The Making of a Chef: Mastering Heat at the Culinary Institute of America
Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
The Soul of a Chef: The Journey Toward Perfection
Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America
32 Yolks: From My Mother's Table to Working the Line
The Apprentice: My Life in the Kitchen
The Man Who Ate Everything
The Reach of a Chef: Professional Cooks in the Age of Celebrity
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef