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.

Cooks with Books: Michael Ruhlman - Egg

Sunday, April 13, 2014 - 6:30pm

Left Bank in Larkspur • Single $120; Couple $180 (one book)

Registration for this event is now closed - please call (415) 927-0960 ext. 1 with any questions

James Beard Award-winning author Michael Ruhlman brings food lovers and home chefs his delightful new cookbook Egg. He explains why the egg is a “miracle of natural design” and the key to the craft of cooking. He shows how to make brioche, souffles, homemade pasta, breads, meringues, custards, quiche, cakes, and mayonnaise. Color photographs take readers step by step through the recipes. Ruhlman’s books include The Elements of Cooking, Charcuterie, and The French Laundry Cookbook.

 

Egg: A Culinary Exploration of the World's Most Versatile Ingredient Cover Image
$40.00
ISBN: 9780316254069
Availability: Usually Ships in 1-5 Days
Published: Little, Brown and Company - April 8th, 2014

In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking.


Cooks with Books: John Ash - Culinary Birds

Sunday, March 30, 2014 - 6:30pm

Left Bank in Larkspur • Single $115; Couple $175 (one book)

Please note: online registration is now closed. To inquire about attending, call (415) 927-0960 ext. 1.

2014 James Beard Award Nominee! 

John Ash co-hosts radio and television food shows and operates his namesake restaurant John Ash and Company. In Culinary Birds: The Ultimate Poultry Cookbook his new cookbook he offers up 170 recipes on how to prepare popular birds like chicken, turkey, quail, game hens, and pheasant. He discusses proper handling, storage, factory farming, organic poultry and more. Ash was voted “Cooking School Teacher of the Year” by the International Association of Culinary Professionals.

 

 

Culinary Birds: The Ultimate Poultry Cookbook Cover Image
$30.00
ISBN: 9780762444847
Availability: Usually Ships in 1-5 Days
Published: Running Press Adult - September 24th, 2013


2014 James Beard Foundation Book Award -- Single Subject category

As an affordable, delicious, and nutritious protein, poultry is a staple of a modern global diet that transcends continents and cultures. Chicken Noodle Soup, Buffalo Wings, Duck à l'Orange, and Partridge Escabeche are just the beginning of a long list of exciting possibilities.


Class: Luke Barr - Cavallo Point Hands-on Cooking

Thursday, November 14, 2013 - 6:30pm to 9:30pm

Cavallo Point Cooking School, Sausalito
Registration (Book Included): $125 per person
• 6:30 - 9:30 pm

Please note: onlines sales for this event are now closed. To inquire about waitlist availability, please call (415) 927-0960 ext. 1.

This is a dynamic hands-on cooking class with a menu inspired by M.F. K. Fisher’s time in Provence, 1970. Guests will be making food for the evening as well as hearing the author discuss his book, Provence 1970: M.F.K. Fisher, Julia Child, James Beard & the Reinvention of American Taste. Luke Barr, grand nephew of MFK Fisher, tells the story of the memorable weeks in the hills of Provence with culinary greats M.F.K. Fisher and her friends, Julia Child and James Beard. Through a combination of journals, never before revealed letters, research, and interviews, comes a story that shares conversations, meals, debates and philosophies from culinary legends who influenced food in America. Luke Barr is an editor at Travel and Leisure.

 

Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste Cover Image
$26.00
ISBN: 9780307718341
Availability: Special Order
Published: Clarkson Potter Publishers - October 22nd, 2013

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France.


Cooks with Books: Anne Burrell - Own Your Kitchen

Friday, October 25, 2013 - 5:00pm

Peju Winery, Rutherford (Napa Valley)
Tickets (Book Included): $120 per person, $200 per couple

Please note: this event is currently waitlist only. To inquire about ticket availabiliy, please call (415) 927-0960 ext. 1.

 

Check-in and registration from 5:00 - 6:00 pm, with sit down dinner to immediately follow

Anne Burrell has worked at top restaurants in New York, studied food in Italy, and battled alongside Mario Batali on the Food Network’s Iron Chef. She gives kitchen tips in her Food Network series Secrets of a Restaurant Chef. Own Your Kitchen has recipes that let home cooks take charge when they’re cooking. Burrell shows how to let flavors work together, how to make things early, and how to feel confident and stress free in the kitchen.

We are proud to launch a partnership with Peju Winery, a family owned and operated winery in the heart of the Napa Valley.

 

Own Your Kitchen: Recipes to Inspire & Empower Cover Image
$29.99
ISBN: 9780307886767
Availability: Usually Ships in 1-5 Days
Published: Clarkson Potter - October 15th, 2013

In this follow-up to her spectacular bestselling debut Cook Like a Rock Star, Food Network chef and host Anne Burrell shows you not just how to keep rocking in the kitchen, but how to cook like you own it with 100 recipes to get you comfortable with dozens of essential techniques.


