Announcing the Second (of Three)
Bakers Dozen Special Interest Group Gatherings
to Discuss “Cook’s Illustrated” Magazine
Are you an avid reader of this bi-monthly magazine? Perhaps you’re a subscriber. Or maybe you occasionally pick up an issue when the spirit—or the cover—moves you.
Because Bakers Dozen can’t consistently meet and share ideas together in person, we’ve embarked on a new pilot program, a Special Interest Group designed to support the continuing education of our members who read and bake from “Cook’s Illustrated” magazine.
Our first meeting of this Special Interest Group was a great success with about 20 members attending via Zoom to compare notes about the September/October issue. We’ll meet again on Thursday, December 8 to discuss the delights—and any landmines—encountered when preparing the November/December issue’s baking-related recipes. This issue is on newsstands now.
David Grossblat has made the suggestion that before we meet in December, we should each try to bake a recipe from the current issue so we can compare notes. The current issue features these baking-related recipes, one—or some—of which you might like to prepare before December 8:
- Make-Ahead Cheese Soufflés, page 15
- Make-Way-Ahead Dinner Rolls, page 21
- Chocolate-Raspberry Trifle, page 23
- DIY Chocolate Decorations, page 29
This pilot program is open to Bakers Dozen members only. If you can’t attend this meeting, our next one will be on February 9, 2023, when we’ll discuss the January/February 2023 issue.
Veteran Bakers Dozen member, cookbook author, and culinary instructor Linda Carucci serves as our moderator for these meetings.
RSVP by Monday, December 5. The Zoom link for the meeting will be sent to all who register. These pilot program meetings are open to Bakers Dozen members only and will not be recorded.
