Master breadmaker Peter Reinhart is also a teacher, author and theologian. Through his lectures and numerous cookbooks, he channels the science of baking into deep, spiritual lessons -- and dispels stale myths about the nature (and flavor) of good, wholesome bread.
Peter Reinhart's food work began as ministry outreach and later became a full-fledged culinary and teaching career. Both an educator and lay minister, his lessons focus on both secular and spiritual education. One of his books, Bread Upon the Waters: A Pilgrimage Toward Self Discovery and Spiritual Truth is first in a series of books exploring nourishment in terms of food and one's life mission.
Reinhart is founder of the award-winning Brother Juniper's Bakery in Santa Rosa, California. He's now a full-time faculty member in the International Baking and Pastry Institute at Johnson and Wales University. He has also developed a line of frozen gourmet pizzas, calzones, toaster snacks and bagels for Amy's Kitchen.
His latest book is Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor.
"I've spent years following directions from more than a dozen bread baking books ... I've only ended up with bread that tastes like inner tube. Peter [Reinhart] has unraveled the mystery of baking, and I now approach this intimidating subject with confidence."James Peterson, author, Cooking
“I call it ‘the flavor rule’: Flavor rules!”
“It’s all about a balancing act between time, temperature and ingredients: That’s the art of baking.”
“This is the product that everyone in the world eats, that is so difficult to give up. It’s so deeply embedded in our psyches that bread is used as a symbol for life.”