Cookbooks from NYC’s top restaurants and chefs make great gifts for foodie friends and family

“East Village Cookbook”
This cookbook, created to benefit Trinity’s Services and Food for the Homeless,
is a collective effort by pastor Will Kroeze, middle school teacher Dan Hyatt, and chef Will Horowitz (Ducks Eatery and Harry & Ida’s Meat and Supply Co.), East Villagers all. The neighborhood cookbook features contributions by local icons from Veselka and Cafe Mogador to rocker Richard Hell.

“Setting the Table” by Danny Meyer
While not a cookbook, restaurateur Danny Meyer (Union Square Cafe, Shake Shack, Union Square Hospitality Group) shares his recipes for success in the New York City restaurant business in this revealing bestseller.
Paperback, $12.99.

“My Korea: Traditional Flavors, Modern Recipes” by Hooni Kim
Michelin-starred chef and owner of New York City restaurants Hanjan and Danji tells his life story and shares recipes like Dolsot Bibimbap (Sizzling-Hot Stone Bowl Bibimbap), Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood), Mul Naengmyeon (Buckwheat Noodles in Chilled Broth) and Fried Chicken Wings.
Hardcover, $22.49.

“The Blossom Cookbook–Classic Favorites from the Restaurant That Pioneered a New Vegan Cuisine“ by Ronen Seri and Pamela Elizabeth
Beloved vegan restaurant Blossom recently shuttered its last New York City location after 20 years as one of the city’s favorite dining destinations. But the spirit of Blossom lives on in this cookbook by the restaurant’s pioneering plant-based chefs. Healthy and delicious meals, from Lobster-Mushroom Crusted Tofu and Seitan Piccata with Sauteed Kale to Curried Un-Chicken Salad (and plenty of desserts) await home chefs, along with tips on vegan living.
Hardcover, $18.23.

“Rao’s Classics–More Than 140 Italian Favorites from the Legendary New York Restaurant” by Frank Pelligrino Senior and Junior with Joseph Riccobene
It’s nearly impossible to get a reservation at the legendary East Harlem eatery, but you can use this guide from Rao’s founder Frank Pellegrino to cook up classics like Lobster Fra Diavolo and Eggplant Parmigiana at your own table.
Hardcover, $27.42.

“The Red Rooster Cookbook: The Story of Food and Hustle in Harlem” by Marcus Samuelsson
Chef Marcus Samuelsson shares southern comfort food recipes from the iconic Harlem restaurant.
Hardcover, $14.99

“The Four Horsemen: Food and Wine for Good Times from the Brooklyn Restaurant” by Nick Curtola and Justin Chearno
The debut cookbook from the folks behind The Four Horsemen illuminates the simple food and good times that have made the Michelin-starred Brooklyn restaurant a global dining and wine destination–including over 100 recipes.
Hardcover, $36

“Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store” by Paola Velez
Bronx native and James Beard–nominated chef Paola Velez celebrates the color and flavor of the neighborhood bodega in this debut baking book. Over 100 recipes come to life with ingredients available at corner stores everywhere in this love letter to New York City and its vibrant diversity.
Hardcover, $27.34

“Jack’s Wife Freda: Cooking from New York’s West Village” by Maya and Dean Jankelowitz
This beautifully illustrated cookbook from Jack’s Wife Freda, the pair of always-packed New York City neighborhood restaurants, is filled with easy-to-execute recipes for innovative Jewish comfort food–like your foodie grandma would make–from chef Julia Jaksic.
Hardcover, $28.95

“Madame Vo: Vietnamese Home Cooking From the New York Restaurant” by Jimmy Ly and Yen Vo
Husband‑wife team Jimmy Ly and Yen Vo, chef and owner of the East Village restaurant Madame Vo, share bold southern Vietnamese homestyle cuisine with over 80 easy-to-follow recipes. Ly and Vo also tell their story, from the time their families fled war in Vietnam to how they met and launched the restaurant together.
Hardcover, $37.20

“Roberta’s: Still Cookin'” by Brandon Hoy and Carlo Mirachi
The creative minds behind Bushwick’s hip Bushwick destination Roberta’s have another hit on their hands with this best-selling cookbook.
Hardcover, $28.49

“Xi’an Famous Foods: The Cuisine of Western China, from New York’s Favorite Noodle Shop” by Jason Wang with Jessica K. Chou
From a foodie-magnet stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens, Xi’an Famous Foods has become an empire. This cookbook from the iconic restaurant’s CEO Jason Wang drops never-before-published recipes along with favorites like Spicy Cumin Lamb and tells the story of how the empire was born.
Hardcover, $16.40

“The Veselka Cookbook: Recipes and Stories from the Landmark Restaurant in New York’s East Village” by Tom Birchard (Author), Natalie Danford (Author)
For over fifty years in the East Village, Ukrainian coffee shop Veselka has been a New York City institution. The Veselka Cookbook contains over 150 recipes that range from potato pierogi, five kinds of borscht, grilled kielbasa, and poppy seed cake to the full traditional Ukrainian Christmas Eve feast.
Paperback, $19.90

“Dirt Candy a Cookbook: Flavor-forward Food from the Upstart New York City Vegetarian Restaurant” by Amanda Cohen and Ryan Dunlavey with Grady Hendrix
From the iconoclastic chef-owner of the wildly popular vegetable-based New York City restaurant, this cookbook offers nearly 100 recipes for home cooks who want to take vegetables to another level.
Paperback, $22

“Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table” by Jeremy Salamon
The chef and owner of Brooklyn’s Agi’s Counter shares 100 familiar Hungarian and Jewish recipes updated for a modern palate.
Hardcover, $26

“EAT NYC: The Iconic Recipes that Feed the City” by Yasmin Newman (Author), Alan Benson (Photographer)
Learn how to make New York City’s iconic offerings, from bagels to cheesecake.
Hardcover, $45

“Superiority Burger Cookbook: The Vegetarian Hamburger Is Now Delicious” by Brooks Headley
“Superiority Burger Cookbook” reveals the many reasons why the vegetarian restaurant tops so many lists. Divided into six sections–sandwiches, cool salads, warm vegetables, soups and stews, sweets, and pantry recipes–the book’s 90 delicious recipes represent Superiority’s affordable, amazing, creative fare.
Hardcover, $23.05

“Bright Cooking: Recipes for the Modern Palate“ by Camille Becerra
Chef/tastemaker Camille Becerra offers a guide to creating out-of-the-ordinary flavors with pantry basics.
Hardcover, $26.30

“The Barbuto Cookbook: California-Italian Cooking from Jonathan Waxman’s Beloved West Village Restaurant” by Jonathan Waxman
Legendary chef Jonathan Waxman introduces home cooks to the history, culture, and cuisine of the iconic Village dining destination.
Hardcover, $26.10

“The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito” by Alexandra Raij (Author), Eder Montero (Author), Rebecca Flint Marx (Author)
This debut cookbook from Txikito chefs Alexandra Raij and Eder Montero offers 100 home-cooking-inspired Basque Country recipes.
Hardcover, from $25