Did you know that every month, fellow Food52ers collectively bake through a new cookbook? We do! And better yet, you can join us!
In June our Baking Club will be focusing on Golden by Itamar Srulovich and Sarit Packer. It's a baking book filled with Middle Eastern treats from their London restaurant, Honey and Co., and it's sure to satisfy sweet and savory lovers alike. (Note that the UK version of this book is titled Honey and Co: The Baking Book, not to be confused with their first cookbook, Honey and Co: The Cookbook).
If you're waiting for your copy to arrive, we've got reading material to tide you over, from Srulovich and Packer's favorite restaurant in London to a community review of their first book, Honey and Co., to their favorite recipe from Golden. And, if you're new to the Baking Club, we've got the full rundown on how to jump in and join in the fun.
If you're new to the Baking Club (welcome!), here's a quick primer on how to join in the fun:
1) Get the Book(s)
Buy a book or two—find them at your favorite local bookstore or online. Or, if you’re not ready to commit quite yet, check them out from your 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 from Assistant Editor (and regular cookbook reader) Katie Macdonald's playbook: she recommends reading through the entire introduction as well as 15 headnotes and recipes to get a feel for the cookbook, and then ideally, cooking 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.
What's the first thing you're planning on baking from Golden?
See what other Food52 readers are saying.