Cookbook Club October 2025

This fall we begin with bread—the perfect companion to seasonal soups, stews, and vegetables. Members can choose between two exceptional books, or opt to receive both for the fullest experience.

You'll be guided by the experienced enthusiasm of a renowned teacher, historian, and traveler, Chef Annette Tomei.

The Bread Baker’s Apprentice by Peter Reinhart
A James Beard Award–winning classic, The Bread Baker’s Apprentice is more than a recipe collection—it’s a course in bread making from one of the most accomplished instructors in the field. With step-by-step lessons on the twelve stages of bread, clear photographs, and 50 master formulas, Reinhart teaches you the skills you need to bake rustic loaves, ciabatta, bagels, sourdough, and more—and to adapt those methods to make each bread your own.

The Art of Gluten-Free Bread by Aran Goyoaga
Aran Goyoaga transforms gluten-free baking into something imaginative, flavorful, and deeply satisfying. Starting with grain-based sourdough starters, she shows how to build doughs that lead to baguettes, boules, rolls, and much more. With 100 recipes spanning biscuits, bagels, croissants, flatbreads, and festive holiday loaves, Goyoaga provides both guidance and flexibility, ensuring that anyone—gluten-free or not—can enjoy the pleasures of homemade bread.

You'll be guided by the experienced enthusiasm of a renowned teacher, historian, and traveler, Annette Tomei.

Click here for a full Cookbook Club FAQ.

Meets on Zoom, Tuesdays, October 14 and 28, 7:00-8:30 pm Eastern Time