---
product_id: 227721281
title: "Bien Cuit: The Art of Bread"
brand: "zachary golperpeter kaminskythomas schauer"
price: "S/.299"
currency: PEN
in_stock: true
reviews_count: 9
url: https://www.desertcart.pe/products/227721281-bien-cuit-the-art-of-bread
store_origin: PE
region: Peru
---

# Bien Cuit: The Art of Bread

**Brand:** zachary golperpeter kaminskythomas schauer
**Price:** S/.299
**Availability:** ✅ In Stock

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- **What is this?** Bien Cuit: The Art of Bread by zachary golperpeter kaminskythomas schauer
- **How much does it cost?** S/.299 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.pe](https://www.desertcart.pe/products/227721281-bien-cuit-the-art-of-bread)

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## Description

Bien Cuit: The Art of Bread

## Images

![Bien Cuit: The Art of Bread - Image 1](https://m.media-amazon.com/images/I/61lHUIqMk6L.jpg)
![Bien Cuit: The Art of Bread - Image 2](https://m.media-amazon.com/images/I/614ARa157wL.jpg)

## Customer Reviews

### ⭐ 







  
  
    Shame on the publisher;  Shame on Amazon!
  

*by S***T on Reviewed in the United States 🇺🇸 on November 24, 2015*

UPDATE BELOW......Same stupid binding issue after waiting months to get this book and having pre-ordered it.  Instead of Amazon alerting me to the issue, I received my new copy today with the front cover already detaching from the book where the spine should hold it in place.  Anyone opening the book to read it/use it would find it quickly falling apart.  Shame of the publisher who should have known better than to print/ship books like this and SHAME ON AMAZON FOR ALL ITS PREDICTIVE TECHNOLOGY AND RECOMMENDATIONS FOR NOT IDENTIFYING THE QUALITY ISSUE AND PROACTIVELY COMMUNICATING TO CUSTOMERS IN ADVANCE AND EVEN CANCELING ORDERS UNTIL THE PUBLISHER COULD GET IT RIGHT.------------------------------------------------------------------UPDATE:Update - the ReganArts Digital Marketing Manager, Clarke Bowling, who posted a reply to my original review, suggesting packaging/shipping was at fault and offering to replace the copy is disingenuous at best, especially given the prevalence of the issue. Moreover, I had emailed Mr. Bowling whose immediate response to a customer concern was dismissive, citing the book "is a work of art and has been specially produced and manufactured with an elegant, sophisticated design. When I replied in depth, respectfully and subsequently followed up, Mr. Bowling did not respond either time. Hmmm....  See emails below and decide for yourself.  Why is it so hard for companies and individuals such as Ms. Regan and her imprint to recognize that while attractive and aesthetically pleasing, this book is a functional design FAIL.  Take responsibility, correct the issue and send copies to customers that won't fall apart even before use.  Instead, to avoid taking responsibility for their costly mistake, insist that those who don't appreciate the art because the book comes apart don't get it.  Posting to Amazon to try to massage the perception is just as shameful!!!From: Stuart Greif <swg126@hotmail.com>Sent: Thursday, December 3, 2015 7:52 PMTo: Clarke BowlingSubject: Re: Bien CuitDear Clarke:Just confirming that Regan Arts has chosen to ignore and not respond / take any action relative to my follow-up email below and this is reflective and how it chooses to value its customers.StuartFrom: Stuart Greif <swg126@hotmail.com>Sent: Tuesday, November 24, 2015 10:03 AMTo: Clarke BowlingSubject: Re: Bien CuitDear Clarke:Respectfully, I have a large collection of cookbooks - hundreds- including many Phaidon imprints and many "works of art" that serve more as coffee table or display piecesThe book is artfully and elegantly designed, but again, respectfully, a functional and customer failure.  The size and heft of the cover itself, even as an art book, is resulting in my copy (and many others- see Amazon reviews/comments) to separate as a brand new book.  More significantly, this book and it's content, is intended to be used as a cookbook, not a display piece.The entire rationale for the lay flat design, is to make it easier to use and reference frequently when using to bake bread.  A book that will come apart as easily as this one is a design/functionality/usability failure.  Let me ask you to also consider what the two primary ingredients are in bread baking- flour and water.  Also consider what tools are used to knead and shape bread- hands.  Imagine someone- even someone neat-  in a kitchen using this book with flour and water about and an exposed spine.If you please take the time to read the Amazon comments and negative reviews piling up, you will see that those of us who are your target customer and sophisticated collectors of art pieces as well as practitioners, are sending you a loud and consistent message.  This binding is a major fail and while we want the content, we won't be purchasing another/replacement copy until/unless Regan Arts takes responsibility and republishes this book with an acceptable binding.  The customer is not always right, and art and beauty are in the eye of the beholder, but your customers who support your artists and your imprint, are telling you something.Replying that this is an "art" book, misses the point and fails to take responsibility.  I wonder how your artist/author will feel when he sees his fine work, talents and reputation tarnished by a publisher who rather than quickly doing right by its customers, chooses to assert the design is elegant and sophisticated in the face of mounting criticism, negative reviews and social media feedback.  I plan to reach out to the author as well to share my displeasure with how his publisher is handing the review.I have already initiated a return via Amazon.  Even they recognize an issue by not permitting replacement copies to be sent.  They stand by customers and take responsibility when they are wrong.  Regan  Arts, rather than recalling the book and putting a plan to republish with an appropriate cover that is functional, not just aesthetically pleasing, doesn't appear to do so.Stuart W. GreifFrom: Clarke Bowling <clarke@reganarts.com>Sent: Tuesday, November 24, 2015 9:37 AMTo: swg126@hotmail.comSubject: Bien CuitMr. Greif,I received your message regarding your issue with your Amazon shipment. "Bien Cuit: The Art of Bread" is a work of art and has been specially produced and manufactured with an elegant, sophisticated design. Part of the design includes the exposed spine, which allows the book to lie flat for consultation during the baking process. Some copies may be damaged during the shipping process. If your copy has been damaged, please provide me a copy of your Amazon invoice and shipping address and we will get a new copy out to you as soon as possible.Sincerely,Clarke--CLARKE BOWLINGDigital Marketing Manager———ReganArts.65 BLEECKER STREETNEW YORK, NY 10012T  646 448 6614REGANARTS.COMCLARKE@REGANARTS.COM

