Food Lover’s Book Club is a bimonthly discussion of a cookbook or food-related book led by 5280‘s food editor Amanda M. Faison. The free gathering takes place at the Cherry Creek Library.

Bread is at once simple and complex. Toasty slices convey warmth, and time, and comfort. The golden-crusted food also embodies science—there’s fermenting and proofing and a stage called the autolyse. Tartine Bread, the chosen book, deconstructs the process of baking the perfect loaf. And then there’s something author and master baker Chad Robertson calls “the song of the bread.” On Wednesday, October 14, Jeff Cleary, head baker and owner of Golden’s Grateful Bread, joins me at the Cherry Creek Library to chat about this life-affirming food.

Over 60 minutes, we’ll discuss the art form of turning flour and water into a food that has captivated humans for millennia. The talk will include tidbits about the history and importance of bread and the lengthy process involved in baking perfect loaves. (Of course, any talk of bread these days can’t take place without also referencing the gluten-free wave.) In the coming days, check out the book—or better yet, buy it—cook from the pages, and come ready to discuss. Bonus: Samples!

Next up: On Wednesday, December 16, Johnny DePierro of Bones will join me to explore the piping-hot world of ramen. The chosen book is David Chang’s best-selling Momofuku. Chang and his New York City restaurants are largely credited with touching off the ramen craze in this country—and you can make the argument that Bones kicked off the craze in Denver. Check out the cookbook from the library, buy it at the Tattered Cover, cook from it, and come ready to discuss.

Free, 6 p.m., Ross-Cherry Creek Branch Library, 305 Milwaukee St., 720-865-0120

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—Photo via Shutterstock

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.