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Kitchen Arts & Letters

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With access to over 12,000 titles, you're bound to find that food or drink book you've been searching for. Cookbooks.
(230)

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.

09/06/2026

Winner of the National Book Award for Translated Literature and the International Booker Prize, Taiwan Travelogue is a historical novel that explores food, memory, and colonialism through the story of a Japanese writer traveling across Taiwan in 1938. Invited by the colonial government to document the island, she instead becomes absorbed in its everyday life, and especially its cuisine, with the help of a young Taiwanese interpreter whose knowledge and companionship gradually transform the journey.

Each chapter takes its name from a Taiwanese dish, as meals, markets, and regional specialties become a way of exploring the island’s history and the unequal relationship between colonizer and colonized.

Presented as the translation of a long-forgotten Japanese memoir complete with fictional forewords, footnotes, and editorial commentary, the novel cleverly blurs the boundaries between history and invention while offering a richly imagined portrait of Taiwan’s culinary culture.

09/05/2026

We will be closed for Labor Day weekend from 9/5-9/7. We’ll return to regular store hours at the Lexington location only on Tuesday the 8th. See you soon!

09/04/2026

Simple, charming, and imaginative, Vegetable Recipes is Jess Elliott Dennison’s (Jess Elliott Dennison) latest, a collection of vegetarian recipes, imported directly from her cooking studio in Edinburgh. It offers a wealth of fresh takes on the best qualities of seasonal vegetable cooking.

There’s a strongly personal quality to the writing and the photography, which has the casual impromptu look on something a good friend just texted you. And the dishes themselves represent original takes. For example:

-Roast pumpkin on toast with radicchio, mint, and chilli vinegar
-Dill pancakes with potatoes and artichokes; sauerkraut, fennel seed, and shiitake orecchiette;
-Celeriac and black olive hand pies

A very exciting alternative to the current flush of vegetable and vegetarian books which feel all too closely related.

09/02/2026

Boucherie is about a disappearing rural Cajun tradition: the communal hog slaughter that once supplied a family’s meat for the winter, and the butchers who took part in it. Author Chase Cormier’s (chase perroquet cormier) grandfather was one of those butchers.

Cormier’s eye is not sentimental. He traces the practice from its earliest roots through the spread of refrigeration to industrial packaging, and follows it into the present, drawing on cookbooks published as recently as the 2020s.

He is equally alert to how “Cajun” cuisine has been shaped, sold, and reinvented, through cookbooks, television chefs, and marketing, and connects that construction to larger questions of race, heritage, and belonging in the modern South. The result is a critical account of tradition, not a nostalgic one, built on fieldwork, oral history, and memoir, and grounded throughout by the people, like his grandfather, who kept the practice alive by hand.

At 101 pages, sized at 5 by 7 inches, this is a book that can be read in a single sitting, though its scope reaches well past its size.

09/01/2026

🤩🎉SIGNED COPIES!!!🎉🤩

Winner of The Great American Baking Show in 2023, Martin Sorge (Martin Sorge) draws on Midwestern ingredients, German baking traditions, and years of home baking experience in this inviting collection of more than one hundred recipes. Written for bakers of varying skill levels, the book balances dependable classics with creative variations, emphasizing practical techniques over professional complexity.

Chapters cover breads, cookies, pies, cakes, pastries and other sweet and savory bakes, with recipes ranging from sweet corn milk bread, Chicago dog focaccia, and apple, sage & cheddar scones to Michigan forest cake, rhubarb streusel kuchen, glazed lemon verbena shortbread, and super-soft malted cinnamon rolls.

Helpful sections on ingredients, equipment, troubleshooting, and baking fundamentals make the book as useful for improving technique as it is for finding recipes.

08/30/2026

Spirits distilled from fermented tree sap are old, in some places older than wh***ey or rum. What they haven’t had, until now, is a shared name, or a single book treating them as parts of one larger story.

The book is organized around palm, maple, and birch-based spirits, from arrack, distilled from coconut palm sap in Sri Lanka, to ogorogo, distilled from raffia palm sap in Nigeria, to acerum, distilled from maple sap in Quebec. A fourth section covers nascent efforts underway in Australia, where fermented, undistilled tree sap beverages were consumed by Indigenous people for centuries before European contact. Author Brian Hoefling (Brian Hoefling) calls this emerging corner of the category spirits of the future.

