The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Peter Reinhart's Whole Grain Breads wins James Beard Award

Floydm's picture
Floydm

Peter Reinhart's Whole Grain Breads wins James Beard Award

Congrats to Peter Reinhart, who won the James Beard book award for his latest book, Peter Reinhart's Whole Grain Breads.

I believe this is his second third or fourth. The Bread Baker's Apprentice and Crust & Crumb also won the James Beard awards.

In case you missed it, Peter was kind enough to do a question and answer session with Fresh Loaf community members when his book came out. He had some interesting things to say, so if you missed it, check it out.

Peter's blog has more about the awards night.

And I'm probably the only one who cares about this, but I can see that the James Beard Foundation website is running on Drupal too. :)

suave's picture
suave

My congratulations to Mr. Reinhart. His books were a great help when I was starting out, and I still enjoy them greatly.

Mike

kanin's picture
kanin

Didn't he win 4 times already? He mentioned going up the stage "three previous times" in his blog. I know he also won the Beard award for crust & crumb and BBA but don't know what the fourth one is for.

 

 

http://www.applepiepatispate.com

Floydm's picture
Floydm

You are right about Crust and Crumb.

I'm not sure about the fourth either.

kanin's picture
kanin

Found out that he won twice for BBA -- breads/baking category AND cookbook of the year.

 

http://www.applepiepatispate.com

GrapevineTXoldaccount's picture
GrapevineTXolda...

I owe him for sooooo much.  The BBA is open as I speak...er, type.:)

holds99's picture
holds99

No question about it, Mr. Reinhart is a major influence and his award is much deserved.  It was his BBA that first got me interested in serious baking and started me down the path. 

Howard - St. Augustine, FL

Paddyscake's picture
Paddyscake

A huge influence on this site! Read the blog, very humorous..I never knew humidity could wreck such havoc on tux trousers..or slips..and I grew up in the humid summers of New England!

dmsnyder's picture
dmsnyder

From his appearance in the photo, I'd say he has not been jaded by his habitual wins of this award. He looks like one happy baker.

Peter's lucid and engaging writing style has made his books appealing and accessible to "the masses." That his formulas make really good bread doesn't hurt a bit, either.


David

Lilandra's picture
Lilandra

drupal: that's cool

it's actually kinda neat when you start floating around the web and see nice software in use :)

 i wonder if i should get this book too...

Paneski's picture
Paneski

Hi, does Peter use sourdough or yeast (or both) in the recipes of this book? Thanks in advance

pmccool's picture
pmccool

there are yeasted and sourdough recipes.  I don't recall whether any of the formulae used both yeast and sourdough.

Paul

Paneski's picture
Paneski

Hi, I was actually referring to the Whole Grain Breads, sorry for not making it clearer in the previous post :) And I'm particularly interested in sourdough so I hope there are more recipes with sourdough :)  

Floydm's picture
Floydm

It's a mix. I think there are more sourdough recipes in WGB than in BBA, but quite a few still use commercial yeast.

barryvabeach's picture
barryvabeach

In Whole Grains,  most of the recipes call for commercial yeast, and quite a bit, on the day of baking, but there are some that use just sourdough, though it took me some reading to see it, since much of the book is focused on the epoxy method. Generally speaking, you mix half of the final dough with some of the salt, and let that sit either on the counter for a half day, or in the fridge, and then the other half gets mixed with some sourdough, and sits in the fridge for a while. On the morning of baking, you mix both parts, then add some salt and a large amount of yeast.

Paneski's picture
Paneski

Mmm ok, I think I get the idea. Too bad, I prefer using only sourdough so I think this book is not for me. Do you (or anyone) know a book where I can get some info on how to manage 100% whole wheat dough with sourdough? Almost all of the recipes, techniques, articles ecc I find in general are referred to the white dough (or with some percentage of wholewheat) so I have to adapt since I'm using only 100% wholewheat while baking. Giving I don't have much experience with baking I often end-up with over-fermented and flat dough. Thanks in advance

barryvabeach's picture
barryvabeach

Paneski, I am not aware of any book that focuses on sourdough, or 100% whole wheat with sourdough.  My local library has some older books that deal with sourdough, but I have not read them yet.  This site has probably the best info on sourdough and home milled whole wheat that you can find, though it is not set out as a book.  If you want to start, here is one place.  It gives precise timing and temperatures for the process.  http://www.thefreshloaf.com/node/33735/home-bread-fighting-gravity  

Lazy Loafer's picture
Lazy Loafer

I have Emmanuel Hadjiandreou's "How to Make Sourdough". It's all sourdough recipes and a lot of them are whole grains (some really interesting ones, like buckwheat too!).