We’re excited to share that we’re launching a BAKE! Cookbook Club and we hope you’ll join us.
We’re kicking off the club with Shauna Sever’s latest creation, Midwest Made. She’ll be joining us Thursday, November 7th for a demonstration of a few dishes from her new book and the following morning she’ll join us for our inaugural Cookbook Club gathering. We’ll get to watch Shauna demonstrate Danish Kringle—the official state pastry of Wisconsin!—and enjoy sampling it while we chat about the book and share our favorite recipes.
I’m SO in for this! …How exactly do I participate?
Three easy steps.
Familiarize yourself with the book. Pick up your own copy, borrow a copy from a friend or the library, find related articles online—you get the idea—and then read it! When our Club event lines up with an author visit you’ll always be able to buy the book (and get it signed) at the event.
Head into the kitchen. It’s hard to know what you think of a cookbook without cooking from it, right?
Share your thoughts.
a). Online: In the months set for each book (see the schedule below) we encourage you to share what you’re cooking and baking in our BAKE! Facebook group*. The more information you can add into your post the better—book title, author, recipe name, and recipe page. It will help your fellow members know what you’re talking about and help us all find topics we’re interested in (for instance, long after our event with Shauna we’ll be able to easily find previous posts from her book and see what someone thought of a recipe you’re interested in making). You can also share your creations and book feedback on Instagram—make sure to tag your posts with #bakecookbookclub so we see them.
b). In-person discussion: We’ll have an opportunity to gather together in real life for each book we cover, too. This will give us a chance to talk face-to-face about the book, try dishes from the book, and sometimes learn techniques from the book either from the author or from BAKE! staff members.
*The BAKE! Facebook Group is a private Facebook group for BAKE! students. If you’ve taken a BAKE! class, but you’re not yet a member, email [email protected] with your name, the email address associated with your Facebook account, and what BAKE! class you’ve taken. If you haven’t taken a class yet, you’ll receive an invite after attending a class or a Cookbook Club event.
Can I bring food to the Cookbook Club events?
Yes! We will always have at least one dish from the current cookbook for everyone to sample, but we know that part of the fun of participating in a cookbook club can be sharing dishes that you’ve made, too. So, you’re welcome (but never required) to bring a dish to share.
Should you choose to bring a dish, please select a dish that will travel well and that is meant to be served at room temperature. If at all possible, bring along a sign to identify your dish with the name and ingredients to help others identify potential allergens. Note that BAKE! (and the Bakehouse) are peanut-free facilities, so dishes made with peanuts or peanut products are not allowed.
This goes without saying… but we’re going to say it again anyway. Should you choose to try dishes that other guests bring in, you’re acknowledging that they were made in a home kitchen, and that we have no way of knowing how they were prepared or if potential allergens were present.
Okay, got it. I’m a planner, what’s ahead?
So glad you asked. We’re planning on having an in-person Cookbook Club event every other month(ish).
* This is a unique case, in that you can start sharing in the BAKE! Facebook group now, but Shauna’s book isn’t out until October 22nd. (We know it can be tough to choose a dish to bring when the book isn’t in your hands yet. If you head to the book’s page on Amazon and click “Look Inside” you can see the Table of Contents to help you figure out which one to claim.) We’ll always try to share sources for online recipes (we always want as many people as possible to be able to participate!), but it’s especially important in this case, so here are some to get you started:
– Chocolate Bumpy Cake
– Gooey Butter Cake
December, January, & February
Kachka: A Return to Russian Cooking by Bonnie Frumkin Morales and Deena Prichep
Event: February 5th from 6:30 – 8 pm — reserve your spot here
March & April
Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today’s Sweet Tooth by Julie Richardson
Event: April 22nd from 6:30 – 8:30 pm — reserve your spot here
I still have questions and/or burning suggestions for future books to cover.
Send an email to [email protected], we’re all ears!
Lindsay-Jean Hard's passion for sustainability and education at the University of Michigan went on to inform and inspire her in many ways from going to extreme lengths to recycle at a post-college job to creating her cookbook, Cooking with Scraps, a labor of love inspired by her Food52 column of the same name. Today, she strives to convince everyone she meets to try eating banana peels and works to build and connect new communities as a marketer at Zingerman’s Bakehouse in Ann Arbor, Michigan.