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!

 

 

 

 

Sun. April 22 • Sonja & Alex Overhiser • A Couple Cooks - Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food • 3:00-4:00 p.m. FREE

A Couple Cooks - Pretty Simple Cooking is an irresistible combination of spirited writing, nourishing recipes with a Mediterranean flair, and vibrant photography. Dubbed a "vegetarian cookbook for non-vegetarians", it's a beautiful book that's food for thought, at the same time providing real food recipes for eating around the table.

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Wed. April 25 • Adam Federman • Fasting and Feasting: The Life of Visionary Food Writer Patience Gray • 6:30-7:30 p.m. FREE

For more than thirty years, Patience Gray―author of the celebrated cookbook Honey from a Weed―lived in a remote area of Puglia in southernmost Italy. She lived without electricity, modern plumbing, or a telephone, grew much of her own food, and gathered and ate wild plants alongside her neighbors in this economically impoverished region. She was fond of saying that she wrote only for herself and her friends, yet her growing reputation brought a steady stream of international visitors to her door. In Fasting and Feasting, biographer Adam Federman tells the remarkable life story of Ms. Gray, from her privileged and intellectual upbringing in England, to her trials as a single mother during World War II, to her career working as a designer, editor, translator, and author, and describing her travels and culinary adventures in later years.

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Thurs. April 26 • Somer Sivrioglu • Anatolia: Adventures in Turkish Cooking • 6:30-7:30 p.m. FREE

Anatolia is a beautifully illustrated exploration of classic Turkish cuisine and culture, adapted for modern life. Turkish-born chef Somer Sivrioglu re-imagines the traditions of Turkish cooking, presenting recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls. In doing so they explain their take on the classics and reveal the surrounding rituals, myths, jokes and folk wisdom of both the old and new Turkey.

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Sat. April 28 • Nancy Hachisu Singleton • Japan: The Cookbook • 3:00-4:00 p.m. FREE

Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu (author of Japanese Farm Food and Preserving the Japanese Way). The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.

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Sun. April 29 • Shanta Nimbark Sacharoff • Cooking Together: A Vegetarian Co-op Cookbook • 3:00-4:00 p.m. FREE

In addition to recipes from her native India, Sacharoff discusses the basics of cooking, planning well-balanced vegetarian meals and the importance of cooking and eating together with friends and family. Shanta is an original member of Other Avenues Food Co-op, a worker-owned food co-op started in 1974 in the Outer Sunset.

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Sat, May 5 • Maggie Hoffman • The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit • 3:00-4:00 p.m. FREE

A collection of more than 80 wonderfully creative, fresh, and delicious cocktails that only require a bottle of your favorite spirit, plus fresh ingredients you can easily find at the market. Conversational and authoritative, this book puts simple, delicious, and inventive drinks into your hands wherever you are, with ingredients you can easily source and no more than one spirit.

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Sun. May 6 • Adam Weintraub • Pisco Patrimonio • 3:00-4:00 FREE

A photographic exploration of the history, process, bodegas and use of pisco in the current culture of Peru. Peruvian Pisco must be made in the country's five official D.O. (Denomination of Origin) departments—Lima, Ica, Arequipa, Moquegua and Tacna (only in the valleys of Locumba Locumba, Sama and Caplina)— established in 1991 by the government. In Peru, pisco is produced only using copper pot stills, and unlike the Chilean variety, Peruvian pisco is never diluted after it is distilled and enters the bottle directly at its distillation strength. Nico Vera, of Pisco Trail, will be on hand to pour pisco samples for us!

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Thurs. May 10 • Laura McLively • The Berkeley Bowl Cookbook • 6:30-7:30 p.m. FREE

Celebrating the unfamiliar yet extraordinary produce from California's most iconic market, Berkeley Bowl, this cookbook offers recipes for a panoply of fruits and vegetables that have been largely overlooked or forgotten in popular cuisine. Shining a spotlight on the versatile and unique qualities of the astonishingly beautiful, plant-based bounty that's available to vegetarians and meat eaters alike, these recipes and photographs will help you embrace hundreds of exciting fruits and vegetables you may never have tasted or thought of cooking.

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Fri. May 11 • Bill Kim • Korean BBQ: Master Your Grill in Seven Sauces • 6:30-7:30 p.m. FREE

Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. Starting with seven master sauces (and three spice rubs), you’ll soon be able to whip up an array of recipes, including Hoisin and Yuzu Edamame, Kimchi Potato Salad, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, and Honey Soy Flank Steak. From snacks and drinks to desserts and sides, Korean BBQ has everything you need to for a fun and delicious time around the grill.

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Sat. May 12 • Justin Chapple • Just Cook It!: 145 Built-to-Be-Easy Recipes That Are Totally Delicious • 3:00-4:00 p.m. FREE

Justin Chapple may have trained at the French Culinary Institute, but he knows how people really cook at home. He grew up with a large family, first learning kitchen tricks from his grandmother who made do with whatever they had, and she made the food delicious. Now Justin is the host of Food & Wine's award-nominated Mad Genius Tips video cooking series, and appears regularly on TODAY and other television shows as their resident kitchen hack expert. In his job as the Culinary Director of the test kitchen, he's often asked to take recipes from superstar chefs like David Chang and Thomas Keller, and simplify them for home cooks.

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Sat. May 19 • David Bransfield • Pizzapedia: An Illustrated Guide to Everyone's Favorite Food • 3:00-4:00 p.m. FREE, with pizza!

In lavish illustrations and hand-lettered text, Pizzapedia celebrates all there is to fixate about: the stories behind its origin (we have the ancient Greeks to thank before the Italians); the delectable ingredients, from San Marzano tomatoes to buffalo mozzarella; the failed and the famous inventions (like "the pizza saver," the piece of plastic that prevents a pizza delivery box top from drooping into the pie); the merits of Sicilian vs. New York vs. Chicago vs. new (Detroit!) styles; and much more.

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Thurs. May 24 • Linda Civitello • Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking • 6:30-7:30 p.m. FREE

First patented in 1856, baking powder sparked a classic American struggle for business supremacy. For nearly a century, brands battled to win loyal consumers for the new leavening miracle, transforming American commerce and advertising even as they touched off a chemical revolution in the world's kitchens. Linda Civitello chronicles the titanic struggle that reshaped America's diet and rewrote its recipes.

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