Gain insight and practice into the creative process of food writing you can use in memoirs, recipe collections, magazine articles, or restaurant reviews, with insider’s tips on getting from the first draft to publication. Participants have the option to receive personalized feedback from Peter and are invited to submit short extracts of their writing (3 pages max) for Peter to review before the workshop. This is an unique, small and intimate session which will provide individualized and personal feedback from a world renowned food author.
Peter Reinhart is widely acknowledged as one of the world’s leading authorities on bread. He is the author of 11 books on baking, food and culture. His books include: the 2008 James Beard Award-winning Whole Grain Breads; the 2002 James Beard and IACP Cookbook of the Year, The Bread Baker’s Apprentice; and the 1999 James Beard Award-winning Crust and Crumb. Peter is the founder of the award winning Brother Juniper’s Bakery in Santa Rosa, California. For the past 14 years he has been a baking instructor at Johnson and Wales University.