Bien Cuit
The Art of Bread
گزارش تخلف
کتاب های مرتبط
- اطلاعات
- نقد و بررسی
- دیدگاه کاربران
نقد و بررسی
Starred review from February 15, 2016
At Bien Cuit bakery in Brooklyn, bread whiz Golper makes perfect loaves that have garnered national acclaim. In his outstanding debut cookbook, written with New York Times columnist Kaminsky (Pig Perfect), Golper describes being lured to baking by bread's irresistible aroma. After acquainting readers with his professional background and rigorous international training, he shares 50 recipes (e.g., Portuguese corn bread, 60-hour sourdough loaf, Alsatian scones) for breads, rolls, bagels, bialys, biscuits, and more. He follows these with instructions and step-by-step photographs for essential techniques, such as shaping small baguettes and baking in a Dutch oven. This cookbook conveniently lies flat thanks to an unusual exposed-spine binding; however, it may not hold up to heavy circulation. VERDICT This essential addition for serious bread enthusiasts, especially those who work exclusively by hand, will also interest novice and intermediate bakers, but they should be prepared to read recipes several times, use metric measurements and specialty flours, and budget considerable time.
Copyright 2016 Library Journal, LLC Used with permission.
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