Bien Cuit: The Art of Bread

Bien Cuit: The Art of Bread

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Overview

One of the world's most celebrated bakers in America 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 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.

Product Details

ISBN-13: 9781942872238
Publisher: Regan Arts.
Publication date: 11/17/2015
Sold by: SIMON & SCHUSTER
Format: NOOK Book
Pages: 336
Sales rank: 381,743
File size: 102 MB
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About the Author

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 & WineSaveur, Harpers Bazaar, and USA Today have honored the bakery as one of the Best Bakeries in NYC and Best American Bakeries. Bon Appetit also selected Bien Cuit’s baguette as one of the top ten in America. 

Peter Kaminsky’s cookbooks include collaborations with Daniel Boulud, Michel Richard, Francis Mallmann, and Sheila Lukins. His outdoors column has appeared in the New York Times for more than twenty-five years. Kaminsky has contributed frequently to Food & Wine and is the author of Pig Perfect and Culinary Intelligence. He is also one of the creators and executive producers of The Kennedy Center Mark Twain Prize for American Humor.

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Bien Cuit: The Art of Bread 5 out of 5 based on 0 ratings. 2 reviews.
17497408 More than 1 year ago
This is an excellent book! It has a very original design with white letters over a dark background that gives the impression that the book has been "bien cuit". The photographs are spectacular and it has an exposed-spine binding that allows the book to open completely flat on the kitchen counter when you are making a dough. The recipes are foolproof. Though they require some commitment and practice, you will be able to bake superlative bread at home with these recipes and techniques. I bought the book more than a year ago and I have been baking bread at least once a week since then. I still have not been able to decide which is my favorite recipe, they are all so delicious that it is difficult to choose the one I like the most. Since I bake bread very often I usually share some of my loaves and rolls with friends and relatives and all the time they are amazed at the quality of the bread. There is very useful information about types of flours and equipment. The author also gives us delightful stories behind many of the recipes that are definitely worth reading. The quick bread section has also great scones and biscuits that are simple to make and delicious. I have several great bread books and Bien Cuit is certainly the most outstanding one.
JanKC83 More than 1 year ago
I love this book! I received it as a gift from my daughter and it is by far the most beautiful cookbook on my shelf. I was worried about the open spine, but seems to be holding up fine a few recipes in!! I've only tried the margherita scones (as good as they sound), the basic biscuits, and the ciabatta so far, but I cannot wait to try the other recipes (and neither can my family!!!!)