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Pan y Dulce

The Latin American Baking Book (Pastries, Desserts, Rustic Breads, Savory Baking, and More)

Coming Soon
Pan y Dulce Open the full-size image

Contributors

By Bryan Ford

Formats and Prices

Price

$40.00

Price

$50.00 CAD

Format

Format:

  1. Hardcover $40.00 $50.00 CAD
  2. ebook $19.99 $25.99 CAD

Also available from:

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 break free of Eurocentric approaches to the craft and embrace the extraordinary world of Latin American baking.

Enter medialunas: full of tender layers, glazed with sugar. Alfajores sandwiched with dulce de leche. Fluffy conchas and pan de coco—and so much more:
  • 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.

Genre:

On Sale
Nov 12, 2024
Page Count
400 pages
Publisher
Voracious
ISBN-13
9780316293259

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Bryan Ford

About the Author

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.

Learn more about this author