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 México, Central America, South America, and the Caribbean.