Bill Buford: Heat: An amateur’s adventures as kitchen slave, line cook, pasta-maker, and apprentice to a Dante-quoting butcher in Tuscany (2006, 336p) ISBN: 1400041201
Stefan Gates: Gastronaut (2005, 256p) ISBN: 0563522720
M. F. K. Fisher: The art of eating (2004, 784p) ISBN: 0764542613
Jeffrey Steingarten: It must’ve been something I ate (2003, 513 p) ISBN: 0375727124
Robb Walsh: Are you really going to eat that? (2003, 224p) ISBN: 1582432783
Pierre Gagnaire: Reflections on Culinary Artistry (2003, 240p) ISBN: 1584793163
H. P. Bell et al.: What’s Cooking in Chemistry: How Leading Chemists Succeed in the Kitchen (2003, 243p) ISBN: 3527307230
Gray Kunz, Peter Kaminsky: The Elements of Taste (2001, 272p) ISBN: 0316608742
Jeffrey Steingarten: The man who ate everything (1998, 514 p) ISBN: 0375702024
Nicholas and Giana Kurti (ed.): But the crackling is superb (1997, 260 p) ISBN: 075030488X
Andrew Dornenburg and Karen Page: Culinary Artistry (1996, 426 p). ISBN: 0471287857
