Eat and Drink Cookbooks to inspire you this spring By Meredith Deliso. firstname.lastname@example.org Updated April 5, 2016 11:13 PM Print Share fbShare Tweet Email If you’re looking for some kitchen inspiration, we’ve got you covered. Here are 9 cookbooks with New York City ties to know coming out this spring. 'Ice Cream Adventures' Photo Credit: Rodale Books By: Stef Ferrari Foodie fame: Hay Rosie Craft Ice Cream Company (founder) The deal: From accoutrements to sauces to desserts and savory snacks to, of course, ice cream, there are endless, innovative creations to try. Good for: Adventurous ice cream lovers Recipe to try: Chocolate chip cookie dough barnburner Out: Now Price: $24.99 'A Super Upsetting Cookbook About Sandwiches' Photo Credit: Penguin Random House By: Tyler Kord Foodie fame: No. 7 Restaurant Group (chef-owner) The deal: The French Culinary Institute-trained chef behind the acclaimed No. 7 restaurant publishes his first cookbook. Good for: Sandwich aficionados Recipe to try: Roast beef with crispy shallots and smoky French dressing Out: June 14 Price: $22.99 'Num Pang' Photo Credit: Houghton Mifflin Harcourt By: Ratha Chaupoly and Ben Daitz (with Raquel Pelzel) Foodie fame: Num Pang (chefs-founders) The deal: If the sandwich shop is in your weekly lunch rotation, now you can learn how to make its num pang, as well as Cambodian- and Southeast Asian-inspired soups, stews, bowls, teas and juices. Good for: People with pantries stocked with soy, fish and hoisin sauces. Recipe to try: Ad-Rock Pang Out: May 17 Price: $25 'The Nordic Kitchen: One Year of Family Cooking' Photo Credit: Mitchell Beazley By: Claus Meyer Foodie fame: Noma (co-founder), Meyers Bageri (founder), Great Northern Food Hall and Agern (founder, food hall and restaurant forthcoming at Grand Central Terminal) The deal: This jam-packed cookbook features 350 Nordic-inspired recipes, divided seasonally. Good for: Parents looking for tasty, accessible meals Recipe to try: Rhubarb cake Out: May 17 Price: $29.99 'Food & Beer' Photo Credit: Phaidon Press By: Daniel Burns and Jeppe Jarnit-Bjergso (with Joshua David Stein) Foodie fame: Burns -- Luksus; Jarnit-Bjergso -- Torst The deal: The restaurateur and brewmaster, who share a space in Greenpoint, bring readers inside their collaboration, from Luksus' high-end dining to Torst's beer pairing expertise. Good for: Serious beer drinkers Recipe to try: Rhubarb custard crisp Out: May 16 Price: $49.95 'The Basque Book' Photo Credit: Penguin Random House By: Alexandra Raij with Eder Montero (and with Rebecca Flint Marx) Foodie fame: Txikito, La Vara, El Quinto Pino and brand-new Tekoa (chef-owners) The deal: Get a primer on Basque cooking, from pil pil to pintxos, with this cookbook from NYC's foremost chefs in the matter. Good for: Txikito regulars Recipe to try: Grilled head-on shrimp Out: April 19 Price: $29.99 'Melba’s American Comfort' Photo Credit: Atria Books By: Melba Wilson Foodie fame: Melba's (founder and chef) The deal: The Harlem chef shares her takes on family recipes, from sweet potato pie to BBQ turkey meatloaf to five different kinds of fried chicken. Good for: Soul food fanatics Recipe to try: Throwdown fried chicken Out: April 12 Price: $30 'Floyd Cardoz: Flavorwalla' Photo Credit: Workman By: Floyd Cardoz (with Marah Stets) Foodie fame: Tabla (former chef, since closed), North End Grill (former chef), White Street (former chef), Paowalla (chef-owner, forthcoming) The deal: The celebrated chef shares more than 100 recipes that are all about adding impactful flavor to even the most basic meals. Good for: Home cooks tired of their go-to dishes Recipe to try: Tamarind margarita Out: April 5 Price: $29.95 'Brooklyn Rustic' Photo Credit: Little, Brown and Company By: Bryan Calvert Foodie fame: James (chef-owner) The deal: The chef expounds on his rustic-meets-modern sensibility in more than 125 recipes. Good for: The sophisticated palate Recipe to try: Heirloom tomatoes with gin, feta and dill Out: June 7 Price: $30 By Meredith Deliso. email@example.com Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.