Peter's Blog

Just a few quick notes this week: –We’ve had some great response to John Arena’s new series on what it takes to open your own pizza restaurant. A very valid question has been raised: how can he tell us to get fast while he (and Brad English, our intrepid pizza quester) also extoll the virtues of super slow pizzaiolo Dom DeMarco of Brooklyn (see Brad’s recent journey, further down the…Read More…

Here’s the first question that came, from Doc.Dough. He must be a doc, for sure, as it takes a little study to understand the question — but I’ll take a stab at it and then all of you can chime in with comments. Over on TFL I see lots of people slavishly following very exacting instructions without understanding what the instructions are intended to convey. Perhaps Peter could attempt to…Read More…

Two quick things: The home page here is getting kind of long so I will soon be trimming it and sending some of the older pieces into their respective archives, which you are always welcome to open with the buttons at the top of the page. I’ll also be shortening some of them with a “continue reading” tag at the end. But util I do that, for those of you…Read More…

In my recent Peter’s Blogs we received a number great comments, including an offer to engage in some dialogue on dough methodology from Scott123. Rather than answer his first question in a Comment box in the previous post, I thought it might be best to make it the topic of a new Peter’s Blog, and we can keep all the comments related to this question here, and deal with subsequent…Read More…

Hard to believe that it’s already September — how did that happen? Meanwhile, Charlotte is gearing up for the big convention this week and everyone is wondering what life will be like after it’s over. We’ll know soon enough. But first, before I forget, I need to let you know that there are still places available for the Gluten-Free, Sugar-Free class coming up on Wed., September 12th at the Western…Read More…

This will be quick. Just wanted to say I’m back from Northern California where the book launch went exceedingly well (“The Joy of Gluten-Free, Sugar-Free Baking” is even being featured this week on SeriousEats.com in their “Cook the Book” section). But I’m still catching up, digging through a pile of mail and newspapers, and also getting ready for the new season at Johnson & Wales University during faculty orientation week….Read More…

Wow, what a response thread we’ve had to the “Peter is an idiot” quote from Scott123. There are about 100 comments in the thread, but mostly from about five people who needed consecutive posts to contain their thoughts. Thank you all for great, thought provoking comments. And thank you Scott123 for your full explanation (and for backing off the “idiot” line — I totally get where you’re coming from and…Read More…

I’m packing and getting ready for the big book launch over the next two weeks in SF and the Bay Area, so will keep this short.  The schedule is listed below in my previous Peter’s Blog, if any of you can make it to any of the classes or book signings. There are still a few seats left for the classes but you’ll have to call the venues for more…Read More…

As promised, here are the upcoming travel dates as I hit the road for the launch of my new book, “The Joy of Gluten-Free, Sugar-Free Baking.”  I hope to meet many of you and if you are interested in any of the classes or presentations, please call the various venues for details and ticket availability. August 15th: Draeger’s Market Cooking School, Blackhawk (Walnut Creek, Calif.): Gluten-Free class (GF from here…Read More…

This just came in today and I want to let you be the first to know about it. I recently filmed a serious artisan bread making course for an internet educational company called Craftsy. Well, it’s ready to roll (oops, sorry about the pun) and the best news is that those who sign up via the following link can get the whole course for 50% off (it will sell at…Read More…