“Bread Revolution,” my newest book
Just a quick announcement to let you know that on Oct. 21st my latest book will be released. I’ll post a Q&A about the book on the 21st, so please check back then for that.
Last week, I did a fun teleconference with PMQ Magazine (aka Pizza Marketing Quarterly) as part of their “Think Tank” section. It aired live via Skype but I believe it will also soon be posted as a podcast. In it we discuss the new sprouted flour options and other developments in the world of doughs. Check at pmq.com for more details, but I’ll post here when I know the podcast is up and running.
There may still be slots available for my upcoming demo class at Charlotte’s Sur la Table Cooking School. Call the store for details if you live in the Charlotte area. I’ll be in Vermont on Oct. 24th and 25th for a hands on workshop based on “The Bread Revolution” at King Arthur Flour’s Baking Education Center. There may still be a couple of slots available so contact them directly via their website if you are interested (and to get their great catalog!).
More next week when I post the Q&A. Have a great week!!
Peter
Recent Articles by Peter Reinhart
- Howard Brownstein on Turnaround and Crisis Management
- Randy Clemens and Forest Farming in Uruguay — The Back to The Earth Movement is Back!
- It’s not too late to chase your dreams: “Pizza From the Heart” A New Book by Paulie and Mary Ann Gee
- Kyle Ahlgren on the Artisan Baking Center Online Classes (and a special offer)
- Multi-James Beard Nominee Cathy Whims of Portland’s Nostrana and her Brand New Book
- Pizza Quest: KID, Manhattan’s New Slice Cafe, with Chefs Ian Coogan and Max Blackman-Gentile
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Hello Peter,
I’m a huge fan and would love to attend one of your classes in Charlotte. Can you please let me know when you are teaching next? Thanks!