232:. The book includes recipes for gluten-free, sugar-free breads, pizza, focaccia, crackers, breadsticks, pretzels, breakfast breads, cookies, brownies and cakes and pies. Reinhart first got interested in gluten-free baking because of a friend who suffers from Celiac disease (gluten intolerance). When Wallace came up with the idea of using nut and seed flours in place of the standard tapioca-potato-rice flour trilogy that once dominated gluten-free baking, Reinhart was interested.
198:. He found that "there's a big difference between good (about 99 percent of pizza out there) and very good (1 percent)" – and a lot of that is due to the crust. Since 2010, he has been the host of pizzaquest.com, where he shares videos, blog entries, and recipes on his never-ending search for the perfect pizza, and also explores pizza as a metaphor for the universal search for meaning and self-discovery.
155:, Reinhart innovated a technique that employed a soaker and a pre-ferment, which in its own way revolutionized the traditional methods that previously required a full 20 minutes of hand-kneading to get the right whole-wheat flavor and texture. Reinhart summarized his findings and baking philosophy in a popular
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was published in 2014. In the book, he has introduced a new kind of whole wheat flour called sprouted wheat. He first learned about it in 2009 when a local flour miller called to tell him about it and promptly shipped him 25 pounds of the flour to test. Reinhart made multiple breads with the flour
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In 2009, he joined Pie Town, an artisan pizzeria in
Charlotte, where he served as the creative consultant and introduced a 100% whole grain crust along with a number of innovative toppings and products. He later served a similar role for Pure Pizza, a new
262:, new alternative flours made from grape skins and seeds, gluten-free breads and a few quick breads. The book also promotes Reinhart's stretch and fold method of bread-making, first introduced in an earlier book, Artisan Breads Everyday.
159:. He is also on the Chefs Council of The Center for Culinary Development, a culinary think tank located in San Francisco, as well as a consulting product developer for The California Culinary Development Group.
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featured the book in its “6 of the year’s best books for 2014" and wrote that " moves between basic instruction and advanced technique while keeping
Reinhart's down-to-earth narrative and tone."
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wrote that "… baking guru Peter
Reinhart has been tinkering in his bread kitchen, hammering out the most bulletproof recipes yet for people who want more from their bread. The
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Since 2003, he has been the full-time Chef on
Assignment at Johnson & Wales University in Charlotte, North Carolina, having taught at the university's
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wrote, "Note that this is not simply a gluten-free book but, as the subtitle explains, one for those on a sugar-free or calorie-restricted diet as well."
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In 2002, Reinhart embarked on a two-year pizza quest trekking through
America and Italy in search of the perfect pie, which he chronicled in his book,
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In 2012, Reinhart collaborated with Denene
Wallace, a baker who specializes in high-protein, low-carbohydrate, gluten-free baking on writing
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campus for the previous four years. For the five years prior to teaching at
Johnson & Wales, Reinhart was a full-time instructor at the
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Reinhart is considered to be one of the most respected baking educators in
America. He is also the founder of Brother Juniper's Bakery in
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Reinhart has written ten books and many of his books have also been translated into other languages. In 2002,
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Bread
Revolution: World-Class Baking with Sprouted & Whole Grains, Heirloom Flours & Fresh Techniques
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Bread
Revolution: World-Class Baking with Sprouted & Whole Grains, Heirloom Flours & Fresh Techniques
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Reinhart has taught educational baking seminars at several places including Draeger's Cooking School in
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1995 – Winner of the James Beard Foundation's National Bread Competition – Wild Yeast Country Bread
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Flour power: Baker, author Peter Reinhart touts benefits of baking with sprouted, heirloom grains
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and liked the taste. The book features 50 recipes that use sprouted flour, ancient flours like
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The book received positive reviews. While writing about Reinhart's process of making dough,
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The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes That Offer Solutions for
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Perfect Pan Pizza: Detroit, Roman, Sicilian, Foccacia, and Grandma Pies to Make at Home
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Sacramental Magic In A Small-town Cafe: Recipes And Stories From Brother Juniper's Cafe
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92:, California (since closed). Currently, he serves as full-time Chef on Assignment at
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won the James Beard Award and the IACP Cook Book of the Year awards, as well as the
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Baking expert Peter Reinhart goes gluten-free, sugar-free, low-carb in new cookbook
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6 of the year's best baking books, plus Dorie Greenspan's matcha financier recipe
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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
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2002 – International Gourmand Award for Best Baking Book in the World –
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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
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Community invited to free lecture by world bread expert in UW class
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wrote that "if you hate kneading, this is the process for you" and
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Brother Juniper's Bread Book: Slow Rise As Method and Metaphor
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Reinhart is a graduate of the MFA Creative Writing Program at
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PETER REINHART'S UPCOMING GLUTEN-FREE, SUGAR-FREE BAKING BOOK
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174:, The Kneading Conference, The Asheville Bread Festival, and
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Peter Reinhart Bakes Treats at Central Market Cooking School
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Pizza Quest: My Never-Ending Search for the Perfect Pizza
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Crust and Crumb: Master Formulas for Serious Bread Bakers
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Crumb by crumb, Asheville bakers preserve bread culture
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Peter has also consulted for many companies, including
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Kneading Conference unites grain gurus in Skowhegan
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Retrieved on July 17, 2015, University of Wisconsin
519:Sprouted wheat flour, a revolution in bread baking
506:, Retrieved on July 16, 2015, Santa Cruz Sentinel
295:2002 – James Beard Cook Book of the Year Award –
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685:Outstanding cookbooks of 2014 can change lives
675:Retrieved on July 17, 2015, Los Angeles Weekly
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557:Retrieved on July 17, 2015, Los Angeles Times
491:Retrieved on July 17, 2015, Mother Earth News
463:Retrieved on July 17, 2015, Los Angeles Times
451:Retrieved on July 17, 2015, Los Angeles Times
351:American Pie: My Search for the Perfect Pizza
196:American Pie: My Search for the Perfect Pizza
67:American Pie: My Search for the Perfect Pizza
617:Retrieved on July 17, 2015, Gastronomiaycia
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301:2002 – IACP Cook Book of the Year award –
77:Four of his books have been nominated for
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381:The Joy of Gluten-Free, Sugar-Free Baking
375:Peter Reinhart's Artisan Breads Every Day
219:The Joy of Gluten-Free, Sugar-Free Baking
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61:and author. He is most known for writing
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543:Peter Reinhart’s Whole Wheat Bagel
521:Retrieved on July 17, 2015, Sacbee
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149:Frito Lay
100:Education
256:amaranth
157:TED talk
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