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Bien Cuit: The Art of Bread
Stock Photo: Cover May Be Different

Bien Cuit: The Art of Bread Hardcover - 2015

by Zachary Golper; Peter Kaminsky; Thomas Schauer (Photographer)


Details

  • Title Bien Cuit: The Art of Bread
  • Author Zachary Golper; Peter Kaminsky; Thomas Schauer (Photographer)
  • Binding Hardcover
  • Edition First Printing
  • Pages 336
  • Volumes 1
  • Language ENG
  • Publisher Regan Arts, NY
  • Date 2015-11
  • Illustrated Yes
  • ISBN 9781941393413 / 1941393411
  • Weight 4.14 lbs (1.88 kg)
  • Dimensions 10.5 x 9 x 1.5 in (26.67 x 22.86 x 3.81 cm)
  • Library of Congress subjects Bread, Cookbooks
  • Library of Congress Catalog Number 2015938343
  • Dewey Decimal Code 641.815

About the author

Chef Zachary Golper opened his bakery Bien Cuit in the Boerum Hill section of Brooklyn in July 2011. It was named Best New Bakery by the Village Voice and made Best of 2011 lists in both the New York Times and New York magazine. National publications Food & Wine, Saveur, Harpers Bazaar, and USA Today have honored the bakery as one of the Best Bakeries in NYC and Best American Bakeries. Bon Appetit also selected Bien Cuit's baguette as one of the top ten in America.

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.