Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain — A hilarious account of what really goes on behind-the-scenes in restaurant kitchens by the executive chef at Les Halles in New York.
How to Read a French Fry and Other Stories of Intriguing Kitchen Science by Jeffrey Steingarten — Answering questions of food, science, and art such as why do strawberries and rhubarb taste great together? The book promises to make us better cooks by understanding the science of food better. It’s also full of more than 100 recipes to try.