Dessert, at its core, is about pleasure. And pleasure is a universally deserved experience. Not being able to enjoy dessert because of dietary restrictions or gluten intolerance is a shame, but no longer a reason to skip it. Peter Reinhart and Denene Wallace have addressed the issue with delicious flair in The Joy of Gluten-Free, Sugar-Free Baking.
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Entries tagged with 'Peter Reinhart'
In this beautiful short video from Pizza Quest, renown baker and pizza hound Peter Reinhart visits Pizzeria Delfina in San Francisco and talks to owner–executive chef Craig Stoll and his head pizzaman, Anthony Strong. Well worth the watch, folks.
3611 18th Street, San Francisco CA 94110; 415-437-6800
2406 California Street, San Francisco CA 94115; 415-440-1189
Reinhart will teach a pizza-making class at his Charlotte, North Carolina, pizzeria, Pie Town, on Saturday, June 20 at 10 a.m., $50 for instruction and lunch. RSVP to email@example.com. 710 West Trade Street, Charlotte NC 28202 (map) [via Creative Loafing]...
Renown baking instructor, pizza authority, and author (The Bread Baker's Apprentice, American Pie) Peter Reinhart appeared on Wisconsin Public Radio's Here on Earth late last month with awesome pizza dudes Chris Bianco (Pizzeria Bianco) and Brian Spangler (Apizza Scholls). You can listen here. [via pizzamaking.com] Peter Reinhart, et al., on WPR [mp3]...
Clicking in to the Slice inbox today, we've got an email that's been sitting in my tips jar for far too long. Apologies to Kyle, who sent it in, and to you folks reading this. I should have passed this info along sooner. Hi Adam, Just wanted to pass along a little article that I saw in the Charlotte Observer regarding a new pizza joint headed by [renown baker and author of American Pie] Peter Reinhart, among others. It looks like it opened up [early September], but I haven't been able to find too much information about it yet. I'd...
I don't know whether to thank you or throttle you, Peter Reinhart. See, your Neapolitan pizza dough recipe rocks. Judging by the three pies I made with it last night, I think it's going to completely change the way I make dough for my homemade pizza. At the same time, it's forced me to review my last 15 years of at-home pizzamaking and conclude that it has all been for naught. And that kinda sucks.