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 location and class schedule. Hope to see some of you there!
Just got back from teaching these classes in Cleveland at The Western Reserve School of Cooking and also at The Loretta Paganini School of Cooking, and they were really well received. While there, I ate at a fabulous pizzeria in Kirtland, OH (just outside of Cleveland) called Biga. I plan to post some photos and a little about my adventure there in the next few days (www.bigapizzeria.net ). Definitely worth the trip! More soon….
Recent Articles by Peter Reinhart
- Look for me in Atlantic City Sept. 25 and 26
- Webisode, Part Two: The Bacon and Egg Pizza
- New Webisode: Peter’s Neapolitan Pizza Dough turned into a Bacon and Egg Pizza, Part One
- Upcoming classes and events, and Bread Symposium Highlight reels
- New Webisode: Anthony Mangieri, part 6
- Bread Symposium recap coming soon
Pizza Quest Info
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.
...and other books by Peter Reinhart, available on Amazon.com