Bien cuit : the art of bread
(Book)
Author
Contributors
Published
New York, NY : Regan Arts, 2015.
Format
Book
Edition
First Regan Arts hardcover edition.
Physical Desc
ix, 324 pages : illustrations (chiefly color) ; 27 cm
Status
Main Library - Adult
641.815 Gol
1 available
641.815 Gol
1 available
Oliver La Farge - Adult
641.815 Gol
1 available
641.815 Gol
1 available
Description
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Location | Call Number | Status |
---|---|---|
Main Library - Adult | 641.815 Gol | On Shelf |
Oliver La Farge - Adult | 641.815 Gol | On Shelf |
More Details
Published
New York, NY : Regan Arts, 2015.
Edition
First Regan Arts hardcover edition.
Language
English
Notes
General Note
Includes index.
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.
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