Kitchen Arts & Letters, a legendary cookbook store on Manhattan’s Upper East Side, is tiny—just 750 square feet—but not an inch of space is wasted. With roughly 12,000 different cookbooks and a staff of former chefs and food academics, it’s the land of plenty for those seeking guidance beyond the typical weekday recipe.
One table is piled high with new cookbooks about ramen, eggs, and the many uses of whey, the overflow stacked in leaning towers above the shelves along the walls. One bookcase is packed with nothing but titles about
→ Continue reading at Wired - Science