Bien Cuit

2020 James Beard Award Finalist Zach Golper has written one of the best cookbooks of all time according to The New York Times, Epicurious, Bon Appétit, Vogue, and Eater. In Bien Cuit, 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. Bien Cuit: The Art of Bread is a work of art with images from famed food photographer Thomas Schauer and a beautifully designed, sophisticated interior. Zach Golper's superstar status in the world of bread baking, starters, and simple baking methods has made Bien Cuit a world classic. Bien Cuit 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 bien cuit, 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. Bien Cuit 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…