Bien Cuit
The Art of Bread
$68.00
- Hardcover
336 pages
- Release Date
1 February 2021
Summary
2020 James Beard Award Finalist Zach Golper has written one of the best cookbooks of all time according to numerous prestigious publications.
In Bien Cuit, he shares his insider’s secrets to making 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 design…
Book Details
| ISBN-13: | 9781682451458 |
|---|---|
| ISBN-10: | 1682451453 |
| Author: | Zachary Golper, Peter Kaminsky |
| Publisher: | Regan Arts |
| Imprint: | Regan Arts |
| Format: | Hardcover |
| Number of Pages: | 336 |
| Release Date: | 1 February 2021 |
| Weight: | 1.81kg |
| Dimensions: | 274mm x 236mm |
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About The Author
Zachary Golper
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 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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