We were planning on using the results of the vote to determine the books for the final three months of this year, but the tallies were so close for the top books that we went ahead and set the schedule for next six months. (Now you have more time to plan ahead—and shop!)
- October: Momofuku Milk Bar by Christina Tosi
- November: BraveTart: Iconic American Desserts by Stella Parks
- December: Sweet by Yotam Ottolenghi and Helen Goh
- January: Bouchon Bakery by Thomas Keller and Sebastien Rouxel
- February: Baking: From My Home to Yours by Dorie Greenspan
March: The Fearless Baker by Erin Jeanne McDowell
Bonus Book: The Baking Bible by Rose Levy Beranbaum
What is a bonus book? Well, when the community rallied around the creation of the Baking Club, one member suggested calling it "Baker’s Dozen," with the idea that we'd focus on one book a month, but have one extra book that members could cook through the whole year long, too. The idea was a hit, so while we didn't use the name, we incorporated the idea! The group will not only have more time to cook through Beranbaum’s book, but members will always have this book as an option to bake from if they don’t have access to the book of the month.
Are you new to the Baking Club and feeling a little lost? Here's a quick primer on how to join in the fun:
1) Get the Book(s)
Buy a book or two—either online or from your favorite local bookstore. Or, if you’re not ready to commit quite yet, check them out from your local library or borrow a copy from a friend.
2) Read & Cook
Rather self-explanatory, as this is one of the most important parts of participating in a cookbook club, right? If you’re not sure where to begin, take a page out of our Cookbook Editor Ali Slagle's playbook. When she reviews a cookbook, she reads through the entire introduction as well as 15 headnotes and recipes, and then cooks at least three recipes.
3) Share Your Opinions
We chat in our Facebook group all month long! Join the Baking Club here and post pictures of what you bake from the books and share reviews, too. Fill everyone in on what you thought of the dish (remember to share the recipe name and even the page number, if possible). You can share photos on Instagram as well, just remember to tag them with #f52bakingclub.
We've been cooking our way through Joanne Chang's Flour this month, and will continue to do so until the end of August. And in case you missed it, in September, we'll start baking through Tartine by Elisabeth M. Prueitt and Chad Robertson.