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.

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 M?xico, Central America, South America, and the Caribbean.

Author: Bryan Ford
Binding Type: Hardcover
Publisher: Voracious/Little Brown and Company
Published: 11/12/2024
Pages: 400
Weight: 3.25lbs
Size: 10.10h x 8.20w x 1.30d
ISBN: 9780316293259


Review Citation(s):
Booklist 10/01/2024 pg. 16
Publishers Weekly 11/04/2024

About the Author
Bryan Ford is a baker and food writer of Honduran descent who runs the blog Artisan Bryan, named the Saveur Best Baking & Sweets Blog in 2019. He is a dough aficionado who has run a pop-up sourdough pizza business, a wholesale bakery in Miami, a seasonal King Cake business out of his New Orleans home, and most recently completed a take-over of Bon Appetit's Basically. Upcoming projects include a podcast alongside David Chang called Recipe Club and a monthly savory cooking column for Saveur. Star of the Magnolia Network shows "The Artisan's Kitchen" and "Baked In Tradition," and with an appearance on the Netflix series "Waffles and Mochi," he is the bestselling author of New World Sourdough.