Eat and Drink Love NYC restaurants? Get the cookbooks! February 6, 2014 7:29 PM Print Share fbShare Tweet Email A restaurant alone isn't enough for some New York chefs. These days, everyone from Michael Anthony at The Gramercy Tavern to Pok Pok's Andy Ricker are taking their connection with New York City eaters one step further by releasing a cookbook. This is great news for adventurous cooks everywhere, and especially for those of us who can't get enough of the star chefs that haunt our town. Here's a sampling of recently-released cookbooks from NYC chefs: DANIEL: My French Cuisine By Daniel Boulud The latest cookbook from French master chef Daniel Boulud comes out just in time to celebrate 20 years of Daniel, the flagship restaurant in the Boulud restaurant empire. The book is an inside look at one of the most highly funtional, and highly successful, restaurants in the world. It features hundreds of recipes, museum quality photographs and detailed descriptions on how to create what you would enjoy on East 65th Street in your own kitchen. This is a beautiful gift for any any lover of French cuisine, fine dining or cooking very generally. $60, Grand Central Life & Style Junior's Home Cooking By Alan Rosen & Beth Allen Old-school Brooklyn comes to life on the pages of the latest cookbook from Junior's, the restaurant best known for it's New York style cheesecake. If you want to know how to make Junior's cheesecake French toast, or their famous Macaroni & Cheese, pick this one up, stat. $24.95, The Taunton Press The Gramercy Tavern Cookbook By Michael Anthony Organized by season, of course, the Gramercy Tavern Cookbook is the definitive guide for haute eating, NYC-style. Chef Michael Anthony said he wants this book to capture the essence of Gramercy but also he wants the recipes to be easy enough for the home cook to re-create. Recipe highlights: seafood chowder with squash, heirloom tomato salad with pickled cherries and open ravioli of beef and carrots. The book contains recipes for breads as well. $50, Clarkson Potter Roberta's By Carlo Mirarchi, Brandon Hoy, Chris Parachini & Katherine Wheelock "Roberta's" is a history of more than just a restaurant that started in a cinder-block warehouse with little more than passion and a wood-fired oven from Italy -- it's also the story of how an idea turned into a revolution. And not just for the owners and chefs and those affiliated with the restaurant, but also the neighborhood and for anyone working in food in Brooklyn. Oh, and the recipes for pizza and much more are detailed and easy to follow. $35, Clarkson Potter Pok Pok By Andy Ricker with JJ Goode If you've never eaten at Pok Pok NY, the second installment of Ricker's Portland, OR hit restaurant, you are truly missing out on one of the best restaurants in New York City. And you're missing out on a cuisine that's only just starting to appear on menus more: regional Thai. Anyone who knows the restaurant needs this cookbook, because Ricker says you too, can create these dishes. In the introduction, he says he's eaten "too much mind-blowingly good food cooked in ramshackle kitchens" for the myth that cooking Thia food is too hard to hold any truth. We take that as a dare. $35, Ten Speed Press Chelsea Market Cookbook By Michael Phillips with Rick Rodgers The foodie-meca Chelsea Market has been open for 15 years, and houses some of the best eateries and food suppliers in the city, from AMy's Bread to Buddakan to Giovanni Rana Pastifico & Cucina. Everyone supplies recipes, and the history of the market is also detailed. $29.95, Abrams The Scarpetta Cookbook By Scott Conant The acclaimed chef's cookbook features 125 recipes from Scarpetta, and is written in a way to teach readers and at-home cooks the traditions of Italian cooking. The book also features a chapter on the pantry, detailing how to make all the must have sauces, stocks and oils for any kitchen and wine pairing information for each dish. $35, Houghton Mifflin Harcourt Ivan Ramen: Love, Obsession and Recipes By Ivan Orkin Ivan Orkin's cookbook on his particular brand of ramen, honed in Tokyo by the native New Yorker, will be out his restaurant in NYC ever even opens. All the more reason to pick up a copy! The long-awaited restaurant is coming soon, we're told, but you can try your hand at Orkin's tricks while you wait. The cookbook also tells the interesting story of how Orkin became a noodle slinger. $29.99, Ten Speed Press Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.