Pizza Quest Globe

Peter’s Blog, July 21st, Upcoming Book Tour

Written By Peter Reinhart
Saturday, 21 July 2012 Peter's Blog

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 on)

August 16th: Draeger’s Market Cooking School, San Mateo (GF)

August 17th: Draeger’s Market Cooking School, San Mateo (Artisan Breads Everyday class)

August 18th: Talk and books signing at Omnivore Books, Noe Valley, San Francisco, 3 PM

August 20th: Sur la Table, Los Gatos (GF)

August 21st: Ramekins, Sonoma, CA (GF)

August 22nd: Ramekins, Sonoma (Artisan Bread)

August 24th: Sur la Table, Santa Rosa, CA (GF)

August 25th: 2:30 PM Relish Culinary Adventures, Healdsburg, CA (GF cracker workshop)

August 25th: 5 – 6 PM, Book signing at Copperfields Books, Healdsburg, CA

September 10th: Loretta Paganini’s Cooking School, Cleveland, OH (Multi-Grain breads)

Sept. 11th: Loretta Paganini’s Cooking School (Artisan Breads)

Sept. 12th: Western Reserve Cooking School, Hudson, OH (GF)

Sept. 13th: Western Reserve Cooking School (Artisan Breads)

October 12th (evening) and 13th (morning): King Arthur Baking Center, Norwich, VT (GF workshop)

November 17th: A Southern Season, Chapel Hill, NC (GF)

There will be more to come and I’ll add them to this calendar as they do, but that’s what’s on the schedule for now. I’m working on other cities for other months but no dates set yet — I’ll post them here as they confirm.  Hope to see you there as we get to a city near you.

Peter

Comments

TonyC

Wow I just read the comments linked by Scott007. Not cool. Whether intended for others’ eyes or not, I am dismayed to read that sort of commentary from Scott or whoever.

Peter:
Your books both on bread and pizza are a huge inspiration to many people (including myself). Having read and posted on internet forums myself, I’m aware of how difficult it is to articulate the complexities of bread/pizza dough mixing, fermentation etc. in a way that is accessible to a wide audience. You always manage to find the right balance of technical and practical. Thankyou!

TonyC

Wow I just read the comments linked by Scott007: not cool. regardless of whether they were meant for “their eyes only”.

Peter: I hope you continue to write books in the exactly the same manner as you have for American Pie, Bread Baker’s Apprentice etc. – they are a godsend to the homebaker – Thank you!

TonyC

oops sorry I posted twice (three times including this!) – my bad. I didn’t realise my comment went through the first time. Peter, please edit/prune/delete extraneous comments of mine as you see fit! 🙂

johnthepizzaguy

Arguments over who is most qualified to speak about pizza miss the point of the site which is meant to be a forum for the exchange of ideas. My Dad who has been making pizzas for a living for over 70 years calls this “fleas arguing over who owns the dog”. We should make our pizza and share our opinions out of love not anger. To celebrate the borderless nature of our pizza fraternity does not discredit the New York’s contribution to pizza. There are great pizza makers coming from everywhere. Regarding Peter’s expertise, at a recent pizza forum in Italy Gabrielle Bonci stated that pizza makers should first spend a few years as bakers. A detailed understanding of the science behind our methods is interesting for some of us but not for all. Early pizza makers learned through an oral tradition and apprenticeship. They may not have been able to explain the “why” but they had mastered the “how”. Each of us should respect the personal quest of others. The proof is in the eating.

Margie L

Bread is a journey…I discovered my ‘roadmap’ in the aisle of B&N one evening, amidst the beauty of Peter Reinhart’s, BBA. Later I would be fortunate enough to partake in some testing for Reinhart’s, Artisan Breads Every Day, and enjoyed meeting Peter when he visited Southlake, TX., to offer his workshop on this particular work. I must say that when I read negative comments I wondered if I was on Mars.?…
John Arena, says it well, “The proof is in the eating.”
Best wishes to you, Peter. I hope your travels are safe and your efforts rewarded. And, thanks again for giving me my renewal. 🙂

1 2 3 4

Add Comment

Pizza Quest Info

Resources

Vision Statement

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.

Peter’s Books

American Pie
Artisan Breads Every Day
The Bread Bakers Apprentice
Brother Junipers Bread Book
Crust and Crumb
Whole Grain Breads

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