The King Cookbook

The King Cookbook presents over 120 recipes from the acclaimed New York restaurant King, where daily-changing menus draw inspiration from Southern France and Italy. The collection mirrors the experience of dining at the intimate restaurant. Organized like a meal at King, the cookbook begins with fizzy cocktails and nibbles such as panisse, the restaurant's signature fried chickpea batter ribbons. It progresses through variations on Sicilian flatbread, starters, soups, and salads, followed by pastas, mains, and contorni vegetable sides. Step-by-step illustrated sequences show how to make King's fresh pasta, butcher a rabbit, and sear a steak. Desserts include the restaurant's flourless chocolate cake and Eton Mess, along with ice cream custards and sorbets. Four seasonal celebratory menus conclude the book, reflecting King's approach to cooking simply and lavishly. The recipes emphasize simple, elevated cooking that celebrates the nuance and art of home cooking with familiar, irresistible dishes.