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Food for Thought


Uncovering the edible NYPL in books, menus, and ephemera.

The Electric Pressure Cooker Saves the Holidays!

During the holiday season, an electric pressure cooker is like having an extra person in the kitchen. The library has books and information to help you get the most out of yours.Read More ›

The Process Behind the Produce: What's In Your Food?

Recent books on food processing and additives.Read More ›

Podcast #79: Alice Waters on the Pleasures of the Palate

Self-described "restaurantrice, forager, teacher, mother, romantic, purist, rebel" Alice Waters has been one of the most instrumental figures in drawing attention to the Slow Food movement.This week on podcast, we're happy to present Alice Waters discussing the pleasures of good food and wine.Read More ›

The Ticketless Traveler: Food and Cooking Edition

Whether your desire is to visit a faraway locale for a taste of the local delicacies, or just to shake up your weeknight cooking with some new, unfamiliar spices, there is so much inspiration to be found at the library.Read More ›

Gazpacho: A Soup For All Seasons

Hot days call for cold soup. ¿Puedes decir gazpacho?Read More ›

Cooking the Books: Spring 2015 Edition

This Spring, everything is coming up foodie! Here is a list of recent books on cooking and eating.Read More ›

Cooking the Books: A Year in Dishes

As the days of the year count down, and the numbers on the bathroom scale go up post-holiday feasting, I wanted to take a moment to reflect on some of the delectable and sumptuous cookbooks I've encountered this year. Read More ›

Food Studies 101 Reading List

With the holidays upon us, food is a topic at the front of our minds. The centerpiece of our tables, cultures, and familial traditions, food is nourishment for both body and mind. What we eat, however, is also at the center of a growing discipline that marries science and the humanities. Read More ›

Gil Marks: Maven and Mensch

Gil Marks, the author of several cookbooks and of the indispensable Encyclopedia of Jewish Food, died last Friday morning at the age of 62. Read More ›

Food Luminaries Share Kitchen Insights with NYPL

We love eating food, obviously. But, we also love reading about it, planning it, and making it. Now, add to that list hearing culinary masters wax poetic. Over the years, NYPL has been lucky enough to host some of the world's top chefs, food writers, chocolatiers, and other taste-makers. Here are some of the best recipes, culinary tips, and philosophies of cuisine from the NYPL video archive.Read More ›

Memoirs with Recipes

Memoirs with recipes: two great book categories that taste great together!Read More ›

Lydia Maria Child and Archival Research

By all accounts, Lydia Maria Child should be famous. An author, abolitionist, and advocate for human rights a full generation before that stance became widespread, Child remains an unsung hero—even though we continue to sing her lyrics to “Over the River and Through the Wood.” Read More ›

Culinary Delights in Lady Anne Percy’s Receipt Book

Around 1650, a teenage Lady Anne Percy compiled a collection of receipts now held in the NYPL's Manuscripts and Archives Division as part of its Whitney cookery collection. "Whitney MS 2" includes over four hundred medical and cookery recipes from friends, family, and contemporary printed cookbooks. Read More ›

Smoke Gets in Your Eyes: Books for Barbecue Season

My nephew and niece read a few articles online on the topic of May being "National Barbecue Month" and "National Salad Month" and desired to host a barbecue. Fortunately for my nephew, niece and their respective guests, the NYPL contains a literal plethora of books and DVDs concerning the topic of barbecuing.Read More ›

Craft Beer

Beer has only four ingredients: water and grain, mixed with some sort of spice, and fermented by yeast. This means it’s supposed to be easy to make. Just by changing the types of those ingredients, and their ratio you can brew pretty much every beer style. Read More ›

Cooking the Books: Adventures in Cooking with Cookbooks from the Library

The dizzying array of cookbooks available from the New York Public Library never fails to tempt. Some are lavishly illustrated, others sparse and textual. From The Best of Albanian Cooking to A Zimbabwean Cookery Book, if you can think of it, NYPL can help you cook it.

Although I love a gorgeously illustrated tome on

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Cooking with the Stars

I love cookbooks. Yet, I rarely cook. When I do, I am more inclined to cook with an experimental zeal and do not necessarily follow any printed guidance from experts in the field of cookery. However, I thoroughly enjoy reading how simple little ingredients can get weird with each other and become delicious meals. The cookbooks that I am most enthusiastic about are by people who are well known in various mediums (none of which include food preparation).

For example, I would like entrée advice from Coolio. Luckily, there is

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Romantic Interests: Peacock's Science of Cookery

Thomas Love Peacock (1785-1866), novelist, poet, trade company official, steam engine expert and gourmet—a Renaissance man of the Romantic age—once convinced his friend and fellow poet Percy Bysshe Shelley, a passionate vegetarian, to cave in to meat-eating.Read More ›

Mille Grazie, Marcella

Marcella Hazan, the great Italian cook and cookbook author, died Sunday at her home in Longboat Key, Florida. She was 89.Read More ›

You're Allergic to WHAT?

You may not know (really, it's OK; I didn't either until I looked it up) that September is Food Allergy Awareness Month. If you're looking for a science topic for that back-to-school project, or just want to better understand a friend or family member with a food allergy, there are tons of great resources here at the Library.

And if you like your learning in comic form, check out Ayun 

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