“The Bread Revolution”
Much Kneaded Information from Bread Guru
Peter Reinhart, author, teacher, baker
Peter Reinhart is one of the nation’s most acclaimed authorities on bread and he will have us rolling in dough as he shares the story of his life in bread. As a man who has made a living from “loafing,” Chef Reinhart will let us view (and taste) the next frontier in the world of flour, especially sprouted flour, which he calls a “nutritious and delicious game changer.” He will also discuss whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches to bread baking. Chef Reinhart will also give a demonstration using sprouted flour, and will be on hand to answer questions, no matter how flaky or crusty they may be. And, he will be available to sign copies of his recently released book, “Bread Revolution: World Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques.”
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BIOGRAPHY: Peter Reinhart is the author of ten books, including The Bread Baker’s Apprentice, which won both the International Association of Culinary Professionals’, and James Beard Foundation’s Book of the Year Awards for 2002. His books have also won two other James Beard Awards: Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor (2008), and Crust & Crumb (1997). Another book, Peter Reinhart’s Artisan Breads Everyday, was nominated for yet another James Beard Award. His other books include the bestselling, American Pie: My Search for the Perfect Pizza (2004), and in 2012 he released, The Joy of Gluten-Free, Sugar-Free Baking. He is also the host of the popular video website, PizzaQuest.com. Peter is the full time Chef on Assignment at Johnson & Wales University in Charlotte, NC, where he teaches courses on baking, as well as on food and culture.
Recorded live at Kendall College for Culinary Arts on February 28, 2015.
- Peter Reinhart