The King Cookbook

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.

Clare de Boer, born in England, graduated from Brown University and grew up in India and the United Arab
Emirates. She worked at Goldman Sachs before cooking at the River Café in London and attending Ballymaloe
Cooking School in Ireland. She’s written for the New York Times and lives in New York with her family.

Jess Shadbolt, born and raised in Essex, graduated from Newcastle University and studied English Literature. After working in PR at L’Oreal, she began her career as the assistant to Ruth Rogers and Rose Grey at The River Cafe in London, later moving into the kitchen. After five years with Rogers, she attended Ballymaloe Cookery School in Cork and then returned to The River Cafe kitchen to continue her study of simple, perfect food. Jess has contributed to Graydon Carter’s Air Mail, hosted live cooking demos for the New York Times and been featured on BBC Radio.

Annie Shi grew up in New York and graduated from Yale University. She worked at J.P. Morgan while attending NYU’s Restaurant Operations course and organizing pop-up dinners in London and New York. She manages King’s front of house and beverage program, translating the kitchen’s approach and vision to the restaurant bar and dining room. Annie has also written for Food and Wine Magazine, Grubstreet, and participated in Eric Asimov’s New York Times wine panel.