Our 10 Best New York City Restaurant Cookbooks
Going out to dinner in New York City can be an expensive endeavor, with entrée prices clocking in at $30. But you can eat four-star food at a fraction of the price: Cook it yourself using the restaurant's cookbook. Now, cookbook love is like any other type of love -- wildly subjective. Yet some of the aspects that make a cookbook great include a good story with a narrative all the way through, beautiful photographs, and delicious-tasting recipes. Behold Our 10 Best New York City Restaurant Cookbooks -- tomes that not only reflect outstanding chefs and dining establishments, but also represent excellent literature. For our purposes, we have only included books of restaurants you can still visit, and we've excluded books that focus more on a chef's overall career (Anita Lo's Cooking Without Borders or Adam Perry Lang's BBQ 25, for example) or on home-cooking techniques (think Karen DeMasco's excellent The Craft of Baking). Whether you have eaten at the restaurants or not, these are the books that illustrate why New York remains the greatest city for eating in the world.
10. Junior's Cheesecake Cookbook: 50 To-Die-For Recipes for New York-Style Cheesecake (Taunton Press, 2007): Junior's is synonymous with cheesecake, and is a true New York City icon. The cheesecake at the stalwart is pretty damn delicious, but we've gotta say that the versions we've made from scratch using the Junior's cookbook (written by co-owner Alan Rosen, the grandson of Junior's founder, Harry Rosen) are even better. So when you can't trek out to Brooklyn, make sure this is on your shelf.
9. Neue Cuisine: The Elegant Tastes of Vienna: Recipes From Wallsé, Café Sabarsky, and Blaue Gans (Rizzoli, 2011): OK, so this isn't a single restaurant, but three. Yet Café Sabarsky, Wallsé, and Blaue Gans all reflect chef Kurt Gutenbrunner's signature Austrian cuisine, only at different price points. What makes this book unique, though (besides its being one of the better Austrian cookbooks on the market), is that it's not just a reflection of Viennese food culture throughout the ages; it's also a portrait of the Neue Galerie museum and the art inside. Curator Janis Staggs has written a great overview of the art scene in Vienna at the turn of the 20th century, and the book features many reproductions from the museum. A little food for thought, if you will.Next Page
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