Bien Cuit: The Art of Bread (Features an Exposed Spine)
- Binding: Hardcover
One of the world's most celebrated bakersÂ shares his insiderâs secrets to making his delicious, artisanal bread that will have home bakers creating professional-quality products in no timeâand inexpensively.
Bien Cuit: The Art of BreadÂ is a work of art and has been specially produced and manufactured with an elegant, sophisticated design. This stunningÂ package featuresÂ an exposed spine, images from famed food photographer Thomas Schauer, and a beautifully designed interior.
Bien CuitÂ 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 Yorkâs 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 trademarkâwhat the French callÂ bien cuit, or âwell baked.âÂ This signature style is the product of Golperâs years as a journeyman baker, from his introduction to baking on an Oregon farmâwhere they made bread by candlelight at 1 a.m.âthrough top kitchens in America and Europe and, finally, into his own bakery in the heart of our countryâs modern artisanal food scene.Â
Bien CuitÂ tells the story of Golperâs ongoing quest to coax maximum flavor out of one of the worldâs 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 âbread quests,â in which he brilliantly revives some of New York Cityâs most iconic breads (including Jewish rye, Sicilian lard bread, Kaiser rolls, and, of course, bagels). You will also find palate-pleasing and innovative âgastronomic breadsâ that showcase his chefâs intuition and mastery of ingredients.
Golperâs defining technique comes at a time when American home cooks are returning to tradition-tested cooking methods and championing the DIY movement. Golperâs 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 timeâthe dough does most of the work.