Food and Wine Events

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

Friday, May 8, 2015 - 5:00pm

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

Online registration is now closed. Please call (415) 927-0960 for waitlist availability. 

April Bloomfield is a culinary star who been awarded the coveted James Beard Foundation Award for Best Chef, New York City and named Food and Wine's Best New Chef in 2007.  She is the owner and executive chef of New York's restaurants The Spotted Pig, The Breslin Bar and Dining Room, The John Dory Oyster Bar, and Salvation Taco.  A Girl and Her Greens is a beautiful, full colored cookbook that offers delicious and seasonal recipes for a wide variety of vegetables. Bloomfield shows how simple, honest ingredients and attention to detail can help your meals become unforgettable. Her down to earth style combined with charming narratives throughout reveal her sources of inspiration. Bloomfield will be in the kitchen of her restaurant Tosca Cafe in San Francisco so be prepared for an outstanding meal at one of the most classic restaurants in North Beach.

A Girl and Her Greens: Hearty Meals from the Garden Cover Image
ISBN: 9780062225887
Availability: Usually Ships in 1-5 Days
Published: Ecco Press - April 21st, 2015

From the chef, restaurant owner, and author of the critically lauded A Girl and Her Pig comes a beautiful, full-color cookbook that offers tantalizing seasonal recipes for a wide variety of vegetables, from summer standbys such as zucchini to earthy novelties like sunchokes.

Tosca Cafe
242 Columbus Ave.
San Francisco, CA 94133

Dr. Sara Gottfried - The Hormone Reset Diet

Monday, March 30, 2015 - 7:00pm

Hormones are likely the culprit for anyone struggling with stubborn extra weight that seems impossible shed despite an array of diets and fitness regimens.  A new plan created by Harvard and MIT-educated physician and New York Times bestselling author Sara Gottfried, M.D., reveals how to outsmart hormones, regain lost energy, and lose up to 15 pounds in 21 days.

Dr. Sara Gottfried’s protocol has already worked for thousands of patients, and she’s successfully used it herself losing 25 lbs. in the process. The Hormone Reset Diet is based on three-day “resets” of seven key hormones to help release stubborn weight and improve energy and mood in three weeks, regardless of the number of pounds to be lost, age, ethnicity, food cravings, or willpower level.

Dr. Sara Gottfried has been dedicated to practicing and helping women feel at home in their bodies for the past 20 years.  After graduating from the physician-scientist training program at Harvard Medical School and MIT, Dr. Gottfried completed her residency at the University of California at San Francisco, where she still teaches medical students. She is board-certified in Obstetrics and Gynecology, a teacher of the adjunct faculty at Touro University College of Osteopathic Medicine, and a mentor to medical students in her virtual medicine practice and online learning center, The Gottfried Institute.

The Hormone Reset Diet: Heal Your Metabolism to Lose Up to 15 Pounds in 21 Days Cover Image
ISBN: 9780062316240
Availability: Usually Ships in 1-5 Days
Published: HarperOne - March 17th, 2015

The Harvard-educated physician and New York Times bestselling author of The Hormone Cure shows you how to grow new receptors for your seven metabolic hormones, making you lose weight and feel great fast

51 Tamal Vista Blvd
Corte Madera, CA 94925

Thor Hanson - The Triumph of Seeds

Saturday, April 18, 2015 - 12:30pm

Seeds surround us. From our morning coffee to the cotton in our clothes, the spices in our foods, and the cosmetics we use, seeds are part of nearly every aspect of our lives. They give us food and fuels, intoxicants and poisons, oils, dyes, fibers, and spices. Without seeds there would be no bread, rice, beans, corn, or nuts. “They are quite literally the staff of life,” says award-winning conservation biologist Thor Hanson, “the basis of diets, economies, and lifestyles around the globe.”

In his new book, The Triumph of Seeds: How Grains, Nuts, Kernels, Pulses, & Pips Conquered the Plant Kingdom and Shaped Human History, Hanson turns his eye to the ubiquitous seed plants that dominate landscapes and define entire ecosystems. Following the winding path that seeds have paved through evolution, natural history, and human culture, he examines the traits and habits that have allowed seeds–and the plants that bear them–to be so successful, and to so thoroughly transform our planet.

