to letters @ kitchenartsandletters.com.
SOME FREQUENTLY ASKED QUESTIONS ABOUT THE STORE AND HOW WE WORK.
Nach opened Kitchen Arts & Letters in 1983, having previously worked in book publishing for eighteen years. Most of his time is now devoted to KAL’s out-of-print business. Although he enjoys nearly every aspect of the world of food, he particularly relishes food history and culture, which is reflected in the store’s substantial stock in those areas. His cooking passion is the many cuisines of India, although he is more than casually interested in Jewish food traditions as well. Nach orders most university press books, as well as imports from France and the UK. He is a member of the James Beard Foundation’s Hall of Fame.
Matt came to Kitchen Arts & Letters more than twenty years ago after a career as a book editor. He’s the store generalist, doing a lot of weeknight cooking, occasional sweet and savory baking, preserving, and dabbling everywhere. (Cookbooks are to him as shiny things to a magpie). Matt handles much of the domestic ordering, as well as importing books from Spain, Germany, Italy, Australia, and elsewhere. He is a former chair of the book committee of the James Beard Awards.