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. March 30 • Joy Wilson • Joy the Baker Over Easy: Sweet and Savory Recipes for Leisurely Days • 6:30-7:30 p.m. FREE

Joy Wilson is the voice behind the popular blog Joy the Baker. She's obsessed with butter, sugar, cream, and dark chocolate. Here are 125 recipes to tackle any brunch craving—from juices and coffees, to breads, eggs, pancakes, sandwiches, salads, and definitely bacon.

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Wed. April 5 • Jess Thompson • A Year Right Here: Adventures with Food and Family in the Great Nearby • 6:30-7:30 p.m. FREE

Seattle-based writer and cookbook author Jess Thomson set out to spend a year exploring the food of her own backyard: the Pacific Northwest. Planning to revel in the culinary riches of the region and hoping to break her son, Graham, of his childhood pickiness, the adventures into the great nearby include building a backyard chicken coop, truffle hunting in Oregon, and razor clamming on the Washington coast.

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Sun. April 9 • Joan Nathan • King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World • 3:00-4:00 p.m. FREE

Driven by a passion for discovery, the biblical King Solomon is said to have sent emissaries on land and sea to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today. With Solomon’s appetites and explorations in mind, in these pages Joan Nathan - “the queen of American Jewish cooking” - gathers together more than 170 recipes, from Israel to Italy to India and beyond.

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Sat. April 15 • Gonzalo Guzman & Stacy Adimando. Nopalito: A Mexican Kitchen • 3:00-4:00 p.m. FREE

The true spirit, roots, and flavors of regional Mexican cooking—from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes.

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Mon. April 17 • Dave Broom • Rum: The Manual • 6:30-7:30 p.m. FREE

The mission of this book is to help drinkers appreciate this complex spirit, find the style they like and discover how versatile rum can be. It will help you to understand rum - how it's produced (whether from molasses, cane syrup or cane juice) and whether it's dry, sweet, fresh or oaky. More than 100 different rums are featured and analyzed, from rich, sweet mellow Guyana rums to the vegetal peppery rums of Martinique or Guadeloupe and contemporary spiced rums.

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Tues. April 18 • Jeremy Fox • On Vegetables: Modern Recipes for the Home Kitchen • 6:30-7:30 p.m. FREE

Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook.

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Wed. April 19 • Rachel Khong • Lucky Peach All About Eggs: Everything We Know About the World's Most Important Food • 6:30-7:30 p.m. FREE

Eggs: star of the most important meal of the day, and, to hear billions of cooks and chefs tell it, quite possibly the world's most important food. Does that make Lucky Peach's All About Eggs the world's most important book? Probably yes. In essays, anecdotes, how-tos, and foolproof recipes, this egg-centric volume celebrates everything an egg can be and do.

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Tues. April 25 • Emily Thelin, Andrea Nguyen , Toni Tajima, & Eric Wolfinger • Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life • 6:30-7:30 p.m. FREE

Paula Wolfert is a legendary hero to some of our most influential chefs, from Alice Waters to Yotam Ottolenghi. Through her forty year career, from Morocco to the Middle East, she uncovered ingredients and methods we now take for granted, from preserved lemons to Aleppo and Marash chile pepper flakes. When she was diagnosed with Alzheimer’s in 2013, this remarkable team Kickstarted this book to introduce her to a new generation.

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Thurs. April 27 • Ana Sortun • Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe • 6:30-7:30 p.m. FREE

A charming collection of 100 recipes from Cambridge's Sofra Bakery and Cafe, showcasing modern Middle Eastern spices and flavors with exotic yet accessible sweet and savory dishes geared toward everyday cooking and entertaining.

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Fri. April 28 • Zak Pelaccio • Project 258: Making Dinner at Fish & Game • 6:30-7:30 p.m. FREE

Fish & Game restaurant in Hudson, New York, is a leader in the local foods movement. Its core approach—engaging intimately with nature both wild and domestic, building relationships with farmers, and exploring the joys of fermentation—is one of interest to anyone, anywhere, who yearns to cook and eat better food.

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Sat. April 29 • Melissa Clark • Dinner: Changing the Game • 3:00-4:00 p.m. FREE

Each recipe in Dinner is meant to be dinner—one fantastic dish that is so satisfying and flavor-forward it can stand alone—or be paired with a simple salad or fresh bread on the side. This is what Melissa Clark means by changing the game. Dinner is all about options: inventive, unfussy food with unexpected flavor. Clark’s mission is to help anyone—whether a novice with just a single pan or the experienced home cook—figure out what to make any night of the week without settling on fallbacks. These inherently simple recipes can turn anyone into a better and more confident cook.

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Sun. April 30 • Jack Bishop • Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between • 3:00-4:00 p.m. FREE

Jack Bishop is the editorial director of America's Test Kitchen. In this cookbook, America's Test Kitchen decodes and demystifies vegan cooking, so you can reap its many benefits and avoid the pitfalls of bland food, lack of variety, and overprocessed ingredients. You'll find approachable, fresh, vibrant recipes for breakfast, lunch, dinner, and in between.

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