My cookbook library :

Grant Achatz, Alinea (2008)
Jose Andres, Tapas: A Taste of Spain in America (2005)
Michael Anthony, The Gramercy Tavern Cookbook (2013)
Nicolaus Balla & Cortney Burns, Bar Tartine (2014)
Mario Batali, The Babbo Cookbook (2002)
Sam Beall, The Blackberry Farm Cookbook (2009)
April Bloomfield, A Girl and Her Pig (2012)
Sam Bompas & Harry Parr, Feasting (2013)
Daniel Boulud, Braise: A Journey Through International Cuisine (2006)
Daniel Boulud, Chef Daniel Boulud: Cooking in New York City (2002)
Daniel Boulud, Daniel: My French Cuisine (2013)
Sean Brock, Heritage (2014)
Bruce Bromberg, Blue Ribbon Cookbook (2010)
Rose Carrarini, Breakfast, Lunch, Tea (2006)
Penelope Casas, The Foods and Wines of Spain (1982)
David Chang, Momofuku (2009)
Tom Collichio, Craft of Cooking (2003)
Dale DeGroff, The Craft of the Cocktail (2002)
Andrew Dornenburg & Karen Page, Culinary Artistry (1996)
Fuchsia Dunlop, Every Grain of Rice: Simple Chinese Home Cooking (2013)
Fuchsia Dunlop, Land of Plenty: Authentic Sichuan Cooking (2003)
Emily Elsen & Melissa Elsen, Four & Twenty Blackbirds Pie Book (2013)
Renee Erickson, A Boat, A Whale & A Walrus (2014)
Frank Falcinelli, The Frankies Spuntino Kitchen Companion (2010)
Hugh Fearnley-Whittingstall, The River Cottage Meat Book (2007)
Andrew Feinberg & Francine Stephens, Franny’s (2013)
Nancy Hachisu, Japanese Farm Food (2012)
Fergus Henderson, The Complete Nose to Tail (2013)
Simon Hopkinson, Roasted Chicken and Other Stories (2007)
Daniel Humm, Eleven Madison Park (2011)
Daniel Humm, I ♥ New York: Ingredients and Recipes (2013)
Culinary Institute of America, The Professional Chef, 8th ed. (2006)
French Culinary Institute, Fundamental Techniques (2007)
David Kaplan, et al., Death & Co: Modern Classic Cocktails (2014)
Thomas Keller, Ad Hoc at Home (2009)
Thomas Keller, Bouchon (2004)
Thomas Keller, The French Laundry (1999)
David Kinch, Manresa: An Edible Reflection (2013)
Jason Kosmas, Speakeasy: The Employees Only Guide to Cocktails (2010)
Irene Kuo, The Key to Chinese Cooking (1977)
Jim Lahey, My Bread (2009)
Jim Lahey, My Pizza (2012)
David Lebovitz, My Paris Kitchen (2014)
Edna Lewis, The Taste of Country Cooking (2006)
Lee-Hwa Lin, Chinese Cuisine: Szechuan Style (1993)
Donald Link, Real Cajun (2009)
Rick & Michael Mast, Mast Brothers Chocolate: A Family Cookbook (2013)
Nobuyuki Matsuhisa, Nobu: The Cookbook (2013)
Jim Meehan, The PDT Cocktail Book (2011)
Max McCalman, Cheese: A Connoisseur’s Guide (2005)
Max McCalman, Mastering Cheese (2009)
Sam McGannam & Dabney Gough, Bi-Rite Market’s Eat Good Food (2011)
Keith McNally, The Balthazar Cookbook (2003)
Carlo Mirarchi, Roberta’s Cookbook (2013)
Karen Mordechai, Sunday Suppers (2014)
Russell Norman, Polpo: A Venetian Cookbook (Of Sorts) (2012)
Patrick O‘Connell, The Inn at Little Washington Cookbook (1996)
Patrick O‘Connell, Refined American Cuisine (2004)
Richard Olney, Simple French Food (2014)
Yotam Ottolenghi, Jerusalem: A Cookbook (2012)
Yotam Ottolenghi, Ottolenghi: The Cookbook (2013)
Yotam Ottolenghi, Plenty: Vibrant Recipes (2011)
James Peterson, Fish and Shellfish (1996)
Anne Stiles Quatrano, Summerland (2013)
Michel Richard, Happy in the Kitchen (2006)
Eric Ripert, Le Bernardin: Four-Star Simplicity (1998)
Chad Robertson, Tartine (2006)
Chad Robertson, Tartine Bread (2010)
Jancis Robinson, Wine Course: A Guide to the World of Wine (2006)
Joel Robuchon, The Complete Robuchon (2008)
Judy Rodgers, The Zuni Cafe Cookbook (2002)
Chris Schlesinger & John Willoughby, How to Cook Meat (2000)
Elizabeth Schneider, Vegetables from Amaranth to Zucchini (2001)
Martha Stewart, Entertaining (1982)
Huang Su-Huei, Chinese Cuisine (2006)
David Tanis, A Platter of Figs and Other Recipes (2008)
Rick Tramonto, Amuse-Bouche (2002)
Charlie Trotter, Charlie Trotter’s Meat and Game (2001)
Charlie Trotter, Charlie Trotter’s Seafood (1997)
Jean-Georges Vongerichten, Jean-Georges: Cooking at Home (1998) 
Jean-Georges Vongerichten, Simple to Spectacular (2000)
David Waltuck, Chanterelle (2008)
Alice Waters, The Art of Simple Food (2007)
Alice Waters, Chez Panisse Cooking (1994)
Alice Waters, Chez Panisse Menu Cookbook (1995)
Alice Waters, Chez Panisse Vegetables (1996)
Nathan Williams, Kinfolk Table: Recipes for Small Gatherings (2013)
Grace Young, The Wisdom of the Chinese Kitchen (1999)