Cooks with Books: David Tanis - One Good Dish

Wednesday, November 13, 2013 - 12:00pm

Left Bank Restaurant, Larkspur
Tickets (Book Included): $110 per person, $185 per couple

Please note: this event is sold out.

David Tanis was the chef of Chez Panisse in Berkeley for nearly 25 years. He is the acclaimed author of A Platter of Figs and Other Recipes and Heart of the Artichoke and other Kitchen Journeys. In his new One Good Dish, Tanis offers 100 delicious recipes that make perfect little meals. Chapters include “Bread Makes a Meal,” “Strike While the Iron is Hot,” and “Vegetables to Envy.” Tanis writes the weekly City Kitchen column for the New York Times.

 

One Good Dish Cover Image
$25.95
ISBN: 9781579654672
Availability: Usually Ships in 1-5 Days
Published: Artisan - October 22nd, 2013

In this, his first non-menu cookbook, the New York Times food columnist offers 100 utterly delicious recipes that epitomize comfort food, Tanis-style. Individually or in combination, they make perfect little meals that are elemental and accessible, yettotally surprising—and there’s something to learn on every page.


Cooks with Books: Daniel Patterson - Coi

Monday, November 18, 2013 - 4:30pm

Please note: this event is sold out. Thank you! For any questions, please call (415) 927-0960 ext. 1.

Coi Restaurant, San Francisco

This event is a book launch and reception to celebrate the cookbook Coi: Stories and Recipe. Rather than a sit down dinner, Patterson is preparing a sampling of his recipes, served with wine.

Daniel Patterson is the head chef/owner of Coi (pronounced "Kwa"), a two Michelin star restaurant in San Francisco. At Coi, Patterson mixes modern culinary techniques with local, wild, and cultivated ingredients to create original dishes that speak of place, memory, and emotion. His approach has earned him a worldwide reputation as pioneer of a new Californian cuisine. Also renowned for his food writing, Patterson has been published in The New York Times, Food & Wine, and Lucky Peach. Now, in his highly anticipated new book Coi: Stories and Recipes, Patterson shares a personal account of the restaurant, its dishes, and his own unique philosophy on food and cooking. Patterson begins by examining his relationship with California after his arrival from the East Coast and as he began to feel more at home throughout the years. He then takes readers into the Coi kitchen with 70 of the restaurant's original dishes, including Chilled Spice Ratatouille Soup; Carrots Roasted in Coffee Beans; Monterey Bay Abalone with Nettle-Dandelion Salsa Verde; Inverted Cherry Tomato Tart; and Lime Marshmallow with Coal-Toasted Meringue. The dishes are explained through a series of personal essays and narrative recipes, offering insight into Patterson's life, philosophy, and inspirations.

Daniel Patterson was born in Massachusetts and moved to California in 1989, where he now has three restaurants: Coi (2006) in San Francisco, and Plum (2010) and Haven (2011) in Oakland. He is the winner of many awards, including "Best New Chef" by Food & Wine Magazine and "Chef of the Year" by San Francisco Magazine. He has been nominated for five James Beard Awards including "Best Chef: West" in 2013. Coi holds 2 Michelin stars, and is ranked #58 on the San Pellegrino World's Best Restaurants list.

 

Coi: Stories and Recipes Cover Image
$49.95
ISBN: 9780714865904
Availability: Usually Ships in 1-5 Days
Published: Phaidon Press - October 14th, 2013

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"An absorbing self‐portrait of an exceptional cook." – Harold McGee


Cooks with Books: Suzanne Goin - The AOC Cookbook

Tuesday, November 5, 2013 - 6:30pm

Left Bank Restaurant, Larkspur
Tickets (Book Included): $120 per person, $185 per couple

Since her James Beard Award-winning first book, Sunday Suppers at Lucques, Suzanne Goin and her Los Angeles empire of restaurants have blossomed and she has been lauded as one of the best chefs in the country. Now, she is bringing us the recipes from her sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef. Among her many recipes, you can expect her addictive Bacon-Wrapped Dates with Parmesan; Duck Sausage with Candied Kumquats; Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salata; California Sea Bass with Tomato Rice, Fried Egg, and Sopressata; Lamb Meatballs with Spiced Tomato Sauce, Mint, and Feta; Crème Fraîche Cake with Santa Rosa Plums and Pistachios in Olive Oil; and S'Mores with Caramel Popcorn and Chocolate Sorbet.

But The A.O.C. Cookbook is much more than just a collection of recipes. Because Goin is a born teacher with a gift for pairing seasonal flavors, this book is full of wonderful, eye-opening information about the ingredients that she holds dear. She takes the time to talk you through each one of her culinary decisions, explaining her palate and how she gets the deeply developed flavor profiles, which make even the simplest dishes sing. More than anything, Goin wants you to understand her techniques so you enjoy yourself in the kitchen and have no problem achieving restaurant-quality results right at home.

