Cooks with Books

Cooks with Books events take place at Bay Area restaurants. Attendees attend a meal that is prepared under the supervision of a local or celebrity chef (and since the Bay Area is one of the world's culinary capitals, that often means both!). Throughout the meal, the author-chef mingles with attendees and discusses his or her latest book. Coffee and conversation usually end about two hours later. These are happy, convivial events for any lover of fine food and wine. The ticket price includes the meal, wine, tax, tip & a signed copy of the author’s book.

Hugh Acheson - The Broad Fork: Recipes for a Wide World of Vegetables and Fruits

Monday, June 8, 2015 - 12:00pm

Tickets: Single $115, Couples $185 (one book)

 

By Hugh Acheson, Rinne Allen (Photographer)
$35.00
ISBN: 9780385345026
Availability: Coming Soon - Available for Pre-Order Now
Published: Clarkson Potter Publishers - May 12th, 2015

From James Beard Award winner Hugh Acheson comes a seasonal cookbook of 200 recipes designed to make the most of your farmers' market bounty, your CSA box, or your grocery produce aisle.


Greens Restaurant
A, Fort Mason
San Francisco, CA 94123

Cooks with Books: April Bloomfield - A Girl and Her Greens

Friday, May 8, 2015 - 5:00pm

Tickets: Single $150; Couples $250 (one book)

 

$34.99
ISBN: 9780062225887
Availability: Coming Soon - Available for Pre-Order Now
Published: Ecco Press - April 21st, 2015

The vegetable-centric follow-up to the beloved cookbook A Girl and Her Pig, by the winner of the 2014 James Beard award for Best Chef in New York


Tosca Cafe
242 Columbus Ave.
San Francisco, CA 94133

Cooks with Books: Rebecca Katz - The Healthy Mind Cookbook

Sunday, March 29, 2015 - 12:30pm

Please note: this event is sold out. To request a signed copy, please call (415) 927-0960 ext. 1

Left Bank in Larkspur • Single $110; Couple $175 (one book)

Chef Rebecca Katz, author of the award winning cookbooks The Cancer Fighting Kitchen and The Longevity Kitchen, harnesses the latest research about food and brain function in her new cookbook The Healthy Mind Cookbook: Big Flavor Recipes to Enhance Brain Function, Mood, Memory, and Mental Clarity. Katz’s cookbook shares how the food we consume can improve the brain’s ability to control cognition, emotion and physical function - hence mood, memory and motion. Katz has worked with many leaders in the field, including Andrew Weil, Deepak Chopra, Michael Lerner and Dean Ornish. She is the Director of the Healing Kitchens Institute at Commonweal as well as the executive chef at the annual Food as Medicine training program sponsored by the Center for the Mind Body Medicine at Georgetown Medical School.

The ticket includes the meal, wine, tax, tip, and a signed copy of the book.

$29.99
ISBN: 9781607742975
Availability: Usually Ships in 1-5 Days
Published: Ten Speed Press - February 10th, 2015

A collection of more than 120 recipes formulated to optimize brain health, boost memory, improve mood, sharpen the central nervous system, and more.
Feed your mind.


Left Bank
507 Magnolia Avenue
Larkspur, CA 94939

Cooks with Books: Daniel de la Falaise - Nature's Larder

Thursday, May 14, 2015 - 6:30pm

Left Bank in Larkspur • Single $120; Couple $185 (one book)

          

 

Daniel de la Falaise approaches cooking as a sensual task and a celebration of quality products involving as little interference as possible. His compass point: the taste of the raw ingredient just plucked from the soil. His way of cookingwhich places vegetables at the forefront, but is not vegetariancenters around coaxing the most flavor from each ingredient at its peak freshness. This book takes the home cook on "a balloon ride through the seasons," along the way divulging Falaise's smart techniques, such as using residual heat to cook gently, extracting essences with broths, and using herbs both in cooking and finishing for a layered effect. Among the narrative-style recipes he shares are Carrot and Tarragon Soup, Bass Roasted on Wild Fennel, Young Leeks with Chive Flower Vinaigrette, and Chilled Melon Soup with Cardamom. Woven throughout is a strong element of narrative text in which Falaise shares his passionate philosophy centered on peasant traditions of sustainable agriculture, as well as poignant memories from his upbringing in rural Wales and his colorful family members. Nature's Larder opens up a new way of thinking about food, one that returns to an instinctual relationship to taste and a direct connection to the natural world.

