Gut Reactions: The Science of Weight Gain and Loss

What Einstein Told His Cook: Kitchen Science Explained

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen

Ideas in Food: Great Recipes and Why They Work: A Cookbook

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

Sous Chef: 24 Hours on the Line

The Soul of a Chef: The Journey Toward Perfection

Culinary Careers: How to Get Your Dream Job in Food with Advice from Top Culinary Professionals

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

Crying in H Mart: A Memoir

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

My Paris Kitchen: Recipes and Stories [A Cookbook]

It Was Me All Along: A Memoir

Molecular Gastronomy: Exploring the Science of Flavor

Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas

Tacos: Recipes and Provocations: A Cookbook

Wine Grapes: A complete guide to 1,368 vine varieties, including their origins and flavours

Building a Meal: From Molecular Gastronomy to Culinary Constructivism

The Third Plate: Field Notes on the Future of Food