Events at Omnivore Books on Food

 

If you would like a signed copy of a book from one of our events, but are unable to attend,
just call the shop at 415-282-4712, we’ll be happy to take care of it for you.

To see photos from some of our past author events, click here!

Sat. Dec. 13 • Cortney Burns & Nicholas Balla • Bar Tartine: Techniques and Recipes • 3-4 p.m. FREE Reception & Book Signing!

Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets.

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Wed. Jan. 14 • Molly Watson • Grains + Greens: Recipes for Deliciously Healthful Meals • 6:30-7:30P.M. FREE

The 45 creative recipes in this book combine greens and grains in dishes for all meal occasions that burst with flavor, color, and lusciousness. These flexible recipes not only make weeknight dinners, many requiring only one pot, but also provide a comprehensive reference of cooking methods for dozens of grains, from quinoa to rye berries.

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Tues. Jan. 20 • Jeremy Sewall • The New England Kitchen: Fresh Takes on Seasonal Recipes • 6:30-7:30P.M. FREE.

Award-winning Boston chef Jeremy Sewall presents contemporary versions of New England classics that capture the flavors of this time-honored cuisine. In this first cookbook to explore contemporary New England fare, Jeremy Sewall adapts the region’s fresh, simple flavors into refined dishes for the home cook.

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Thurs. Jan. 21 • Lesley Stowe • Desserts from My Kitchen: From the Creator of Raincoast Crisps • 6:30-7:30 P.M. FREE.

Crammed with over 100 recipes for cakes, show-stopping dinner party finales, frozen desserts, cookies, bars, tarts, holiday favorites, and sauces, this cookbook will give even the inexperienced host a chance to share the fun and delight of making a delectable dessert.

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Sat. Jan. 24 • Ryan Farr • Sausage Making: The Definitive Guide with Recipes • 3:00-4:00. FREE DEMO!

At San Francisco's 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr's master course for all skill levels.

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Wed. Jan. 28 • Gary Paul Nabhan • Cumin, Camels, and Caravans: A Spice Odyssey • 6:30-7:30 P.M. FREE.

A personal, ethno-botanical, historical, and cultural tour of major spice trade routes - the Silk Road, the Frankincense Trail, the Spice Route, and the Camino Real for chiles and chocolate. Gary presents stories, including narratives of his family's history as spice traders, and he tracks spices (cumin, cinnamon, saffron, peppers, etc.) as they are adopted into global cuisines over time.

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Sat. Jan. 31 • Jennifer McLagan. Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes • 3:00-4:00 P.M. FREE.

What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America.

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