Daniel de la Falaise trainied as a chef at Harry's Bar in London, later opening George Club in London's Mayfair with his great uncle Mark Birley, "The King of Clubs." Today, he works as a private chef, growing many of his ingredients on his farm in southwest France. He also writes a cooking column in French Vogue and has been profiled in T The New York Times Style Magazine, The Wall Street Journal, and Town & Country.

The ticket includes the meal, wine, tax, tip, and a signed copy of the book.

 

$39.95
ISBN: 9780847844845
Availability: Coming Soon - Available for Pre-Order Now
Published: Rizzoli International Publications - April 28th, 2015

A thoughtful, deep-rooted way of cooking that reconnects us with the land. Daniel de la Falaise approaches cooking as a sensual task and a celebration of quality products involving as little interference as possible. His compass point: the taste of the raw ingredient just plucked from the soil.


Left Bank Restaurant
507 Magnolia Avenue
Larkspur, 94939

Cooks with Books: Heidi Insalata Krahling - Insalata's and Marinitas

Saturday, February 28, 2015 - 12:00pm

 

Insalata's in San Anselmo • Single $115; Couple $180 (one book)

            

 

Heidi Insalata Krahling's newest cookbook, Insalata's and Marinitas: The Story of Two Restaurants, is a culmination of recipes from her two restaurants, Insalata's and Marinitas, in San Anselmo. Krahling brings to the home chef the ingredients, flavors, sauces, and basic techniques of her kitchen which are the building blocks that have led to her Michelin star success. Heidi's own voice is on every page, helping the chef prepare each recipe. Krahling is also the author of Insalata's Mediterranean Cookbook.

The ticket includes the meal, wine, tax, tip, and a signed copy of the book.

 

$36.00
ISBN: 9780692236710
Availability: Special Order
Published: Laura Parker Studio - November 1st, 2014

In Insalata's and Marinitas: The Story of Two Restaurants, chef Heidi Krahling brings home cooks into her kitchens to share the food and flavors that have made her San Anselmo restaurants, Insalata's and Marinitas, so beloved in Marin County, California.


Insalata's
120 Sir Francis Drake Boulevard
San Anselmo, CA 94960

Cooks with Books: Marcus Samuelsson - Marcus Off Duty

Monday, November 3, 2014 - 12:00pm

Jardinière in San Francisco • Single $125; Couple $205 (one book)

Please note: online registration is now closed. For ticket availability, please call (415) 927-0960 ext. 1.       

For two decades, Marcus Samuelsson has captivated food lovers with his brilliant culinary interpretations. Born in Ethiopia, raised in Sweden, and trained in European kitchens, he is a world citizen turned American success story. Not only was Samuelsson the youngest chef ever to receive three stars from the New York Times, he is also a five-time James Beard Award recipient, a winner of Top Chef Masters, and a judge on Chopped. Chosen by President Obama to cook the first state dinner, he is now a charismatic TV host.

In Marcus Off Duty, the chef who former President Bill Clinton says "has reinvigorated and reimagined what it means to be American" serves up the dishes he makes at his Harlem home for his wife and friends. The recipes blend a rainbow of the flavors he experienced in his travels-Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul. His eclectic, casual food includes dill-spiced salmon; coconut-lime curried chicken; mac, cheese, and greens; chocolate pie spiced with Indian garam masala; and for kids, peanut noodles with slaw. This is an inside glimpse into how one of the world's top chefs cooks in his home kitchen for those nearest and dearest to him.

