Teen chef and food justice advocate Michael Platt’s Recipes for Change “beautifully weaves together important Black history with delicious recipes” (Kwame Onwuachi, James Beard Award winner and Top Chef contestant)—featuring full-color illustrations by Alleanna Harris.   From the Montgomery bus boycott to the Black Lives Matter movement, food has played a vital role in strengthening and shaping Black empowerment. Join Michael Platt on a stunning visual journey as he retells moving and authentic accounts of 12 months in Black history. Featuring mouthwatering recipes accompanied by biographies of important figures, Recipes for Change will inspire leaders of the future with real stories of trailblazers who helped to change the world.   Recipes include: The Black Panther Party’s Creamy GritsThe Greensboro Sit-In’s Cherry Protest PieThe Selma March’s Carry-On CornbreadThe Underground Railroad’s Freedom FishThe Freedom Riders’ GumboJuneteenth’s Red Ice PopsBakers Against Racism’s Sweet Potato Hand PieMartin Luther King’s Favorite Pecan PiePaschal’s Fried ChickenThe Black Power Salute’s Olympic Gold CookiesThe Christmas Sacrifice’s Banana PuddingThe Montgomery Bus Boycott’s Pound Cake

Get expert cooking tips and kitchen hacks in nearly 50 themed sections with this culinary how-to handbook for home cooks of all skill levels!“A handy guide to the most important kitchen skills.” —BuzzFeedYou don’t need expensive gadgets, cutting-edge cutlery, or a rack of exotic spices to be a great cook. You just need the timeless wisdom found in Stuff Every Cook Should Know. Inside, you’ll find chapters on: • TOOLS: Organizing and cleaning hacks, sharpening knives, caring for cast irons, and more.• INGREDIENTS: Tips for spices, seasonings, measurements, substitutions, and more. • 3 MEALS A DAY: Meal planning, easy solutions, make-ahead meals, family cooking, and more.• ENTERTAINING: Dinner parties, dates, home bars, cooking with kids, and more.Plus measurement conversions, kitchen organizing tips, basic knife cuts, how to stop onions from making you cry, and much more. Now you’re cooking!

Beloved for her fresh, modern canning recipes, Liana Krissoff is back with modern slow cooker recipes that are sophisticated, full of flavor and spice, and thoughtfully designed for those who wish to use their slow cookers on weekdays, when they can leave the Crock-Pot on all day.   In Slow Cook Modern, Krissoff shares more than 150 recipes, including quick, fresh side dishes created for the adventurous home cook. All the slow cooker recipes are true 8-hour dishes, so you can actually prepare each dish in the morning and finish it quickly when you get home. The goal is to help people make complete meals with ease: Tarragon and Crème Fraîche Chicken with Cranberry-Orange Wild Rice, Curried Pork Loin with Roasted Squash and Scotch Bonnet Sauce, and more. Filled with recipes using real, fresh ingredients, Slow Cook Modern allows busy people with eclectic tastes to come home to a nourishing meal every night of the week.

Erin Gleeson, the New York Times bestselling author of the beloved Forest Feast, presents a love letter to travel and delicious vegetarian food from her home state of California.   For years, Forest Feast fans have loved Erin Gleeson’s effortless California-style vegetarian cooking, made in her beautiful cabin in the woods. Now, Gleeson takes an extended road trip around California, staying in unique cabin dwellings along the way and showing readers the beauty and incredible food of the Golden State she knows so well. From the grapes of the wine country where Gleeson grew up to the avocados of San Diego, California is known for its rich agriculture.  The Forest Feast Road Trip showcases 100 vegetarian recipes, all inspired by her family’s journey by car through a stunningly geographically diverse setting. Each chapter focuses on a different region of California, depicted in Gleeson’s signature aesthetic of atmospheric photography, charming watercolor illustrations, and mouthwatering recipes drawn from the fresh, local produce found in each location. Gleeson visits the giant redwoods on the coast of Mendocino, the desert of Joshua Tree, the mountains of Lake Tahoe, the tropical beaches of Santa Barbara, the cliffs of Yosemite National Park, and everywhere in between. In each location, Gleeson and her family stay in design-forward cabins, host dinner parties, and explore local attractions, providing tips for readers who may want to take a California road trip of their own.   With its sense of wanderlust and its fresh take on the vegetarian cookbook, The Forest Feast Road Trip is an essential addition to this bestselling series.

Learn how to grow and cook with herbs all year long in this garden-to-table cookbook featuring 120 recipes and practical tips for elevating your food.Herbs have a transformative power—they can lift a dish from ordinary to sublime. Written by a true herb aficionado, Herbs will show you how to enjoy herbs all year round! Judith Hann skillfully weaves together guidance on cooking and growing herbs—whether you have a full herb garden or simple pots on the windowsill—and shares 120 recipes that have been tried and tested at her herb cookery school. Try your hand at simple herbs sauces and salads. Or experiment with more ornate dishes, such as Guinea Fowl with Lovage and Lime, or Spare Ribs with Plum, Chilli and Sage Sauce.Organized by season, you’ll find chapters covering:• SPRING: Learn about Basil, Chives, Mint, and more—with recipes for herb teas, cheese, and pestos.• SUMMER: Discover the beauty of summer herbs like dill and lavender, plus recipes for edible flowers and herb ices.• AUTUMN: Parsley, sage, and sorrel are perfect for autumn—as are herb preserves, oils, and vinegars.• WINTER: Make the most of rosemary, coriander, and others in recipes for risotto and herb canapes.Full of anecdotes, this is a wonderfully personal account of a love affair with herbs, as well as an indispensable guide on how to make the most of them every day.

In his comprehensive first book, legendary Pizza Czar Anthony Falco teaches you everything you need to know to make pizza wherever you are, drawing from his singular experience opening pizzerias around the globe.   If there’s one thing the entire world can agree on, it’s pizza. It just might be the world’s favorite food. In every climate, in every region, in every kind of kitchen, there’s pizza to be had, infused with local flavor. In this definitive book, filled with hacks, tips, and secret techniques never before shared, International Pizza Consultant Anthony Falco brings the world of pizza to your kitchen, wherever you are.   After eight years at the famous Brooklyn restaurant Roberta’s, culminating with his position as Pizza Czar, Falco pivoted from the New York City food scene to the world, traveling to Brazil, Colombia, Kuwait, Panama, Canada, Japan, India, Thailand, and all across the United States. His mission? To discover the secrets and spread the gospel of making the world’s favorite food better. Now the planet’s leading expert pizza consultant, he can make great pizza 8,000 feet above sea level in Bogotá or in subtropical India, and he can certainly help you do it at home.   An exhaustive resource for absolutely any pizza cook, teaching mastery of the classics and tricks of the trade as well as completely unique takes on styles and recipes from around the globe, Pizza Czar is here to help you make world-class pizza from anywhere on the map.  Important Note: For a correction to the extra-virgin olive oil quantity in the recipe for Thin & Crispy Dough on page 57, and for instructions on using this book without a sourdough starter, see https://www.abramsbooks.com/errata/craft-errata-pizza-czar/   For corrections to the recipes for Thin & Crispy Dough on page 57 and Garlic, Caramelized Onion, Anchovy, and Breadcrumb Sicilian Pizza page 124, and for instructions on using this book without a sourdough starter, see https://www.abramsbooks.com/errata/craft-errata-pizza-czar/