Bien Cuit

  • Filename: bien-cuit.
  • ISBN: 9781942872238
  • Release Date: 2015-11-17
  • Number of pages: 336
  • Author: Zachary Golper
  • Publisher: Simon and Schuster

One of the world's most celebrated bakers in America shares his insider’s secrets to making his delicious, artisanal bread that will have home bakers creating professional-quality products in no time—and inexpensively. Bien Cuit introduces a new approach to a proudly old-fashioned way of baking bread. In the oven of his Brooklyn bakery, Chef Zachary Golper creates loaves that are served in New York’s top restaurants and 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.” This signature style is the product of Golper’s years as a journeyman baker, from his introduction to baking on an Oregon farm—where they made bread by candlelight at 1 a.m.—through top kitchens in America and Europe and, finally, into his own bakery in the heart of our country’s modern artisanal food scene. Bien Cuit tells the story of Golper’s ongoing quest to coax maximum flavor out of one of the world’s oldest and simplest recipes. Readers and amateur bakers will reap the rewards of his curiosity and perfectionism in the form of fifty bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter. This book is an homage to tradition, but also to invention. Golper developed many new recipes for this book, including several “bread quests,” in which he brilliantly revives some of New York City’s most iconic breads (including Jewish rye, Sicilian lard bread, Kaiser rolls, and, of course, bagels). You will also find palate-pleasing and innovative “gastronomic breads” that showcase his chef’s intuition and mastery of ingredients. Golper’s defining technique comes at a time when American home cooks are returning to tradition-tested cooking methods and championing the DIY movement. Golper’s methods are relatively simple and easy to master, with recipes that require no modern equipment to make at home: just a bowl, an oven, and time—the dough does most of the work.

The Viandier of Taillevent

  • Filename: the-viandier-of-taillevent.
  • ISBN: 9780776601748
  • Release Date: 1988
  • Number of pages: 361
  • Author: Taillevent
  • Publisher: University of Ottawa Press

This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandierexercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.

Tous mes bien cuits et autres fioritures de bureau

  • Filename: tous-mes-bien-cuits-et-autres-fioritures-de-bureau.
  • ISBN: 9782322138388
  • Release Date: 2017-02-07
  • Number of pages: 180
  • Author: Luc A. Granger
  • Publisher: BoD - Books on Demand

«Tous mes bien-cuits et autres fioritures de bureau» se veut un document synthèse des événements qui ont jalonné le lieu où l'auteur a travaillé pendant plus de 30 années : le Centre fiscal de Shawinigan. Avec humour, il fait revivre les gens qui ont marqué l'histoire de cette organisation. L'auteur implore à nouveau la plus grande indulgence des personnes qui sont citées dans son livre. «Si on fait cuire des carottes, c'est qu'on les aime les carottes, non?

Early French Cookery

  • Filename: early-french-cookery.
  • ISBN: 0472088777
  • Release Date: 2002
  • Number of pages: 392
  • Author: D. Eleanor Scully
  • Publisher: University of Michigan Press

A scrumptious introduction to the cuisine of wealthy French medieval manors revives a host of practical but delicious recipes from the Middle Ages, all adapted to the modern kitchen. Reprint.


  • Filename: bulletin.
  • ISBN: MINN:319510027819742
  • Release Date: 1905
  • Number of pages:
  • Author: Société scientifique d'hygiène alimentaire et d'alimentation (France)
  • Publisher:


  • Filename: revue.
  • ISBN: UIUC:30112027911954
  • Release Date: 1905
  • Number of pages:
  • Author: Société scientifique d'hygiène alimentaire (France)
  • Publisher:

Breaking Breads

  • Filename: breaking-breads.
  • ISBN: 9781579657284
  • Release Date: 2016-10-18
  • Number of pages: 352
  • Author: Uri Scheft
  • Publisher: Artisan Books

Named one of the Best Cookbooks of the Year by Food & Wine, The Boston Globe, The Los Angeles Times, The New York Times, The San Francisco Chronicle, USA Today, The Washington Post, and more Israeli baking encompasses the influences of so many regions—Morocco, Yemen, Germany, and Georgia, to name a few—and master baker Uri Scheft seamlessly marries all of these in his incredible baked goods at his Breads Bakery in New York City and Lehamim Bakery in Tel Aviv. Nutella-filled babkas, potato and shakshuka focaccia, and chocolate rugelach are pulled out of the ovens several times an hour for waiting crowds. In Breaking Breads, Scheft takes the combined influences of his Scandinavian heritage, his European pastry training, and his Israeli and New York City homes to provide sweet and savory baking recipes that cover European, Israeli, and Middle Eastern favorites. Scheft sheds new light on classics like challah, babka, and ciabatta—and provides his creative twists on them as well, showing how bakers can do the same at home—and introduces his take on Middle Eastern daily breads like kubaneh and jachnun. The instructions are detailed and the photos explanatory so that anyone can make Scheft’s Poppy Seed Hamantaschen, Cheese Bourekas, and Jerusalem Bagels, among other recipes. With several key dough recipes and hundreds of Israeli-, Middle Eastern–, Eastern European–, Scandinavian-, and Mediterranean-influenced recipes, this is truly a global baking bible.


  • Filename: flanders.
  • ISBN: 9781841623771
  • Release Date: 2012
  • Number of pages: 362
  • Author: Emma Thomson
  • Publisher: Bradt Travel Guides

Most people think they have Flanders - the Dutch-speaking northern half of Belgium - figured out: beer, chocolate and the EU are the standard tag lines. However, dig beneath the surface and you will discover a region of quirk and style. Author Emma Thomson introduces travellers not only to the World Heritage Sites of Brussels' Grand Place or Bruges' romantic canals but also to snug spots, like the bewitched village of Laarne and Geraardsbergen, the real home of Manneken-Pis. Flanders provides something for everyone: the city-break or business tourist seeking restaurants and shopping; the wildlife and outdoor enthusiast after bird-watching and rural walks; the traveller wishing to seek out towns, villages and countryside off the beaten track; and the visitor in search of luxury and pampering. Dress up and join the merry madness of Aalst Carnival, spend the night in a traditional begijnhof, or simply people-watch over a bowl of mosselen-friet in Bruges' medieval town square. Entertaining and instructing in equal measure, Bradt's Flanders is the first guidebook to cover the entire region in depth. Join Emma Thomson on a journey along romantic canals, through bewitched villages and to bohemian cafés in this beguiling corner of Europe. Proost!

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