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Inventory and Ordering Information
Below is a small selection of the new books for sale by Omnivore Books on Food. Books can be ordered by calling the store between the hours of 11am and 6pm, Tues-Sat., 12pm and 5pm, Sun. We are happy to ship your purchase anywhere in the world. 415.282.4712
Plenty by Yotam Ottolenghi
Yotam Ottolenghi's path to the world of cooking and baking has been anything but straightforward. Having completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, he made a radical shift on coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place and Launceston Place, where he ran the pastry section. Yotam subsequently worked for Maison Blanc and then Baker and Spice, before starting his own eponymous group of restaurants/food shops. This collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column. Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. UK Import. $60.
MoVida Rustica by Frank Camorra & Richard Cornish
From the nation's bustling capital Madrid and Basque seaside towns to rustic Andalusia with its Sherry Triangle, this book highlights the pillars of Spanish cooking, and the culture in which the food is grown, prepared and eaten. Camorra & Cornish's Spanish restaurant is famous across Australia. Australian Import. $50.
Rose Elliot's New Complete Vegetarian by Rose Elliot
Britain's foremost vegetarian cook and bestselling author, Rose Elliot, offers over 1000 simple and delicious recipes in this fully updated and beautifully illustrated edition of her definitive Complete Vegetarian Cookbook. UK Import. $60
Lola's Ice Creams and Sundaes by Morfudd Richards
Unusual in its heavy emphasis on savory ice creams! Richards shares over 100 sumptuous recipes for ice creams, sorbets, granitas and sundaes - for use with an ice-cream maker or by hand. This book reveals why beetroot is the perfect partner for blackcurrant in a sorbet; and how to make the creamiest vanilla ice cream. It also teaches you how to marry flavors to create irresistible sundaes. UK Import. $45
Tender: v.1: A Cook and His Vegetable Patch by Nigel Slater
'I would like to think I know more now than I did before I picked up my trowel and dug that first furrow of red and white radishes. How to get the best out of a vegetable yes, but also what are the different ways to treat it in the kitchen, which seasonings will make it sing, what other ingredients is it most comfortable or most exciting with. What are the classic recipes not to be missed by a newcomer and what new ways are there which might be of interest to an old hand.' With over 400 recipe ideas and many wonderful stories from the cook's garden, Tender: Volume I - A cook and his vegetable patch, is the definitive guide to cooking with vegetables from Britain's finest food writer. UK Import. $60
Bourke Street Bakery by Paul Allam & David McGuiness
Situated in the hip foodie enclave of Sydney's Surry Hills is the original Bourke Street Bakery - a cozy, rustic nook selling artisanal baked goods of the highest order. The bakery's long queue of customers waiting for their daily fix is testament to the popularity of their utterly delicious wares - from rustic breads such as their famous spelt sourdough to the flaky pork and fennel sausage rolls and the most addictive sweet pastries such as the ginger brulee and pistachio tart. Bourke Street Bakery is the ultimate baking companion with clear and concise instructions aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world. This book's beautiful and inviting photography captures the mouthwatering detail of the buttery, crumbly fare as well as the infectious vibe of the bakery itself. Australian Import. $60
The Italian Cookery Course by Katie Caldesi
This is my favorite Italian cookbook right now. Katie Caldesi travelled the rice fields of Italy's northern provinces and the lemon groves of the south, the richly diverse urban and rural terrains and patchwork regions. She collated recipes, techniques and ingredients to create this unique compendium of Italian food. "The Italian Cookery Course" will guide you through the vast collection of famous recipes and lesser-known regional dishes, with clear instruction on how to replicate them at home. The book is broken down into straightforward chapters including 'Meat', 'Fish', 'Dolci' and 'Cheese'. Each chapter contains 'masterclasses' on technique, revealing the practical secrets of Italian cooking and giving the reader new confidence in the kitchen. UK Import. $65
Laduree Sucre by Philippe Andrieu
Well, I love the Google translation of the book description to not use it. But trust me, this book is gorgeous, with gray suede covers in a pistachio candy box. Biscuits to large cakes through pies and pastries, great classic house Ladurée are revealed in this cookbook. Even the famous badge to reveal its secrets! Throughout the pages, a range of refined flavors and enchanting colors: powder pink, Ladurée pastel green, purple sour. When combined with the beautiful good for the greatest pleasure of all gourmets. French Import. $75
