Herbs are all about living well, from enriching a meal to treating an illness. Sacred, almost mystical qualities have often been associated with their long history of curative and ritualistic practices. Today, as a wider variety becomes more accessible, and their properties receive more attention, we can benefit from a fuller understanding of the power of herbs.

Herbarium explores the histories, associations, and uses of 100 herbs, as well as providing ideas for how each herb can be used to improve both food and well-being. Each entry features a specially commissioned illustration with texts that include the botanical name, place of origin, varieties, and areas where the herb is most commonly grown. The essence of each herb is explored in a brief history peppered with interesting anecdotes, complemented by suggestions of classic combinations and helpful tips for gardeners. A reference section includes advice on how to grow and keep herbs, herb-food pairings, and using herbs for health and beauty treatments.

A contemporary reboot of the traditional herbarium, this book will expand readers’ knowledge, improve culinary skills, and enhance their appreciation of the incredible world of tastes offered by herbs.

Cauliflower is one of the most versatile ingredients to cook with. Packed with nutrition and flavor and tons of texture, this is one superfood that is capable of improving any meal.

In Cauliflower, Oz Telem shows readers how this amazing ingredient can be prepared and cooked with over 70 delicious and easy recipes. From a quick 5-minute Cauliflower Tabbouleh to an elegant Linguine with Cauliflower Ragu, this book showcases recipes fit for every occasion.

Highlighting the many different varieties of the brassicas family, and its history, Oz also talk you through the basic techniques such as cutting florets, making cauliflower 'grains', and even how to make a tasty stock using off-cuts from the vegetable. Featuring recipes for snacks and starters, soups, salads, Middle-Eastern inspired meals, and comforting pastries and pies, Cauliflower is a true celebration of this incredible super vegetable.

130 recipes that redefine the way we think about flavor.

Visually stunning and conceptually fresh, this is the cookbook of the season from Josef Centeno, the chef credited with capturing the myriad tastes of Los Angeles on the plate. Recipes span from simple to show stopping, exploring sauces, soups, mains, salads, and desserts, too. More than 130 vivid photographs convey the beauty and excitement of Chef Centeno's extraordinary cooking.

Josef Centeno is the chef and owner of Bâco Mercat, Bar Amá, Orsa & Winston, Ledlow, and P.Y.T. In Bäco, he draws on his multicultural heritage, formal training in top-notch restaurants such as Manresa and Daniel, a lifelong obsession with cookbooks, and his insatiable curiosity. Centeno's cooking layers textures and explores how spices and sauces can be used to transform the most basic vegetables.

Gjelina - The new way to cook.

Travis Lett's new American cuisine: Gjelina in Venice Beach is Los Angeles's most talked-about restaurant, lauded by critics from London to New York to San Francisco and beloved by stars, locals, and out-of-towners alike for its seductive simplicity and eclectic Cal-Med menu created by talented chef Travis Lett.

Gjelina: Cooking from Venice, California is a standout cookbook featuring 125 of the rustic and utterly delicious salads, toasts, pizzas, vegetable and grain dishes, pastas, fish and meat mains, and desserts that have had fans clamoring for a table at Gjelina since the restaurant burst onto the scene in 2008.

Gjelina evokes the Southern California lifestyle: More than 150 color photographs from acclaimed photographer Michael Graydon and stylist Nikole Herriott, plus a tactile, artisanal package, evoke the vibe of Venice Beach and the Gjelina (the G's silent) aesthetic, and showcase the beautiful plated food of Lett's ingredient-based, vegetable-centric cooking.

Much like Yotam Ottolenghi’s Jerusalem, Plenty, and Ottolenghi, Gjelina is the cookbook for the way we want to eat now.

Forget the cheese plate! A cheese ball is the perfect way to shake up the appetizer spread. This cheerfully cheesy cookbook with a die-cut cover and exposed spine collects more than 30 simple recipes for this retro treat as well as quick and easy dippers and toppings to serve alongside. There's the classic Port Wine, the zesty Jalapeño Popper, the sweet Lemon Poppy Seed, the elegant Garden Herb, and many more. With cheese balls for every occasion and time of year, helpful tips for rolling the perfect ball and creating fun shapes, plus suggestions of what to serve alongside each recipe, Cheese Balls is a delicious party waiting to happen.

Is the world ready to rethink bread making?

MaryJane Butters thinks so. Wild Bread completely reinvents the concept of healthier-for-you, naturally fermented sourdough.

Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. In Wild Bread, her quick and easy 1 minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured—everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat—for a whopping 295 recipes and 475 photographs.

Using her step-by-step method, every style of bread imaginable, including gluten-free, will loft with wild abandon without the purchase of a single packet of not-so-healthy, store-bought yeast. In nutritionally superior wild-yeast bread, fermentation triggers the release of vital nutrients and breaks down carbohydrates. In MaryJane’s world, there’s no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel you’ve been thinking about is more like a vitamin pill than a source of “carb-loaded” guilt.

Lessons gleaned from MaryJane Butters’ diverse pioneering background, from carpenter to dairy owner to former wilderness ranger turned organic farmer, led her eventually to stewardship of the 4-story, historic Barron Flour Mill. It was only natural that her years spent living on remote Forest Service fire-watch towers with only a living, breathing sourdough “mother” for companionship would lead her to write a pioneering wild-yeast bread book. She is the author of eight books; editor of MaryJanesFarm magazine, now in its 18th year of publication; and lives on an organic farm in Idaho. Two of her grown children and their spouses are employed full-time at her farm and she is “Nanny” to half a dozen grandchildren.

Timeless staples from around the world meet new, innovative flavor combinations in sixty delicious savory, sweet, and easy-to-eat recipes featuring dip-able, delectable flatbreads.

Anni Daulter’s Flatbread: Toppings, Dips, and Drizzles takes a fresh approach to serving these staples with a collection of recipes, including various types of flatbreads, that tempt the taste buds with dips, drizzles, and creative toppings to make appetizers, main courses, and desserts.

Artichoke and Truffle Dip, Tamarind Chutney, Fiery Balsamic Glaze, and Calendula Infused Truffle Oil are just some of the dips and drizzles that enhance topping recipes like Good Morning Sunshine, Eden’s Delight, Honeyed Marrakech Lamb, Mexican Street Fair, Cherry Love, and Blueberry Sunrise. If bread truly is the staff of life, these recipes will make life worth living.

Anni Daulter is a professional cook, food stylist, and author. She founded the baby food company Bohemian Baby and the magazine and website Sacred Pregnancy. She has styled food for several books including, Meringue, Caramel, The French Cook, and Mashed, as well as authored Bites on a Board, The Organic Family Cookbook, Ice Pop Joy, Sacred Pregnancy, and others.

The second book in the seasonal cooking series by Karen Mordechai of Sunday Suppers, Simple Fare: Fall and Winter is a richly illustrated resource, focused on market-driven cooking. It consists of 65 elegant, streamlined recipes for classic dishes, including Roasted Carrots over Smoked Ricotta Toast; Turkish Poached Eggs and Yogurt; Black Rice Bowl with Hummus, Shishito Peppers, and Buttermilk Meyer Lemon Dressing; Braised Beef Ribs and Beetroot; and more. Detailed instructions for preparing alternative flavor profiles are included for most recipes, allowing readers to easily adapt based on the ingredients at hand. Accented by unforgettable photography that showcases Mordechai’s minimalist style, Simple Fare is an oversize, distinc­tively designed kitchen essential.