Bien Cuit: The Art of Bread

Bien Cuit: The Art of Bread

Zachary Golper & Peter Kaminsky
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“Bien Cuit” literally means “well baked.” But it also implies a state of baking perfection when a bread’s crust is at what Golper calls its “bliss point:” flavor is brought to its maximum just as an expertly cooked steak is perfectly grilled. In his gorgeous new book, Golper shares recipes developed for home kitchens from the breads he sells at his Brooklyn bakery and supplies to some of NYC’s finest restaurants. Astutely selected flour blends provide unequalled richness of texture and taste that he teaches you to execute in your own oven. Caramelized onion bread; pane dolce made using a starter formed from scraps of fermented croissant dough; sourdough buckwheat loaves; Basque-inspired fougasse with olives and almonds. Remarkable!

Color photographs throughout. Hardcover.

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