A groundbreaking new book from the Magnolia network TV star exploring the baking traditions of Latin America, infusing classic breads and pastries with new energy and introducing readers to the cultures and stories behind each recipe
Bryan Ford has changed the way the world sees baking; no longer the Euro-centric approach to the craft, he broadens the scope to celebrate the baking traditions of Latin America, starting with a simple approach to recipes and technique, and sharing the depth and nuance of the stories behind each loaf and pastry.
Taking a completely unique, yet long overdue approach, there is no book like New World Baking on the market. From Pan de Mole to Medialunas, Palmeritas to Pan Frances, and Flan to Arepa Dulce de Maiz, the recipes here will highlight the beauty and breadth of Latin American baking. 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 the Caribbean to Peru.
Sprache
Verlagsort
Produkt-Hinweis
Maße
Höhe: 258 mm
Breite: 208 mm
Dicke: 31 mm
Gewicht
ISBN-13
978-0-316-29325-9 (9780316293259)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Bryan Ford is a baker and food writer of Honduran descent who runs the blog Artisan Bryan, named the Saveur Best Baking & Sweets Blog in 2019. He is a dough aficionado who has run a pop-up sourdough pizza business, a wholesale bakery in Miami, a seasonal King Cake business out of his New Orleans home, and most recently completed a take-over of Bon Appetit's Basically. Upcoming projects include a podcast alongside David Chang called Recipe Club and a monthly savory cooking column for Saveur. Star of the Magnolia Network shows "The Artisan's Kitchen" and "Baked In Tradition," and with an appearance on the Netflix series "Waffles and Mochi," he is the bestselling author of New World Sourdough.
