Exciting news

Submitted by Floydm on May 2, 2007 - 9:14pm

It is in the bread feed, but I think this one is worth calling out here too: Peter Reinhart's new book has gone to press.

I'm excited.

That is all.

Filed under:

Submitted by Noy on May 3, 2007 - 4:30am.

Peter's new book

Thanks Floydm for the heads-up. I am sure Peter's new book will be as informative and inspiring as BBA.

I am a newcomer to this forum and this is also a new hobby. When I read about BBA, I rushed to the bookstore and asked for a copy but was told that they had run out of copies and 8 people had placed orders. Peter's legion continues to grow!

I enjoy reading the exchange of ideas. There is much to learn.

Noy

Submitted by bwraith on May 3, 2007 - 5:56am.

Thanks, I'll be on the lookout for Reinhart's book

Floyd,

Thanks for the announcement. I'm looking forward to getting that whenever it appears on amazon.

Bill

Submitted by susanfnp on May 30, 2007 - 11:32am.

Reinhart's new book is available for pre-order on Amazon

Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor will be shipping in September.

[Floyd: can you edit this link so that TFL receives the commision on books ordered through the link? I didn't know how to do it, or even if I could. I'll wait to order mine until then.]

Susanfnp

Submitted by Floydm on May 30, 2007 - 12:16pm.

Tag added

Tag added. Thanks!

Submitted by mse1152 on May 30, 2007 - 1:47pm.

Just ordered it

wahoo!

Sue

Submitted by JMonkey on May 3, 2007 - 6:42am.

Reinhart's book

Rockin' good news!

Submitted by browndog on May 3, 2007 - 7:00am.

whoa, dude,

does this look like a man with whole wheat flour under his nails to you?

Submitted by JMonkey on May 3, 2007 - 7:07am.

Nicholas' Cage's Nails

Given that the pic is from a David Lynch movie, there's no telling what might be underneath Nicholas Cage's nails.

(I didn't like the movie very much, but I really liked that line. And the part when he sang "Love Me Tender." I'm a sucker for Elvis.)

Submitted by Susan on May 3, 2007 - 7:23am.

"Loving You" JMonkey!!!

Susan

Submitted by redivyfarm on May 3, 2007 - 11:43am.

Too funny!

Although I can not bring myself to type ell-ohh-ell, that's what I'm doing. JMonkey, thanks for the cheer!

Submitted by ehanner on May 3, 2007 - 6:46am.

Nice Shades Jmonkey!

Peter's description of some of the offerings in his new book are very interesting. He sounds revved up about this one. Another "must have" for the library.

Eric

Submitted by Noy on May 3, 2007 - 7:04am.

Is that really JMonkey?

will the real Nicolas Cage come closer please?

Submitted by mountaindog on May 3, 2007 - 11:31am.

Reinhart's new book

Thanks Floyd...I read Peter's blog and am also excited about the whole grain baking courses he will be teaching this Fall, I already put myself on the list for the November course at King Arthur in VT.

Submitted by JMonkey on May 3, 2007 - 11:34am.

Mountaindog, I envy you

I'd sign up, myself, but by that time, I'll be out of New England and in the Great Northwest ....

Submitted by Squid on May 30, 2007 - 1:54pm.

Mountaindog, how'd you find

The new book looks very exciting. I can hardly wait.

Mountaindog, how'd you find out about the course? I don't see it on their website. I'm very tempted to fly to VT just to catch his course. Is it a professional course, though?

Submitted by mountaindog on May 30, 2007 - 5:55pm.

Squid - I just called King

Squid - I just called King Arthur's baking education center directly (800-652-3334) as soon as I read in Peter's blog that he would be teaching one there in Nov. Knowing it would be too soon for KA to have it on their schedule, I asked to be put on a preliminary list (figuring it would fill up fast). Of course no guarantees, since it is not yet officially on the schedule, but hopefully it will if all goes well.

Submitted by Squid on May 30, 2007 - 7:09pm.

Wow, that's really exciting.

Wow, that's really exciting. I'd love to see him. I'm going to call them tomorrow and ask too. At least if they can tell me when the schedule officially goes up, I can call back then. It seems that the really good ones are professional classes so I'm crossing my fingers it's open to everyone.

Thanks so much for the tip, Mountaindog.

Submitted by mountaindog on May 30, 2007 - 9:42pm.

Squid - baking class

Squid - sorry, I forgot to answer that second part of your question about who the course is for. The VT one is described as a 2-day hands-on workshop, I assume open to anyone. In his blog Peter says:

I have just booked three classes for the fall, with more to come. In an upcoming post I will list the whole schedule, once it's finalized, but for now here they are:

September 22, Chapel Hill, NC (A Southern Season Culinary Center): Pizza (demo class)

October 19, Chapel Hill, NC (A Southern Season Culinary Center): Whole Grain Breads (demo class)

November 2nd and 3rd, Norwich, Vt (King Arthur Flour Baking Center): Whole Grain Breads--a 2-day hands on workshop.

Please contact those venues if you are interested in attending.

I should have a few other listings within the month. I will also be teaching classes to the public throughout the fall at our Johnson & Wales Charlotte campus, but the dates haven't been finalized yet.