Eric Ripert

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1. Michael Ruhlman

   Author of The soul of a chef: the journey toward perfection, The Making of a Chef: Mastering Heat at the Culinary Institute, Charcuterie

2. Thomas Keller

   Author of The French Laundry Cookbook, Bouchon, Under Pressure: Cooking Sous Vide

3. Anthony Bourdain

   Author of Kitchen Confidential: Adventures in the Culinary Underbelly, A Cook's Tour: Global Adventures in Extreme Cuisines, Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking

4. Jean-Georges Vongerichten

   Author of Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication, Jean-Georges: Cooking At Home with a Four-Star Chef, Asian Flavors of Jean-Georges

5. Ruth Reichl

   Author of Garlic and Sapphires: The Secret Life of a Critic in Disguise, Tender at the Bone: Growing Up at the Table, Comfort Me with Apples: More Adventures at the Table

6. Charlie Trotter

   Author of The Kitchen Sessions With Charlie Trotter, Charlie Trotter's Seafood, Charlie Trotter's Meat and Game

7. Andrew Dornenburg

   Author of Culinary Artistry, Becoming a Chef, The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World

8. Tom Colicchio

   Author of Think Like a Chef, Craft of Cooking: Notes and Recipes from a Restaurant Kitchen

9. Ferran Adrià

   Author of A Day at El Bulli, El Bulli 2003-2004, El Bulli 1994-1997

10. Jeffrey Steingarten

    Author of The Man Who Ate Everything, It must've been something I ate: the return of the man who ate everything

11. Eric Ripert

    Author of A Return to Cooking, On the Line

12. Jacques Pépin

    Author of The Apprentice: My Life in the Kitchen, Jacques Pepin Celebrates, Chez Jacques: Traditions and Rituals of a Cook

13. Laurent Tourondel

    Author of Bistro Laurent Tourondel: New American Bistro Cooking, Go Fish: Fresh Ideas for American Seafood, Fresh from the Market: Seasonal Cooking with Laurent Tourondel

14. Daniel Boulud

    Author of Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook, Braise: A Journey Through International Cuisine

15. Jeffrey Alford

    Author of Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia, Beyond the Great Wall: Recipes and Travels in the Other China

16. Marcus Samuelsson

    Author of Aquavit: And the New Scandinavian Cuisine, New American Table

17. James Peterson

    Author of Sauces: Classical and Contemporary Sauce Making, Fish & Shellfish: The Definitive Cook's Companion

18. Rick Tramonto

    Author of Amuse-Bouche: Little Bites That Delight Before the Meal Begins, American Brasserie: 180 Simple, Robust Recipes Inspired by the Rustic Foods of France, Italy, and America

19. David Bouley

    Author of East of Paris: The New Cuisines of Austria and the Danube (Ecco)

20. Robert L. Wolke

    Author of What Einstein Told His Cook: Kitchen Science Explained, What Einstein Told His Cook 2