May 2, 2007 - 9:14pm
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.
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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.
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
Floyd,
Thanks for the announcement. I'm looking forward to getting that whenever it appears on amazon.
Bill
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
Tag added. Thanks!
wahoo!
Sue
Rockin' good news!
does this look like a man with whole wheat flour under his nails to you?
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
Although I can not bring myself to type ell-ohh-ell, that's what I'm doing. JMonkey, thanks for the cheer!
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
will the real Nicolas Cage come closer please?
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.
I'd sign up, myself, but by that time, I'll be out of New England and in the Great Northwest ....
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?
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.
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.
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:
Thank you so much, mountaindog. OMG, I'm so excited I could jump up and down.