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IT WAS A VERY GOOD YEAR

 
 

David Lebovitz and fans

 
 

While 2017 has offered a cornucopia of challenges to our collective emotional stability, the one constant seems to have been that cooking feeds the soul. For the first time in at least 6 years, Omnivore did better financially than the previous year, and that is really something to celebrate. I am generally a positive person (my wife might say relentlessly so), but it always made me a bit sad to see the shop sell fewer and fewer cookbooks each year. This year, for once, I can honestly say people are cooking more - or collecting more, and either works for me! I sense that everyone wants to take comfort in cooking for themselves, and this year's offerings of cookbooks that are easy and inspiring to cook from are legion.

Naturally, everyone knows cookbooks make great gifts, and this is the time to start thinking about who gets what. Let me be your dealer:

SIGNED BOOKS (including signed books by David Lebovitz, Yotam Ottolenghi, Julia Turshen, Deb Perelman, Stella Parks, Jacques Pepin, and many more!)
VINTAGE BOOKS (including rare books on baking, restaurants, hippie food, cocktails, Eskimo cuisine, Mexican beer-making, menus, Southern cooking, etc.)
NEW BOOKS & PERIODICALS (including the latest Cherry Bombe & Ambrosia, and imported books from around the world).

All of these pages offer a plethora of choices, and of course we'd love to see you in person to help you choose the perfect present.

Meanwhile, as the year comes to a close, we've got a grand finale of author events in the first 10 days of the month. A dinner at Camino with Pok Pok: The Drinking Food of Thailand author Andy Ricker, a talk on the Bocuse d'Or competition by French Laundry chef Philip Tessier, a chocolate extravaganza with the team behind Dandelion Chocolate, a visit from Jim Meehan to kibbitz on cocktails, and several more. Join us, or pre-order a signed book!

Because this is a busy time of year for everyone, I'll leave this here, short and sweet. Thank you, one and all, for helping make Omnivore a success. I couldn't have done it without you,

Sincerely,

Celia Sack, Owner
Omnivore Books on Food
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Upcoming Events at Omnivore Books

 

Thurs. Nov. 30 • Jim Lahey • Sullivan Street Bakery Cookbook • 6:30-7:30 p.m. FREE

Founded in 1994, Sullivan Street Bakery is renowned for its outstanding bread, which graces the tables of New York’s most celebrated restaurants. The bread at Sullivan Street Bakery, crackling brown on the outside and light and aromatic on the inside, is inspired by the dark, crusty loaves that James Beard Award–winning baker Jim Lahey discovered in Rome.

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To Order a Signed book, click the cart on our Events Page!

Sat. Dec. 2 • Bill Esparza • L.A. Mexicano: Recipes, People & Places • 3:00-4:00 p.m. FREE

Richly photographed and authentically local, L.A. Mexicano showcases L.A.’s famously rich and complex Mexican-food culture, including recipes, profiles of chefs, bakers, restaurateurs, and vendors, and neighborhood guides. Part cookbook, part food journalism, and part love song to Los Angeles, it's the definitive resource for home cooks nationwide, hungry Angelenos, and food-loving visitors.

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PRE-ORDER A SIGNED BOOK

To Order a Signed book, click the cart on our Events Page!

OFF-SITE EVENT! Sun. Dec. 3 • Andy Ricker • Pok Pok: The Drinking Food of Thailand • Dinner with the author at Camino! 5:00 p.m.

A celebration of the thrill and spirit of Thai drinking food, Andy Ricker's follow-up to Pok Pok brings the same level of authority, with a more laid-back approach. Thailand has its own roster of addictive snacks: spicy, salty, and sour, they are perfect accompaniments for a few drinks and the company of good friends. Here, Ricker shares accessible and detailed recipes for his favorites. TICKETS HERE!

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To Order a Signed book, click the cart on our Events Page!

Mon. Dec. 4 • Philip Tessier • Chasing Bocuse: America's Journey to the Culinary World Stage • 6:30-7:30 p.m. FREE

The dramatic story of the American team’s journey from obscurity to the silver-medal and ultimately the gold-medal win at the world’s most renowned cooking competition, with French Laundry executive sous chef Philip Tessier and his assistant Skylar Stover as the primary competitors. The tale of the Bocuse d’Or competition is told in riveting narrative, breathtaking photographs, and expert recipes from every stage of the process.

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To Order a Signed book, click the cart on our Events Page!

Tues. Dec. 5 • Justin Spring • The Gourmands' Way: Six Americans in Paris and the Birth of a New Gastronomy • 6:30-7:30 p.m. FREE

A fascinating biography of six writers on food and wine (A. J. Liebling, Alice B. Toklas, M.F.K. Fisher, Julia Child, Alexis Lichine, and Richard Olney) whose lives and careers intersected in mid-twentieth-century France. Justin Spring focuses on the most joyful, exciting, formative, and dramatic moments of these six lives, many of which were intimately connected to the exploration and discovery of fine French food and drink.

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To Order a Signed book, click the cart on our Events Page!

Thurs. Dec. 7 • Molly Gore & the owners of Dandelion Chocolate • Making Chocolate: From Bean to Bar to S'more • 6:30-7:30 p.m. FREE.

From nationally-lauded San Francisco chocolate maker, Dandelion Chocolate, comes the first ever complete guide to making chocolate from scratch. From the simplest techniques and technology—like hair dryers to rolling pins—to the science and mechanics of making chocolate from bean to bar, Making Chocolate holds everything the founders and makers behind San Francisco’s beloved chocolate factory have learned since the day they first cracked open cocoa bean.

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To Order a Signed book, click the cart on our Events Page!

Sat. Dec. 9 • Jim Meehan • Meehan's Bartender Manual • 3:00-4:00 p.m. FREE

This groundbreaking work chronicles Meehan’s storied career in the bar business through practical, enlightening chapters that mix history with professional insight. Meehan’s deep dive covers the essential topics, including the history of cocktails and bartending, service, hospitality, menu development, bar design, spirits production, drink mixing technique, and the tools you’ll need to create a well-stocked bar.

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To Order a Signed book, click the cart on our Events Page!


Omnivore Books on Food • 3885a Cesar Chavez Street • San Francisco, CA 94131
415.282.4712 • Hours: Mon-Sat 11am-6pm, Sun 12pm-5pm