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Book Festival 2020 – Melissa Clark

November 22 @ 11:00 AM - 12:30 PM

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Event Details

November 22 @ 11:00 AM - 12:30 PM

Details

Date:
November 22
Time:
11:00 AM - 12:30 PM
Event Category:
Website:
https://www.calgaryjcc.com/ac-livingroom/

Book Festival 2020 – Melissa Clark

Melissa Clark

Calgary JCC has joined with the Marcus JCC in Atlanta to offer premium literary programming through this year’s virtual Book Festival.

FOR KIDS! (Ages 8 to 14)

Kid in the Kitchen: 100 Recipes and Tips for Young Home Cooks

ZOOM Webinar Author Talk and Q&A
FREE for one virtual ticket or $30USD for one virtual ticket and copy of book (shipping included)

Melissa Clark, the New York Times food columnist and beloved home cooking authority, spins 100 all-new recipes for a robust new audience of home chefs: kids ages 8-14!

Clark, who has more range than any food writer today (and a young daughter to boot), marries the flavours beloved by adult fans of her bestselling cookbooks and her work in the New York Times with recipes that any kid, whether cooking-curious or already kitchen-puttering, can make and build on, including Brown Butter French Toast, Sweet or Savory Dutch Babies, Burgers with Kimchi Mayo, Gingerbread Snacking Cake, and No-Machine Ice Cream. These one hundred recipes (each with allergy and special diet info) are unmistakably Melissa, just simplified.

With 75 full-color photographs and helpful lessons on topics such as how to measure, the ingredients you really need (anchovies, guys!), stuff you can fudge (herbs), and how to clean up like nothing ever happened, this must-have resource is both friendly and authoritative.

Melissa Clark is the author of the New York Times bestseller Dinner in French, as well as Dinner, Dinner in an Instant, and Comfort in an Instant, and is a staff writer for the New York Times Food section, where she writes the wildly popular column A Good Appetite. The winner of multiple James Beard and IACP awards, Melissa is the host of the Weeknight Kitchen podcast from The Splendid Table. Her work has been selected for the Best American Food Writing.