Dulce: Desserts in the Latin American Tradition by Joseluis Flores & Laura Zimmerman Maye
While savory Latin-American cuisine is well known, the sweeter side of this vibrant culinary culture has been overlooked. The countries of Central and South America combined Spanish techniques with native ingredients into an entirely distinct dessert tradition. This will be the first cookbook devoted to Latin-American sweets, uncovering a whole new world of exotic flavors. The desserts presented range from baked cakes to ice cream to chocolate, with step-by-step recipes for both traditional favorites, such as flans, churros with chocolate, and tres leches cake, as well as original creations from Chef Joseluis Flores’s restaurants. $29.95
The Book of Tapas by Simone & Ines Ortega
With a career in food writing spanning 50 years, Simone Ortega was the foremost authority on traditional Spanish cooking, and contributed articles and recipes to countless newspapers and magazines. 1080 Recipes, written with her daughter Ines Ortega, was her most famous and bestselling cookbook. "The Book of Tapas" presents a complete guide to this convivial way of eating with over 250 easy-to-follow recipes that can be served with drinks in typical Spanish style, or combined to create a feast to share with friends. The recipes are fully updated and easy to follow. $39.95
Forgotten Skills of Cooking by Darina Allen
Allen, the director of Ireland's Ballymaloe Cooking School, reconnects you with the cooking skills that missed a generation or two. The book is divided into chapters such as "Dairy," "Poultry and Eggs," "Bread," and "Preserving," and forgotten processes such as smoking mackerel, curing bacon, and making yogurt and butter are explained in the simplest terms. The delicious recipes show you how to use your homemade bounty to its best, and include ideas for using forgotten cuts of meat, baking bread and cakes, and even eating food from the wild. The "Vegetables and Herbs" chapter is stuffed with growing tips to satisfy even those with the smallest garden plot or window box. You'll even discover how to keep a few chickens in your backyard. With over 700 recipes. $40.
Macaron by Pierre Herme
This is the bible of macarons; in French. $100.
Game: A Cookbook by Trish Hilferty and Tom Norrington Davis
Two of the best food writers working today tackle a subject that has been in need of a definitive and fresh guide for many years. "Game: The Cookbook" features game in all its forms - furred, feathered and fish - and will surely establish itself as the new benchmark on the subject. In this book, the authors share a knowledge on game cooking that is unrivalled in print form. They show how game offers many wonderful and affordable choices for the home cook and just how easy it is to source, prepare and cook - something that precious few people seem to realize. $60.
Living and Eating by John Pawson and Annie Bell
Make life easier, more enjoyable and more beautiful. First and foremost a cookbook, the food has been selected to be simple, comfortable and delicious. This book, though, goes beyond the mere preparation, it covers the whole context of eating, from basic utensils through to the plates we eat from. $60.
The Fifth Quarter: An Offal Cookbook by Anissa Helou
"The Fifth Quarter" is the only book dedicated exclusively to the subject of offal in all its many and surprising forms. From foie gras and cod's roe to sheep's head and testicles, this book draws on recipes and traditions from all over the world. $45.
Essential Cuisine by Michael Bras
Michel Bras is a Three Star Michelin Chef, the owner of an extraordinary inn located in one of the most beautiful spots in France, but Fie is much more than that. He is the author of a cuisine filled with fresh emotions. Each of his dishes is a discovery and simplicity itself. It is a happy and inventive cuisine. It is a cuisine that owes more to love than to science, a universe filled with wonder. Local products garnish the tables, as do the silverware and the famous knifes of Laguiole. Aubrac inspires not only Michel Bras' best recipes but also some of his best photographs. More than a simple portrait, essential cuisine, Michel Bras is the work of a great chef in his maturity and an invitation to share his universe. French import $150.
Leon: Ingredients And Recipes For The Good Life by Allegra McEvedy
Leon's, the award-winning, healthy, restaurant chain, which currently has eight London restaurants developed this innovative cookbook of two halves. "The Ingredients Book" arms you with everything you need to know about the basic building blocks of any recipe. The second half is "The Recipe Book" - this is where you can put your newly found knowledge of ingredients to great use. With over 140 recipes taken from Leon's menus such as the Original Superfood Salad, Moroccan Meatballs or Magic Mackerel Couscous and, for those Leon Lovers everywhere, at last a recipe for the coveted Leon Better Brownie. Leon's food message is a simple and honest one - cook and eat with the best ingredients available...and don't forget the naughty bits that are so necessary for a fully-rounded life. UK import. $49.95.
