32 min listen
Episode 262: Bien Cuit with Zachary Golper
FromTHE FOOD SEEN
ratings:
Length:
29 minutes
Released:
Dec 8, 2015
Format:
Podcast episode
Description
On today’s episode of THE FOOD SEEN, Bien Cuit may mean “well baked”, but Zachary Golper’s plan to make bread didn’t rise until a 2 year journey across South America. After time on an organic farm in Oregan, the wafting smell of a wood fire oven, manned by candlelight at 1AM, was all the impetus Zach needed to become a baker. With co-author Peter Kaminsky, “Bien Cuit: The Art of Bread”, takes us on a “Bread Quest” not only to find NYC’s iconic loaves, but celebrates the diversity of our cultures, through the grains and flours that surround us. A 24-day minimum sourdough starter, a fermenting dough in hand, the baker inside you will be awoken with Pane Pugliese, Broa De Milho (Porteguese Corn Bread), Bourbon Bread, in no time.
Released:
Dec 8, 2015
Format:
Podcast episode
Titles in the series (100)
Episode 11: Michael Laiskonis & Francis Lam: Today on The Food Seen, Michael sits down with Michael Laiskonis, executive pastry chef at Le Bernardin. The two talk about the art of dessert and the various artistic approaches to discussing it. Then, Salon.coms Francis Lam calls in to discuss the chall by THE FOOD SEEN