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. Nov. 30 • Jim Lahey • Sullivan Street Bakery Cookbook • 6:30-7:30 p.m. FREE

Founded in 1994, Sullivan Street Bakery is renowned for its outstanding bread, which graces the tables of New York’s most celebrated restaurants. The bread at Sullivan Street Bakery, crackling brown on the outside and light and aromatic on the inside, is inspired by the dark, crusty loaves that James Beard Award–winning baker Jim Lahey discovered in Rome.

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Sat. Dec. 2 • Bill Esparza • L.A. Mexicano: Recipes, People & Places • 3:00-4:00 p.m. FREE

Richly photographed and authentically local, L.A. Mexicano showcases L.A.’s famously rich and complex Mexican-food culture, including recipes, profiles of chefs, bakers, restaurateurs, and vendors, and neighborhood guides. Part cookbook, part food journalism, and part love song to Los Angeles, it's the definitive resource for home cooks nationwide, hungry Angelenos, and food-loving visitors.

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OFF-SITE EVENT! Sun. Dec. 3 • Andy Ricker • Pok Pok: The Drinking Food of Thailand • Dinner with the author at Camino! 5:00 p.m.

A celebration of the thrill and spirit of Thai drinking food, Andy Ricker's follow-up to Pok Pok brings the same level of authority, with a more laid-back approach. Thailand has its own roster of addictive snacks: spicy, salty, and sour, they are perfect accompaniments for a few drinks and the company of good friends. Here, Ricker shares accessible and detailed recipes for his favorites. TICKETS HERE!

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Mon. Dec. 4 • Philip Tessier • Chasing Bocuse: America's Journey to the Culinary World Stage • 6:30-7:30 p.m. FREE

The dramatic story of the American team’s journey from obscurity to the silver-medal and ultimately the gold-medal win at the world’s most renowned cooking competition, with French Laundry executive sous chef Philip Tessier and his assistant Skylar Stover as the primary competitors. The tale of the Bocuse d’Or competition is told in riveting narrative, breathtaking photographs, and expert recipes from every stage of the process.

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Tues. Dec. 5 • Justin Spring • The Gourmands' Way: Six Americans in Paris and the Birth of a New Gastronomy • 6:30-7:30 p.m. FREE

A fascinating biography of six writers on food and wine (A. J. Liebling, Alice B. Toklas, M.F.K. Fisher, Julia Child, Alexis Lichine, and Richard Olney) whose lives and careers intersected in mid-twentieth-century France. Justin Spring focuses on the most joyful, exciting, formative, and dramatic moments of these six lives, many of which were intimately connected to the exploration and discovery of fine French food and drink.

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Thurs. Dec. 7 • Molly Gore & the owners of Dandelion Chocolate • Making Chocolate: From Bean to Bar to S'more • 6:30-7:30 p.m. FREE.

From nationally-lauded San Francisco chocolate maker, Dandelion Chocolate, comes the first ever complete guide to making chocolate from scratch. From the simplest techniques and technology—like hair dryers to rolling pins—to the science and mechanics of making chocolate from bean to bar, Making Chocolate holds everything the founders and makers behind San Francisco’s beloved chocolate factory have learned since the day they first cracked open cocoa bean.

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Sat. Dec. 9 • Jim Meehan • Meehan's Bartender Manual • 3:00-4:00 p.m. FREE

This groundbreaking work chronicles Meehan’s storied career in the bar business through practical, enlightening chapters that mix history with professional insight. Meehan’s deep dive covers the essential topics, including the history of cocktails and bartending, service, hospitality, menu development, bar design, spirits production, drink mixing technique, and the tools you’ll need to create a well-stocked bar.

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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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