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Bien Cuit: The Art of Bread By Zachary Golper
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- Amazon Sales Rank: #271187 in eBooks
- Published on: 2015-11-17
- Released on: 2015-11-17
- Format: Kindle eBook
Review "The fastidiously rustic aesthetic carries over to his new cookbook, “Bien Cuit: The Art of Bread,” which has an exposed spine binding, so the stitches show." –New York Times “Bien Cuit is a true homage to the art and science of bread baking and it’s gorgeous to boot” –Lauren Salkeld, Yahoo! Food’s Best Holiday Cookbooks “[T]he moment I opened his baking book, Bien Cuit: The Art of Bread written with Peter Kaminisky, it was obvious that these pages held not just bread recipes but great bread recipes." Larry Noak, Leite’s Culinaria “A bread bible.” –Fathom “Want in on his secrets to make the best bread of your life? Get this book.” –The Kitchn "The 21 Best Cookbooks of 2015" –Epicurious "Our 15 Favorite Cookbooks of 2015" –bon appétit One of the best cookbooks of 2015 –New York Times Book Review “The Best Cookbooks of 2015” –Vogue "The Best Cookbooks of 2015" –Eater "Bien Cuit is the most beautiful cookbook I have ever seen." —David Haeselin, Los Angeles Review of Books "Zachary Golper demystifies and adapts bread recipes for home cooks." –T: The New York Times Style Magazine “Lots of people are fond of saying that bread baking is part art, part science; this book is truly at the intersection of both.” –Departures “This is the kind of bread civilizations were founded on.” –Brooklyn Magazine “This is a stunningly beautiful book.” –Claire Saffitz, bon appétit "This is the most serious book written about bread this year.” –Eater “A stunner.” –Tasting Table “The essentials of the magical mystery of the creation of truly excellent bread are revealed so precisely and so poetically that even a novice bread maker like myself can join the party.” –Mario Batali "Might the meticulous instructions, set in easy to read white type on black (the book is even designed to stay flat when open!) take me from bread ingénue to virtuoso? I can hope. There are many tempting projects here." –Cree LaFavour, New York Times Book Review "A guide to perfecting bread at home from one of my favorite NYC bakeries." –Christian Quinlan, Food & Wine “Celebrated New York City baker Zachary Golper shares his insider secrets to making delicious, artisanal bread so home bakers can master it without spending a lot of dough (pun intended).” –Food Network.com “Bien Cuit: The Art of Bread is one cookbook to keep on the coffee table. With its gorgeous photos and insightful recipes both simple and refined.” –Harper’s Bazaar "The overall design of the book is stunning, with the classy looks of an art book, but the usability of a treasured kitchen friend." –Village Voice "The book is artfully produced with mouthwatering photos." –Austin Chronicle “Renowned baker Zachary Golper provides his insider secrets for creating artisanal breads that will have even the most novice of chefs churning out loaves that rival the local boulangerie in no time.” –The Nest “Chef Zachary Golper is both artisan and iconoclast, taking the best Old World techniques and infusing them with a radical spirit. Bien Cuit is a perfect addition to the bakers’ canon, and a beacon of the new bread revolution.” –Dan Barber "Zachary Golper is the epitome of the artisanal revival in North American baking, using his craft and patience to produce creative bread with soulful taste and texture." –Daniel Boulud "Zachary Golper is the epitome of the artisanal revival in North American baking, using his craft and patience to produce creative bread with soulful taste and texture." –Daniel Boulud “The design is rare for a cookbook—black pages, no spine—but it works. The whole package makes me excited to get baking.” –Paul Forbes, Epicurious’ 21 Best Cookbooks of 2015 "Bien Cuit (French for “well done”) is a modern, beautiful book with an exposed binding that not only adds a lovely artistic aesthetic to your bookshelf but also allows the book to lie flat when you’re cooking." –Jenny Hartin, Tastebook "Innovative techniques from this beloved Brooklyn bakery rise naturally in an artistically bound book." –Vogue
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 & 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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