Thor Hanson is a conservation biologist, Guggenheim Fellow, Switzer Environmental Fellow, and member of the Human Ecosystems Study Group. The author of Feathers and The Impenetrable Forest, Hanson lives with his wife and son on an island in Washington State.

The Triumph of Seeds: How Grains, Nuts, Kernels, Pulses, and Pips Conquered the Plant Kingdom and Shaped Human History Cover Image
ISBN: 9780465055999
Availability: Usually Ships in 1-5 Days
Published: Basic Books - March 24th, 2015

Winner of the 2016 PNBA Book Award
A finalist for the 2016 AAAS/Subaru SB&F Prize for Excellence in Science Books, Young Adult Science Book category

1 Ferry Building
San Francisco, CA 94111

Gene Baur - Living the Farm Sanctuary Life

Saturday, April 11, 2015 - 4:00pm

Gene Baur, the cofounder and president of Farm Sanctuary, the nation’s leading farm animal protection organization, knows that the key to happiness lies in aligning your beliefs with your actions. In this definitive vegan and animal-friendly lifestyle guide, he and Gene Stone, author of Forks Over Knives, explore the deeply transformative experience of visiting the sanctuary and its profound effects on people’s lives. The book covers the basic tenets of Farm Sanctuary life—such as eating in harmony with your values, connecting with nature wherever you are, and reducing stress—and offers readers simple ways to incorporate these principles into their lives.

Living the Farm Sanctuary Life also teaches readers how to cook and eat the Farm Sanctuary way, with 100 extraordinarily delicious recipes selected by some of the organization’s greatest fans—chefs and celebrities such as Chef AJ, Chloe Coscarelli, Emily Deschanel, and Moby.

Gene Baur is the cofounder and president of Farm Sanctuary and was named “the conscience of the food movement” by Time magazine. He has been featured in the New York Times, Los Angeles Times, Chicago Tribune, and the Wall Street Journal, among many other outlets, and is a frequent guest on television.

Living the Farm Sanctuary Life: The Ultimate Guide to Eating Mindfully, Living Longer, and Feeling Better Every Day Cover Image
ISBN: 9781623364892
Availability: Usually Ships in 1-5 Days
Published: Rodale Books - April 7th, 2015

Winner of a Books for a Better Life award

51 Tamal Vista Blvd
Corte Madera, CA 94925

Lilly & Audrey Andrews - Cooking Light's 'We Heart Cooking!'

Saturday, March 14, 2015 - 12:30pm

Special Meet & Greet Event!

Thirteen-year-old Twin Chefs Lilly and Audrey Andrews are going to teach you and your kids how to make 85 taste bud-tingling recipes that are a blast to cook and eat! With an emphasis on creativity, tasty flavor combinations and ease in preparation, Cooking Light We Heart Cooking! is the perfect cookbook for kids and parents who want to prepare healthy food the whole family will love.

Lilly and Audrey Andrews, identical twin sisters, have been interested in food and cooking since they happened to see a show on the Food Network when they were 3 years old. By kindergarten, they were often helping out in the kitchen, and now 13, they attend classes at culinary school and are young expert chefs, cooking full dinners at home together (with a little grown-up help). They have cooked side-by-side with mentor chefs like Bob Blumer, television food personalities like Wolf Gang Puck and Michael Chiarello, and talk show hosts including Ellen Degeneres.

Cooking Light We [Heart] Cooking!: Totally Tasty Food for Kids Cover Image
ISBN: 9780848704247
Availability: Usually Ships in 1-5 Days
Published: Cooking Light - October 7th, 2014

A "People" Magazine New Fall Cookbooks Pick

1 Ferry Building
San Francisco, CA 94111

Cathy Erway - The Food of Taiwan

Saturday, April 4, 2015 - 12:30pm

Taiwan, an island the size of Massachusetts, has a big presence in food and culture here in the states. Best-selling American authors, NBA stars, chefs, actors, scientists, journalists and many more hold a connection to the island and its traditions. Surprisingly, there has yet to be a collection of food insights and history of Taiwan—until now at least. In The Food of Taiwan, author Cathy Erway brings into focus those foods and the wild array of flavors that define Taiwan. The book serves as an insider’s look at the nation of Taiwan, its cuisine, and a visual journey through the country.

