How the selections are made and which cookbooks are perpetually popular, from the library system’s buyer.
The New York Academy of Medicine has a copy of what’s generally agreed to be the oldest cookbook in the West.
“The thing about cookbooks is that they are first and foremost a historical document.”
For both of these books, simple doesn’t mean boring or mindless. Instead it’s thoughtful, rigorous and curious to the end.
Heaven is a place on earth.
We assumed the arduous task of wading through recent cookbooks and settled on a handful of stunners that have some sort of a New York connection.
Looking for a gift for your favorite eater-meets-bookworm? Consult our roundup featuring additional titles that didn’t run in our print issue.
The inventory on her shelves changes every single day, which is reason enough to come back for regular visits.
Along with April Bloomfield’s latest, our team is making honeysuckle sorbet, vegan kibbeh and lots of salads.
Cookbook recommendations? We’ve got ‘em. Here are the books from which our editors are drawing their kitchen inspiration this summer. (An interesting trend: almost all of the cookbooks below are heavy on Mediterranean flavors and styles.) Head to the market for some tomatoes, slice them thick, douse them with olive oil and read on.
Try this new summer recipe from Sarah Huck, a cookbook author who sold fruit at Red Jacket’s stand for five summers and now co-owns Park Slope’s Kos Kaffe.
Artist Erin Gleeson, a former F.I.T. professor who married a rabbi and moved to the woods outside Silicon Valley, shot every dish in the forest, but don’t picture sprout salad or tofu casserole.