Our Best Sellers in 2022

Our Best Sellers in 2022

 

Each year, we have an inkling of which upcoming books will be most popular. But there are always surprises, usually the good kind, in which a few interesting titles break away from the pack. And 2022 was no exception.

We knew there would be intense interest in Via Carota, for instance: it's a beloved NYC restaurant. But after we arranged to have hundreds of copies of Noma 2.0 signed at the restaurant in Copenhagen—we'd been assured that Rene Redzepi would not be traveling to the US to promote the book—it seemed pretty darn likely that Noma 2.0 would be our best-selling book of the year. (And that was without predicting the restaurant’s closure).

Our customers voted otherwise, and Via Carota wound up as number one.

It's satisfying for us to see an indie publication like Mise Journal come in third. It's written with culinary professionals in mind, and it's the kind of specialty publication that we feel is our mission to offer. The journal was steadily popular throughout the year and really earned its place.

Like Philip Speer, who created Mise Journal, Eric Kim is a first-time author, and his Korean American was another book which arrived to a strong reception and just continued to appeal to people month after month.

 

We're grateful to Eric, as well as to authors such as Francis Mallmann, Will Guidara, Claudia Fleming, and Aleksanda Crapanzano who came by to sign their books for us. \

And we were so lucky to participate in exciting events around the city, where we had books signed by authors like Andy Baraghani (The Union Square Greenmarket), Melissa Clark (The New York Times Food Festival), and Carla Hall (The NYC Wine & Food Festival). By partnering with the 92nd Street Y, we were able to arrange signing by Jacques Pepin and Deb Perelman.

We also have to tip our hat to our friends at Cherry Bombe magazine, who really helped us out with chances to sell books like Via Carota, Unreasonable Hospitality, and Delectable at their Cooks and Books event in November.

One other delight was the success of Shichimi, a bold new food photography magazine from Japan. Its creator Kaoru Mitsui brought so many talented people together for the first issue, and we’re looking forward to something equally surprising when the next issue arrives sometime in 2023.

 

Rank Title Author(s)
1 Via Carota: A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant
Jody Williams and Rita Sodi with Anna Kovel
2 Noma 2.0: Vegetable, Forest, Ocean
René Redzepi, Mette Søberg, and Junichi Takahashi
3 Mise Journal: Mental Mise en Place Philip Speer
4 Korean American: Food That Tastes Like Home Eric Kim
5 Green Fire: Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking
Francis Mallmann with Peter Kaminsky and Donna Gelb
6 Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect Will Guidara
7 Art Of The Chicken: A Master Chef's Paintings, Stories, and Recipes of the Humble Bird Jacques Pepin
8 Smitten Kitchen Keepers: New Classics for Your Forever Files Deb Perelman
9 The Wok: Recipes and Techniques Kenji López-Alt
10 Dinner in One: Exceptional and Easy One-Pan Meals Melissa Clark
11 Frantzen Björn Frantzen
12 Shichimi Food Magazine #01: The Framing Issue Kaoru Mitsui
13 Original and Gourmet ItaliaSquisita
14 Delectable: Sweet and Savory Baking
Claudia Fleming with Catherine Young
15 Gateau: The Surprising Simplicity of French Cakes
Aleksandra Crapanzano
16 Sourdough Panettone and Viennoiserie
Thomas Teffri-Chambelland
17 La Bonne Table
Ludwig Bemelmans
18 Bake: My Best Ever Recipes for the Classics Paul Hollywood
19 The Cook You Want to Be: Everyday Recipes to Impress Andy Baraghani
20 Carla Hall's Soul Food: Everyday and Celebration Carla Hall

 


 

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