With our pint-size studio apartments and minuscule kitchens, New Yorkers are dealt a tough hand when it comes to at-home cooking. And with no shortage of neighborhood standbys, food and drink festivals and delivery services, the temptation to eat or order out every day can be real. To get you back in the game, we rounded up the best New York–centric cookbooks—penned by chefs from fine dining spots and lowbrow charmers alike—that'll have you whipping up five-star dinners in no time.
The best cookbooks from NYC restaurants
Re-create your favorite dishes and drinks in the comfort of your own home with the best cookbooks from NYC restaurants
The best cookbooks from restaurants
Death & Co: Modern Classic Cocktails (2014)
David Kaplan and his cohorts paved the way for a new wave of craft-cocktailing at their critical East Village mainstay, and this booze compendium sheds light on their most highly sought after creations—including a classic Boulevardier and an original, gin-martini-riffing Joy Division. Beyond the densely-packed pages of cocktails (there are 500 drinks featured), at-home bartenders can geek out over hyperspecific tips on how to stock a home bar, ranging from tools to type of ice.
The Dead Rabbit Drinks Manual (2015)
Drinks titans Sean Muldoon and Jack McGarry may be well-known for their innovative graphic novel menus—drinks interspersed with illustrated comics—but this new 100-cocktail tome written with friend Ben Schaffer allows the bar's fans and budding mixologists to replicate the boozy creations. Beyond secret how-to's for the iconic punches, cobblers and cordials, the book traces the Irish duo's meteoric rise starting from their early days at the Merchant Hotel in Belfast through the Dead Rabbit's "World's Best Bar" accolade at this year's Tales of the Cocktail.
Dominique Ansel: The Secret Recipes (2014)
Dominique Ansel captured the nation's confectionary imagination with a single fluffy cronut. But beyond the hypestorm of that it-dish, the Paris-trained chef heads up a four-star kitchen and one of the city's most lauded bakeries. In this book, opened with a foreword by fellow toque Daniel Boulud, you'll get a look into Ansel's doughy obsession—there are prose pieces and photographs that showcase the craft—before diving into tough-cookie recipes like that beloved doughnut-croissant hybrid and a puffed-up kouign-amann.
The Frankies Spuntino Kitchen Companion & Cooking Manual (2010)
Since 2004, this Carroll Gardens eatery owned by Frank Falcinelli and Frank Castronovo has attracted everyone from families to cool-hunting gourmands and celebrities. In this glossy tome, the restaurant's entire menu is rejiggered into recipe form for the at-home chef. Try your hand at small bites like cremini mushroom and truffled-crostini or main plates like meaty sausage with brown butter and housemade cavatelli pasta. The pages are rife with simple tips and tricks (how to make fresh pasta, how to tie braciola) that will guide even the most novice kitchen hand through each dish.
The Gramercy Tavern Cookbook (2013)
For more than two decades, Danny Meyer's Gramercy Tavern has symbolized the highest pinnacle of local, farm-to-table cooking and dining. Chef-partner Michael Anthony shares that pioneering ethos here, alongside 125 recipes, a history chronicled by Meyer and photographs offering a look behind the scenes of the storied restaurant, including a section on the iconic floral arrangements by Roberta Bendavid. Flip through the pages for a year's worth of seasonal fare, with summertime chilled zucchini, autumn pole beans and chorizo, and hefty roasted pork for cold-weather months.
Home Cooking with Jean-Georges (2011)
I Love New York: Ingredients and Recipes (2013)
Despite helming one of the most sought after fine dining restaurants in the urban jungle, Eleven Madison Park chef Daniel Humm and general manager Will Guidara take a pastoral point of view for this farm-adventuring cookbook. The duo trekked through 50 New York farms to examine centuries-old agrarian techniques and ingredients—including apples, celery root and foie gras—before concocting 150 original recipes to which they can be applied. Some require time and labor-intensive techniques, but what would an Eleven Madison Park cookbook be without a challenge?
Made in America (2011)
Prolific toque David Chang joined forces with then New York Times food writer Peter Meehan for this 2009 release that combines both recipes for the cult ramen and a colorful narrative about the three-time James Beard Award winner's path to superstardom, including the trials and tribulations leading to it. The recipes, geared toward more advanced cooks, include dishes from Momofuku, Ssam Bar and Ko. For those reading in 2015, it's a strikingly foretelling story—with Chang's empire continuing to expand its borders to this day.