A fisherman on the Santa Monica Pier. The vineyards of Napa Valley. Surfers in Malibu. An Indian village in Yosemite and the Golden Gate Bridge at sunset. Artist Diana Gessler captures the color and character of our third largest and most populous state. In lively watercolors, sketches, and stories, Gessler shares her adventures on the road, driving from north to south--Sonoma to San Diego and beyond. She and her husband, Paul (designated driver and food lover), stop when curiosity or hunger seizes them. With pen and brush, Gessler works on the spot, bringing to life the cities, towns, and countrysides as well as the details that make them special. A great horned owl. A local farm stand. A woman making tortillas on a sidewalk cart. A bunkhouse in the redwoods. Crab traps along the bay. Her intimate journal is filled with colorful people, beaches, flowers, architecture, animals, trails, memorable meals, and movie stars (at least the gates in front of their houses). Very California is organized by region, and each chapter opens with a map and driving route of the area. Peppered throughout are amusing tidbits about all the things that make California so very California. Diana Gessler has created a memento for tourists and an enchanting book for those who appreciate the pleasures of the West Coast.

Traces the author's two-year exploration of a successful Sonoma County winery, a visit during which he learned about the intricate process of grape cultivating, the minutiae of wine creation, and the detailed efforts of marketing and selling.

JAMES BEARD AWARD NOMINEE • A sharply crafted and unflinchingly honest memoir about gangs, drugs, cooking, and living life on the line—both on the streets and in the kitchen—from one of the most exciting stars in the food world today “Beautiful. Moving. Inspiring. Get it.”—Chris Storer, Emmy Award–winning creator of The Bear A SALON BEST BOOK OF THE YEAR Chef Keith Corbin has been cooking his entire life. Born on the home turf of the notorious Grape Street Crips in 1980s Watts, Los Angeles, he got his start cooking crack at age thirteen, becoming so skilled that he was flown across the country to cook for drug operations in other cities. After his criminal enterprises caught up with him, though, Corbin spent years in California’s most notorious maximum security prisons—witnessing the resourcefulness of other inmates who made kimchi out of leftover vegetables and tamales from ground-up Fritos. He developed his own culinary palate and ingenuity, creating “spreads” out of the unbearable commissary ingredients and experimenting during his shifts in the prison kitchen. After his release, Corbin got a job managing the kitchen at LocoL, an ambitious fast food restaurant spearheaded by celebrity chefs Roy Choi and Daniel Patterson, designed to bring inexpensive, quality food and good jobs into underserved neighborhoods. But when Corbin was suddenly thrust into the spotlight, he struggled to live up to or accept the simplified “gangbanger redemption” portrayal of him in the media. As he battles private demons while achieving public success, Corbin traces the origins of his vision for “California soul food” and takes readers inside the worlds of gang hierarchy, drug dealing, prison politics, gentrification, and culinary achievement to tell the story of how he became head chef of Alta Adams, one of America’s best restaurants.