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/

A Food & Wine Best Cookbook of the Year From James Beard Award–winning chef, Food Network host, and author John Ash, The Hog Island Book of Fish & Seafood takes a comprehensive dive into the world of cooking shellfish, crustaceans, finned fish, and many more.  Foreword by Stuart Brioza   Featuring favorites from the kitchens of Hog Island Oyster Bars and other talented chefs who have embraced the company’s sustainability ethos, this authoritative compendium showcases over 250 dishes from cuisines around the world, including regional favorites like San Francisco cioppino, Southern cray?sh étou?ée, and New England clam chowder. Presenting a wide variety of cooking methods—such as steaming, roasting, grilling, pan-frying, and curing—along with illustrations for techniques like shucking oysters, opening clams, and ?lleting ?sh, this comprehensive cookbook will guide you through the basics of seafood preparation. And the extensive list of sauces, butters, and seasonings will help you turn your choice of seafood into a stellar dish.  The Hog Island Book of Fish & Seafood is a master class from a chef who shows home and professional cooks how to bring culinary gifts from the water to the table at their peak of perfection.  Includes Color Photographs

From Atole de Canela and Buñuelos de Viento to Oreo Horchata Cheesecake and Dulce de Leche Pumpkin Pie, ¡Viva Desserts! is a scrumptious collection of traditional Mexican desserts and American desserts Mexicanized. With dessert items like conchas, churros, empanadas, and flan, all your favorite traditional Mexican treats are here. Then add in classic American cakes and pies with a Mexican twist and other Mexican treats with an American twist, and all your cravings will be covered! Nicole Presley, recipe developer and Mexican postres baker, delves into the craft of baking and offers tips and tricks with every recipe, giving dessert lovers everywhere the tools they need to play in their own kitchens. With full-color photography for every dessert and baking secrets that Nicole has learned through her own kitchen evolution, from kitchens in Los Angeles and Mexico, you’ll be able to bring the joy of Mexican and Mexican-American desserts into your own home. A beautiful and tasty celebration of culture!