--- product_id: 20315422 title: "Bien Cuit: The Art of Bread" price: "R1177" currency: ZAR in_stock: true reviews_count: 10 url: https://www.desertcart.co.za/products/20315422-bien-cuit-the-art-of-bread store_origin: ZA region: South Africa --- # Bien Cuit: The Art of Bread **Price:** R1177 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Bien Cuit: The Art of Bread - **How much does it cost?** R1177 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.co.za](https://www.desertcart.co.za/products/20315422-bien-cuit-the-art-of-bread) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Bien Cuit: The Art of Bread [Golper, Zachary, Kaminsky, Peter, Schauer, Thomas] on desertcart.com. *FREE* shipping on qualifying offers. Bien Cuit: The Art of Bread Review: Wow! What a bread cookbook! Art book and genuine recipes rolled into one great book! - Amazing Bread Book in an art book format. I have been baking since the 70's and know bread. I've taught a lot of people to bake bread and think this is just as good for beginners as experienced bakers. This is in my top 3 bread books and it's because of the content, the recipes. The art format is also stunning. I love the black glossy edges of this book. The style of the book is unique and beautiful. The recipes are just as unique and the presentation is beautiful. Buy it for the serious bread recipes. They are new, fresh and show an in depth knowledge of the world of bread. Buy it for the beauty. If you like to actually read cookbooks you'll find this book a pleasure. I also like the way the pages lie flat when opened. It avoids all that hassle when following a recipe, and is highly convenient. It will also help keep your book clean. This is a serious cookbook, even though it's very pretty. The ingredients are for the most part ordinary things. Nothing looks too complex. It's what bread should be. If you're an experienced baker you'll find something in it. If you're a novice but love artisan and old world style breads you'll be able to make them using this guide. I'm thrilled with this book and have purchased two more as gifts. Review: Definitely the Art and Craft of Bread - this is an excellent bread book, particularly suited for an experienced bread baker. Zachary Golper provides a wealth of information as well as an array of bread recipes I haven't seen before. I have been baking bread for more than 30 years, and I have maintained my sourdough for 20. All the bread recipes are hand kneaded, And while I love the feel and texture of kneading dough, I can no longer do that. With chronic carpometacarpal joint in both my thumbs, kneading is not an option. With that in mind, I lowered the temperature of water, and used my Bosch Universal mix on low for about 3 minutes to incorporate all the ingredients. I followed this with 3 Stretch and folds at about 45 minutes intervals. As pointed out in the recipes, the hydration rates are high. For the 30% sourdough bread, I reduced the hydration from 75% to 68% . Otherwise I followed the recipe precisely. The resultant loaf was wonderfully flavorful and robust; The crumb, good sized holes; and the crust, beautifully carmelized. The addition of 25 g of buckwheat added a brilliant overtone. This excellent bread book is a treasure trove for anyone who loves the art and craft bread of baking. Follow or adapt the recipes for bien cuit! ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #3,832,204 in Books ( See Top 100 in Books ) #1,115 in Bread Baking (Books) #10,327 in Culinary Arts & Techniques (Books) | | Customer Reviews | 4.4 4.4 out of 5 stars (233) | | Dimensions | 9 x 1.5 x 10.5 inches | | Edition | Illustrated | | ISBN-10 | 1941393411 | | ISBN-13 | 978-1941393413 | | Item Weight | 3.82 pounds | | Language | English | | Print length | 336 pages | | Publication date | November 17, 2015 | | Publisher | Regan Arts. | ## Images ![Bien Cuit: The Art of Bread - Image 1](https://m.media-amazon.com/images/I/813X2MLgMVL.jpg) ![Bien Cuit: The Art of Bread - Image 2](https://m.media-amazon.com/images/I/A1oKZHQUkuL.jpg) ![Bien Cuit: The Art of Bread - Image 3](https://m.media-amazon.com/images/I/81dVYJAdqnL.jpg) ![Bien Cuit: The Art of Bread - Image 4](https://m.media-amazon.com/images/I/81H7BjkFDnL.jpg) ![Bien Cuit: The Art of Bread - Image 5](https://m.media-amazon.com/images/I/619BBaxBkwL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Wow! What a bread cookbook! Art book and genuine recipes rolled into one great book! *by M***Y on December 24, 2015* Amazing Bread Book in an art book format. I have been baking since the 70's and know bread. I've taught a lot of people to bake bread and think this is just as good for beginners as experienced bakers. This is in my top 3 bread books and it's because of the content, the recipes. The art format is also stunning. I love the black glossy edges of this book. The style of the book is unique and beautiful. The recipes are just as unique and the presentation is beautiful. Buy it for the serious bread recipes. They are new, fresh and show an in depth knowledge of the world of bread. Buy it for the beauty. If you like to actually read cookbooks you'll find this book a pleasure. I also like the way the pages lie flat when opened. It avoids all that hassle when following a recipe, and is highly convenient. It will also help keep your book clean. This is a serious cookbook, even though it's very pretty. The ingredients are for the most part ordinary things. Nothing looks too complex. It's what bread should be. If you're an experienced baker you'll find something in it. If you're a novice but love artisan and old world style breads you'll be able to make them using this guide. I'm thrilled with this book and have purchased two more as gifts. ### ⭐⭐⭐⭐⭐ Definitely the Art and Craft of Bread *by I***O on January 3, 2018* this is an excellent bread book, particularly suited for an experienced bread baker. Zachary Golper provides a wealth of information as well as an array of bread recipes I haven't seen before. I have been baking bread for more than 30 years, and I have maintained my sourdough for 20. All the bread recipes are hand kneaded, And while I love the feel and texture of kneading dough, I can no longer do that. With chronic carpometacarpal joint in both my thumbs, kneading is not an option. With that in mind, I lowered the temperature of water, and used my Bosch Universal mix on low for about 3 minutes to incorporate all the ingredients. I followed this with 3 Stretch and folds at about 45 minutes intervals. As pointed out in the recipes, the hydration rates are high. For the 30% sourdough bread, I reduced the hydration from 75% to 68% . Otherwise I followed the recipe precisely. The resultant loaf was wonderfully flavorful and robust; The crumb, good sized holes; and the crust, beautifully carmelized. The addition of 25 g of buckwheat added a brilliant overtone. This excellent bread book is a treasure trove for anyone who loves the art and craft bread of baking. Follow or adapt the recipes for bien cuit! ### ⭐⭐⭐⭐⭐ There is a section in the back after the recipes on techniques with clear and simple pictures on things like fold and stretch *by T***Y on March 28, 2016* As a professional baker in one of my earlier careers, I am always on the lookout for books that can add to my knowledge on baking and pastry. Lately, I've gotten back into the craft of bread-making as a passionate hobby. In addition to my own recipe books, I have added books from Nancy Silverton and Ken Forkish to my library. Both have their merits, but I am really excited about the Golper book. His style of writing is very economical, to the point and expresses a clear viewpoint - the darker roast, hence the title Bien Cuit. I've worked through a couple of the recipes, and his poolish and biga style starters. The book is well written and especially simple in its layout which I appreciate. There is a section in the back after the recipes on techniques with clear and simple pictures on things like fold and stretch, scoring, baking in Dutch Ovens, etc. I quite admire the beautiful look of the black pages with light type and I am not one to annotate books with writing on the page (I hate that!) - but if you are that kind of person, you will need to buy a silver ink pen or...skip this book. Which is pity because the recipes are flavorful and you will learn a great deal about making bread from it. The binding has been deliberately left exposed. I thought this was innovative especially given the subject matter and approach. My copy shipped in a cardboard box designed for the book and it can be stored in that box. Very happy with it. 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