The King Cookbook
The King Cookbook by Annie Shi, published by Flatiron Books on November 4, 2025, is a collection of over 120 seasonal recipes inspired by the renowned New York restaurant, King. This 384-page cookbook offers a glimpse into the daily-changing menus that reflect the culinary influences of Southern France and Italy. Readers will find a variety of dishes, from fizzy cocktails and appetizers to pastas, mains, and desserts, all designed to celebrate the joy of home cooking.
In this edition, the authors Clare de Boer, Jess Shadbolt, and Annie Shi provide whimsical step-by-step illustrations that guide readers through the preparation of signature dishes, including fresh pasta and classic desserts like flourless chocolate cake. The book also features seasonal menus that encapsulate the essence of entertaining and holiday gatherings. With a focus on simple yet elegant cooking, The King Cookbook invites readers to explore the art of creating memorable meals that are both approachable and delightful.
Official synopsis Publisher
A stunning collection of simple and elegant seasonal recipes from the beloved New York restaurant
At King, each day begins with a large sheet of parchment paper that will bear the markings of a new menu. The framework never changes but the offerings, cocktails and dishes inspired by Southern France and Italy, refresh and rekindle. Now, mirroring a meal at its intimate New York restaurant, The King Cookbook shares over 120 of its best-loved recipes, culled from years of daily-changing menus.
Just as owners Clare de Boer, Jess Shadbolt, and Annie Shi welcome guests to King, this collection starts with fizzy cocktails and nibbles like panisse, their signature fried ribbons of chickpea batter. Plays on cartas di musica, the Sicilian flatbread, give way to starters, soups, and salads, which in turn prepare appetites for pastas, mains, and contorni, vegetable sides. Throughout, whimsically illustrated step-by-step sequences detail how to recreate King’s cult-favorite fresh pasta; the butchering of a rabbit; the perfect searing of a steak. Dessert highlights hits like King’s flourless chocolate cake and classic Eton Mess, followed by variations of rich ice cream custards and bright sorbets. To finish, four seasonal, celebratory menus tie everything together, summing up the King purpose: to feast simply and lavishly.
At turns spare, whimsical, and surprising, The King Cookbook embraces simple, elevated cooking, celebrating the nuance and art of home cooking with familiar, irresistible recipes.
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