Bien Cuit: The Art of Bread (Features an Exposed Spine) by Zachary GolperBien Cuit: The Art of Bread (Features an Exposed Spine) by Zachary Golper

Bien Cuit: The Art of Bread (Features an Exposed Spine)

byZachary Golper, Peter KaminskyPhotographed byThomas Schauer

Hardcover | November 17, 2015

Pricing and Purchase Info

$42.85 online 
$60.00 list price save 28%
Earn 214 plum® points
Quantity:

In stock online

Ships free on orders over $25

Available in stores

about

One of the world's most celebrated bakers shares his insider’s secrets to making his delicious, artisanal bread that will have home bakers creating professional-quality products in no time—and inexpensively.

Bien Cuit: The Art of Bread is a work of art and has been specially produced and manufactured with an elegant, sophisticated design. This stunning package features an exposed spine, images from famed food photographer Thomas Schauer, and a beautifully designed interior.

Bien Cuit introduces a new approach to a proudly old-fashioned way of baking bread. In the oven of his Brooklyn bakery, Chef Zachary Golper creates loaves that are served in New York’s top restaurants and sought by bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the dough to develop deep, complex flavors. A thick mahogany-colored crust is his trademark—what the French call bien cuit, or “well baked.” This signature style is the product of Golper’s years as a journeyman baker, from his introduction to baking on an Oregon farm—where they made bread by candlelight at 1 a.m.—through top kitchens in America and Europe and, finally, into his own bakery in the heart of our country’s modern artisanal food scene. 

Bien Cuit tells the story of Golper’s ongoing quest to coax maximum flavor out of one of the world’s oldest and simplest recipes. Readers and amateur bakers will reap the rewards of his curiosity and perfectionism in the form of fifty bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter. This book is an homage to tradition, but also to invention. Golper developed many new recipes for this book, including several “bread quests,” in which he brilliantly revives some of New York City’s most iconic breads (including Jewish rye, Sicilian lard bread, Kaiser rolls, and, of course, bagels). You will also find palate-pleasing and innovative “gastronomic breads” that showcase his chef’s intuition and mastery of ingredients.

Golper’s defining technique comes at a time when American home cooks are returning to tradition-tested cooking methods and championing the DIY movement. Golper’s methods are relatively simple and easy to master, with recipes that require no modern equipment to make at home: just a bowl, an oven, and time—the dough does most of the work.
Chef Zachary Golper opened his bakery Bien Cuit in the Boerum Hill section of Brooklyn in July 2011. It was named Best New Bakery by the Village Voice and made Best of 2011 lists in both the New York Times and New York magazine. National publications Food & Wine, Saveur, Harpers Bazaar, and USA Today have honored the bakery as one of t...
Loading
Title:Bien Cuit: The Art of Bread (Features an Exposed Spine)Format:HardcoverDimensions:336 pages, 10.5 × 9 × 1.5 inPublished:November 17, 2015Publisher:Regan Arts.Language:English

The following ISBNs are associated with this title:

ISBN - 10:1941393411

ISBN - 13:9781941393413

Look for similar items by category:

Editorial Reviews

"Innovative techniques from this beloved Brooklyn bakery rise naturally in an artistically bound book." –Vogue