The Billionaire's Chef

Restaurant Gordon Ramsay

Matt Abé

Eat a Peach A Memoir

David Chang

Joshua Weissman

Joshua Weissman

Taste

Stanley Tucci

The Secret Life of Groceries The Dark Miracle of the American Supermarket

Benjamin Lorr

What it Takes Lessons in the Pursuit of Excellence

Stephen A. Schwarzman

Claridge's: The Cookbook

Martyn Nail

Everything I Want to Eat

Jessica Koslow

Tools of Titans

Tools of Titans: The Tactics, Routines, and Habits of Billionaires, Icons, and World-Class Performers

Timothy Ferriss

Straight to Hell True Tales of Deviance, Debauchery, and Billion-dollar Deals

John LeFevre

Billionaire

Peter James

Perfection in Imperfection

Janice Wong

Where chefs eat

Never trust a skinny Italian chef

Never eat alone

Ferrazzi, Keith

Kitchen Confidential

Anthony Bourdain

The New Patissiers

Olivier Dupon

Grillmester

Eirik Myhr

Plating for Gold A Decade of Dessert Recipes from the World and National Pastry Team Championships

Tish Boyle

The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

Timothy Ferriss

Supper and pureer

Mette I.

Medium Raw A Bloody Valentine to the World of Food and the People Who Cook

Anthony Bourdain

Heston's Fantastical Feasts

Heston Blumenthal

The King of Oil The Secret Lives of Marc Rich

Daniel Ammann

Arise Sir Jamie Oliver The Biography

Stafford Hildred

Ad Hoc at Home

Thomas Keller

The Complete Robuchon

Joel Robuchon

The Jamie Oliver Effect The Man, the Food, the Revolution

Gilly Smith

Molecular Gastronomy

Herve This

Recipe of a 3 Star Chef, Small Ed

Gordon Ramsay

Cooking for Friends

Gordon Ramsay

The nasty bits

Anthony Bourdain

McGee on Food and Cooking

Harold McGee

Caviar

Inga Saffron

Spoon

Alain Ducasse

Only the best

Michel Roux

Caviar, Truffles, and Foie Gras Recipes for Divine Indulgence

Katherine Alford

The Paris Cookbook

Patricia Wells

The Harry's Bar Cookbook: Recipes and Reminiscences from the World-Famous Venice Bar and Restaurant

Harry Cipriani