What's Cooking @ ALA Demonstration Stage

Chefs, authors and restaurant owners doing live cooking demonstrations and offering education to arouse your taste buds!

 

Time: Saturday, June 24 Sunday, June 25
10:30am-11:20am

What Can I Bring?

Six Seasons, a vegetable cookbook
11:30am-12:20pm

 

The Joys of Jewish Preserving

12:30pm-1:20pm

Complete Make-Ahead Meals

 
1:30pm-2:20pm

SugarDetoxMe

Adventurer Linda Ly 

2:30pm-3:20pm

 

No Meat Athlete

3:30pm-4:20pm

Sheet Pan Suppers Meatless

The Laura Lea Balanced Approach

Saturday, June 24

10:30am-11:20am

What Can I Bring?: Elizabeth Heiskell

Perfect southern etiquette dictates a guest never arrive empty-handed or shy away from a cocktail party or covered dish dinner out of fear of what to bring. Since we aren’t all perfect (and we aren’t all Southern), it would be nice to have a "what-to-bring whisperer" at our side, so having the perfect nibble, casserole, or hostess gift in hand when we ring the doorbell is a cinch. That’s where Delta-born Elizabeth Heiskell (aka The Debutante Farmer) comes in. She eases party-goer anxiety with over 100 fresh, simple recipes for Cocktail Hour Bites, Potluck Perfection, Swoon-worthy Sweets, and Food Gifts that the host is sure to appreciate long after the last guest has departed.

Elizabeth will do a talk with a presentation and move into her demo, then a galley signing.

 

12:30pm-1:20pm

Complete Make-Ahead Meals: America’s Test Kitchen

 Everyone knows the benefits of home cooking: tastier, healthier meals and significant savings. But some nights there’s just no time to make dinner from scratch. And sure, you can make a casserole and keep it in the fridge or freezer--but why struggle with all the guesswork involved in making a recipe ahead (how long can you safely store it? Will it dry out in the fridge? Will the texture be affected by the freezer? How much do you need to increase the baking time?) And how many times have you been stuck cooking at the last minute while your guests enjoyed the party? Enter America’s Test Kitchen. We’ve eliminated the guesswork with 500 foolproof recipes so that you can cook on your own schedule.

 

1:30pm-2:20pm

SugarDetoxMe: 100+ Recipes to Curb Cravings and Take Back Your Health

SugarDetox.Me is on a mission to help readers shake their addiction to the sweet stuff. It not only arms you with scientific knowledge about the harmful effects of sugar, it offers an achievable strategy for detoxing safely and effectively—including 10 Meal Maps.

 

3:30pm-4:20pm

Sheet Pan Suppers Meatless: 100 recipes, 1 pan, No Meat

Molly will demonstrate one of her recipes that incorporates all ingredients into one pan. All recipes in this book are vegetarian and surprising,  simple and satisfying.

Sunday, June 25

10:30am-11:20am

Six Seasons, a vegetable cookbook from the creator of the kale salad

In Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

 

11:30am-12:20pm

The Joys of Jewish Preserving is a celebration of preserved foods from Jewish life

Emily Paster shares 75 terrific recipes in The Joys of Jewish Preserving: Modern Recipes with Traditional Roots, for Jams, Pickles, Fruit Butters, and More—for Holidays and Every Day, from Galician Pear Butter and Plum Lekvar to German Pickled Onions and the delicious tomato and bell pepper-based dish, Matbucha. Emily shares her homemade Halek (date jam) on Challah. Book signing follows.

 

1:30pm-2:20pm

Adventurer Linda Ly shares gourmet grub from The New Camp Cookbook

There's nothing quite like waking up in the woods and making breakfast in the open air, or gathering with friends around a fire after a long day of hiking. Good food makes for great camping! Cookbook author and founder of the award-winning blog GardenBetty.com, Linda Ly shares gourmet grub for campers, road trippers, outdoor enthusiasts, and anyone who loves to cook outside. Linda shows you how to make Stovetop Skillet Pizza with Fresh Corn, Tomato, Prosciutto, and Pesto. Book signing follows.

 

2:30pm-3:20pm

No Meat Athlete: Whole Food, Plant-Based Recipes to Fuel Your Workouts

A fast-growing global movement, No Meat Athlete (NMA) is inspiring everyone from weekend joggers to world-class competitors to be healthier and fitter and perform better on whole plant foods. The No Meat Athlete Cookbook features 150 whole food, vegan recipes that are affordable and quick to get on the table. Matt Frazier (the founder of NMA) and Stepfanie Romine will demonstrate one of these delicious recipes. A Sports Illustrated Best Health and Wellness Book of 2017.

 

3:30pm-4:20pm

The Laura Lea Balanced Approach:  No Diets, No Dogma, Just Delicious Healthy Food.

Bestselling authors Andrea BeDecadent, luscious, and deliciously healthy, these truffles are nutrient-packed and easy-to-make.  They are the perfect snack to pick from the fridge and pop in your mouth for sweet pick me up during the day.aty and Gregory Mone talk about how to get kids excited about STEM through reading. Andrea Beaty encourages STEM for young readers with her series of picture books Rosie Revere, Engineer; Iggy Peck, Architect, and Ada Twist, Scientist. Gregory Mone’s new series, Jack and the Geniuses, is a middle-grade scientific adventure co-authored by Bill Nye the Science Guy.