{"product_id":"bien-cuit-the-art-of-bread-9781682451458","title":"Bien Cuit: The Art of Bread","description":"\u003cb\u003e2020 James Beard Award Finalist Zach Golper has written one of the best cookbooks of all time according to \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eEpicurious\u003c\/i\u003e, \u003ci\u003eBon App tit\u003c\/i\u003e, \u003ci\u003eVogue\u003c\/i\u003e, and \u003ci\u003eEater\u003c\/i\u003e.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eIn \u003ci\u003eBien Cuit\u003c\/i\u003e, 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. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \u003ci\u003eBien Cuit: The Art of Bread\u003c\/i\u003e is a work of art with images from famed food photographer Thomas \u003cb\u003eSchauer \u003c\/b\u003e\u003cb\u003eand a beautifully designed, sophisticated interior. Zach Golper's superstar status in the world of bread baking, starters, and simple baking methods has made \u003ci\u003eBien Cuit\u003c\/i\u003e a world classic.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eBien Cuit\u003c\/i\u003e 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 \u003ci\u003ebien cuit\u003c\/i\u003e, 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. \u003cp\u003e\u003c\/p\u003e \u003ci\u003eBien Cuit\u003c\/i\u003e 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. \u003cp\u003e\u003c\/p\u003e 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.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eChef Zachary Golper\u003c\/b\u003e\u003cb\u003e \u003c\/b\u003eopened his bakery Bien Cuit in the Boerum Hill section of Brooklyn in July 2011. It was named Best New Bakery by the\u003ci\u003e Village Voice\u003c\/i\u003e and made Best of 2011 lists in both the\u003ci\u003e New York Times\u003c\/i\u003e and \u003ci\u003eNew York \u003c\/i\u003emagazine. National publications \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003e Harpers Bazaar\u003c\/i\u003e, and\u003ci\u003e USA Today \u003c\/i\u003ehave honored the bakery as one of the Best Bakeries in NYC and Best American Bakeries. \u003ci\u003eBon Appetit\u003c\/i\u003e also selected Bien Cuit's baguette as one of the top ten in America. \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePeter Kaminsky\u003c\/b\u003e's cookbooks include collaborations with Daniel Boulud, Michel Richard, Francis Mallmann, and Sheila Lukins. His outdoors column has appeared in the \u003ci\u003eNew York Times\u003c\/i\u003e for more than twenty-five years. Kaminsky has contributed frequently to \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e and is the author of \u003ci\u003ePig Perfect\u003c\/i\u003e and \u003ci\u003eCulinary Intelligence\u003c\/i\u003e. He is also one of the creators and executive producers of The Kennedy Center Mark Twain Prize for American Humor.\u003cbr\u003e","brand":"Regan Arts","offers":[{"title":"Default Title","offer_id":50510899020050,"sku":"9781682451458","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_71ce7a48-3229-4085-b98a-8be15df9e6ee.jpg?v=1730938597","url":"https:\/\/surprise-castle.myshopify.com\/products\/bien-cuit-the-art-of-bread-9781682451458","provider":"Surprise Castle","version":"1.0","type":"link"}