{"product_id":"pan-y-dulce-the-latin-american-baking-book-pastries-desserts-rustic-breads-savory-baking-and-more","title":"Pan Y Dulce: The Latin American Baking Book (Pastries, Desserts, Rustic Breads, Savory Baking, and More)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBRYAN FORD\u003c\/b\u003e is an award-winning Honduran-American baker \"leading a sourdough revolution\" ( \n\u003ci\u003eFood and Wine\u003c\/i\u003e) whose first book, \n\u003ci\u003eNew World Sourdough\u003c\/i\u003e, \"brings the joy back to bread\" ( \n\u003ci\u003eEpicurious). \u003c\/i\u003eHe has judged Netflix's \n\u003ci\u003eBlue Ribbon Baking Championship, \u003c\/i\u003ehosted Magnolia Network's \n\u003ci\u003eBaked in Tradition \u003c\/i\u003eand \n\u003ci\u003eThe Artisan's Kitchen\u003c\/i\u003e, and guest starred on \n\u003ci\u003eWaffles + Mochi. \u003c\/i\u003eHe co-created \n\u003ci\u003eThe Flaky Biscuit Podcast\u003c\/i\u003e with his wife, Bridget Kenna, and together they run Pan y Café, a manifestation of this book as a bakery.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\"-- \n\u003ci\u003e\u003cb\u003eBooklist (starred review)\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A beautifully written introduction to the world of bread and sweetness; a love letter to Latin American baking...The book is part historical discussion, part personal journey, all delicious.\" -- \n\u003cb\u003eJennifer Huberdeau\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eThe Berkshire Eagle\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003ePan y Dulce\u003c\/i\u003e opened my eyes to a vast and vibrant world I've been missing out on. Bryan's detailed step-by-step directions make each recipe accessible and never leave you wondering what to do next. My to-bake list just became quite large--I can't wait to explore all the flavors and passion this cookbook offers.\"-- \n\u003cb\u003eMaurizio Leo, James Beard Award-winning author of The Perfect Loaf\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003ePan y Dulce \u003c\/i\u003emarks a new era of visibility for Latin American baking, a category as vast and diverse as the region's thirty-three countries. In this collection of 150 recipes, Bryan generously shares his encyclopedic knowledge of the magical baked goods that define the art of panadería and repostería. From popular empanadas and pastelitos to lesser-known recipes like pan de sorgo and beiju de tapioca, this breathtaking book promises a journey of discovery, enchantment, and utter deliciousness.\"-- \n\u003cb\u003eRoxana Jullapat, author of Mother Grains and owner of Friends \u0026amp; Family (LA)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Bryan Ford brings a much-needed and refreshing perspective to the world of baking with this thoughtful and inspired compilation of Latin American baking traditions. \n\u003ci\u003ePan y Dulce \u003c\/i\u003epays tribute to the vast and deep historical and cultural significance bread has throughout the continent. This remarkable cookbook provides a harmonious blend of classic and innovative recipes of extensive breads and pastries, captivating and essential for home and professional bakers alike.\"-- \n\u003cb\u003eArturo Enciso, head baker, Gusto Bread\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Bryan brings a straightforward, conversational, and modern take on traditional recipes. \n\u003ci\u003ePan y Dulce\u003c\/i\u003e is a lightning rod for pan-Latin baking traditions and history, and Bryan's pride in his heritage and exploration of the baking traditions of the Latin world shine through. He masterfully blends traditions culled from Indigenous cultures with the baking customs of the colonizers, creating a unique and rich fusion of flavors and techniques. Complemented by lush photography, this book is a feast for the eyes as well as the palate.\"-- \n\u003cb\u003eJim Lahey, James Beard Award-winning baker and author of My Bread\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003ePan y Dulce \u003c\/i\u003eoffers so much more than just delicious baked goods; it takes you on a sweeping journey through history, from the origins of bread through its transformation by Black, Brown, and Indigenous hands across Latin America. From the jalapeño quesillo bolillo filled with creamy Oaxacan cheese to coconut milk tortillas de harina (which have set a new standard for any future tortilla I'll ever eat), Bryan's recipes are layered with comfort and a deep gratitude for the past. This is an essential cookbook for new and experienced bakers alike, teaching not just \n\u003ci\u003ehow\u003c\/i\u003e to bake but also \n\u003ci\u003ewhy\u003c\/i\u003e we bake.\"-- \n\u003cb\u003eFrankie Gaw, author of First Generation\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003ePan y Dulce \u003c\/i\u003eis the book I have been waiting for! Bryan Ford takes you on a deep dive into the beautiful breads and pastries of Latin America. With each page you turn, I guarantee you will get more and more hungry and start baking--I know I did!\"-- \n\u003cb\u003eNina Compton, James Beard Award-winning chef\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Bryan Ford does it again! Not only does he share mouthwatering recipes for \n\u003cbr\u003e panes y dulces that people love, but he makes baking them easy, fun, and \n\u003cbr\u003e approachable--while also giving you their amazing backstories. A must have!