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. Sept. 1 • Hank Shaw • Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things • 6:30-7:30 p.m. FREE.

Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou. You'll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and sausage-making.

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Thurs. Sept. 8 • Matthew Biancaniello • Eat Your Drink: Culinary Cocktails • 6:30-7:30 p.m. FREE

Matthew Biancaniello, the former cocktail chef for the Hollywood Roosevelt Hotel’s famous Library Bar, is creating cocktails the world has never tasted before. Going beyond the quotidian Whiskey Sour or Tom Collins, Biancaniello is mixing it up with imaginative drinks such as “The Heirloom Tomato Mojito”, a twenty-five-year-aged balsamic vinegar and strawberry libation named “The Last Tango in Modena,” and using vanilla, which he will showcase in a special drink for us. There will even be a special vanilla bean handout for everyone!

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Sun. Sept. 11 • Katie Sullivan Morford • Rise and Shine: Better Breakfasts for Busy Mornings • 3:00-4:00 p.m. FREE

With 75 breakfast recipes that are entry-level-easy, with at least half requiring no more than five minutes of hands-on prep time, every delicious recipe is an exercise in good nutrition and good taste. Written by a nutritionist with three children, this book arms parents with tips, recipes, and inspiration for making a nourishing breakfast doable and delicious.

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Sat. Sept. 24 • Carolyn Phillips • All Under Heaven: Recipes from the 35 Cuisines of China • 3:00-4:00 p.m. FREE

Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine.

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OFF-SITE EVENT! Tues. Sept. 27 • Robert Simonson • A Proper Drink: The Untold Story of How a Band of Bartenders Saved the Civilized Drinking World. • Party at Bar Agricole with Cocktails and Small Plates! 6:00pm-9:00pm $50.

Get tickets here! New York Times cocktail writer writer Robert Simonson interviewed more than 200 key players from around the world, and the result is an engaging story of the characters - bars, bartenders, patrons, and visionaries - who have changed the course of modern drink-making. The book also features a curated list of about 40 cocktails--25 modern classics, plus an additional 15 to 20 rediscovered classics and classic contenders--to emerge from the movement.

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Wed. Sept. 28 • Julia Turshen • Small Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs • 6:30-7:30 p.m. FREE, with guest interviewer Samin Nosrat, and cookies from Josey Baker!

The process of truly great home cooking is demystified via more than a hundred lessons called out as "small victories" in the funny, encouraging headnotes; these are lessons learned by Julia through a lifetime of cooking thousands of meals. This beautifully curated, deeply personal collection of what Chef April Bloomfield calls "simple, achievable recipes" emphasizes bold-flavored, honest food for breakfast, lunch, dinner, and dessert.

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Thurs. Sept. 29 • Steven Grasse • Colonial Spirits: A Toast to Our Drunken History • 6:30-7:30 p.m. FREE.

In Colonial Spirits, Steven Grasse presents a historical manifesto on drinking, including 50 colonial era– inspired cocktail recipes. The book features a rousing timeline of colonial imbibing and a cultural overview of a dizzying number of drinks: beer, rum and punch; temperance drinks; liqueurs and cordials; medicinal beverages; cider; wine, whiskey, and bourbon.

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Winning Pie Recipe by Veronica Garcia:
Pear Almond Tart, Adapted from Garrett McCord


  • 1 1/4 cup all purpose flour, plus extra for rolling
  • 1/2 tsp salt
  • 1 1/2 tsp sugar
  • 8 tbsp (1 stick) butter, cut into 1/2 in cubes
  • 3-4 tbs ice cold water
  • Pinch (~20 threads) of saffron

Toast saffron in a small skillet over medium heat for about a minute, or until you begin to smell its distinct aroma, then grind the threads into a powder with a mortar and pestle. Place the flour, salt, and sugar into food processor (I used a Vitamix for everything) and pulse until well combined. Add the saffron powder and half of the butter cubes and pulse 6-8 times. Then, add the remaining butter cubes until the mixture that resembles a coarse meal.

Add a couple of tablespoons of ice cold water (without the ice!) to the food processor bowl and pulse a couple of times. Then add more ice water, slowly, about a tablespoon at a time, pulsing after each addition, until the mixture just barely begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again. Try to keep the water to a minimum. Too much water will make your crust tough.

Remove the crumbly mixture from the food processor and place on a very clean, smooth surface. Use hands to shape crumbly dough into a disk. Work the dough only enough to just bring the dough together. Do not over-knead or your crust will end up tough. Sprinkle the disk with a little flour on both sides then wrap in in plastic wrap and refrigerate for at least 1 hour. Using a rolling pin, roll out the dough to a 12 in circle to a thickness of about 1/8 of an inch thick.


  • 1/3 cup almond paste (not marzipan)
  • 2 tsp sugar
  • 2 tbs unsalted butter
  • 1 tbs flour
  • 1 egg
  • pinch salt
  • 1/2 tsp almond extract
  • 2.5 bosc pears
  • lemon juice


  • 1/2 tsp vanilla extract
  • 2 heaping tbs honey
  • 2 tbs Riesling
  • 3 thin slices of ginger
  • 1 1/2 tsp lemon zest


To prepare the frangipane beat together the almond paste and sugar to break it apart. Beat in the butter. Mix in the egg, flour, salt, and almond extract and beat until light and fluffy. Specks of almond paste are fine. Don't worry if it seems like you didn't make enough as the frangipane will rise during baking.

Peel and core the pears, and then slice them thinly, about 1/8 to 1/4-inch thick. Places the slices in a bowl with the lemon juice to help preserve their color.

Spread the frangipane over the bottom of the tart shell. Next, carefully arrange the pear slices in a decorative pattern. Bake for 30-35 mins at 375 degrees or until the pears take on a bit of color and the edges of the tart shell are golden brown. Cool on a wire rack.

While the tart bakes, place the glaze ingredients into a small sauce pan and warm over medium heat for 5-8 minutes. Once the tart is out of the oven brush the glaze over the pears.


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