Kitchen Arts & Letters, books on food and drink
Book store · Upper East Side
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1435 Lexington Ave, New York, NY 10128
Highlights
Cookbooks, culinary history, wine & spirits, food literature
Cookbooks, culinary history, wine & spirits, food literature
"An independent New York bookstore specializing in food literature and cookbooks, known for its deep stock of vintage recipe booklets, pamphlets, and other paper ephemera that make distinctive, nostalgic additions to goodie bags." - Nat Belkov
"A cookbook shop offering cooking inspiration in multiple languages." - Kevin Chau
"The New York culinary bookstore currently stocks Martha Stewart’s Cakes (2013), Cookie Perfection (2019), and Fruit Desserts (2021) (all three are on backorder). Managing partner Matt Sartwell says Stewart’s baking books "have always had a good rep[utation] and we stock them and sell them really well," but adds that "people don’t come sentimentally looking for copies of Martha Stewart’s [1983]Quick Cook." He suggests the culinary style in many older volumes "has changed in the same way that the way Martha dresses has changed, and so the food isn’t quite as appealing," while also noting Entertaining’s outsized influence — "It showed Martha in Laura Ashley dresses looking poised and confident, and that was appealing to people for whom ambitious [hosting] was something they hadn’t tried before." Sartwell also observes that "I think it’s something of a fantasy of publishers that somebody might collect everything someone has done," and that the last time the shop sold Entertaining it went for a modest $40." - Bettina Makalintal
"Eric Ripert's favorite store for cookbooks with an ultimate selection." - Nancy DePalma
"A New York City cookbook shop where the reviewer first discovered and purchased a 1986 fundraiser cookbook of country-music celebrity recipes after being tagged in the store's Instagram post. The shop functions as a source for rare and vintage cookbooks and cultural food ephemera, connecting buyers to nostalgic, collectible titles that document personal recipes and food histories." - Amy McCarthy
