The Chelsea Market Cookbook: 100 Recipes from New York's Premier Indoor Food Hall

Michael Phillips · Rick Rodgers

oct 2013 · Abrams

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This celebration of Manhattan’s culinary landmark features “recipes as diverse as its various denizens, and a history of its origins” (The New York Times).

In New York City’s landmark National Biscuit Company building, Chelsea Market has inspired countless tourists and locals alike with its vegetable, meat, and seafood shops, top-notch restaurants, kitchen supply stores, and everything food-related in between. In celebration of its fifteen-year milestone, The Chelsea Market Cookbook collects the most interesting and famous recipes from the market’s eclectic vendors and celebrity food personalities.

Archival images, gorgeous food photography, and cooking and entertaining tips and anecdotes accompany the 100 recipes, ranging from Buddakan’s Hoisin Glazed Pork Belly, to Sarabeth’s Velvety Cream of Tomato Soup, to Ruthy’s Rugelach. Finally, you can bring the fun and tastes of this immensely popular food emporium to your home kitchen.

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Michael Phillips is the COO of Jamestown, the real estate firm that runs Chelsea Market. He oversees the merchandising, leasing, branding, and marketing of the Market. Rick Rodgers is the author of more than 40 cookbooks, including the bestselling Thanksgiving 101. He has written more than a dozen books for Williams-Sonoma, and his recipes have appeared in Cooking Light, Fine Cooking, and Bon Appétit, among other media outlets.