Publications
- Scars of a Chef, SaltRiver (2011, Hardcover, 288 pages)
- TRU: A Cookbook from the Legendary Chicago Restaurant, Random House (2004, Hardcover, 336 pages)
- Amuse-Bouche: Little Bites That Delight Before the Meal Begins, Random House (2002, Hardcover, 288 pages)
- Butter Sugar Flour Eggs, Clarkson Potter (1999, Hardcover, 288 pages)
- American Brasserie, Wiley (1997, Hardcover, 320 pages)
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