Ottolenghi Cookbook by Yotam Ottolenghi
From one of the most iconic and dynamic deli-restaurants comes this collection of 140 original recipes covering everything from meat and fish main courses to cakes and breads. The dishes are inspired by their childhoods in West and East Jerusalem and other culinary traditions ranging from North Africa to Lebanon, Italy and California. UK import. $60.
Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Nguyen, Andrea
Is there anything more satisfying than a well-made Asian dumpling? Plump pot stickers, spicy samosas, and tender bāo (stuffed buns) are enjoyed by the million every day in dim sum restaurants, streetside stands, and private homes worldwide. Wrapped, rolled, or filled; steamed, fried, or baked–Asian dumplings are also surprisingly easy to prepare, as Andrea Nguyen demonstrates in Asian Dumplings. Ten Speed Press. $30-
The Urban Farmer's Handbook by Paul Peacock
The Urban Farmer's Handbook is the bible for all those wanting to grab a slice of the good life without having to move to the country. Paul Peacock, self-proclaimed self-sufficient in a semi enthusiast, examines all aspects of urban farming, from beekeeping without upsetting the neighbors to keeping pigs on a small acreage. Packed with practical advice, the potential problems and the joys The Urban Farmer s Handbook gives solid, practical, guidance on animal husbandry, allotments and making the most of your produce and livestock to ensure that you not only benefit from home-grown, fresh produce but improve the quality of your life demonstrably. Good Life Press. $19.95. 
Ripailles by Stéphane Reynaud
Ripailles is French for "feasts" and in this sumptuous book, Parisian chef Stéphane Reynaud presents the very best of the French kitchen. There are 299 recipes with over 250 colour images - mouthwatering photography and whimsical illustrations. $65-
River Cottage Fish by Hugh Fearnley-Whittingstall
The definitive guide to fish, fishing and fish cooking from the River Cottage team. This beautifully produced book is divided into 3 parts: the first offers a comprehensive overview of British fish, their habitats and the issues of fish farming and sustainability; the second covers all the many and varied ways of preparing, preserving and cooking fish with lots of classic recipes and the final section covers the best fish by species, with notes on seasonality and ecology, and alternative choices for the recipes. (2007 Bloomsbury Publishing) $59.95 
River Cottage Mushroom Handbook by John De Wright
In the first of this great series, mycologist John Wright uncovers the secret habits and habitats of Britain's thriving mushrooms - and the team at River Cottage explain how to cook them to perfection. (2007 Bloomsbury Publishing) $29.95
Marco Pierre White's Great British Feast
This book was published to tie in with White's tv series, which was just canceled after 3 episodes. Therefore the book, a great look at hunting and cooking, is sure to become a rarity quickly. $55
Moro East by Sam & Sam Clark
Sam & Sam Clark have a passion for the food of Spain and the Muslim Mediterranean, however in this book, their inspiration is found in an unlikely place: an East End allotment. }Moro East{ captures their endeavours to combine their zeal for Eastern flavours and their resourcefulness in keeping an allotment, in a book packed with 150 exotic seasonal recipes. Their audacious use of bold, simple flavours has made them and their restaurant, Moro, favourites with many chefs including Nigella Lawson and Hugh Fearnley-Whittingstall, and won them many awards. $50
Borough Market Meat & Fish by Sarah Freeman
Farm to table descriptions with pictures of the freshest meat and fish from the local farms to the British market. A lovely book. $45
Everything but the Squeal: Eating the Whole Hog in Northern Spain by John Barlow
Over the course of one glorious, bilious year, Barlow vows to eat everything but the squeal. In the tradition of Calvin Trillin and Anthony Bourdain, Everything but the Squeal is an adventure in extreme eating, a hilariously quirky travel book, and a perceptive look at how what we eat makes us who we are. (October 2008, Farrar, Straus and Giroux). $25
Secret Suppers: Rogue Chefs and Underground Restaurants in Warehouses, Townhouses, Open Fields, and Everywhere in Between by Jenn Garbee
In attics, garages, living rooms, warehouses, and wine cellars across America, underground chefs are taking the food scene by storm. They're throwing dinner parties at the drop of a hat, evading the cops, enticing the food-obsessed, and making headlines. Author Jenn Garbee profiles ten of these outlaw eateries, offering up great storytelling, opinionated tastings, and fascinating profiles of rogue chefs and intrepid eaters. Also included are 30 fabulous recipes culled from some of the country's most exciting, creative cooks. (October 2008, Sasquatch Books) $18.95
