“The essentials of the magical mystery of the creation of truly excellent bread are revealed so precisely and so poetically that even a novice bread maker like myself can join the party. This tome is destined for dirty and torn pages out of maximum usage in the working library in my kitchen.” – Mario Batali, chef, writer, and restaurateur
“This is a serious book and not for the faint-of-heart baker, but it’s filled with an incredible amount of wisdom and knowledge. The book itself is stunningly beautiful, and the photos are inspiring as well. It might not move you to actually bake bread, but it will definitely make you want to eat it.” – Claire Saffitz, Bon Appétit
“Chef Zachary Golper is both artisan and iconoclast, taking the best Old World techniques and infusing them with a radical spirit. Bien Cuit is a perfect addition to the bakers’ canon, and a beacon of the new bread revolution.” – Dan Barber, chef/co-owner of Blue Hill and Blue Hill at Stone Barns
“The design is rare for a cookbook—black pages, no spine—but it works. The whole package makes me excited to get baking.” – Epicurious
“Zachary Golper’s debut cookbook is a stunner, full of beautiful food porny close-ups of bread.” – Tasting Table
In Bien Cuit, celebrated baker Zachary Golper has shared the trade secrets for making his exceptional artisanal breads. Together with food writer and New York Times columnist, Peter Kaminsky, Golper has introduced a new approach to a proudly old-fashioned way of baking bread. His loaves are served in New York’s top restaurants and sought out by bread enthusiasts around the country. His trademark is a thick mahogany-colored crust — what the French call bien cuit, or “well baked.”
An opportunity to work with a longtime friend, Peter Kaminsky, was enough to get me excited about this project. In the end, what we were able to create together with Golper turned out to be even better than any of us had imagined. This was an incredibly fun project, in part because of how much we learned about the baking process. Bread baking is yet another example of something that looks so simple, but truly isn’t. It was fascinating to learn about the old-fashioned techniques that Golper uses to create those gorgeous crusts and the complex flavors in his artisanal breads… and so delicious, too!
Bien Cuit was widely acclaimed and ranked among the best cookbooks of 2015 by Bon Appétit, Eater, Vogue, The Nest, Epicurious, Tasting Table, Departures, and more.