Recipes from Bien Cuit

Bien Cuit Cookbook

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.

Pane Francese

Pane Francese

Looks like a baguette, tastes like a ciabatta. This northern Italian bread is crusty and chewy and all sorts of incredible.

  • 45 M
  • 5 H
  • 2