Bien cuit : the art of bread
(Book)
Author
Contributors
Published
New York, NY : Regan Arts, 2015.
Status
Central - Adult Nonfiction
641.815 GOLPE
1 available
641.815 GOLPE
1 available
Copies
| Location | Call Number | Status |
|---|---|---|
| Central - Adult Nonfiction | 641.815 GOLPE | Available |
Description
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More Details
Published
New York, NY : Regan Arts, 2015.
Format
Book
Physical Desc
ix, 324 pages : illustrations ; 27 cm
Language
English
Notes
General Note
Includes index.
Description
In his Brooklyn bakery, Golper creates loaves sought by bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the dough to develop deep, complex flavors. A thick mahogany-colored crust is his trademark-- what the French call bien cuit, or "well baked." He provides readers with bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter.
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Citations
APA Citation, 7th Edition (style guide)
Golper, Z., Kaminsky, P., & Schauer, T. (2015). Bien cuit: the art of bread (First Regan Arts hardcover edition.). Regan Arts.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Golper, Zachary, Peter, Kaminsky and Thomas, Schauer. 2015. Bien Cuit: The Art of Bread. Regan Arts.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Golper, Zachary, Peter, Kaminsky and Thomas, Schauer. Bien Cuit: The Art of Bread Regan Arts, 2015.
MLA Citation, 9th Edition (style guide)Golper, Zachary., Peter Kaminsky, and Thomas Schauer. Bien Cuit: The Art of Bread First Regan Arts hardcover edition., Regan Arts, 2015.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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