From star baker Bryan Ford, a "vast and vibrant" bakers 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 lecheFluffy
conchas and
pan de cocoand 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 craftwhile tasting the best of México, Central America, South America, and the Caribbean.
| Format |
Inbunden |
| Omfång |
400 sidor |
| Språk |
Engelska |
| Förlag |
Little, Brown & Company |
| Utgivningsdatum |
2024-12-12 |
| ISBN |
9780316293259 |