Restaurant Au Pied de Cochon by Martin Picard, Nicola Doone Danby, Dominique Tassel, Anthony Bourdain (Introduction)
Owner and chef of Montreal's innovative Au Pied de Cochon restaurant, Martin Picard brings together 55 of the restaurant's recipes in this sumptuous album, which not only dodges culinary fads but also breaks the mold of the typical cookbook in its playful, award-winning design. There's no calorie counting here. (September 2008, Pgw) $40
The Backyard Homestead by Carleen Madigan(Editor)
This comprehensive guide to self-sufficiency gives you all the information you need to grow and preserve a variety of vegetables, fruits, herbs, nuts, and grains; raise chickens for eggs and meat; raise cows, sheep, and goats for meat or milk; raise pigs and rabbits; and keep honey bees. Enjoy canned, frozen, dried, and pickled produce all winter; make bread, pasta, and beer; turn fresh milk into homemade yogurt, butter, and cheese; and much, much more. It truly is possible to eat entirely from your backyard. (February 2009, Storey Books)$18.95
Edible Schoolyard by Alice Waters
One of America's most influential chefs, Alice Waters created a revolution in 1971 when she introduced local, organic fare at her Berkeley, California, restaurant, Chez Panisse. Twenty-five years later, she and a small group of teachers and volunteers turned over long-abandoned soil at an urban middle school in Berkeley and planted the Edible Schoolyard. The schoolyard has since grown into a universal idea of Edible Education that integrates academics with growing, cooking, and sharing wholesome, delicious food. (December 2008, Chronicle Books) $24.95
Frank Stitt's Bottega Favorita : A Southern Chef's Love Affair with Italian Food
Frank Stitt's Bottega restaurant and café in Birmingham, Alabama, "combines Southern cooking ideology and Italian tradition to craft a new style of eating," says Mario Batali, which is why "I think it is one of the best Italian restaurants outside of Italy." The dishes are "never precious, always inventive" (The New York Times): a lima bean and orzo soup with escarole, a pork scaloppini with greens and polenta, a capellini gratin. This deliciously appealing new cookbook—with more than 200 recipes—includes the best of the Southern-influenced Italian dishes Stitt has served at Bottega for the last two decades. (December 2008, Artisan) $32
Dakshin: Vegetarian Cuisine from South India by Chandra Padmanabhan
"Dakshin" is an ancient Sanskrit word meaning "south." It symbolizes what this cookbook is all about - the best and most delicious of South Indian vegetarian cuisine. Filled with tempting recipes and evocative photographs, Dakshin Vegetarian Cuisine from South India presents the finest cooking from this region. (September 1999, Periplus Editions (HK), Limited) $21.95
A16: Food + Wine by Nate Appleman, Shelley Lindgren and Kate Leahy
A cookbook and wine guide celebrating the traditions of southern Italy, from the country's top southern Italian restaurant, in San Francisco. In A16: FOOD + WINE, Appleman and Lindgren share the source of their inspiration--the bold flavors of Campania. The recipes are beguilingly rustic and approachable. Stunning photography captures the wood-fired ambiance of the restaurant and the Campania countryside it celebrates. (September 2008, Ten Speed Press). $35-
Heirloom Beans by Steve Sando and
Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo. Who would have thought a simple bean could do so much? Learn about the depth and variety of heirloom beans from Scarlet Runners to the spotted Eye of the Tiger beans. Nearly 90 recipes developed by long time Noe Valley resident Vanessa Barrington, the book will entice readers to cook up bowls of heartwarming Risotto and Cranberry Beans with Pancetta, or Caribbean Black Bean Soup. These little treasures are the perfect addition to any meal. (October 2008, Chronicle Books). $22.95
Vanessa Barrington 
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart
Cofounder of the legendary Brother Juniper's Bakery in Sonoma, California, author of the landmark books Brother Juniper's Bread Book and Crust and Crumb, and distinguished instructor at the world's largest culinary school, Peter Reinhart has been a leader in America's artisanal bread movement for over 15 years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for perfect bread. (October 2008, Ten Speed Press) $35
Japanese Cooking: A Simple Art by Shizuo Tsuji
When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K.Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes. (March 2007, Kodansha International) $45