### ⭐⭐⭐⭐⭐ 







  
  
    Wonderful
  

*by B***Y on Reviewed in the United States 🇺🇸 on October 2, 2022*

I was surprised at how much information there was on everything including flours, baking tools, mixing and even stoves.The recipes were easy to read and understand, and while I haven’t made them all, the ones I tried came out great.

### ⭐⭐⭐ 







  
  
    OK, but not near the top of my list
  

*by R***R on Reviewed in the United States 🇺🇸 on January 19, 2016*

I have mixed feelings about this book.I've been a fairly serious home bread baker for a number of years and have more bread books than I'll ever need - but I'm always looking for new ideas.And Bien Cuit has some of those for me - such as the roll and tuck style of mixing.  The photography is great and there are an interesting variety of breads, rolls, etc.So far, I've tried several formulas, the Pullman and the 60 hour sourdough, with good results.However, there are a variety of things that are less to my liking.As has been noted in a number of reviews, the binding is strange.  It does lie flat, which I like.  One of the corners of my cover has started to slightly delaminate. I do wonder what it will look like in a year. The spine has no markings - if you had several volumes made in this style, you would have to pull them out to find the book you wanted.The white printing and black background requires a white pen to make notes. Both the binding and the white on black seem like an effort to be different rather than something that would add value to the book.Too many, I feel, of the recipes require exotic ingredients (parsnips, raw pork belly, chestnut puree, anchovy juice, dried mission figs for example).  I don't even know where I would find some of these locally.  And I'm one with 9 varieties of flour on hand.There are no baker's percentages included with the recipes.  Since I rarely want to make the exact amount of bread indicated (I like to make at least 2 kilos per batch), I'm slowly building and writing in the baker's percentages as I go.Since I do tend to make larger batches of dough, those recipes that utilize a Dutch Oven require adaptation.  It would have been nice to have alternate explanations for options other than the Dutch Oven.So, while I wouldn't include Bien Cuit in my top 5 favorite bread books, it does have some interesting aspects.  Jeffrey Hamelman’s “Bread” still tops my list.

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*Product available on Desertcart Peru*
*Store origin: PE*
*Last updated: 2026-02-09*