The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Exciting news

Floydm's picture
Floydm

Exciting news

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.

Noy's picture
Noy

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

bwraith's picture
bwraith

Floyd,

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

Bill

susanfnp's picture
susanfnp

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

Floydm's picture
Floydm

Tag added. Thanks!

mse1152's picture
mse1152

wahoo!

Sue 

JMonkey's picture
JMonkey

Rockin' good news!





browndog's picture
browndog

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

JMonkey's picture
JMonkey

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.)

Susan's picture
Susan



Susan

redivyfarm's picture
redivyfarm

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

ehanner's picture
ehanner

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

Noy's picture
Noy

will the real Nicolas Cage come closer please?

mountaindog's picture
mountaindog

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.

JMonkey's picture
JMonkey

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

Squid's picture
Squid

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?

mountaindog's picture
mountaindog

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.

Squid's picture
Squid

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.

mountaindog's picture
mountaindog

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.

 

Squid's picture
Squid

Thank you so much, mountaindog. OMG, I'm so excited I could jump up and down.