Peter’s Blog, July 21st, Upcoming Book Tour
As promised, here are the upcoming travel dates as I hit the road for the launch of my new book, “The Joy of Gluten-Free, Sugar-Free Baking.” I hope to meet many of you and if you are interested in any of the classes or presentations, please call the various venues for details and ticket availability.
August 15th: Draeger’s Market Cooking School, Blackhawk (Walnut Creek, Calif.): Gluten-Free class (GF from here on)
August 16th: Draeger’s Market Cooking School, San Mateo (GF)
August 17th: Draeger’s Market Cooking School, San Mateo (Artisan Breads Everyday class)
August 18th: Talk and books signing at Omnivore Books, Noe Valley, San Francisco, 3 PM
August 20th: Sur la Table, Los Gatos (GF)
August 21st: Ramekins, Sonoma, CA (GF)
August 22nd: Ramekins, Sonoma (Artisan Bread)
August 24th: Sur la Table, Santa Rosa, CA (GF)
August 25th: 2:30 PM Relish Culinary Adventures, Healdsburg, CA (GF cracker workshop)
August 25th: 5 – 6 PM, Book signing at Copperfields Books, Healdsburg, CA
September 10th: Loretta Paganini’s Cooking School, Cleveland, OH (Multi-Grain breads)
Sept. 11th: Loretta Paganini’s Cooking School (Artisan Breads)
Sept. 12th: Western Reserve Cooking School, Hudson, OH (GF)
Sept. 13th: Western Reserve Cooking School (Artisan Breads)
October 12th (evening) and 13th (morning): King Arthur Baking Center, Norwich, VT (GF workshop)
November 17th: A Southern Season, Chapel Hill, NC (GF)
There will be more to come and I’ll add them to this calendar as they do, but that’s what’s on the schedule for now. I’m working on other cities for other months but no dates set yet — I’ll post them here as they confirm. Hope to see you there as we get to a city near you.
Peter
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http://www.pizzamaking.com/forum/index.php/topic,20199.0.html
Reinhart is an idiot
Reinhart single handedly set back pizzamaking over 30 years. American pie craps on NY culture. And Neapolitan? It’s because of people like Reinhart that organizations like VPN exist. It’s why Italians like Marco laugh at American Neapolitan pizzamakers. Reinhart is a breadbaking carpetbagger cashing in on spreading pizza misinformation. “Idiot” is me being kind.
Scott007 its clear your just a shill. I know Scott123 from Pizzamaking whose name you trying to smear. Let me tell you something all these pizza writers and big names make lots of dollars from there books and tv shows but Scott123 is the real deal pizza genious.
Wow! I’m not sure what the above exchange is all about or why Scott007 isn’t happy with me (I don’t recall ever smearing NY culture — I’m quite fond of it, actually), but if it makes for an interesting exchange of ideas I’ll leave it up for now. But let’s remember to keep it civil folks — this site is all about celebrating artisans and artisanship wherever we find it. That’s why we don’t get into restaurant reviews or negative features. Scott007, if you want to get specific about where you and I disagree, go for it (especially if you want to share some examples of places or people who you think do it the right way), but let’s keep it friendly. We don’t have to agree on anything except civility.
From http://www.pizzamaking.com/forum/index.php/topic,20305.msg199933
“This is why I have problems with authors like Reinhart, who should be explaining stuff like this and doesn’t. He leaps on overnight cold fermentation as some sort of revolutionary breakthrough and panacea without really explaining the science behind the method that would allow the novice to make an informed choice. Please note that Reinhart’s pain l’ancienne is a complete bastardization and misunderstanding of Philip Gosselin’s brilliant and revolutionary method of making baguettes, but that is the subject for another post.”
So I’m still confused. Is Scott007 the same person as Scot123 or are you two different people? Is this critique of me coming from 007 or 123? And why do you think that I haven’t explained the science behind the cold fermentation method. As far as I know, I’m about the only one who has explained the chemical/biological/enzyme connection in this method. Is there someone else who has done a better job? However, I agree with the comment that my method is an adaptation of Gosselin’s (I think bastardization is a little harsh, but I guess that depends on how you define that word). My method is definitely not exactly the same as Gosselin’s — I never said it was, just based on the same principles– as my intent was to create a technique useful for home and small production bakers. My experience is that it works so I won’t apologize for it, but I’m unclear why Scott (whether 007 or 123) thinks I don’t explain things. Scott, can you get more specific; have we ever met and what are the specific issues where you think I mis-lead people? I’d love to have a chance to actually respond to something specific rather than to generalized attacks. For some reason I’ve pissed you off but I’m not really sure how, especially where you accuse me of trashing NY culture. Can you explain and if I owe you and all of NY an apology I’ll be happy to make amends.