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Bien Cuit
Bien Cuit: The Art of Bread (Features an Exposed Spine) | Zachary Golper, Peter Kaminsky
2 posts | 2 read | 1 to read
Bien Cuit introduces a new but decidedly old-fashioned approach to bread baking to the cookbook shelf. In the ovens of his Brooklyn bakery, Chef Zachary Golper bakes loaves that have quickly won over New York's top restaurants and bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the bread to develop deep, complex flavours and a thick, mahogany-coloured crust - what the French call bien cuit, or 'well baked'. Golper recreates classic breads for the home baker along with an assortment of innovative 'gastronomic breads'.
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Redwritinghood
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#booksthatmakemehungry I love artisan bread and often bake my own. This is one of my more recent acquisitions with great pictures and even better recipes. #somethingforsept #septphotochallenge

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reganarts
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It might be impossible to read this book without drooling. Any other major bread heads out there?