Cool Food: Erasing Your Carbon Footprint One Bite at a Time

Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022

Ultra-Processed People: The Science Behind Food That Isn't Food

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)

The Art of Fermentation: New York Times Bestseller

Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals

The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking

The Art of Whisky

Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking

Fish Butchery: Mastering The Catch, Cut, And Craft