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Eat and Drink

Shake Shack, Blossom and more new cookbooks to know

Spring is cookbook season, and there’s plenty of inspiration to find. From ayurvedic to vegan, burgers to eggs, get cooking with these new releases from New York City restaurants, chefs and more. Bonus: new memoirs and books for more food stories to dig into.

NYC RESTAURANTS

Restaurants

“Shake Shack”
By Randy Garutti, Mark Rosati and Dorothy Kalins
Danny Meyer’s little burger stand that could is putting out its first cookbook, with recipes for its ShackBurgers, crinkle-cut fries, frozen custard shakes and more. Out May 16, $26
 
“The Blossom Cookbook”
By Ronen Seri and Pamela Elizabeth
The owners of the vegan chain share their meat- and dairy-free favorites. Out now, $30
 
“Egg Shop: The Cookbook”
By Nick Korbee
Eggs are naturally a centerpiece of this cookbook, from the NoLIta brunch destination. Pick up recipes from eggs Benedict and double-fluffed omelets to grain bowls, as well as skills like how to perfectly scramble, poach and fry eggs. Out now, $35
 
“Jack’s Wife Freda: Cooking From New York’s West Village”
By Maya and Dean Jankelowitz, with recipes by Julia Jaksic
Can’t nab a seat at either location of this uber-popular American-Mediterranean restaurant? Learn how to make items from its menus for breakfast, dinner, drinks and more, including its famed shakshuka. Out now, $30

NYC CHEFS

Chefs

“100% Real: 100 Insanely Good Recipes for Clean Food Made Fresh”
By Sam Talbot
The “Top Chef” alum, who recently opened his own restaurant, Pretty Southern, in Brooklyn, crafts nourishing recipes using unprocessed ingredients. Out now, $29.99
 
“What to Eat for How You Feel: The New Ayurvedic Kitchen”
By Divya Alter
The owner of the ayurvedic East Village restaurant Divya’s Kitchen offers 100 vegetarian recipes organized by season. Out now, $39.95
 
“Share: Delicious and Surprising Recipes to Pass Around Your Table”
By Chris Santos
Communal dining is a feature of the chef’s restaurants, Beauty & Essex, Stanton Social and Vandal. Bring the downtown party home, with recipes for drinks like the Emerald Gimlet and comfort food like grilled cheese dumplings in tomato soup. Out now, $40

SINGLE SUBJECTS

Single subjects

“All About Eggs”
By Rachel Khong and the editors of Lucky Peach
This quirky collection from the soon-to-fold Lucky Peach celebrates “the world’s most important food,” the egg, with 88 recipes, as well as essays, trivia and tutorials. Out now, $26
 
“A Meatloaf in Every Oven”
By Frank Bruni and Jennifer Steinhauer
The New York Times journalists and friends indulge their love of meatloaf, with recipes of the lowly dish from the likes of Mario Batali, Bobby Flay and their own kitchens. Out now, $24

BEYOND RECIPES

Books

“At Balthazar”
In honor of the 20th anniversary this year of Keith McNally’s iconic restaurant, Reggie Nadelson gives a behind-the-scenes look at Balthazar. Out now, $27
 
“Two and Two: McSorley’s, My Dad, and Me"
It’s fair to say Rafe Bartholomew grew up in McSorley’s — his father is a bartender at the legendary Irish pub. In this memoir, Bartholomew shares a story about fathers, sons and, of course, light and dark ales. Out May 9, $27
 
“Give a Girl a Knife: A Memoir”
Amy Thielen earned her culinary chops working for such chefs as David Bouley, Daniel Boulud and Jean-Georges Vongerichten. The chef and food writer shares her story — from Minnesota to NYC and back again — in this memoir. Out May 16, $26

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