Bien Cuit

Bien Cuit

The Art of Bread

Book - 2015 | First Regan Arts hardcover edition
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Baker & Taylor
Two bread experts offer recipes, techniques, and tales of their work and travel experiences to help home bakers craft their own rolls, loaves, and quick breads, including whole wheat with pumpkin seeds, bourbon bread, and ciabatta.

& Taylor

Two bread experts offer recipes, techniques, and tales of their work and travel experiences to help home bakers craft their own from-scratch rolls, loaves and quick breads, including Whole Wheat With Pumpkin Seeds, Bourbon Bread and Ciabatta.

Simon and Schuster
One of the world's most celebrated bakers 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 and has been specially produced and manufactured with an elegant, sophisticated design. This stunning package features an exposed spine, images from famed food photographer Thomas Schauer, and a beautifully designed interior.

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 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.

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.

Publisher: New York, NY : Regan Arts, 2015
Edition: First Regan Arts hardcover edition
ISBN: 9781941393413
Branch Call Number: 641.815 GOLPER
Characteristics: ix, 324 pages : illustrations (chiefly color) ; 27 cm


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Apr 14, 2017

This is a beautiful-looking book, with unique binding and rich photographs. It's recipes are interesting. But, as a home baker, you should be prepared to spend a weekend with your bread loaf, as most of the recipes take a couple of days to complete. So far, I've tried one recipe (Pan Pugliese). I found you need to read the recipes carefully, as they are complex in terms of rest/rise/stretch times. I made one goof, but rectified it.
The bread came out looking gorgeous, a true work of art! It took a lot of time and attention, however. So if you are stuck at home in a snowstorm or prolonged hurricane, I would definitely recommend the recipes in this book. Or if you just don't mind having a prolonged relationship with your loaf, go for it!.
**** 1/2 I've been using this Bien Cuit technique, but shortening the rise times by doubling the amount of two yeasts called for. Let the starter ferment 3-4 hours, mix it with main dough, knead, let rise 45 min, put in refrigerator overnight, remove, let rise at rm temp 1 hour, then bake in Dutch Oven as directed in recipe. Looks lovely, tastes good!


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