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.


Harold McGee. On Food and Cooking. $40.

Andrea Nguyen. Asian Dumplings. $30.

Elizabeth Andoh. Washoku. $40.

Sara Deseran & Joe Hargrave • Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More.

 

Erin Scott • Yummy Supper: 100 Fresh, Lusciousand Honest Recipes from a Gluten-Free Omnivore

Tanya Holland • Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland

Gunnar Gíslason & Jody Eddy • North: The New Nordic Cuisine of Iceland

Chris Boswell • Verdure: Vegetable Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project

Becky Selengut • Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms

Jean-Pierre & Denise Moullé • French Roots: Two Cooks, Two Countries, and the Beautiful Food along the Way

Zoe Nathan & Josh Loeb • Huckleberry: Stories, Secrets, and Recipes From Our Kitchen

Kathleen Weber • Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads

Karen Morgan • The Everyday Art of Gluten-Free: 125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends

 

Andrea Nguyen • The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches

 

John Holl • The American Craft Beer Cookbook

 

 

 

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

 

 

 

Peter Miller • Lunch at the Shop: The Art and Practice of the Midday Meal

 

 

 

Josh Kilmer-Purcell & Brent Ridge. The Beekman 1802 Heirloom Vegetable Cookbook: 100 Delicious Heritage Recipes from the Farm and Garden

 

 

 

Tom Mylan & Steven Raichlen • The Meat Hook Meat Book & Man Made Meals

 

 

Man Made Meals

The Meat Hook Meat Book

 

David Lebovitz • My Paris Kitchen: Recipes and Stories

 

 

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

 

Ruth Reichl • Delicious! A Novel

 

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

 

 

 

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

 

 

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

 


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

 

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


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

 

Casey Barber • Classic Snacks Made from Scratch

 

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

 

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)

 

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