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!

Wed. July 12 • Emily Paster • The Joys of Jewish Preserving: Modern Recipes with Traditional Roots, for Jams, Pickles, Fruit Butters, and More • 6:30-7:30 p.m. FREE

Jewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life, from the time of living in a desert two millennia ago to the era in which Jews lived in European ghettoes with no refrigeration during the last century. In a significant sense, the Jewish tradition of preserved foods is a symbol of the Jewish will to survive.

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Thurs. July 13 • Kirsten Shockey • Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments • 6:30-7:30 p.m. FREE

Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances.

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Sun. July 16 • Adrian Miller • The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas • 3:00-4:00 p.m. FREE

James Beard award–winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history.

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Mon. July 17 • Jenn Louis • The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress • 6:30-7:30 p.m. FREE

Chef Jenn Louis has compiled more than 175 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers’ market, or use your old standbys in totally fresh ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips.

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Wed. July 19 • Julia Sherman • Salad for President: A Cookbook Inspired by Artists • 6:30-7:30 p.m. FREE

The creator of the immensely popular Salad for President blog presents a visually rich collection of more than 75 salad recipes, with contributions and interviews by artists/creative professionals like William Wegman, Tauba Auerbach, Laurie Anderson, and Alice Waters.

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Thurs. July 27 • Patricia Tanumihardja • Farm to Table Asian Secrets: Vegan & Vegetarian Full-Flavored Recipes for Every Season • 6:30-7:30 p.m. FREE

Author Patricia Tanumihardja is an experienced food writer and expert on Asian and sustainable farm-to-table cooking. She shows you how to buy and use the freshest in-season produce to create delicious dishes with startlingly new flavors and textures. She also explains in this Asian cookbook how the use of contrasting textures (for example silky tofu with crunchy peanuts) can create greater food enjoyment and a stimulating new dining experience.

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Sat. July 29 • Brittany Wood Nickerson • Recipes from the Herbalist's Kitchen: Delicious, Nourishing Food for Lifelong Health and Well-Being • 3:00-4:00 p.m. FREE

With in-depth profiles of favorite culinary herbs such as dill, sage, basil, and mint, Nickerson offers fascinating insights into the healing properties of each herb and then shares 110 original recipes for scrumptious snacks, entrées, drinks, and desserts that are specially designed to meet the body’s needs for comfort, nourishment, energy, and support through seasonal changes.

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Sun. July 30 • Shanta Nimbark Sacharoff • Other Avenues Are Possible: Legacy of the People's Food System of the San Francisco Bay Area • 3:00-4:00 p.m. FREE.

Other Avenues Are Possible offers a vivid account of the dramatic rise and fall of the San Francisco People's Food System of the 1970s. Weaving new interviews, historical research, and the author's personal story as a longstanding co-op member, the book captures the excitement of a growing radical social movement along with the struggles, heartbreaking defeats, and eventual resurgence of today's thriving network of Bay Area cooperatives, the greatest concentration of co-ops anywhere in the country.

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