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.
"The 21 Best Cookbooks of 2015" –Epicurious
"Our 15 Favorite Cookbooks of 2015" –bon appétit
One of the best cookbooks of 2015 –New York Times Book Review
“The Best Cookbooks of 2015” –Vogue
"The Best Cookbooks of 2015" –Eater
"Bien Cuit is the most beautiful cookbook I have ever
seen."
—David Haeselin, Los Angeles Review of Books
"Zachary Golper demystifies and adapts bread recipes for home
cooks." –T: The New York Times Style Magazine
“Lots of people are fond of saying that bread baking is part art,
part science; this book is truly at the intersection of both.”
–Departures
“This is the kind of bread civilizations were founded on.”
–Brooklyn Magazine
“This is a stunningly beautiful book.” –Claire Saffitz, bon
appétit
"This is the most serious book written about bread this year.”
–Eater
“A stunner.” –Tasting Table
“The essentials of the magical mystery of the creation of truly
excellent bread are revealed so precisely and so poetically that
even a novice bread maker like myself can join the party.” –Mario
Batali
"Might the meticulous instructions, set in easy-to-read white type
on black (the book is even designed to stay flat when open!) take
me from bread ingénue to virtuoso? I can hope. There are many
tempting projects here." –Cree LaFavour, New York Times Book
Review
"A guide to perfecting bread at home from one of my favorite NYC
bakeries." –Christian Quinlan, Food & Wine
“Celebrated New York City baker Zachary Golper shares his insider
secrets to making delicious, artisanal bread so home bakers can
master it without spending a lot of dough (pun intended).” –Food
Network.com
“Bien Cuit: The Art of Bread is one cookbook to keep on the coffee
table. With its gorgeous photos and insightful recipes both simple
and refined.” –Harper’s Bazaar
"The overall design of the book is stunning, with the classy looks
of an art book, but the usability of a treasured kitchen friend."
–Village Voice
"The book is artfully produced with mouthwatering photos." –Austin
Chronicle
"The fastidiously rustic aesthetic carries over to his new
cookbook, “Bien Cuit: The Art of Bread,” which has an exposed-spine
binding, so the stitches show." –New York Times
“Bien Cuit is a true homage to the art and science of bread baking
and it’s gorgeous to boot” –Lauren Salkeld, Yahoo! Food’s Best
Holiday Cookbooks
“[T]he moment I opened his baking book, Bien Cuit: The Art of Bread
written with Peter Kaminisky, it was obvious that these pages held
not just bread recipes but great bread recipes." --Larry Noak,
Leite’s Culinaria
“A bread bible.” –Fathom
“Want in on his secrets to make the best bread of your life? Get
this book.” –The Kitchn
“Renowned baker Zachary Golper provides his insider secrets for
creating artisanal breads that will have even the most novice of
chefs churning out loaves that rival the local boulangerie in no
time.” –The Nest
“Chef Zachary Golper is both artisan and iconoclast, taking the
best Old World techniques and infusing them with a radical spirit.
Bien Cuit is a perfect addition to the bakers’ canon, and a beacon
of the new bread revolution.” –Dan Barber
"Zachary Golper is the epitome of the artisanal revival in North
American baking, using his craft and patience to produce creative
bread with soulful taste and texture." –Daniel Boulud
"Zachary Golper is the epitome of the artisanal revival in North
American baking, using his craft and patience to produce creative
bread with soulful taste and texture." –Daniel Boulud
“The design is rare for a cookbook—black pages, no spine—but it
works. The whole package makes me excited to get baking.” –Paul
Forbes, Epicurious’ 21 Best Cookbooks of 2015
"Bien Cuit (French for “well done”) is a modern, beautiful book
with an exposed binding that not only adds a lovely artistic
aesthetic to your bookshelf but also allows the book to lie flat
when you’re cooking." –Jenny Hartin, Tastebook
"Innovative techniques from this beloved Brooklyn bakery rise
naturally in an artistically bound book." –Vogue
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