From The French Laundry laboratory in Yountville, chefs Lena Kwak and Thomas Keller released a Cup4Cup gluten-free pancake/waffle mix.
A brownie blend and sandwich bread mix are in the works. From $15; cup4cup.com.
Doyenne of green cooking, Deborah Madison has tackled her 10th book. Each of the 12 sections in Vegetable Literacy—think mint family, nightshades—imparts kitchen and gardening wisdom (how to steam an artichoke), and offers inviting recipes (chilled beet soup with purslane salad and sorrel sauce). $40; Ten Speed Press.
At high-profile chef Tal Ronnen’s innovative new Crossroads: Enter the Studio Collective designed, sophisticated space, order a Lillet cocktail and feast on kelp-caviar, risotto-stuffed peppers and ginger biscotti. It’s anything but crunchy. 8284 Melrose Ave., L.A., 323-782-9245; crossroadskitchen.com.
Written and edited by Alison Clare Steingold