Bien Cuit: The Art Of Bread by Zachary Golper


ISBN
9781682451458
Published
Binding
Hardcover
Pages
336
Dimensions
229 x 267mm

2020 James Beard Award Finalist Zach Golper has written one of the best cookbooks of all time according to The New York Times, Epicurious, Bon Appétit, Vogue, and Eater. In Bien Cuit, he 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 with images from famed food photographer Thomas Schauer and a beautifully designed, sophisticated interior. Zach Golper's superstar status in the world of bread baking, starters, and simple baking methods has made Bien Cuit a world classic. 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.
March Book Frenzy (Online Only)
60.00
RRP: $75.00
20% off RRP


This product is unable to be ordered online. Please check in-store availability.
Instore Price: $75
Enter your Postcode or Suburb to view availability and delivery times.

You might also like

One
55.00
35.00
36% Off
Ottolenghi SIMPLE
55.00
39.99
27% Off
Classic
39.99
31.99
20% Off
Rick Steins Simple Suppers
59.99
47.99
20% Off
Jerusalem
55.00
39.99
27% Off
Plenty
55.00
39.99
27% Off
Basics To Brilliance
55.00
44.00
20% Off
Mary Berrys Complete Cookbook
65.00
49.99
23% Off

RRP refers to the Recommended Retail Price as set out by the original publisher at time of release.
The RRP set by overseas publishers may vary to those set by local publishers due to exchange rates and shipping costs.
Due to our competitive pricing, we may have not sold all products at their original RRP.