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. Dec. 4 • Evan Goldstein • Wines of South America • 6:30-7:30 p.m. FREE, with a selection of wines from Argentina & Brazil to taste!

The most comprehensive guide to the wines of the entire continent, Wines of South America introduces readers to the astounding quality and variety of wines that until recently have been enjoyed, for the most part, only locally. Master Sommelier Evan Goldstein leads wine enthusiasts on an exciting geographical journey across ten countries, describing the wines, grapes, and regions of each.

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Sat. Dec. 6 • Yigit Pura • Sweet Alchemy: Dessert Magic • 3-4 p.m. FREE

With Yigit's well-written, step-by-step instructions, you will come to understand how Yigit's passion, experiences, and technical skills come together to define his sweet, mouthwatering world, how his creative mind works, and his appreciation for the craft of pastry. Pura won the first Top Chef Desserts competition.

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Wed. Dec. 10 • Alice Medrich • Flavor Flours • 6:30-7:30 p.m. FREE

In this monumental new work, beloved dessert queen Alice Medrich applies her baking precision and impeccable palate to flavor flours—wheat-flour alternatives including rice flour, oat flour, corn flour, sorghum flour, teff, and more. The resulting (gluten-free!) recipes show that baking with alternate flours adds an extra dimension of flavor.

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Sat. Dec. 13 • Cortney Burns & Nicholas Balla • Bar Tartine: Techniques and Recipes • 3-4 p.m. FREE

Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets.

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