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. March 1 • Ken Albala • Noodle Soup: Recipes, Techniques, Obsession • 6:30-7:30 p.m. FREE

Every day, noodle shops around the globe ladle out quick meals that fuel our go-go lives. But Ken Albala has a mission: to get YOU in the kitchen making noodle soup. This primer offers the recipes and techniques for mastering quick-slurper staples and luxurious from-scratch feasts. Albala made a different noodle soup every day for two years. His obsession yielded all you need to know about making stock bases, using dried or fresh noodles, and choosing from a huge variety of garnishes, flavorings, and accompaniments.

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Tues. March 6 • Hendrik Haase • Crafted Meat: The New Meat Culture: Craft and Recipes • 6:30-7:30 p.m. FREE

Crafted Meat is a compelling visual reference on today’s new meat culture. It documents current developments, products, and background stories for both epicures and makers. It explores how to find the best butcher, the tools of the trade, and the differences between cattle breeds and cuts of meat. The book also includes classic recipes to cook, roast, and grill as well as more experimental ones with unusual ingredients or surprising taste combinations.

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Thurs. March 8 • Kristy Leissle • Cocoa • 6:30-7:30 p.m.

In this incisive book, Kristy Leissle reveals how cocoa, which brings pleasure and wealth to relatively few, depends upon an extensive global trade system that exploits the labor of five million growers, as well as countless other workers and vulnerable groups. The reality of this dramatic inequity, she explains, is often masked by the social, cultural, emotional, and economic values humans have placed upon cocoa from its earliest cultivation in Mesoamerica to the present day.

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Sat. March 10 • Susan Sokol Blosser • The Vineyard Years: A Memoir with Recipes • 3:00-4:00 p.m. FREE, with a tasting of Sokol Blosser Vineyards' Dundee Hills Pinot Noir.

This book chronicles the personal journey of pioneering female winery owner Susan Sokol Blosser, from deciding on a whim to grow wine grapes in the early 1970s, to the trials and tribulations of starting her family-owned winery, Sokol Blosser, in the then little-known Willamette Valley, to the transfer of leadership from the first generation to the present. The themes of feminism, love, and loss are woven throughout the candidly rendered tale, which is interspersed with delicious recipes representing key moments in the author’s life.

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Thurs. March 15 • Natasha MacAller, in conversation with Emily Luchetti • Spice Health Heroes • 6:30-7:30 p.m. FREE.

This beautiful cook book includes a detailed study of the history, myths and traditional uses of spices. Spice Health Heroes examines the culinary, nutritional and medical applications of everyday (and more exotic) spices found in your pantry. Medical and nutritional claims are backed by contributions from an impressive team of international medical professionals and institutions.

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Sat. March 17 • COOKIE CONTEST!!!! 3:00-4:00 p.m. FREE to entrants, $5 for tasters/judges

Here's the deal: Make your favorite cookies - a lot of them - and bring them to Omnivore to compete in the contest for best cookie of 2018! If you want to just eat cookies and not bake them, pay us $5 and judge for yourself (and for us). The winner splits the door money with us, and there will be runner-up prizes as well. Get ready to crumble! (Sorry, I couldn't help myself).

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Sat. March 24 • Cameron Stauch • Vegetarian Viet Nam • 3:00-4:00 p.m. FREE

In the years he spent living and cooking in Vietnam, Cameron Stauch learned about a tradition of vegetarian Vietnamese cuisine that is light and full of flavor. Based on recipes devised over centuries by Mahayana Buddhist monks, the dishes in Vegetarian Việt Nam make use of the full arsenal of Vietnamese herbs and sauces to make tofu, mushrooms, and vegetables burst with flavor like never before.

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UPCOMING EVENT HIGHLIGHTS

 

 

Wed. April 18 • Jacques Pepin and his granddaughter, Shorey. A Grandfather's Lessons: In the Kitchen with Shorey • 6:30-7:30 p.m. FREE.

Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs.

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Sat. April 21 • Nigella Lawson • At My Table: A Celebration of Home Cooking • 3:00-4:00 p.m. FREE

Nigella Lawson is every home cook's goddess, and in this new book she returns to celebrating the food she loves to cook for friends and family every day. As Nigella writes, "The food in this book, that comes from my kitchen, is eaten at my table, and will be eaten at yours, is the food I have always loved cooking. It doesn't require technique, dexterity or expertise, none of which I lay claim to. Life is complicated; cooking doesn't have to be." And yes, Anglophiles, there's a recipe for sticky toffee pudding in here.

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