Marcus Samuelsson is owner of Red Rooster restaurant in Harlem and former Executive Chef and co-owner of New York's Restaurant Aquavit, AQ Cafe at Scandinavia House, and Riingo. His cookbooks include Aquavit and the New Scandinavian Cuisine, The Soul of a New Cuisine, which won the 2007 James Beard Foundation Award for best international cookbook, and New American Table.

The ticket includes the meal, wine, tax, tip, and a signed copy of the book. 

 

By Marcus Samuelsson, Rebekah Maysles (Illustrator), Paul Brissman (Photographer)
$35.00
ISBN: 9780470940587
Availability: Usually Ships in 1-5 Days
Published: Rux Martin/Houghton Mifflin Harcourt - October 21st, 2014

The award-winning celebrity chef and "New York Times" best-selling author unwinds at home, sharing 150 relaxed, multicultural dishes For two decades, Marcus Samuelsson has captivated food lovers with his brilliant culinary interpretations. Born in Ethiopia, raised in Sweden, and trained in European kitchens, he is a world citizen turned American success story.


Cooks with Books: Cal Peternell - Twelve Recipes

Sunday, December 7, 2014 - 12:30pm

Left Bank in Larkspur • Single $105; Couple $165 (includes signed book & meal)

Please note: online sales have now closed. Please call (415) 927-0960 to inquire about ticket availability.

When his oldest son was leaving for college, Cal Peternell, the chef of San Francisco's legendary Chez Panisse, realized that, although he regularly made dinners for his family, he'd never taught them the basics of cooking. Based on the life-altering course of instruction he prepared and honed through many phone calls with his son, Twelve Recipes is the ultimate introduction to the kitchen. Peternell focuses on the core foods and dishes that comprise a successful home cook's arsenal, each building skill upon skill--from toast, eggs, and beans, to vinaigrettes, pasta with tomato, and rice, to vegetables, soup, meats, and cake.

Twelve Recipes will help home cooks develop a core repertoire of skills and increase their culinary confidence. Peternell tells you what basic ingredients and tools you need for a particular recipe, and then adds variations to expand your understanding. Each tip, instruction, and recipe connects with others to weave into a larger story that illuminates the connection between food and life. A deeply personal book, it was written by the chef alone and it glows with warmth and humor as he mulls over such mundane items as toast and rice to offer surprising new insights about foods that only seem exceedingly ordinary. It's a book you're as likely to keep by your bedside as your stovetop. With Peternell as your guide, the journey is pure pleasure and the destination is delicious.

The ticket includes the meal, wine, tax, tip, and a signed copy of the book. 

 

$26.99
ISBN: 9780062270306
Availability: Usually Ships in 1-5 Days
Published: William Morrow & Company - October 21st, 2014

In this charmingly written, beautifully photographed and illustrated cookbook, the chef of Alice Waters's Chez Panisse offers basic techniques and essential recipes that will transform anyone into a confident home cook


Cooks with Books: Michael Chiarello Hosts Dana Cowin - Mastering My Mistakes in the Kitchen

Wednesday, October 22, 2014 - 6:30pm

Bottega Restaurant, Yountville • Ticket: $140 (includes book)
Wine for the meal provided by Trione Winery

This event is now SOLD OUT. For wait list availability, please call (415) 927-0960 ext. 1.

For years, Dana Cowin, the longtime editor-in-chief of Food & Wine magazine kept a dark secret: from meat to vegetables, broiling to baking, breakfast to dinner, she ruined literally every kind of dish she attempted. Now, in Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes, the vaunted “first lady of food” finally comes clean about her many meal mishaps. With the help of friends—all-star chefs, including Mario Batali, Alex Guarnaschelli, and Tom Colicchio, among many others—Cowin takes on over 100 recipes dear to her heart. Ideal dishes for the home cook, each recipe has a high “yum” factor, a few key ingredients, and a simple trick that makes them special. With every dish, she attains a critical new skill, learning invaluable lessons along the way from the hero chefs who help her discover exactly where she goes wrong. Hilarious and heartwarming, encouraging and instructional, this book will inspire anyone who loves a good meal but fears its preparation. Featuring gorgeous full color photography, it is an intimate, hands-on cooking guide from a fellow foodie and amateur home chef, designed to help even the biggest kitchen phobics overcome their reluctance, with delicious results.

