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!

 

Wed. Aug. 27 • Jessica Battalina • Corn • 6:30-7:30 p.m. FREE

Jessica Battilana writes about food and the people who make it. A former cheesemonger, caterer and private chef (and East coast transplant), she now lives in San Francisco and spends her days chronicling chefs and restaurants, developing and testing recipes, co-writing cookbooks, and otherwise messing around in the world of food. Corn is the latest edition from Short Stack Editions.

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Thurs. Sept. 4 • Sara Deseran & Joe Hargrave • Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More. 6:30-7:30 • FREE, with drinks and snacks.

A collection of recipes for fun, accessible taqueria fare--including colorful salsas, tasty snacks, irresistible cocktails, and of course tacos galore--from the wildly popular San Francisco restaurants and acclaimed Ferry Plaza Farmer's Market food stand, Tacolicious.

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Sat. Sept. 6 • Munchies Contest! 3-4 p.m. • FREE for contestants, $5 for tasters-only.

Every year, the San Francisco Public Library chooses a book for its One City One Book reading challenge. This fall, their choice is Tales of the City by Armistead Maupin, and we're celebrating like it's 1976! To enter, make your favorite munchies for everyone to try - at stake is a free copy of the book and half the door money, and the more entrants, the merrier. We welcome tasters, too, because you'll be judging your favorite and helping us pick a winner. Come one, come all, come stoned or not - who knows, maybe Armistead himself will even show up!

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OFF-SITE EVENT. • Sun. Sept. 7 • Book Party with Yummy Supper author Erin Scott at the Edible Schoolyard! • 2-4 p.m. FREE

Join us for a book signing with popsicles (!) to celebrate Erin's gluten-free cookbook, based on her popular blog. With influences ranging from a career in the high fashion and design industries to 25 years living in Berkeley, CA, in the shadow of Chez Panisse, Erin has devoted her life to family-friendly gluten-free cooking as realized through fresh, seasonal, real food; honest ingredients. 1781 Rose St., Berkeley.

OFF-SITE EVENT • Mon. Sept. 8 • Rowan Jacobsen • Apples of Uncommon Character • 5-9 p.m. At the JCC SF

Celebrate apple season with James Beard award-winning writer Rowan Jacobsen and learn about life beyond Red Delicious. His Apples of Uncommon Character includes 120 varieties and describes to us the fruit in all its glory. Plus 20 recipes. Savor a cornucopia of locally-grown apples available for tasting and sale in the atrium. Lady William, Arkansas Black, Mutsu, anyone? Bi-Rite Market, Two Rivers Cider Co., and local farmers and purveyors will provide organic apples, ciders and more. For tickets: visit jccsf.org

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Wed. Sept. 10 • Tanya Holland • Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland • 6:30-7:30. FREE

Brown Sugar Kitchen, the cookbook, stars 86 recipes for re-creating the Oakland restaurant's favorites at home, from a thick Shrimp Gumbo to celebrated Macaroni & Cheese to a show-stopping Caramel Layer Cake with Brown Butter–Caramel Frosting. And these aren't all stick-to-your-ribs recipes: Tanya's interpretations of soul food star locally grown, seasonal produce, too, in crisp, creative salads such as Romaine with Spring Vegetables & Cucumber-Buttermilk Dressing and Summer Squash Succotash.

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Thurs. Sept. 11 • Gunnar Gíslason & Jody Eddy • North: The New Nordic Cuisine of Iceland • 6:30-7:30. FREE, with snacks, birch liqueur and schnapps from the book!

Perhaps no Icelandic restaurant is as well-loved and critically lauded as chef Gunnar Gíslason’s Restaurant Dill, which opened in Reykjavík’s historic Nordic House in 2009. North is Gíslason’s wonderfully personal debut: equal parts recipe book and culinary odyssey, it offers an unparalleled look into a star chef’s creative process. But more than just a collection of recipes, North is also a celebration of Iceland itself—the inspiring traditions, stories, and people who make the island nation unlike any other place in the world.

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Tues. Sept. 16 • Chris Boswell • Verdure: Vegetable Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project • 6:30-7:30. FREE

Verdure is the RSFP’s fourth cookbook (following Biscotti, Zuppe, Pasta). It is perhaps the ideal collaboration among the kitchen and the Academy garden, the artisan producers, and the organic farmers who provide the impeccable raw ingredients used in each dish. (Some are even foraged by the academy’s fellows in field trips to local meadows and forests.) Boswell is one of the founding chefs at the Academy.

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Thurs. Sept. 18 • Dan Jurafsky • The Language of Food: A Linguist Reads the Menu • 6:30-7:30. FREE.

In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world.

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Fri. Sept. 19 • Allen Salkin • From Scratch: Inside the Food Network • 6:30-7:30. FREE.

Big personalities, high drama—the extraordinary behind-the-scenes story of the Food Network, now about to celebrate its twentieth anniversary: the business, media, and cultural juggernaut that changed the way America thinks about food.

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Sun. Sept. 21 • Becky Selengut • Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms • 3-4 p.m. FREE

Chef and cooking teacher Becky Selengut's Shroom feeds our enduring passion for foraged and wild foods by exploring 15 types of mushrooms, including detailed how-to's on everything home cooks need to know to create 75 inventive, internationally-flavored mushroom dishes.

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Tues. Sept. 23 • Jean-Pierre & Denise Moullé • French Roots: Two Cooks, Two Countries, and the Beautiful Food along the Way • 6:30-7:30. FREE.

A narrative-rich cookbook of French and Californian recipes from longtime Chez Panisse executive chef Jean-Pierre Moulle and his wife, Denise Moulle. Jean-Pierre and Denise Moullé met on a street corner in Berkeley, California, in 1980; six months later they were married. French Roots is the story of their lives told through the food they cook—beginning with the dishes of old-world France, the couple’s birthplace, and focusing on the simple, pared-down preparations of French food common in the postwar period.

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Sat. Sept. 27 • Zoe Nathan & Josh Loeb • Huckleberry: Stories, Secrets, and Recipes From Our Kitchen • 3-4 p.m. FREE, with treats from the bakery!

"Everything in generosity" is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica's favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Café. This irresistible cookbook collects more than 115 recipes spanning from sweet (rustic cakes, muffins, and scones) to savory (hot cereals, biscuits, and quiche).

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Sun. Sept. 28 • Kathleen Weber • Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads • 3-4 p.m. FREE, with samples from the bakery!

Della has provided bread to the French Laundry for more than 20 years, and their Petaluma bakery is a destination for travelers from around the world. More than an instructional guide, the book takes the fear out of bread baking,and encourages bakers to draw on their senses, experiences, and instincts.

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Tues. Sept. 30 • Karen Morgan • The Everyday Art of Gluten-Free: 125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends • 6:30-7:30. FREE.

In her second cookbook, Blackbird Bakery’s Karen Morgan tackles the fundamental secrets to gluten-free delicious recipes: the six flour blends and getting them right. The Everyday Art of Gluten-Free is divided by flour blends—Biscuit, Donut and Fritter, Pie and Pasta, Bread and Pizza, Cake and Muffin, and Cookie Jar—with each chapter offering easy-to-follow recipes that demonstrate the versatility of blends and debunk the notion of an “all-purpose” flour.

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