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by Bryan Ford (Author)
From star baker Bryan Ford, a "vast and vibrant" baker's guide to Latin America (Maurizio Leo, author of The Perfect Loaf), sharing the cultures and stories behind every recipe: artisan bread, pan dulce, cookies, pastries, and more.
Bryan Ford, the acclaimed author of New World Sourdough and judge on Netflix's Blue Ribbon Baking Championship, is changing how the world bakes with recipes that are "full of deep expertise" yet "unusually warm [and] friendly" (New York Times). In Pan y Dulce he helps home bakers embrace the extraordinary world of Latin American baking and break free of Eurocentric approaches to the craft.
- Golfeados, sweet-salty soft rolls twirled with queso de mano and drenched in syrup
- Flaky pastelitos stuffed with guava
- Crisp empanadas filled with juicy chicken
- The fugazzeta, an addictive flatbread stuffed with cheese and topped with charred onions
- And all sorts of rustic loaves, from pan Cubano baked with a palm leaf to blue masa sourdough to gluten-free chocolate quinoa bread
Ford delivers practical know-how alongside the history and culture behind each of 150 "mouthwatering" recipes (Pati Jinich, author of Treasures of the Mexican Table). This is an essential book for home bakers looking to expand their understanding of the craft--while tasting the best of México, Central America, South America, and the Caribbean.
Author Biography
BRYAN FORD is an award-winning Honduran-American baker "leading a sourdough revolution" (Food and Wine) whose first book, New World Sourdough, "brings the joy back to bread" (Epicurious). He has judged Netflix's Blue Ribbon Baking Championship, hosted Magnolia Network's Baked in Tradition and The Artisan's Kitchen, and guest starred on Waffles + Mochi. He co-created The Flaky Biscuit Podcast with his wife, Bridget Kenna, and together they run Pan y Café, a manifestation of this book as a bakery.
