Marcus Samuelsson's autobiography, "Yes, Chef", recounts his journey from a young immigrant to a world-renowned chef.

Anthony Bourdain's autobiography, "Kitchen Confidential", is known for its honest and often controversial insights into the restaurant industry, including his assertion that there is no such thing as a free lunch.

Julia Child's autobiography, "My Life in Food", chronicles her remarkable journey from a culinary novice to a beloved cooking teacher and television personality.

Marco Pierre White's autobiography, "Heat", provides a glimpse into his time working under Raymond Blanc, one of the most influential chefs in modern French cuisine.

Thomas Keller's autobiography, "The French Laundry Cookbook", is a culinary masterpiece that combines personal anecdotes with detailed recipes from his renowned restaurant, The French Laundry.

Nigella Lawson's autobiography, "Appetite", explores her lifelong love affair with food, from her childhood memories to her experiences as a food writer and television personality.

Grant Achatz's autobiography, "Life, on the Line", is a powerful and inspiring account of his battle with cancer and his subsequent return to the kitchen.

Anthony Bourdain's autobiography, "The Taste of a Man", is a comprehensive and introspective look at his life and career, encompassing his roles as a chef, author, television personality, and world traveler.

David Chang's autobiography, "Momofuku", is a culinary memoir that chronicles the rise of his restaurant empire and his innovative approach to Asian cuisine.

David Lebovitz's autobiography, "My Paris Kitchen", is a delightful account of his life and culinary adventures in the City of Light.

Samin Nosrat's autobiography, "Salt, Fat, Acid, Heat", is a culinary exploration of the four elements that are essential to good cooking.

Massimo Bottura's autobiography, "The World of Massimo Bottura", is a captivating account of his culinary journey, from his humble beginnings in Italy to his rise to international fame.

René Redzepi's autobiography, "The Noma Guide to Fermentation", is a comprehensive exploration of the art and science of fermentation, as practiced at his renowned restaurant, Noma.

Gabrielle Hamilton's autobiography, "Blood, Bones & Butter", is a candid and often humorous account of her life in the restaurant industry, from her early days as a line cook to her success as the owner of the acclaimed restaurant, Prune.

Alain Ducasse's autobiography, "In the Kitchen with Alain Ducasse", provides an intimate look into the life and culinary philosophy of one of the world's most respected chefs.