Good Egg

Food is the new rock & roll

With Chuck Berry, Captain Beefheart, Iron and Wine, The Lemonheads, The Shins, and oh yes, Meat Puppet, songsters concur: food is dope.

The publishing industry is also in perfect agreement, given the huge number of cook books and food-related titles published every season. Too much of a good thing? Between new releases, reprints, reissues, new formats and already existing titles, it can verge on overgrown vegetable patch territory.

So Good Egg has done this: we’ve whittled the world of cook books down to the best of the best. Our selection is browser-friendly, organized by category or region. The Good Egg staff is eager to offer its two cents, and we have a full database plus years of experience using it. So ask away !

We honour requests and special orders too.

We stock these fine food mags: LUCKY PEACH, ACQUIRED TASTE, GASTRONOMICA, MEATPAPER, FIRE & KNIVES, GATHER

Featured Book:

Art of the Restaurateur

Nicholas Lander

Secrets destroy relationships. The Financial Times’ restaurant critic, Nicholas Lander, knows this all too well. So he’s spilling the beans, taking readers behind the scenes of some 20 restaurants around the world, talking to the owners about the various joys and challenges in running their businesses. Among the subjects: elBulli, Zuni, St. John and Le Bernadin. The secrets are out. Now go tell everyone.

Hardcover, $40

More books…