Il Viaggio Di Vetri: A Culinary Journey by Marc Vetri, David Joachim, Douglas Takeshi Wolfe (Photographer)
This debut cookbook, from what many food critics consider to be the best Italian restaurant in America, showcases chef Marc Vetri's culinary talent & refined rustic-Italian cuisine. Extensive location & technique photos from Philadelphia's Vetri Ristorante & in-depth wine notes accompanying each recipe. 125 recipes. (October 2008, Ten Speed Press). $40-
Forager's Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants by Samuel Thayer
A practical guide to all aspects of edible wild plants: finding and identifying them, their seasons of harvest, and their methods of collection and preparation. Each plant is discussed in great detail and accompanied by excellent color photographs. Includes an index, illustrated glossary, bibliography, and harvest calendar. The perfect guide for all experience levels. (November 2006, Foragers Harvest Press) $24.95 -
Eggs Michel Roux, Martin Brigdale (Photographer)
The egg is the simplest and most complete food, highly nutritious and versatile enough for the quickest of meals or the smartest of dinner parties. It’s also a favorite of pâtissiers and dessert chefs. Michael Roux--for many years a chef at the top of his profession and a global traveler with a passion for different cuisines--is the ideal author to take a new look at one of the oldest foods of all. (March 2006 Wiley) $24.95 
Frozen Desserts The Culinary Institute of America (CIA), Francisco J. Migoya
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs. Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, "Finished Items", makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use. (August 2008 Wiley) $60.00
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa, Marcus Samuelsson
Gediyon Kifle (Photographer), Desmond Tutu (Foreword by) with Heidi Sacko Walters September 2006 $40.00 Marcus returns to the land of his birth to explore the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Stunning color images by award-winning photographer Gediyon Kifle bring the breadth of the African experience to life, from fishermen at sunset off the coast of Zanzibar to French baguettes loaded onto a bicycle in Senegal. (September 2006 Wiley $40.00)
Cooking with My Indian Mother-in-Law Mastering the Art of Authentic Home Cooking Simon Daley & Roshan Hirani
When self-taught home cook Simon Daley tasted his future mother-in-law Roshan's chicken curry for the first time, he was smitten. Simon asked Roshan to teach him her vast personal collection of recipes and now, in their kitchen, a special friendship flourishes. This unique book draws on the extensive repertoire of an exceptional home cook, including traditional dishes passed down from mother to daughter over centuries, from the family's Gujerati roots in India to modern adaptations. (December 2008 IPG $29.95)
Margaret Fulton's Encyclopedia of Food & Cookery The Complete Kitchen Companion from A to Z Margaret Fulton
Completely revised and updated for today's cooks, this classic kitchen companion has everything one needs to know about buying fresh produce and preparing, cooking, storing, and preserving food. Step-by-step guides to basic cooking methods, a multitude of serving suggestions and short cuts, and extensive cross-referencing throughout make this encyclopedia a valuable addition to the kitchen shelf. (Updated Revised edition IPG $39.95)
The Art of Cooking The First Modern Cookery Book Edited and with an Introduction by Luigi Ballerini
Translated and Annotated by Jeremy Parzen, and with fifty modernized recipes fromt the Renaissance by Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of Renaissance Italy and guides the reader through the complexities of Italian and papal politics. (January 2005 University of California Press $34.95)
Artichoke to Za'atar Modern Middle Eastern Food by Greg Malouf and Lucy Malouf
Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. (March 2008 University of California Press $29.95)-
Medieval Cuisine of the Islamic World A Concise History by Lilia Zaouali
Translated by M. B. DeBevoise, with a Foreword by Charles PerryVinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates—these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. (October 2007 University of California Press $29.95) -
Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea Nguyen
When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, Into the Vietnamese Kitchen, chronicling the food traditions of her native country and how they sustained her family as they adapted to their new home in America. (October 2006 Ten Speed Press $29.95)
