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Pan y Dulce

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

Coming Soon
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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:

Taste the beauty, and breadth of baking across Latin America. Star baker Bryan Ford presents the essential baker’s guide to the riches of Latin America, sharing the cultures and stories behind every recipe: artisan bread, pan dulce, cookies, pastries and more!
 
Bryan Ford has changed the way the world sees baking. Breaking free from a Euro-centric approach to the craft, he celebrates the baking traditions of Latin America.
  • A simple approach to recipes and technique
  • Sharing the depth and nuance of the stories behind each recipe
Taking a completely unique, yet long overdue approach, there is no book like Pan y Dulce on the market. From Pan de Mole to Medialunas, Palmeritas to Pan Frances, and Flan to Arepa Dulce de Maiz, these recipes highlight the beauty and breadth of Latin American baking—from simple cookies and cakes to artisan breads.

This is an essential baking book for every home baker looking to expand their understanding of the history of the craft and explore the sweets and treats, breads and bakes of this region, from Mexico, 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 in New York City, a manifestation of this book in bakery form.

Learn more about this author