Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.)	The book that started it all.
	The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones	A hilarious collection of essays and musings on the culinary world by the Master.
	Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)	Wonderful account of an editor's unpaid apprenticeship at Mario Batali's flagship restaurant, Babbo.
	The Reach of a Chef: Professional Cooks in the Age of Celebrity	Michael Ruhlman is THE writer in the food industry today. His books make the culinary world and its players come alive.
	The Amateur Gourmet	Now that I blog, I have a new idol. Someone who keeps it fresh, funny and fabulous. Adam Roberts, I salute you.
	Asian Flavors of Jean-Georges	My reports might suggest otherwise, but I'm a HUGE fan of Jean-Georges. This is one of my all-time favorite cookbooks-- be sure to try the Thai Jewels recipe!
	A Return to Cooking	Quite possibly the most beautiful cookbook in existence, by smoking hot Eric Ripert. Part coffee-table art book, part recipe book, part story.
	Garlic and Sapphires: The Secret Life of a Critic in Disguise	No one describes food like Ruth, but what's more interesting here is realizing the true power of a NY Times food critic. Extremely entertaining.
	Kathleen's Bake Shop Cookbook: The Best Recipes from Southhampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads	One of my favorite dessert cookbooks. Fast, simple, delicious recipes. Don't miss the Blueberry Buckle, still my go-to dessert!
	The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution	If you only read one book about the food industry, this is probably your best bet. Wonderful.
	Alinea	Beautiful photography of Grant Achatz's molecular gastronomy. Don't know if I'd attempt to cook any of it, though.
	Service Included: Four-Star Secrets of an Eavesdropping Waiter	Interesting perspective as to what goes on at Thomas Keller's Per Se, told from a waiter's perspective. A quick, fun read.
	The Making of a Chef: Mastering Heat at the Culinary Institute of America	Writer enrolls at The Culinary Institute of America. A chef is born, but more importantly, we gain the best food writer in America, Michael Ruhlman.
	The Soul of a Chef: The Journey Toward Perfection	Ruhlman's second book in his Chef series: this 3-parter focuses on the CIA Certifed Master Chef exam, Thomas Keller, and Michael Symon.
	Think Like a Chef	I say, the closer you think like Tom Colicchio, the better for us all.
	On the Line	Just bought this book - beautiful photography, really breaks down what goes on behind the scenes at Le Bernardin.
	Anthony Bourdain: No Reservations - Collection Four	Besides, Top Chef, this is the only other show I watch religiously. Bourdain is great, but so is the cinematography.