Charlie van Over
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Charlie van Over | |
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| Born | 1937 or 1938 (age 86–87)[1][3] |
| Education | Taft School[3] Johns Hopkins University[4] |
| Spouse | Priscilla Martel |
| Culinary career | |
Previous restaurant(s)
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Award(s) won | |
| Website | charlesvanover |
Charlie van Over is an American restaurateur, food writer and baker who is an authority on the subject of baking bread.[5][6][7][8] His book The Best Bread Ever won the James Beard Foundation Award for the baking and dessert category in 1998.[4][9][2][10] He pioneered a radical and efficient breadmaking method using a food processor for 45 seconds to avoid the drudgery of preparing bread by kneading it by hand.[11] He got the idea at a party for the Cuisinart inventor Carl Sontheimer, and after experimenting for several years, he developed his breadmaking technique.[11][12]
He was instrumental in inspiring the culinary guru Nathan Myhrvold to devote a sustained multi-year investigation into the subject of baking bread, which resulted in Myhrvold's best-selling book Modernist Bread.[13] Van Over patented a kitchen implement called the Bâtard Folding Picnic Knife[1] as well as an oven stone for baking bread.[8] He collaborated with his friend and fellow chef Jacques Pépin on recipes and techniques.[11][14][15] With his wife and fellow restaurateur Priscilla Martel, he opened Restaurant du Village in the town of Chester, Connecticut,[16][17] which helped make the town "a destination" according to The New York Times.[1] He resides in Chester, Connecticut.[4]
Publications
[edit]- The Best Bread Ever, Broadway Books, November 3, 1997, ISBN 978-0767900324, Charlie van Over with Priscilla Martel
References
[edit]- ^ a b c d Lary Bloom (February 10, 2008). "Lessons From the Founding Fireplaces". The New York Times. Retrieved May 5, 2021.
- ^ a b "Cookbook author Kamman, N.Y. chef win top awards". Deseret. Associated Press. May 12, 1998. Retrieved May 5, 2021.
- ^ a b "Alumni Weekend 2018" (PDF). Taft School. Summer 2018. Retrieved May 5, 2021.
- ^ a b c Rob Kasper (November 16, 1997). "Time to make the bagels". The Baltimore Sun. Retrieved May 5, 2021.
- ^ William Alexander (April 22, 2012). "American Bread: The artisan bread movement has changed the course of baking in this country, making ever more delicious loaves possible for professional and hobbyist bakers alike". Saveur magazine. Retrieved May 5, 2021.
- ^ Nathan Myhrvold (February 5, 2018). "Pushing Boundaries: Why Bread?". The Robb Report (Singapore). Retrieved May 5, 2021.
- ^ "Nibbles: Egg Bread at BJ's". Zip06 magazine. August 23, 2018. Retrieved May 5, 2021.
- ^ a b Rose Berenbaum (October 13, 2012). "Casting Pizza on the Water". Real Baking With Rose (blog). Retrieved May 5, 2021.
- ^ Jennifer Gunter, Craig Spencer MD MPH, Anna Khait (2021). "100 Best Bread Baking Books of All Time". Book Authority. Retrieved May 5, 2021.
{{cite web}}: CS1 maint: multiple names: authors list (link) - ^ Stevenson Swanson (May 13, 1998). "WINNERS ALL". Chicago Tribune. Retrieved May 5, 2021.
- ^ a b c "James Beard Award - Central Indiana: 1998 Book Awards: The Best Bread Ever by Charles Van Over; Jacques Pepin (Foreword by)". Ivy Tech. 1998. Retrieved May 5, 2021.
- ^ Leslie Wu (October 31, 2017). "Debunking Six Myths About Bread Baking". Forbes magazine. Retrieved May 5, 2021.
- ^ Chelsea Lin (October 31, 2017). "Amid Bakery Renaissance, Former Techie Takes Artisanal Bread to Insane New Levels". Seattle magazine. Retrieved September 10, 2021.
- ^ Staff writer (March 1, 2007). "Celebrity Chefs Serve Up New 'Taste of the Nation'". Courant Magazine. Retrieved May 5, 2021.
- ^ Lee White (April 12, 2017). "A la Carte: Savor Mexican Quinoa Salad with Black Beans, Corn and Tomatoes". Valley News Now. Retrieved May 5, 2021.
- ^ Rachel Emma Silverman (July 3, 2003). "A New Summer Sport". The Wall Street Journal. Retrieved May 5, 2021.
- ^ Stephen Fries (December 31, 2019). "Stephen Fries: New food trends for the new year". New Haven Register. Retrieved May 5, 2021.