All the classics–Betty Crocker, Joy of Cooking, Julia Child, the old Time Life series…

Peter Reinhart is widely acknowledged as one of the world’s leading authorities on bread. He is the author of seven books on bread baking, including the 2008 James Beard Award–winning Whole Grain Breads; the 2002 James Beard and IACP Cookbook of the Year, The Bread Baker’s Apprentice; and the 1999 James Beard Award–winning Crust & Crumb. He is a baking instructor and faculty member at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina. He blogs at peterreinhart.typepad.com.

His most recent book is Peter Reinhart’s Artisan Breads Every Day. This book is a must for every Peter Reinhart fan, and a great introduction to his work for people new to his style of bread baking or who want to get started baking artisan-style breads at home. He presents a combination of new and classic recipes and updates them with some exciting new techniques taken from the cutting edge (yes, there’s a baking cutting edge!) of the field.

We’re excited to present Artisan Breads Every Day as our first Cookbooker Challenge. Our members will try to bake and review every recipe from the book.

Find Peter’s books on Cookbooker.

1. What was the first cookbook you owned?

Probably the Joy of Cooking– but it’s too long ago to be sure.

2. What cookbook would you say had the greatest impression on you?

All the classics–Betty Crocker, Joy of Cooking, Julia Child, the old Time Life series from the late 1960’s and early ’70’s–they all helped convince me that I loved cooking and could do it.

3. Could you talk about any recent cookbooks you’ve found particularly interesting or inspiring?

Many of the new bread books, including Jeffrey Hamelman’s book [Bread: A Baker's Book of Techniques and Recipes] , Ciril Hitz’s new books, Michel Suas’s “Advanced Bread and Pastry,” and Shirley Corriher’s “Cookwise” and “BakeWise.”

4. If our readers were going to cook one recipe from your most recent cookbook, something that represented it, or you, at the time you wrote it, what would you suggest?

The Chocolate Cinnamon Babka is amazing, but I also love the Crispy Rye & Seed Crackers. And, of course, the basic “lean dough” which really sets the stage for the whole book and makes spectacular French style breads.

5. What’s next for you?

I’m working on a book of personal essays about my life in bread, tentatively titled, “The Leaven Factor,” as well a possible TV series called “Pizza Quest”–the website is close to launching.