Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
Odd Bits: How to Cook the Rest of the Animal
Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes
The Complete Nose to Tail
The Whole Beast: Nose to Tail Eating
Offal Good: Cooking from the Heart, with Guts
The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast
Anthony Bourdain's Hungry Ghosts
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes