Feast Your Eyes

I have always maintained that New York is the best food city in the U.S, and after spending the past 5 days here, I continue to stand behind that statement. From big name chefs like Jean-Georges Vongerichten and Mario Batalli to street carts featuring everything from amazing falafel to soft serve ice cream, this city is a diner's paradise.

I'm not here to write about restaurants, though, not this time at least. I"m here to write about another, related obsession of mine — cookbooks. Considering New York's reputation for being a world class restaurant town, it's not surprising that it is also home to two of the greatest cookbook stores on the planet, Kitchen Arts and Letters and Bonnie Slotnick Cookbooks.

Kitchen Arts and Letters, owned by Nach Waxman, is located on the upper east side of the City and has been the ultimate cookbook resource for more than 20 years. This cook’s paradise has floor to ceiling books and references for just about every food related subject under the sun. One of my favorite sections of the store features books in languages other than English and while I can't usually read what is written in them, I love to just soak in the photographs and get a glimpse into what chefs in other countries are up to.

While it took a lot of restraint, I managed not to buy up the entire store, and instead left with just a copy of a great new food and recipe journal called Canal House Cooking.

Bonnie Slotnick Cookbooks is another cookbook mecca that is tucked away in a small storefront in Greenwich Village. Slotnick opened her store in 2000 and carries thousands of books, specializing in older books. Compared to Kitchen Arts and Letters, Bonnie Slotnicks store is a bit like rummaging around in your grandma’s attic (only much better organized) and that is part of the fun. I spent almost 2 hours there the other day laughing at old, cheesy cookbooks from the 70's, drooling over first editions by some of my culinary heros and marveling at the impressive collection of vintage books, some dating as far back as the 1800's.

In addition to books, Slotnick also carries a good amount of culinary mementos like vintage appliance recipe manuals, food embossed greeting cards and small cooking gadgets. Currently Slotnick is boasting the use of many of her books and utensils in the movie Julie & Julia and any items she sells that were used in the film are noted as such.

I held off on buying any books this time and instead picked up an adorable, milk glass spice shaker with a wagon-red screw top from the Julie & Julia collection. I’ve been anxiously anticipating seeing the movie and when I do, I will now take extra care in trying to spot my cool, new shaker.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            4 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            Good for Working Adults
            • Online Courses
            • Flexible Scheduling
            • Financial Aid
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            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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