\"-- \n\u003cb\u003ePati Jinich, James Beard Award-winning chef, TV host, and author of Treasures of the Mexican Table\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Bryan Ford knows what he's doing when it comes to bread.\" -- \n\u003ci\u003e\u003cb\u003eTime Out\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Cultural and historical context-setting infuses and enriches the book...\"-- \n\u003ci\u003e\u003cb\u003eFood \u0026amp; Wine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Novice bakers will appreciate Ford's precise... step-by-step instructions for mixing and shaping methods while the more experienced will revel in the extensive variety of sweets on offer.\"-- \n\u003ci\u003e\u003cb\u003ePublishers Weekly\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"In-depth... with 150 accessible recipes--in sweet, savoury and gluten-free chapters--that showcase Latin America's baking traditions.\"-- \n\u003ci\u003e\u003cb\u003eELLE Canada\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A must have for anyone interested in Latin American baking.\"-- \n\u003ci\u003e\u003cb\u003eArkansas Democrat-Gazette\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Enter, Ford's alfajores de maicena, a buttery sandwich cookie filled with homemade dulce de leche that will melt in your mouth.\"-- \n\u003ci\u003e\u003cb\u003eGood Morning America\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A feast for the senses... definitely a must for the holiday season.\"-- \n\u003ci\u003e\u003cb\u003eLA Times\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"It's a magical book.\"-- \n\u003ci\u003e\u003cb\u003eThe Bittman Project\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A world of bread and sweetness.\"-- \n\u003ci\u003e\u003cb\u003eEsquire (The Best Cookbooks of 2024)\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFrom star baker Bryan Ford, a \"vast and vibrant\" baker's guide to Latin America (Maurizio Leo, author of \u003ci\u003eThe Perfect Loaf)\u003c\/i\u003e, sharing the cultures and stories behind every recipe: artisan bread, pan dulce, cookies, pastries, and more. \u003cbr\u003e \u003c\/b\u003e\n\u003cbr\u003e Bryan Ford, the acclaimed author of \n\u003ci\u003eNew World Sourdough \u003c\/i\u003eand judge on Netflix's \n\u003ci\u003eBlue Ribbon Baking Championship\u003c\/i\u003e, is changing how the world bakes with recipes that are \"full of deep expertise\" yet \"unusually warm [and] friendly\" ( \n\u003ci\u003eNew York Times\u003c\/i\u003e). In \n\u003ci\u003ePan y Dulce \u003c\/i\u003ehe helps home bakers embrace the extraordinary world of Latin American baking and break free of Eurocentric approaches to the craft. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Enter \n\u003cb\u003emedialunas\u003c\/b\u003e: full of tender layers, glazed with sugar. \n\u003cb\u003eAlfajores \u003c\/b\u003esandwiched with dulce de leche. Fluffy \n\u003cb\u003econchas\u003c\/b\u003e and \n\u003cb\u003epan de coco\u003c\/b\u003e--and so much more \n\u003cb\u003e: \u003c\/b\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eGolfeados\u003c\/b\u003e, sweet-salty soft rolls twirled with queso de mano and drenched in syrup \u003c\/li\u003e\n\u003cli\u003e Flaky \u003cb\u003epastelitos stuffed with guava\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eCrisp empanadas\u003c\/b\u003e filled with juicy chicken \u003c\/li\u003e\n\u003cli\u003e The \u003cb\u003efugazzeta\u003c\/b\u003e, an addictive flatbread stuffed with cheese and topped with charred onions \u003c\/li\u003e\n\u003cli\u003e And all sorts of rustic loaves, from\u003cb\u003e pan Cubano\u003c\/b\u003e baked with a palm leaf to \u003cb\u003eblue masa sourdough\u003c\/b\u003e to gluten-free \u003cb\u003echocolate quinoa bread\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e Ford delivers practical know-how alongside the history and culture behind each of 150 \"mouthwatering\" recipes (Pati Jinich, author of \n\u003ci\u003eTreasures of the Mexican Table\u003c\/i\u003e). 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.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2024 pg. 16 (EAN 9780316293259, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 11\/04\/2024 (EAN 9780316293259, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ford, Bryan\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Voracious\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-11-12\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Central American \u0026amp; South American|Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Pastry\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Latin America|Pastry|Desserts|Bread|Cooking, Latin American|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.25 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780316293259\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780316293259\u003c\/p\u003e","brand":"Voracious","offers":[{"title":"Default Title","offer_id":51154496913686,"sku":"SP-9780316293259","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780316293259_spiral.png?v=1774947400","url":"https:\/\/lusper.myshopify.com\/products\/pan-y-dulce-the-latin-american-baking-book-pastries-desserts-rustic-breads-savory-baking-and-more","provider":"Lusperbooks","version":"1.0","type":"link"}