Hoefling is a detail-obsessed enthusiast, and it shows. Alongside producer profiles and tasting notes, he includes an opinionated run of end notes covering everything from the origin of the word “arrack” to EU terminology regulations, about which he gets salty.

That passion and thoroughness is exactly what someone considering a spirits category they’ve likely never encountered will want: a guide willing to go deep rather than skim the surface. The book also includes a range of drink recipes, some traditional, others attributed to particular bartenders.

08/27/2026

You probably know which of your favorite cookbooks have cracked spines, and which have pages that stay open on their own. You know where the stains are, and maybe even when they happened. What you may have never asked is why some make you hunt for the ingredient list while others put it exactly where your eye lands first. Why does one have the author on the cover, while another has a finished dish, and a third relies just on type.

Debbie Berne, a longtime book designer with a special love of cookbooks, invites you along on her exploration of how cookbooks have been designed since the early twentieth century. Her focus is primarily American titles, and anyone who’s been building a collection will find many old friends here.

In a section called recipe anatomy, she deconstructs how information gets arranged on the page, tracing the evolution from The Boston Cooking School Cookbook through Mastering the Art of French Cooking to The Silver Palate Cookbook, illustrated throughout with photos of well-worn, well-used copies. Elsewhere she follows cover design across three decades of Perla Meyers’ publishing career, watching a single author’s books change face as tastes and marketing shifted around her.

The books under examination run from The East Village Cookbook and Ruth Reichl’s Mmmmm: A Festiary to Princess Pamela’s Soul Food Cookbook and The Food Lab.

This is fresh light on books you already love.

08/26/2026

Get these books and more for $20 and under this weekend (Saturday and Sunday the 29th and 30th from 12-6) at our 111 Broadway pop up location!

Used, damaged, and shopworn books are priced to sell, and half the proceeds will go to World Central Kitchen (World Central Kitchen).

We only have a sale like this once or twice a year, and it is an EVENT! Many customer leave with BOXES of books.

To sweeten the deal, we’ll be discounting regular inventory by 15% at the pop up, too!

The sale is an in-person event only. No requests, no holds, no online sales, and it is happening only at the Broadway location. We’d love to see you up at Lexington, too…but if you’re after good deals, you’ll want to be downtown.

Please bring your own bags to help us reduce waste!

See you there!

08/24/2026

Brie, Munster, Comté, Roquefort, Salers, Ossau-Iraty, Camembert: in Ned Palmer’s (Ned Palmer) hands, each one becomes a way into a region’s geography, farming, folklore, politics, and craftsmanship. Palmer, who has worked with London’s Neal’s Yard Dairy and Mons Cheesemongers, travels across France in search of these and other iconic cheeses, tracing the landscapes and histories that shaped them by approaching each region through its most emblematic fromage.

Along the way, he visits contemporary producers, examines the pressures facing artisanal cheesemaking today, and shows how each cheese carries the character of the place it comes from.

The book closes with a directory of French cheese and straightforward advice on buying and tasting it — a tour readers can pick back up at their own table.

08/23/2026

This collection of paper napkins from eating establishments throughout Spain features images and type treatments from bars, cervercerías, asadors, cafes, pizzerias, heladerias, pastry shops, and restaurants.

There are 600 different napkins reproduced in this cocktail napkin-sized book (4.9” x 6.3”), all of them gathered by Madrid-based photographer Felipe Hernández (), whose work often focuses on urban nightlife.

The napkins are arranged from breakfast-oriented coffee shops through pastry and dessert shops for winding down an evening. Some napkins are serviceable, others fanciful. Milord’s Express in Alicante advertises itself as a cafeteria and croissanteria; Cervecería Köln in Madrid may be targeting beer-drinking Germans, and a cluster of napkins from roadside service areas features drawings of buses.

Servilletas tells us that Hernandez spent more than a decade gathering the napkins, and that at least some of them are the last traces of vanished places. These disposable icons often “neither clean nor absorb,” but they represent the imagination of neighborhoods and cities, even while they celebrate “the beauty of the useless.”

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1435 Lexington Avenue
New York, NY
10128

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Monday	10am - 6pm
Tuesday	10am - 6pm
Wednesday	10am - 6pm
Thursday	10am - 6pm
Friday	10am - 6pm
Saturday	10am - 6pm

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+12128765550

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