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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Peter, I’ve read American Pie so many times I’ve lost count. My 17 year old daughter has made your Challah bread 3 times now. Thanks for the great resource. Hopefully you can get to the Las Vegas area sometime on your book tour!
Oh, I was so hoping to see a tour stop somewhere near Clarksville, TN. 🙁
Hi Peter, I like your tact on this response… Agree with you, you are one of the few bread authors that goes into the chemical detail of cold fermentation. Love all your books and I can’t wait for the new one so I can appease my Gluten free friends… presuming I can use my wood fired oven for some of the recipes?
A stop in Barrie or Orillia Ontario Canada?
So far, I only have been able to schedule a few stops due to my schedule here at Johnson & Wales and other obligations but, over time, I hope to get to a lot more venues. As I do, I’ll post them here on PQ, so do check in from time to time. Thanks so much for all your support.
Peter,
I post under the moniker Pappy at pizzamaking.com, and am responsible for the second quotation posted here under Scott007. Scott123, a very informed and passionate individual, also posts at the same site, and is not Scott007, whose identity remains a mystery. These snippets were posted here by Scott007 without our permission. These statements were made in the course of some heated threads at pizzamaking.com, and were not meant for your eyes. Had I come to your site to post, I would have made the same points with considerably more courtesy. I was raised better than to insult a man in his own home, and therefore humbly apologize for the actions of the unknown troublemaker Scott007.
I would like the opportunity to discuss with you some of the points I raised at pizzamaking.com, if you are amenable. I have to head off to work now, but I’ll check back later.
Pappy