| title | ISBN-13 | year of publica-
tion | other author(s) |
|---|
| Becoming a Chef | 978-0-471-15209-5 | 2003 | Andrew Dornenburg |
| Becoming a Chef: With Recipes and Reflections from America's Leading Chefs | 978-0-442-01513-8 | 1995 | " |
| Becoming a Chef: With Recipes and Reflections from America's Leading Chefs | 978-0-471-28571-7 | 1995 | " |
| Culinary Artistry | 978-0-471-28785-8 | 1996 | " |
| Dining Out: Secrets from America's Leading Critics, Chefs, and Restaurateurs | 978-0-471-29277-7 | 1998 | " |
| Kitchen Creativity: Unlocking Culinary Genius-with Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs | 978-0-316-26780-9 | 2017 |
| Nursing the Acutely Ill Adult: Case Book | 978-0-335-24309-9 | 2012 | Aidin Mckinney |
| The Becoming a Chef Journal | 978-0-442-02332-4 | 1996 | Andrew Dornenburg |
| The financing of local authority sport & recreation: a service under threat? | 978-0-9515054-3-4 | 1994 | Peter Taylor |
| The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs | 978-0-316-11840-8 | 2008 | Andrew Dornenburg |
| The Food Lover's Guide to Wine | 978-0-316-04513-1 | 2011 | " |
| The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World | 978-0-471-36344-6 | 2003 | " |
| The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs | 978-0-316-24418-3 | 2014 |
| What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers | 978-0-8212-5718-0 | 2006 | Andrew Dornenburg |