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.
Why you should listen to him:
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
Quotes by Peter Reinhart
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“I call it ‘the flavor rule’: Flavor rules!”
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“It’s all about a balancing act between time, temperature and ingredients: That’s the art of baking.”
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“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.”
