An independent bookstore founded in 1983

Thoughtfully selected titles for cooks & readers

We tell you what we think, not just what the publishers say

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The Noma Guide to Building Flavour

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Preorder signed copies now!

The long-anticipated follow-up to the bestselling The Noma Guide to Fermentation offers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that cooks can now make and use to elevate every part of their cooking

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The King Cookbook

Regular price $39.99

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For a limited time we have copies signed by Clare de Boer, Jess Shadbolt, and Annie Shi. Not every restaurant cookbook captures the spirit of its kitchen—but this one does.... Learn more

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Citymeals Chef Marc Forgione Collection

Regular price $94.95

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Two Remarkable Collections

Chef Marc Forgione has curated two exclusive sets of books—available only for a limited time—to support Citymeals on Wheels. Each set includes titles personally selected by Marc for their blend of culinary insight and storytelling, along with bonus items and a donation to support Citymeals' mission.

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Petite Tasting Set

Grand Tasting Set

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The Irish Kitchen

Regular price $60.00

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The Sequel to The Irish Bakery

The kitchen has always been the heart of an Irish home; the busy, bustling focal point where yarns are told and the best local and seasonal ingredients are transformed into comforting dishes to be shared with loved ones.

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Uncommon Finds

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Chef & Restaurant Books

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Professional Baking Books

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Worldwide Imports

We import books from many countries. Our shelves hold a diverse selection of titles, from books about renowned restaurants to explorations of regional food cultures.

Small and Independent Publishers

We vigorously support small presses and authors who self-publish in specialized areas, passionately addressing subjects overlooked by large houses.

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Gift Cards

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Gift Cards

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The Noma Guide to Building Flavour

Preorder signed copies now!

The King Cookbook

Citymeals Chef Marc Forgione Collection

Two Remarkable Collections

The Irish Kitchen

The Sequel to The Irish Bakery

Uncommon Finds

Frantzen

A Child of the Rice Fields: Recipes from Noi's Lao Kitchen

Italian Liqueurs: History and Art of a Creation

Burnt Ends

Pasta: The Guide to the Most Loved Italian Food by ItaliaSquisita

The Dry Aging Bible

Flour is Flavour

Shichimi Food Magazine #01: The Framing Issue

Zapotec Identity: The Cuisine of Abigail Mendoza And Her Sisters

Nerd Baker 2: Tales from the Yeast Indies

Kissa by Kissa: A 1,000 KM Walk along the Nakasendō (6th Edition)

Weekend Recipes

-12°C Gelato

Rice the Italian Way

Sahten: The SkatePal Cookbook

The Art of the Neapolitan Pizzaiuolo from Tradition to Innovation

The Observer's Guide to Japanese Vending Machines

Masaleydaar: Classic Indian Spice Blends

Best Sellers

Septime (English)

Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect

A Child of the Rice Fields: Recipes from Noi's Lao Kitchen

East Village Cookbook: Adventures, Anecdotes, and Tales of a Downtown New York Community Told Through Our Food

My French Cuisine at Le Poule au Pot

Weekend Recipes

Midweek Recipes: Simple Cooking from an Edinburgh Studio

Six Seasons of Pasta: A New Way with Everyone's Favorite Food

The Irish Bakery

McAtlas: A Global Guide to the Golden Arches (standard edition)

Vittles Issue 1 (Spring 2025)

Franco Pepe: Pizza Chef

Salt, Sugar, MSG: Recipes and Stories from a Cantonese American Home

Original and Gourmet: Vegetables

The Observer's Guide to Japanese Vending Machines

Accidentally on Purpose

Psychogastronomy

In the Kusina: My Seasonal Filipino Cooking

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Chef & Restaurant Books

Steak House: The People, The Places, The Recipes

The Kai Cookbook: A Love Letter to the West of Ireland

House of Nanking: Family Recipes from San Francisco's Favorite Chinese Restaurant

La Glace De Nos Reves

Art Culinaire #154

Perch: Soil / Land / Sea

Plate by Plate: 30 Culinary Journeys Bringing Warmth to Your Table

BiBi: The Cookbook

Blackbarn: Recipes from our Kitchen to Yours

The Noma Guide to Building Flavour

Apicius 45

Art Culinaire #153

Lexicon of the Four Horsemen

The Synergy Series: 25 Chefs Share Their Stories of Mentorship Through Collaboration and Cooking at Spoon and Stable

Yakiba Grilling Techniques: Shio-yaki, Furishio-yaki, Yuan-yaki, Tare-yaki, and Yakitori

The Whole Fish Collection

The King Cookbook

On Meat: Modern Recipes for the Home Kitchen

Professional Baking Books

So Good #32: The Magazine of Haute Pâtisserie

La Patisserie Parisienne: 70 Recettes Au Coeur De L'Histoire

Richard Hart Bread: Intuitive Sourdough Baking

Pierre Herme Vegan Pastry

A Slow Rise: Favorite Recipes from Four Decades of Baking with Heart

Essence: A New Way To Make Ice Cream (Una Nueva Manera de Cerar Helados)

Pastry Revolution 66

Mes Flans Patissiers 2: 50 Recipes for Original Flans From All Over the World

Mes Flans Pâtissiers: 50 Classic & Creative Flan Recipes

Pastry Revolution 65