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Bien Cuit introduces a new but decidedly old-fashioned approach to bread baking to the cookbook shelf. In the ovens of his Brooklyn bakery, Chef Zachary Golper bakes loaves that have quickly won over New York's top restaurants and bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the bread to develop deep, complex flavours and a thick, mahogany-coloured crust - what the French call bien cuit, or 'well baked'. Golper recreates classic breads for the home baker along with an assortment of innovative 'gastronomic breads'.
Zakup książki
Bien Cuit. The Art of Bread, Peter Kaminsky, Zachary Golper
- Język
- Rok wydania
- 2015
- Oprawa
- (twarda)
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- Tytuł
- Bien Cuit. The Art of Bread
- Język
- angielski
- Autorzy
- Peter Kaminsky, Zachary Golper
- Wydawca
- Regan Arts
- Rok wydania
- 2015
- Oprawa
- twarda
- Liczba stron
- 324
- ISBN10
- 1941393411
- ISBN13
- 9781941393413
- Seria
- Ocena
- 3,5 z 5
- Opis
- Bien Cuit introduces a new but decidedly old-fashioned approach to bread baking to the cookbook shelf. In the ovens of his Brooklyn bakery, Chef Zachary Golper bakes loaves that have quickly won over New York's top restaurants and bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the bread to develop deep, complex flavours and a thick, mahogany-coloured crust - what the French call bien cuit, or 'well baked'. Golper recreates classic breads for the home baker along with an assortment of innovative 'gastronomic breads'.