Peter's Blog
Welcome to the “New” PizzaQuest
Hi everyone. I’ve been promising that a new PizzaQuest platform is coming and now, here at last, we’ve launched, thanks to all our friends and partners at Forno Bravo (check out their new site as well at www.fornobravo.com ). We’re still tweaking things and I’m headed out for some travels, including the wonderful Kneading Conference in Skowhegan Maine (where this year I am the Keynote Speaker, check out www.kneadingconference.com for…Read More…
Upcoming Classes
Hi Everyone, Still a few seats left for this Saturday’s class, “The Bread Revolution,” on unique breads made with sprouted flour, at Southern Season Cooking School in Richmond, VA (June 20th — their website says Friday the 19th but that is incorrect). Also, the same class will be offered in their cooking school in Charleston, SC on Saturday, June 27th. To register, go to www.southernseason.com and navigate to the appropriate…Read More…
Peter on the Road
Hi Everyone, We’re getting closer and closer to relaunching the site with more videos and recipes, but are still in the final tweak stage. In the meantime, I just want to keep you updated on developments as they come up. I’m getting ready to go out on the road again during June to teach and would love to have you attend if I’m in your area. I’ll be doing a…Read More…
Good News!
Hi Everyone, Thank you so much for continuing to log in during this time of transition for us. Here are a few pieces of good news: –The new web platform is now under construction and we should have it up and running soon. Our partners at Forno Bravo are working really hard to make this happen, so thank you to everyone there. In the meantime, we’ll keep posting as we…Read More…
Chicago Event, Feb. 28th
Hi Everyone, I’ll be in Chicago for the next few days to attend the Baking Tech Conference and also, to speak to the Culinary Historians of Chicago on Saturday, Feb. 28th. The talk is open to the public and will begin at 10 AM at Kendall College. I’ll be speaking about my new book on sprouted flour, “Bread Revolution,” and demonstrating how to mix dough using sprouted wheat flour. We’ll…Read More…
Nice Review
Hi All. Just got a great review on my new book, “Bread Revolution” at the following site: http://www.thekitchn.com/bread-revolution-by-peter-reinhart-cookbook-review-214550 Looks like a great site for lots of good recipes and commentary, so I’m just passing it on and, thanks to the folks at TheKitchn.com for their kind words. Best, Peter
Happy New Year
Hi Everyone, Welcome to 2015!! We’re still here and are looking forward to a big year on Pizza Quest. The site repairs and renovation, which have prevented us from posting photos and videos, are still ongoing, but I plan to keep posting words as I uncover new and interesting things. For instance, I’m heading to Philadelphia next week for the annual Philly Chef’s Conference, where I’ll be speaking and leading…Read More…
We’re Back, More to Come
Hi Folks, Sorry we’ve been absent for a while. The site has been down for repairs and it’s still undergoing a makeover but we hope to be back soon with more postings. Hang in there with us and have a wonderful holiday season! See you all here again soon…. Best Wishes, Peter
Typo in new book, Yikes!
Hi Folks, An Amazon reviewer found a typo in one of the recipes, found on page 63. The water amount by weight is correct but the volume measurement should be 1 3/4 cups, not 3 3/4 cups! If you already have the book, please make that correction. Sorry about that. We’ll get it fixed for the next printing. Thanks!
Peter’s Blog, “Bread Revolution”
Hi Everyone, On Oct. 21st my new book, two years in the making, will at last be available. The following is an interview I did with myself in order to give an overview and provide background on the book. I won’t be selling these directly, but encourage you to support your local book store or, if you prefer, purchase it online. I’ll be at King Arthur Flour’s Baking School…Read More…