拉丁美洲烘焙书（布莱恩·福特） Pan y Dulce：The Latin American Baking Book (Pastries, Desserts, Rustic Breads, Savory Baking, and More)

基本信息

Format:Hardback 352 pages

Publisher:Little, Brown & Company

Imprint:Little, Brown & Company

ISBN:9780316293259

Published:5 Dec 2024

Dimensions:254 x 203 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

这位 Magnolia 网络电视明星的开创性新书探索了拉丁美洲的烘焙传统，为经典面包和糕点注入了新的活力，并向读者介绍了每种食谱背后的文化和故事

Bryan Ford 改变了世界对烘焙的看法；他不再以欧洲为中心的手艺，而是扩大了范围来庆祝拉丁美洲的烘焙传统，从简单的食谱和技术开始，分享每个面包和糕点背后的故事的深度和细微差别。

采取一种完全独特但姗姗来迟的方法，市场上没有一本书能像《新世界烘焙》这样。从 Pan de Mole 到 Medialunas，从 Palmeritas 到 Pan Frances，从 Flan 到 Arepa Dulce de Maiz，这里的食谱将突出拉丁美洲烘焙的美丽和广度。对于每个希望扩展对工艺历史的了解并探索从加勒比海到秘鲁的该地区的糖果和零食、面包和烘焙食品的家庭烘焙师来说，这是一本烘焙书。

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.

作者简介

布莱恩·福特 (Bryan Ford) 是一位洪都拉斯裔的面包师兼美食作家，他经营着博客 Artisan Bryan，该博客在 2019 年被评为 Saveur出色烘焙和甜点博客。他是一位面团爱好者，经营过一家快闪式酸面团披萨店、一家迈阿密批发面包店、一家位于新奥尔良的季节性 King Cake 店，近期还完成了对 Bon Appetit 的“Basically”的收购。即将开展的项目包括与 David Chang 合作的名为“Recipe Club”的播客和 Saveur 的每月美味烹饪专栏。他是 Magnolia Network 节目“The Artisan's Kitchen”和“Baked In Tradition”的明星，并出演了 Netflix 系列“Waffles and Mochi”，他是畅销书《New World Sourdough》的作者。

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.