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Pan y Dulce

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

ebook
1 of 1 copy available
1 of 1 copy available
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.
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      • Booklist

        Starred review from October 1, 2024
        Baker, blogger, and author Ford (New World Sourdough, 2020) turns his attention to bread baking in Latin America, with 150-plus recipes representing all 33 countries that make up the region. After chapters on necessary tools, ingredients, and techniques, recipes follow for yeasted and hybrid doughs, sourdoughs, desserts and pastries, and savory and gluten-free breads. Baking with sourdough can be intimidating, especially for new bakers, but Ford breaks down the steps into digestible pieces and includes photographs that help illustrate the process. Best of all, Ford offers many recipes, like pan de yema Peruano and pan sarnita, that don't require long resting times for the sourdough preferment (a pre-fermented combination of flour, water, and yeast), meaning they could be baked the same day they are begun. Rolls and loaves of every kind, as well as desserts like tres leches tradicional and flan de coco, round out this collection, spotlighting the beauty and diversity of Latin American baking. Ford's warmth, love, and passion radiate from the page. With his contemplations on the history of colonization and slavery that has influenced many of these recipes--and how Native peoples have adapted them--there is so much to be learned here besides how to make bread.

        COPYRIGHT(2024) Booklist, ALL RIGHTS RESERVED.

      • Publisher's Weekly

        November 4, 2024
        Afro-Honduran baker Ford (New World Sourdough) celebrates Latin America’s “world of bread and sweetness” in this comprehensive volume showcasing 150 sweet and savory baked goods drawn from Mexico, Central and South America, and the Caribbean. Ford’s penchant for sourdough is featured throughout—he provides thorough instructions for converting commercial yeast options into natural sourdough leavening, as in the recipe for pan de coco, a pillowy coconut milk roll. Traditional recipes are followed by fun updates: classic concha, or sweet buns, get a chocolate cookie dough twist, and honey-dipped Honduran Semita rolls can be made either with traditional corn or using rice flour. Gluten-free recipes abound, celebrating “the way Latin America cooked before wheat” with indigenous flours including cassava, amaranth, sorghum, quinoa, and maize. Savory fare includes many variations on fugazzeta (pizza-like flatbreads) and empanadas. Novice bakers will appreciate Ford’s precise (if at times overwhelmingly detailed) step-by-step instructions for mixing and shaping methods while the more experienced will revel in the extensive variety of sweets on offer. Interspersed personal anecdotes and reflections on Latin American foodways, especially the impact of colonization, add texture. Ambitious home bakers will be thrilled.

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    • OverDrive Read
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    Languages

    • English

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