Dana Cowin, Food & Wine’s Editor-in-Chief since 1995, has been covering the world of food, wine, style, and design for over 30 years. In 2012, she was an inductee into the James Beard Foundation’s Who’s Who in Food & Beverage in America.

The ticket includes the meal, wine, tax, tip, and a signed copy of the book. 

$34.99
ISBN: 9780062305909
Availability: Usually Ships in 1-5 Days
Published: Ecco Press - October 14th, 2014

For years, Dana Cowin kept a dark secret: From meat to vegetables, broiling to baking, breakfast to dinner, she ruined literally every kind of dish she attempted to make. Now, in this cookbook confessional, the vaunted first lady of food and exceptional entertainer finally comes clean about her many meal mishaps.


Cooks with Books: Gabrielle Hamilton - Prune

Sunday, November 9, 2014 - 6:30pm

Limited Seats! Please call 415-927-0960 ext. 1 to check for availability.  

Left Bank in Larkspur • Single $125; Couple $185 (one book)

 

At 12, Gabrielle Hamilton started working as a dishwasher and from there went on to college, cook, cater, until she opened up New York's beloved Lower East Side restaurant Prune in 1999. Hamilton has become one of America's most recognized chefs and her bestselling memoir, Blood, Bones and Butter, captured readers' hearts. The Prune recipe book offers 250 favorite recipes written from a unique cook-to-cook perspective. Her straight forward, down home cooking style garnered not only neighborhood loyalty but nods from food critics, gourmands and fellow chefs alike. Hamilton has won the James Beard Foundation Award for Best Chef NYC, and writes regularly for Bon Appetit, GQ, The New Yorker, Saveur, and many other publications.

The ticket includes the meal, wine, tax, tip, and a signed copy of the book. 

 

 

$45.00
ISBN: 9780812994094
Availability: Usually Ships in 1-5 Days
Published: Random House - November 4th, 2014

"NEW YORK TIMES "BESTSELLER
From Gabrielle Hamilton, bestselling author of "Blood, Bones & Butter, " comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune.
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY "PUBLISHERS WEEKLY"
NAMED ONE OF THE BEST BOOKS OF THE SEASON BY


Cooks with Books: Yotam Ottolenghi - Plenty More

Saturday, October 25, 2014 - 12:30pm

Insalata’s, San Anselmo • Single $120, Couple $180 (one book)

This event is now SOLD OUT. For wait list availability, please call (415) 927-0960 ext. 1.

Yotam Ottolenghi’s monumentally successful cookbook, Plenty, changed the way people cook and eat vegetables. Plenty More continues in the spirit of Plenty, with 120 dazzling produce-focused dishes, prepared raw, grilled, baked, simmered, cracked, or braised. Ottolenghi includes main dishes, sides, salads, and sweets, all gorgeously featured in this color photo cookbook. Known for his creative spirit, intriguing flavors and playful spices, these fresh ingredients offer home chefs’ outstanding meals for the whole family. Ottolenghi is the author of bestselling cookbooks Jerusalem, Plenty, and Ottolenghi. He writes for the Guardian and appears on the BBC.

The ticket includes the meal, wine, tax, tip, and a signed copy of the book. 

 

 

$35.00
ISBN: 9781607746218
Availability: Usually Ships in 1-5 Days
Published: Ten Speed Press - October 14th, 2014

The hotly anticipated follow-up to London chef Yotam Ottolenghi's bestselling and award-winning cookbook "Plenty," featuring more than 150 vegetarian dishes organized by cooking method.


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