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THIS IS CAMINO • RUSSELL MOORE AND ALLISON HOPELAIN, WITH CHRIS COLIN • FALL PRE-ORDER

A cookbook about the unique, fire-based cooking and ingredient-focused philosophy of Camino restaurant in Oakland, CA, with approximately 100 recipes.

After a visit to Camino, New York Times writer Mark Bittman wrote of chef Russell Moore, “What’s important but is impossible to describe is the strength and utter brilliance of his flavor combinations and the downright simplicity of it all. Moore has a palate that cannot be stopped; everything tastes as if it were created to go with everything seasoning it.” Camino is no stranger to this kind of praise—the locally beloved and nationally acclaimed restaurant is known and respected in food and chef circles, and such food luminaries as Yotam Ottolenghi, Sean Brock, Francis Mallmann, David Lebovitz, and Deborah Madison are fans. In This Is Camino, fundamental cooking skills, like how to stock a larder, make staples like vinegar and preserved lemons, and build and cook over a fire, sit alongside recipes like Grilled Belgian Endive with Fresh Turmeric and Walnuts, Sheep’s Milk Ricotta with Herb Salad and Tarragon Toast, and Grilled Fig Leaf Ice Cream with Grilled Figs. Capped off by cocktail recipes from Camino’s stellar bar, This Is Camino is the must-have cookbook of the season.

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3917 Grand Avenue • Oakland, CA 94610 • 510-547-5035

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Emma Christensen • Brew Better Beer: Learn (and Break) the Rules for Making IPAs, Sours, Pilsners, Stouts, and More

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Hugh Acheson • The Broad Fork: Recipes for the Wide World of Vegetables

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Brigit Binns • Sunset Eating Up the West Coast: The best road trips, restaurants, and recipes from California to Washington

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Shauna Sever • Real Sweet: More Than 80 Crave-Worthy Treats Made with Natural Sugars

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A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes

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Warren Bobrow • Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails, and Elixirs

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Jennifer Jordan • Edible Memory: The Lure of Heirloom Tomatoes and Other Forgotten Foods

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Miyoko Schinner • Homemade Vegan Pantry

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Tara Austen Weaver • Orchard House: How a Neglected Garden Taught One Family to Grow

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Maureen Abood • Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen

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Bryan Petroff & Douglas Quint • Big Gay Ice Cream: Saucy Stories & Frozen Treats: Going All the Way with Ice Cream

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April Bloomfield. A Girl and Her Greens: Hearty Meals from the Garden • 6:30-7:30p.m. FREE

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Tara O'Brady • Seven Spoons: My Favorite Recipes for Any and Every Day

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Aaron Franklin • Franklin Barbecue: A Meat-Smoking Manifesto

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Sandra Gilbert • The Culinary Imagination: From Myth to Modernity

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Janet Fletcher • Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner

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The Picnic: Recipes and Inspiration from Basket to Blanket, by Portland Picnic Society members Marnie Hanel, Andrea Slonecker, and Jen Stevenson

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Darra Goldstein. Oxford Companion to Sugar and Sweets

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David Lebovitz • The Perfect Scoop

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David Lebovitz • Ready for Dessert

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Kevin Gillespie • Pure Pork Awesomeness

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Mindy Segal • Cookie Love: 60 Recipes and Techniques for Turning the Ordinary into the Extraordinary

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Natasha MacAller • The Vanilla Table: The Essence of Exquisite Cooking from the World's Best Chefs

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Diana Henry • A Bird in the Hand

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Marc Vetri. Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto

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Sara Forte. The Sprouted Kitchen: Bowl + Spoon

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Lettie Teague • Wine in Words: Notes for Better Drinking

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Sun. April 26 • Cheryl Sternman Rule • Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food • 3:00-4:00 p.m. FREE.

Long celebrated as a versatile ingredient in cuisines across the globe, yogurt has recently emerged as a food of nearly unparalleled growth here in the United States. The time has come for a modern, far-ranging cookbook devoted to its untapped culinary uses.

Add this event to your calendar.

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Teri Lyn Fisher & Jenny Park • The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night

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Jack Bishop • The Complete Vegetarian Cookbook

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Leah Koening • Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen

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Kristy Turner. But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It's Not All Rabbit Food, and Your Friends Will Still Come Over for Dinner

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Lesley Stowe • Desserts from My Kitchen: From the Creator of Raincoast Crisps

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Evan Goldstein • Wines of South America

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Yigit Pura • Sweet Alchemy: Dessert Magic

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Wed. Dec. 10 • Alice Medrich • Flavor Flours

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Joy the Baker Homemade Decadence

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Cathy Barrow • Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving

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Rose Levy Beranbaum • The Baking Bible

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Rod Phillips • Alcohol: A History

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Rachel Saunders • Blue Chair Jam Cooks with Jam and Marmalade

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Anne Willan • One Soufflé at a Time: A Memoir of Food and France

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Karen Page • The Vegetarian Flavor Bible

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Dorie Greenspan • Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere

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Allen Salkin • From Scratch: Inside the Food Network

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John Holl • The American Craft Beer Cookbook

Novella Carpenter • Gone Feral: Tracking My Dad Through the Wild

Tom Mylan & Steven Raichlen • Man Made Meals

Man Made Meals

Carla Hall • Carla's Comfort Foods: Favorite Dishes from Around the World

Kurt Timmermeister • Growing a Feast: The Chronicle of a Farm to Table Meal

Heather Arndt Anderson • Breakfast: A History

Isa Chandra Moskowitz • Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week


Dana Goodyear • Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture


Bruce Kraig • Man Bites Dog: Hot Dog Culture in America


Danielle Walker • Against All Grain:Delectable Paleo Recipes to Eat Well & Feel Great


David George Gordon • The Eat-A-Bug Cookbook, Revised: 40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin



Erin Coopey • The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials

Markets of Paris

Ethel Brennan & Sara Remington • Paris to Provence: Childhood Memories of Food & France


Fabio Viviani • Fabio's Italian Kitchen

Dr. Daphne Miller • Farmacology: What Innovative Family Farming Can Teach Us About Health and Healing

Autumn Martin • Malts and Milkshakes: 60 Recipes for Frosty, Creamy Frozen Treats

Ellen Zachos • Backyard Foraging: 65 Familiar Plants You Didn't Know You Could Eat


Simone Cinotto • Soft Soil, Black Grapes: The Birth of Italian Winemaking in California

James Oseland • The Way We Cook: Portraits of Home Cooks Around the World (Saveur)

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