The Making of a Chef: Mastering Heat at the Culinary Institute of America, Edition 2

A Cook's Tour: In Search of the Perfect Meal

Hitler and the Rise of the Nazi Party: Edition 2

The Elements of Cooking: Translating the Chef's Craft for Every Kitchen

Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat

The Flavour of Spice

The Reach of a Chef: Professional Cooks in the Age of Celebrity

Sous Chef: 24 Hours on the Line

Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto

Taste & Technique: Recipes to Elevate Your Home Cooking [A Cookbook]

Balancing Written History with Oral Tradition: The Legacy of the Songhoy People

North: The New Nordic Cuisine of Iceland [A Cookbook]

From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

Culinary Reactions: The Everyday Chemistry of Cooking

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America

Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook]

Salumi: The Craft of Italian Dry Curing