Peter's Blog, April 3, 2012, Post-IACP Conference

This is a quickie, with more details to come later this week. Bottom line: we didn't win for Best Food Blog of the Year after all. That honor went to a terrific blog called 5 Second Rule (5secondrule.typepad.com). Many of you voted for us -- thank you so much -- and I promised  to post the results asap, so here it is, just to put everyone out of the misery of waiting for the news. I'll write more fully about it all at the end of the week; I'm still trying to get reoriented to being home after a week in the most intense, fun, crazy, wicked-fun city in the world. Details to come, plus look for the next installment of Brad English's New York City pizza adventure, posting Wed. evening.

Am heading to bed -- it's been a wild ride....

Peter

 

Comments 

 
#1 SallyBR 2012-04-08 05:23
Dear Peter, not sure you remember me, but I met you at a class in Dallas a couple of years ago, I was one of the persons who did the complete cooking from your "Bread Baker's Apprentice"

I tried to find a way to contact you, I would like to blog on your croissant recipe from Artisan Breads Every Dday, but would like to have your permission to do so. If you prefer that I don't publish the recipe, I understand and will not list the ingredients, just comment on the general method.

they turned out spectacular, by the way!
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#2 Peter Reinhart 2012-04-09 03:03
Hi Sally, Great to hear from you. As long as you give accreditation to the book I'm fine with you blogging the recipe. If you need to reach me directly, write to me at peter@pizzaques t.com Thanks for asking; not everyone does and it's refreshing.
Best Wishes,
Peter
PS Sally's referring to a group of people who agreed to try to bake every recipe from "The Bread Baker's Apprentice" and share their results on their respective blogs. There were dozens who did this -- I was blown away!!! Thank you to all who did this!
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#3 SallyBR 2012-04-09 03:30
Thanks a million for getting back to me on this, I really appreciate it

I saved your email address for future reference, and will let you know when the blog post is ready, probably two weeks down the line.

Happy Baking! ;-)
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#4 Rick Fallis 2012-04-20 12:29
Hi Peter. I have been baking twice a week the Pain a l'Ancienne (boules). The flavor is amazing but I have an aweful time trying to score the bread. I have used single edge razor blades, then have tried 2 different lames. Still no real success. Last night i tried scissors as recommended in BBA. The dough cut but when i took it out of the dutch oven it still not have the aesthetic look i was hoping for. But nonetheless, I am having so much fun and it does taste so amazingly good. There is something about bread and faith and contemplation.
Thanks Peter and a Blessed Easter season to you
Rick in Atlanta
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Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.

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American Pie Artisan Breads Every Day Bread Baker's Apprentice Brother Juniper's Bread Book Crust and Crumb Whole Grain Breads

… and other books by Peter Reinhart, available on Amazon.com

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