Cathy Erway is also the author of The Art of Eating In: How I Learned to Stop Spending and Love the Stove and the blog Not Eating Out In New York. She is the host of Heritage Radio Network’s “Eat Your Words” and has written for publications such as Saveur, PAPER magazine, and Serious Eats. As a half-Taiwanese, Cathy co-founded the Hapa Kitchen supper club.

The Food of Taiwan: Recipes from the Beautiful Island Cover Image
ISBN: 9780544303010
Availability: Usually Ships in 1-5 Days
Published: Houghton Mifflin - March 24th, 2015

Acclaimed author Cathy Erway offers an insider's look at Taiwanese cooking--from home-style dishes to authentic street food

1 Ferry Building
San Francisco, CA 94111

CUESA Growing New Farmers Panel Discussion

Sunday, January 25, 2015 - 6:00pm to 8:00pm

The average age of the American farmer is steadily increasing, and new farmers are entering the profession much more slowly than older farmers are retiring. To put it bluntly, the US farming population is aging and shrinking. Who will grow food for the next generation? Join CUESA and a panel of experts to discuss 4-H, beginning farmer programs, and what it takes for an aspiring farmer to achieve the dream.


Kenny Baker, farmer/owner, Lonely Mountain Farm

Kiera Butler, author of Raise: What 4-H Teaches Seven Million Kids and How Its Lessons Could Change Food & Farming Forever

Jennifer Taylor, director of the Center for Land-Based Learning’s California Farm Academy

Evan Wiig, executive director of the Farmers Guild

The talk will be followed by a reception with farmers market refreshments and a book signing with Kiera Butler (books sold by Book Passage).

Location: Port Commission Hearing Room, second floor of the Ferry Building, on The Embarcadero at Market Street, San Francisco

Cost: $5 at the door

RSVP to reserve a spot.

Port Commission Hearing Room, Ferry Building, 2nd Floor
1 Ferry Building
San Francisco, CA 94111

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.

The Healthy Mind Cookbook: Big-Flavor Recipes to Enhance Brain Function, Mood, Memory, and Mental Clarity Cover Image
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.

Left Bank
507 Magnolia Avenue
Larkspur, CA 94939

Shauna Sever - Real Sweet

Saturday, March 21, 2015 - 12:30pm

Inspired by Shauna Sever’s desire to introduce healthy touches into treats for her family, Real Sweet takes classic dessert recipes and adds a twist: using sugars that are less-processed, infinitely more flavorful and add much more than just sweetness to a recipe. In the book, Sever uses only natural, unrefined, and readily available alternative sweeteners like coconut sugar, agave, honey, pure maple syrup and more in over 80 recipes.

Shauna Sever is the author of two successful cookbooks, owner of a small-batch baking and dessert catering business called Bake Sale Bakery, and blogger at Piece of Cake—named one of the Top 50 Food Blogs by three years in a row. Before following her sweet tooth, Shauna worked as an TV host and reporter for the likes of Extra and TV Guide Network. When not writing, baking, or taking care of her husband and two children, Shauna can be found hunting for great pastries and kitchen gadgetry and running the hills of San Francisco.


Real Sweet: More Than 80 Crave-Worthy Treats Made with Natural Sugars Cover Image
ISBN: 9780062346018
Availability: Usually Ships in 1-5 Days
Published: William Morrow & Company - March 17th, 2015

At last--a modern baking book packed with dozens of recipes for delectable treats using only natural, unrefined, readily available alternative sweeteners.

1 Ferry Building
San Francisco, 94111

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)

Please note: online registration for this event is closed. Call (415) 927-0960 for wait list availability.

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 trained 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 has been the food columnist for French Vogue and 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.


Nature's Larder: Cooking with the Senses Cover Image
ISBN: 9780847844845
Availability: Hard to Find
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


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