Author Peter Reinhart talks craft vs quality vs technology, artisan pizza is next wave; and a cheese sampler lunch

Show notes, Jan. 15, 2008. #002. Bread-book author Peter Reinhart talks craft vs quality vs technology. Also, a great cheese lunch.
     Do commercial bakers sacrifice craftsmanship by using industrial mixers and refrigeration?  Not so, says Peter Reinhart, baker, teacher and award-winning author of The Bread Baker's Apprentice, Crust and Crumb, American Pie and other books.   A life-long innovator, Reinhart continues to search for ways to extract the most taste and texture from flour. His newest book, Whole Grain Bread, illustrates his ongoing research.  This is the first of two podcasts based on a recent interview with Reinhart.  In this 'cast he provides his view of the term, artisan, and describes the role of new techniques for the professional and home baker.
    I give a quick review of my favorite lunch - a sampler of four artisan cheeses - from California, Minnesota and France - fresh and dried fruit, a pan levain, and red wine.  Yumm.  Sorry you couldn't join me, but here are links to these terrific cheese makers: Shepherd's Way Farms, Nerstrand, Minnesota for sheep cheeses including the Friesago I had for lunch; the flavorful Carmody I sampled was from  Bellwether Farms, of Sanoma County, California; and finally the award-winning Humboldt Fog was made by Cypress Grove Chevre  out of California.
   For the skinny on artisan cheese, check out Steven Jenkin's book, The Cheese Primer.  It's an outstanding resource about cheese-making, and it's an atlas of sources for the best cheeses around the world, and across the U.S.  It's a thick and easy-to-read reference.  Steve pulls no punches in describing what he considers to be the best - or worse - among cheeses.  
    What are your favorite cheeses?  Drop me a line.  Let me know of a great cheese maker where you live!  
     Till next time, eat well, eat thoughtfully.
Sylvia    


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