<p>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.</p><br><p>The Bittman Project is featuring two recipes from Pan Y Dulce:</p><br><p>Tustacas: </p><p><a href="https://bittmanproject.com/recipe/tustacas/" rel="noopener noreferrer" target="_blank">https://bittmanproject.com/recipe/tustacas/</a></p><br><p>Roles de Pimiento Asado: </p><p><a href="https://bittmanproject.com/recipe/roles-de-pimiento-asado/" rel="noopener noreferrer" target="_blank">https://bittmanproject.com/recipe/roles-de-pimiento-asado/</a></p><br><p>Are you liking <em>Food with Mark Bittman</em>? Got feedback? We'd love it if you'd take our (brief) survey: <a href="http://bit.ly/foodwithmarkbittman-survey" rel="noopener noreferrer" target="_blank">http://bit.ly/foodwithmarkbittman-survey</a>. Thanks for listening!</p><br><p>Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.</p><br><p>Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at <a href="http://www.bittmanproject.com/" rel="noopener noreferrer" target="_blank">www.bittmanproject.com</a>.</p><br><p>Questions or comments? Email [email protected]. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: <a href="http://bit.ly/foodwithmarkbittman-survey" rel="noopener noreferrer" target="_blank">http://bit.ly/foodwithmarkbittman-survey</a></p><p><br></p><br /><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>
