Jean-Anthelme Brillat-Savarin: The Physiology of Taste (Penguin Classics)
Harold McGee: The Curious Cook: More Kitchen Science and Lore
Harold McGee: On Food and Cooking: The Science and Lore of the Kitchen
Anthony Bourdain: A Cook's Tour: Global Adventures in Extreme Cuisines
Anthony Bourdain: Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.)
Don't Try This At Home: Culinary Catastrophes from the World's Greatest Chefs
M.F.K. Fisher: Long Ago In France: The Years In Dijon (Destinations)
Jon Scieszka: The Stinky Cheese Man and Other Fairly Stupid Tales
Hervé This: Molecular Gastronomy: Exploring the Science of Flavor
Michael Pollan: The Omnivore's Dilemma: A Natural History of Four Meals
Judi Barrett: Pickles To Pittsburgh: Sequel To Cloudy With A Chance Of Meatballs
Gordon Ramsay: Roasting in Hell's Kitchen: Temper Tantrums, F Words, and the Pursuit of Perfection
Marco Pierre White: The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef
Ronald L. Taylor: Entertaining With Insects, or: The Original Guide to Insect Cookery
Laurent Tourondel: Bistro Laurent Tourondel: New American Bistro Cooking
Mandy Aftel and Daniel Patterson: Aroma: The Magic of Essential Oils in Foods and Fragrance
Murata, Matsuhisa, Adria, and Kuma: Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant
Didi Emmons: Entertaining for a Veggie Planet : 250 Down-to-Earth Recipes
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