Peter Reinhart

Tuesday, February 28th 2023

Peter Reinhart is an American baker, author, and educator known for his contributions to the artisanal bread movement. He was born on June 17, 1951, in Kearny, New Jersey, and grew up in a family that owned a bakery. Reinhart attended the University of Vermont, where he studied theology and became interested in the connections between bread, culture, and spirituality.

Reinhart has written numerous books on bread baking, including "The Bread Baker's Apprentice," "Crust and Crumb," and "Whole Grain Breads." These books have won several awards and are considered classics in the world of bread baking. In addition to his writing, Reinhart has also taught baking at the Johnson & Wales University College of Culinary Arts, where he served as a full-time faculty member for 12 years.

"The Bread Baker's Apprentice," first published in 2001, is considered one of Reinhart's most influential works. The book provides step-by-step instructions for making a variety of artisanal breads, and includes information on the science and history of bread baking. "Crust and Crumb," published in 1998, explores the technical aspects of bread baking, including flour selection, dough handling, and fermentation. "Whole Grain Breads," published in 2007, focuses on using whole grains and natural leavening to make healthy, flavorful breads.

Reinhart is also known for his work on pizza, and has written several books on the subject, including "American Pie: My Search for the Perfect Pizza" and "The Joy of Pizza." In addition to his writing and teaching, Reinhart is a regular contributor to food publications and has appeared on numerous television shows, including "Good Eats" and "The Martha Stewart Show."

In 2014, Reinhart founded the website Pizza Quest, which features instructional videos, recipes, and articles on pizza making. He also co-founded the grain-based food company, The Grain Gathering, which aims to connect farmers, millers, bakers, and chefs in a community focused on improving the quality of grain-based foods.