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!

 

 

Tues. May 24 • Michael Kalanty • How to Bake MORE Bread • 6:30-7:30 p.m. FREE

Michael Kalanty is an artisan breadbaker and writer. For over twenty years, he has taught professional baking to hundreds of successful students and authored curricula for culinary schools around the world. He is certified as an Executive Pasty Chef, Culinary Educator, and Master Taster. His ground-breaking first book won Best Baking Book at 2009's Paris Gourmand Cookbook Awards.

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Wed. May. 25 • Marjorie Williams • Markets of Provence: Food, Antiques, Crafts, and More • 6:30-7:30 p.m. FREE

Provence, France, is justly famous for its dazzling light, vibrant colors, rich history, and flavorful foods and wines. And its markets have been the beating heart of Provençal life since the Middle Ages. In Markets of Provence, Marjorie R. Williams whisks you away to 30 of the best. This pocketable guide, complete with detailed maps and organized by days of the week, gives you all the information you need for your visit to this Mediterranean region.

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OFF-SITE EVENT! Thurs. May 26. • Joyce Goldstein. • The New Mediterranean Jewish Table • 6:00 p.m.-9:30 p.m. • Join us for a special dinner for the author at Camino Restaurant!

The New Mediterranean Jewish Table is an authoritative guide to Jewish home cooking from North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. It is a treasury filled with vibrant, seasonal recipes and tells the story of how Jewish cooks successfully brought the local ingredients, techniques, and traditions of their new homelands into their kitchens. With this varied and appealing selection of Mediterranean Jewish recipes, Joyce Goldstein promises to inspire new generations of Jewish and non-Jewish home cooks alike with dishes for everyday meals and holiday celebrations. BUY TICKETS!

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Wed. June 1 • Stephanie Danler • Sweetbitter: A Novel • 6:30-7:30 p.m. FREE

Stephanie Danler intimately defines the crucial transition from girl to woman, from living in a place that feels like nowhere to living in a place that feels like the center of the universe. She deftly conjures the nonstop and purely adrenalized world of the restaurant—conversations interrupted, phrases overheard, relationships only partially revealed. And she evokes the infinite possibilities, the unbearable beauty, the fragility and brutality of being young in New York with heart-stopping accuracy.

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Sun. June 5 • Laura Miller • Raw. Vegan. Not Gross.: All Vegan and Mostly Raw Recipes for People Who Love to Eat. 3:00-4:00 p.m. FREE

Raw. Vegan. Not Gross. is the debut cookbook from YouTube's Tastemade star Laura Miller. A soon to be modern classic, Raw. Vegan. Not Gross. will engage your taste buds with strengthening breakfasts (avocado grapefruit bowls; ginger maple granola), easy weeknight dinners (golden gazpacho; sweet potato curry), crowd-pleasing party food (mango and coconut jicama tacos; spicy mango chile wraps), irresistible drinks & desserts (lavender cheesecake; chile truffles), and many more nutritious, satisfying dishes that are as beautiful and fun to make as they are healthful.

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Wed. June 8 • Anya Fernald. Home Cooked: Essential Recipes for a New Way to Cook • 6:30-7:30 p.m. FREE

A recipe collection and how-to guide for preparing base ingredients that can be used to make simple, weeknight meals, while also teaching skills like building and cooking over a fire, and preserving meat and produce, written by a sustainable food expert and founder of Belcampo Meat Co.

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Sat. June 11 • Fundraiser with author Rebecca Katz, MS Benefitting Community Health Resource Center! • 4:00-6:00 p.m FREE

In The Longevity Kitchen, renowned author and chef Rebecca Katz draws on the latest scientific research as she discusses the top foods proven to fight the most common chronic conditions. Rebecca will introduce recipes that combine flavor-packed and effective ways boost our health, build immunity, and improve performance of every system of the body. This is a special fundraising event to support Community Health Resource Center (CHRC) in launching a scholarship fund to provide free nutrition education to the San Francisco community. The event will include light refreshments and a silent auction; 100% of the proceeds from Rebecca’s book sales for the evening will directly benefit CHRC’s scholarship fund!

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Sun. June 12 • Abby Dodge • The Everyday Baker: Recipes and Techniques for Foolproof Baking • 3:00-4:00 p.m. FREE

The Everyday Baker, a comprehensive, must-have resource for today's baker for anyone who likes, loves, or lives to bake. Former pastry chef and award-winning baking expert Abby Dodge has created this definitive collection that serves as a delicious roadmap through a baker's sweet and savory kitchen.

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Thurs. June 16 • Shanna Farrell, editor. Distilled Stories: California Artisans Behind the Spirits • 6:30-7:30 p.m. FREE

This is a book about the California spirit makers; distillers tell their personal stories about their journey to the still. Some came from generations of distilling families from the old country and others left high tech or corporate careers to pursue a new venture into the world of distilled spirits.

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Wed. June 22 • Christine Chitnis • Icy, Creamy, Healthy, Sweet: 75 Recipes for Dairy-Free Ice Cream, Fruit-Forward Ice Pops, Frozen Yogurt, Granitas, Slushies, Shakes, and More • 6:30-7:30 p.m. FREE

With 75 recipes for a full range of frozen sweets, you'll find healthy treats that use fresh fruits, vegetables, and herbs, that are free of refined sugars, and that include vegan and dairy-free options. The results are flavorful, unique, refreshing, and healthy—making the whole experience a little sweeter.

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Mon. June 27 • Patric Kuh • Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food • 6:30-7:30 p.m. FREE

We hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, even fast-food chain sandwiches—but what does it actually mean? We take “farm to table” and “handcrafted food” for granted now but how did we get here? In Finding the Flavors We Lost, acclaimed food writer Patric Kuh profiles major figures in the so-called “artisanal” food movement who brought exceptional taste back to food and inspired chefs and restaurateurs to redefine and rethink the way we eat.

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