Bien cuit
the art of bread
First Regan Arts hardcover edition.
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Author
Contributions
- Kaminsky, Peter, author - Contributor
- Schauer, Thomas, photographer - Contributor
Publication
2015 - Regan Arts., New York (State)
Language
English
Word Count
81,000 words, Guess
Page Count
324 pages
Identifiers
- Internet Archivebiencuitartofbre0000golp
- ISBN-101941393411
- ISBN-139781941393413
- Library of Congress Control Number2015938343
- OCLC Control Number904813513
and 2 more
- Better World Books9781941393413
- Open LibraryOL27194256M
Classifications
- DDC641.815
- LCCTX769 .G585 2015
- LCCTX769
Description
In his Brooklyn bakery, Golper creates loaves 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." He provides readers with bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter.
Other Editions
- Bien cuit: the art of bread
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