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!

Thurs. Jan. 22 • 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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Tues. Jan. 27 • 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, with bitter cocktails from Pisco Trail!

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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Wed. Feb. 4 • Ashley Rodriguez • Date Night In: More than 120 Recipes to Nourish Your Relationship • 6:30-7:30 P.M. FREE

Determined not to let their relationship deteriorate into that of "roommates with children," Ashley and Gabe Rodriguez institute a weekly date night: they sauté, roast, mix and dice and spend time reconnecting over simple but thoughtful dishes.

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OFF-SITE EVENT! Mon. Feb. 9 • Evan Goldstein • Wines of South America • At the JCC SF. 7:00 P.M.

South America is home to some of the world’s most fascinating up-and-coming winegrowing areas — from the hot high desert, to the foothills of the Andes, to the cool and foggy Pacific coast. Master Sommelier Evan Goldstein, who has written the most comprehensive guide to the continent’s wines yet, presents a talk and tasting of some of the best wines South America has to offer. Prepare to dazzle your taste buds with wines from Argentina, Brazil, Chile and Uruguay. Buy tickets here!

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Wed. Feb. 11 • Rebecca Katz • The Healthy Mind Cookbook: Big-Flavor Recipes to Enhance Brain Function, Mood, Memory, and Mental Clarity. 6:30-7:30 P.M. FREE

In The Healthy Mind Cookbook, Rebecca Katz has harnessed the latest research on the brain to identify the foods that can improve the brain’s ability to control cognition, emotion, and physical function—all of which dictate memory and mood. She then translates the very best of brain science into the kitchen.

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Sun. Feb. 15 • Kristy Turner. But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It's Not All Rabbit Food, and Your Friends Will Still Come Over for Dinner. 3:00-4:00 P.M. FREE

If you’re a waffling vegan newbie, on-the-fence vegetarian, or veg-curious omnivore, this book will banish your doubts. You’ll find you can get enough protein, fit in at a potluck, learn to love cauliflower, and enjoy pizza, nachos, brownies, and more—without any animal products at all. (Even vegan pros will discover some new tricks!).

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Sat. Feb. 21 • Pascale Beale • Salade: Recipes from the Market Table • 3:00-4:00 p.m. FREE

216 pages filled with new recipes of delicious salads fresh from the market table, all beautifully photographed. From delicate greens and hearty grains to luscious vegetables and fruit, these bold and innovative combinations of fresh, seasonal ingredients are a mouth-watering celebration of salads.

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