The Making of a Chef: Mastering Heat at the Culinary Institute of America
The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef
The Soul of a Chef: The Journey Toward Perfection
Becoming a Chef
Sous Chef: 24 Hours on the Line
Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
Culinary Artistry
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
Back of the House: The Secret Life of a Restaurant
The Art of Eating: 50th Anniversary Edition