Books
- A History of the World in 6 Glasses
- Cuisines of the Axis of Evil and Other Irritating States: A Dinner Party Approach to International Relations
- The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
- Ham Biscuits, Hostess Gowns, and Other Southern Specialties: An Entertaining Life (with Recipes)
- Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
- The Fortune Cookie Chronicles: Adventures in the World of Chinese Food
- Mediterranean Summer: A Season on France's Cote d'Azur and Italy's Costa Bella
- Kitchen Table Wisdom 10th Anniversary
Books:
- The Making of a Chef: Mastering Heat at the Culinary Institute
- My Last Supper: 50 Great Chefs and Their Final Meals / Portraits, Interviews, and Recipes
- How to Eat: The Pleasures and Principles of Good Food
- I'm Just Here for the Food: Food + Heat = Cooking
- The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution
- Plenty: Eating Locally on the 100-Mile Diet
- The Seventh Daughter: My Culinary Journey from Beijing to San Francisco
- The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
- A History of the World in 6 Glasses
- The Making of a Chef: Mastering Heat at the Culinary Institute
Books
Books