About Peter Reinhart

Peter Reinhart

Peter Reinhart is a baking instructor at Johnson & Wales University in Providence, RI, co-founder of Brother Juniper’s Bakery in Sonoma, CA, and the owner of Pie Town restaurant in Charlotte, NC. A leading authority on bread, he’s also the author of more than half a dozen books about bread baking, including the James Beard award-winning Crust and Crumb and The Bread Baker’s Apprentice.


Bagels–true, chewy, malty bagels–aren’t just a New York thing. They’re easy to make at home and better than bagels you can buy from the freezer section.

  • Quick Glance
  • 45 M
  • 1 H, 5 M
  • 24

Potato Rosemary Focaccia

An intense herb oil of basil, parsley, oregano, rosemary, garlic an thyme is drizzled atop focaccia loaded with slices of potato, onions, and rosemary.

  • Quick Glance
  • 45 M
  • 6 H
  • 6

Sardine Pizza

A thin crisp pizza crust holds a sauce made from crushed tomatoes, mozzarella cheese, caramelized garlic, olives, and the star of this pizza, sardines.

  • Quick Glance
  • 1 H, 15 M
  • 4 H, 30 M
  • 0

Bacon Cornbread

There’s cornbread, and then there’s cornbread enhanced with bacon, corn, and ample good ol’ bacon drippings. Just as god intended.

  • Quick Glance
  • 30 M
  • 1 H, 30 M
  • 22
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