Suzanne Goin was born and raised in southern California and graduated from Brown University. In 2006 she was the recipient of two awards from the James Beard Foundation (Best Chef California and Best Cookbook from a Professional Viewpoint for Sunday Suppers at Lucques), and she has received five concurrent nominations for Outstanding Chef of the Year. Goin is the chef and owner of Lucques, A.O.C., Tavern, and The Larder, all in Los Angeles, where she lives with her husband, David Lentz.

 

The A.O.C. Cookbook Cover Image
$35.00
ISBN: 9780307958235
Availability: Usually Ships in 1-5 Days
Published: Knopf - October 29th, 2013

Since her James Beard Award-winning first book, Sunday Suppers at Lucques, Suzanne Goin and her Los Angeles empire of restaurants have blossomed and she has been lauded as one of the best chefs in the country. Now, she is bringing us the recipes from her sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home


Cooks with Books: Patricia Wells - The French Kitchen Cookbook

Tuesday, October 29, 2013 - 6:30pm

Left Bank Restaurant, Larkspur
Please note: online sales are now closed. To inquire about waitlist availability, please call (415) 927-0960 ext. 1.

The New York Times says “Patricia Wells is a genuine phenomenon.” We couldn’t agree more. To put it in perspective, Patricia Wells is the only foreigner and only woman to serve as a restaurant critic for a major French publication, L’Express. She was the global restaurant critic for the International Herald Tribune for 25 years. She is also the award winning author of 12 cookbooks and has won four James Beard awards. The French Kitchen Cookbook features delicious recipes from her famous cooking school in France. For several weeks each year, Patricia and her husband open their 18th Century Provencal home for personalized cooking classes for a small group of cooking enthusiasts who are eager to share in the food, wine, and culture of one of France’s most blessed regions. Wells is the author of The Provence Cookbook, The Paris Cookbook, The Food Lover’s Guide to Paris and many more.

 

The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence Cover Image
$35.00
ISBN: 9780062088918
Availability: Usually Ships in 1-5 Days
Published: William Morrow Cookbooks - October 22nd, 2013

With The French Kitchen Cookbook, culinary legend Patricia Wells invites home cooks into her life in France, making the fresh and delicious recipes from her popular classes available to fans who dream of experiencing their own gastronomic adventure in the world's culinary capital.


Cooks With Books: Mollie Katzen - The Heart of the Plate

Friday, October 18, 2013 - 12:00pm

Please note: this event is sold out! For signed first editios of The Heart of the Plate, request a signed copy in the comments field at check-out or call (415) 927-0960 ext. 1. 

Greens Restaurant, San Francisco

The New York Times has hailed Mollie Katzen as "one of the best-selling cookbook authors of all time." Katzen has helped Americans change the way we eat and brought vegetarian cuisine into home kitchens with her award winning Moosewood Cookbook popularity. In her new cookbook, The Heart of the Plate, readers will find a repertoire of 250 flavorful, lighter, vibrant recipes. In assembling this huge collection, she has included her most loved recipes. She also includes 35 menu's  of which 15 are vegan. Katzen's hallmark has always been her drawings and illustrations in her cookbooks and this one is no exception. Her latest work is filled with line drawings, illustrations and stunning full color photographs.

 

The Heart of the Plate: Vegetarian Recipes for a New Generation Cover Image
$34.99
ISBN: 9780547571591
Availability: Usually Ships in 1-5 Days
Published: Rux Martin/Houghton Mifflin Harcourt - September 17th, 2013

With The Moosewood Cookbook, Mollie Katzen changed the way a generation cooked and brought vegetarian cuisine into the mainstream.


Cooks with Books: Ethel Brennan & Sara Remington - Paris to Provence

Thursday, May 16, 2013 - 6:30pm
Left Bank Restaurant
Admission: $110 per person | $160 per couple (one book)

This event is now sold out

Paris to Provence is a culinary journey down memory lane and a celebration of childhood summers in France. Co-authors Ethel Brennan, writer and photo stylist, and Sara Remington, photographer, share their memories and recipes for their favorite foods in this evocative and heartfelt book. You’ll stroll through farmer’s markets, sample street foods, and visit typical sidewalk cafes and historic bistros. Brennan’s books include Herbes de Provence, Citrus, and Goat Cheese. The on-location photographs of Paris and Provence are a visual journey to France through the eyes of of the acclaimed photographer Remington, whose books including The Blue Chair Jam Cookbook.

The price includes the meal, wine, tax, tip & a signed copy of the author’s book.
 
 

Paris to Provence: Childhood Memories of Food & France Cover Image
$29.99
ISBN: 9781449427511
Availability: Usually Ships in 1-5 Days
Published: Andrews McMeel Publishing - April 30th, 2013

Paris to Provence is a culinary travelogue of separate summers spent in France, interweaving a collection of simple recipes with evocative memories and stories of those years.

“This beautiful mémoire will beguile everyone who loves France and should be essential reading for anyone going there for the first time.


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