I'm currently finishing up my 32nd cookbook project...a big grilling book co-authored with Andrew Schloss. It's a follow-up to last year's New York Times bestseller, Mastering the Grill. I also have two new books out. The first is The Science of Good Food, an A-to-Z food science encyclopedia also co-authored with Andrew Schloss. This reference book takes you from Abalone to Zucchini, explaining everything you ever wanted to know along the way. It's a sort of GPS system for your kitchen with loads of fascinating tidbits on how cooking works. The second book is Il Viaggio di Vetri: A Culinary Journey, a collaboration with James-Beard Award winning chef Marc Vetri. Marc is the mastermind (and master hands) behind the incredible Italian cooking at Vetri and Osteria restaurants in Philadelphia. The book is full of Marc's lively stories and delicious recipes. Check it out along with the other books below.