Bryan Ford: It’s a Great Time to Be a Baker

Food with Mark Bittman

Sweetness and Light

Nutrition, Arts, Food, Culture, Cooking, Health & Fitness, Society & Culture

4.9 • 947 Ratings

🗓️ 20 November 2024

⏱️ 41 minutes

🔗️ Recording | iTunes | RSS

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Summary

Baker Bryan Ford talks to Mark and Kate about his new book, Pan Y Dulce; what it's like to truly interpret a food culture; the trickiness of ingredients and cost and taste; and why it's so exciting to be a first generation baker right now.

The Bittman Project is featuring two recipes from Pan Y Dulce:

Tustacas:

https://bittmanproject.com/recipe/tustacas/

Roles de Pimiento Asado:

https://bittmanproject.com/recipe/roles-de-pimiento-asado/

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Transcript

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0:00.0	Hi, it's Mark Bitman and welcome to food.
0:05.7	As always, you can email us at Food at Markbitman.com.
0:09.8	And please check out our newsletter and our website at bitmanproject.com.
0:14.7	The newsletter comes out at least three times a week.
0:17.2	The website is loaded with reliable, wonderful, flavorful, simple, time-tested and me-tested recipes.
0:26.5	More being added each week.
0:28.4	It's a wonderful website, which we've just put a ton of work into.
0:32.1	So I think you should take a look at that.
0:34.0	And please do subscribe.
0:35.4	Subscribe to this podcast too and rate it and recommend it to your
0:38.7	friends. Notable items on the website from last week are an excerpt from Matthew Haltman's book,
0:46.0	Hungry, Beautiful Animals, The Joyful Case for Going Vegan. And it's got a great story
0:52.8	about how to navigate a family Thanksgiving as a vegan
0:55.7	worthwhile reading even if you're a non-vegan because it's pretty funny and um a piece about
1:01.2	Thai food with nine recipes that's a real beauty too so check that out and do stay tuned they'll be
1:08.3	right back.
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	...

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