An independent bookstore founded in 1983

Thoughtfully selected titles for cooks & readers

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Le Chateau: l'Oeuvre Complète

Regular price $80.00

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Le Château is a fast-paced oral history of Le Châteaubriand, the Paris restaurant that redefined fine dining in the early 2000s. Chefs Inaki Aizpitarte and Fred Peneau’s punk, unpredictable bistro... Learn more

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

Regular price $150.00

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This richly informative book from the late chef of the restaurant Doi Ka Noi in Vientiane, capital of Laos, is a bold achievement, beautifully photographed, passionate, uncompromising, and yet delighted... Learn more

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Mother Sauce: Italian American Family Recipes and the Story of the Women Who Created Them

Regular price $35.00

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Vividly affectionate, this is a tribute to Italian American women and the food they have been serving for generations. By turns hearty, thrifty, celebratory, and adaptive, their cooking has always been personal and influential, to say nothing of tasty...

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Vittles Issue 1 (spring 2025)

Regular price $35.00

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This new London-based magazine of modern food and culture springs from an online newsletter which began during the pandemic. It draws on the talents of a very wide group of... Learn more

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The Irish Bakery

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A cult hit in the UK after a raft of enthusiastic endorsements from the likes of Nigella Lawson, this handsomely designed and photographed book features the recipes of Cherie Denham,... Learn more

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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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Le Chateau: l'Oeuvre Complète

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

Mother Sauce: Italian American Family Recipes and the Story of the Women Who Created Them

Vittles Issue 1 (spring 2025)

The Irish Bakery

Uncommon Finds

The Crop Cycle: Stories with Deep Roots

Taste Lithuania

Midweek Recipes: Simple Cooking from an Edinburgh Studio

The Art of the Neapolitan Pizzaiuolo from Tradition to Innovation

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

Rice the Italian Way

Masaleydaar: Classic Indian Spice Blends

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

Frantzen

The Neapolitan Pizza: A Scientific Guide About the Artisanal Process

Italian Liqueurs: History and Art of a Creation

Whip

Shichimi Food Magazine #01: The Framing Issue

Zapotec Identity: The Cuisine of Abigail Mendoza And Her Sisters

Queer Earth Food Volume 2: A Collection of Writing and Art on Food, the Earth, and Queerness

Why Cook: Timeless Stories and Life Lessons from Inspiring Women

dhoop issue #2

The Relation Between Us

Best Sellers

Burnt Ends

Le Paul Bert: Les Recettes Cultes d'un Vrai Bistrot Parisien

Flour is Flavour

The Crop Cycle: Stories with Deep Roots

ADN: Ducasse

The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen

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

Queer Earth Food Volume 3: A Collection of Writing and Art on Food, the Earth, and Queerness

L'Auberge De L'ill: Au Fil de L'eau

Aponiente: 6-Volume Set

Herring

Noma in Kyoto

French Charcuterie at Home: Terrines, Rillettes, Saucisse, and Patés En Croûte

Paradiso

Tickets Evolution (English)

Sourdough Baking: A Treatise

The Four Horsemen: Food and Wine for Good Times from the Brooklyn Restaurant

Wafu Cooking: Everyday Recipes with Japanese Style

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Chef & Restaurant Books

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

Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables

Mokonuts: The Cookbook

Le Bistrot Paul Bert: French Comfort Food from the Parisian Restaurant

L'Auberge de L'Ill: 65 Recipes Straight from the Water's Edge

Introduction to Japanese Cuisine: Nature, History and Culture

Franco Pepe: Pizza Chef

Flavoring and Seasoning: Dashi, Umami, and Fermented Foods

Cook Like a King: Recipes from My California Chinese Kitchen

Apicius 44

My French Cuisine at Le Poule au Pot

Japanese Culinary Academy 5-Volume Set

Le Chateau: l'Oeuvre Complète

Joncake: Gourmet Cheesecakes

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

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

Pastry Revolution 64

L'Éclair de Génie Café: Pâtisserie Créative et Ludique