Bien Cuit: The Art of Bread Hardcover – Illustrated, November 17, 2015
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"Our 15 Favorite Cookbooks of 2015" –bon appétit
One of the best cookbooks of 2015 –New York Times Book Review
“The Best Cookbooks of 2015” –Vogue
"The Best Cookbooks of 2015" –Eater
"Bien Cuit is the most beautiful cookbook I have ever seen."
—David Haeselin, Los Angeles Review of Books
"Zachary Golper demystifies and adapts bread recipes for home cooks." –T: The New York Times Style Magazine
“Lots of people are fond of saying that bread baking is part art, part science; this book is truly at the intersection of both.” –Departures
“This is the kind of bread civilizations were founded on.” –Brooklyn Magazine
“This is a stunningly beautiful book.” –Claire Saffitz, bon appétit
About the Author
Peter Kaminsky’s cookbooks include collaborations with Daniel Boulud, Michel Richard, Francis Mallmann, and Sheila Lukins. His outdoors column has appeared in the New York Times for more than twenty-five years. Kaminsky has contributed frequently to Food & Wine and is the author of Pig Perfect and Culinary Intelligence. He is also one of the creators and executive producers of The Kennedy Center Mark Twain Prize for American Humor.
- Item Weight : 4.09 pounds
- Hardcover : 336 pages
- ISBN-13 : 978-1941393413
- ISBN-10 : 1941393411
- Product Dimensions : 9 x 1.5 x 10.5 inches
- Publisher : Regan Arts.; Illustrated Edition (November 17, 2015)
- Language: : English
- Customer Reviews: