Signed Books at Omnivore Books on Food

New Signed Books

To order you can use the Paypal buttons below (you don't have to have an account with Paypal to purchase) or call us at 415-282-4712, 11a.m.-6 p.m. Mon-Sat, 12-5p.m Sunday. Thank you.


Anne Zimmerman. MFK Fisher: Musings on Wine and Other Libations

 

 

Greg Patent • The French Cook: Souffle

 

 

Jack Bishop • How Can it Be Gluten-Free Cookbook

 

 

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

 

Beth Howard • Ms. American Pie: Buttery Good Pie Recipes and Bold Tales from the American Gothic House

 

Elizabeth Castoria • How to Be Vegan: Tips, Tricks, and Strategies for Cruelty-Free Eating, Living, Dating, Travel, Decorating, and More

 

Erin Gleeson • The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods

 

Deborah Madison • The New Vegetarian Cooking for Everyone

 

David Lebovitz • My Paris Kitchen: Recipes and Stories

 

 

Ari Weinzweig. Zingerman's Guide to Good Leading Part 3: A Lapsed Anarchist's Approach to Managing Ourselves

 

 

Peggy Wolff, Elizabeth Berg, Phyllis Florin. Fried Walleye and Cherry Pie: Midwestern Writers on Food

 

John McReynolds • Stone Edge Farm

 

 

John Ash. Culinary Birds: The Ultimate Poultry Cookbook

 

 

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

 

 

 

Vikas Khanna • Return to the Rivers

 

 

 

Heather Arndt Anderson • Breakfast: A History

 

 

 

Chris Kresser • Your Personal Paleo Code: The 3-Step Plan to Lose Weight, Reverse Disease, and Stay Fit and Healthy for Life

 

 

 

Katie Chin • Everyday Thai Cooking: Quick and Easy Family Style Recipes

 

 

Chad Robertson • Tartine Book No. 3

 

 

Stephanie Stiavetti • Melt: The Art of Macaroni and Cheese

 

 

Daniel Boulud, interviewed by Chris Ying (editor of Lucky Peach) • Daniel: My French Cuisine

 

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

 


David Kinch • Manresa: An Edible Reflection

 

Jon Bonne • The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste

 


Jacquy Pfeiffer • The Art of French Pastry

 


Alice Waters. The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden

 

Clotilde Dusolier • The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen

 

David Tanis • One Good Dish: The Pleasures of a Simple Meal

 


Daniel Patterson • Coi: Stories and Recipes

 

Raghavan Iyer. Indian Cooking Unfolded: A Master Class in Indian Cooking


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


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


Charlie Palmer • Remington Camp Cooking



Giuliano Bugialli • Maremma: The Wild West of Tuscany

 


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

 


Susan Heeger & Susie Norris • Hand-Crafted Candy Bars


Fabio Viviani • Fabio's Italian Kitchen

 

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

 

Lauraine Jacobs • Everlasting Feast: A Treasury of Recipes and Culinary Adventures

 

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

 

Yvette Von Boven • Home Made Summer

 

Casey Barber • Classic Snacks Made from Scratch

 

Pati Jinich • Pati's Mexican Table: The Secrets of Real Mexican Home Cooking

 

Jess Goldman Foung • Sodium Girl's Limitless Low-Sodium Cookbook

 

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


 

Seamus Mullen • Seamus Mullen's Hero Food: How Cooking with Delicious Things Can Make Us Feel Better

 

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

 

Thomas Keller • Bouchon Bakery Cookbook

 

Cynthia Nims. Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips and Other Savory Bites

 

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

 

back to top