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Cooking

Le Creuset Burgundy

New & Exclusive

Bread Revolution with Peter Reinhart

Ages 16 and Older
800-243-0852
Returns:
Flour made from sprouted grains, according to Peter Reinhart, is the next big frontier in baking. In this demonstration-style class, Peter will teach you 5 recipes from his newest book, Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques as examples of this major new development. In his never ending search to fulfill what he calls "The Baker's Mission” to evoke the full potential of flavor trapped in the grain, Peter believes that sprouted grain flour (and not only wheat, but any number of other sprouted grains and even bean flours) is not only healthier for us but also produces the best tasting breads imaginable. Please join us for this special class.



What To Expect:

Great cooking isn't about recipes—it's about techniques. In this demonstration-style class, our guest instructor will prepare the dishes and lead the discussion while you sit, take notes and ask questions.
  • Students will enjoy a generous taste of every dish
  • Learn fundamental skills for a lifetime of great cooking
  • Interact with classmates and the instructor for a rich learning experience
  • Classes are 2 to 2 1/2 hours, unless otherwise noted above
  • Held in our professional teaching kitchens, each class is led by an experienced chef instructor
  • Students receive a coupon good for 10% off in-store purchases the day of class
 

Times and Locations: Bread Revolution with Peter Reinhart

North Carolina