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Bien Cuit: The Art of Bread
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Bien Cuit: The Art of Bread Tapa dura - 2015

de Zachary Golper; Peter Kaminsky; Thomas Schauer (Photographer)

Detalles

  • Título Bien Cuit: The Art of Bread
  • Autor Zachary Golper; Peter Kaminsky; Thomas Schauer (Photographer)
  • Encuadernación Tapa dura
  • Edición First Printing
  • Páginas 336
  • Volúmenes 1
  • Idioma ENG
  • Editorial Regan Arts, NY
  • Fecha de publicación 2015-11
  • Ilustrado Sí
  • ISBN 9781941393413 / 1941393411
  • Peso 4.14 libras (1.88 kg)
  • Dimensiones 10.5 x 9 x 1.5 pulgadas (26.67 x 22.86 x 3.81 cm)
  • Library of Congress subjects Bread, Cookbooks
  • Número de catálogo de la Librería del Congreso de EEUU 2015938343
  • Dewey Decimal Code 641.815

Acerca del autor

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.

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