– Cookware.
Apilco – Porcelain dinnerware.
Benton’s – Ham and bacon.
Browne Trading Company – Seafood.
Chef’s Garden – Specialty vegetables.
Cocktail Kingdom – Barware.
Cowgirl Creamery – Soft cheeses.
D’Artagnan – Duck, etc.
Eden Farms – Berkshire pork.
Far West Fungi – Mushrooms.
Frankies – Olive oil.
Greenhouse – Table linens.
Heath – Ceramic dinnerware.
Herriott Grace – Beautiful kitchen & tabletop items.
Hudson Valley Foie Gras – Foie gras.
Jacobsen Salt – Artisan salt.
Kaizen Trading Company – Fermented seasonings.
Kaufmann Mercantile – Curated home goods.
LaFrieda – Beef.
La Tienda – Spanish goods.
Maldon – Salt.
March – Beautiful items for kitchen, pantry, table.
Mikuni Wild Harvest – Ramps, truffles, snails.
Murray’s – Cheese.
Old Faithful Shop – Pantry, kitchen & home goods.
Provisions by Food52 – Gifts.
Riedl – Stemware.
Russ & Daughters – Smoked fish.
Staub – Cookware.
Ten Speed Press – Cookbooks.
Weck – Jars.

Baco Mercat
Bar & Kitchen
Chengdu Taste
Din Tai Fung
Hinoki & The Bird
Honeycut (cocktails)
Osteria Mozza
Santouka Ramen
Tasting Kitchen

ABC Kitchen
Buttermilk Channel
Charlie Bird
Death & Co. (cocktails)
Eleven Madison Park
Frankies 457
Gotham West Market
Hudson Clearwater
Il Buco Alimentari
Ippudo Ramen
Kin Shop
El Quinto Pino
Mile End Deli
Mission Chinese
Momofuku Noodle Bar
Pearl Oyster Bar
Red Farm
The Spotted Pig
The Standard Grill
Vinegar Hill House
Weather Up (cocktails)

Bar Agricole
Bar Tartine
Chez Panisse
Mission Chinese
Pizzeria Delfina
Rich Table
State Bird Provisions