My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats by Fany Gerson

Search this book for Recipes »

Notes about this book

  • robm on February 04, 2011

    This book has made a lot of major reviewers' "best" or "favorite" new cookbook lists! A wonderful compendium of traditional Mexican baked goods and desserts (yes, there's more to Mexican desserts than flan)!

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • David Lebovitz by David Lebovitz

    A visit to the author's ice cream shop.

    Full review
  • Food52 by Ree Drummond

    The 2011 Piglet Tournament of Cookbooks vs. Kim Boyce's Good to the Grain

    Full review
  • Fine Cooking

    This transporting book documents pastry chef Fany Gerson’s quest for the recipes of her homeland’s traditional dulces. It’s a deliciously well-researched journey through the sweet side of Mexico.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1580089941
  • ISBN 13 9781580089944
  • Linked ISBNs
  • Published Nov 17 2010
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

After years spent traveling and sampling sweets throughout her native Mexico, celebrated pastry chef Fany Gerson shares the secrets behind her beloved homeland’s signature desserts in this highly personal and authoritative cookbook. Skillfully weaving together the rich histories that inform the country’s diverse culinary traditions, My Sweet Mexico is a delicious journey into the soul of the cuisine.
 
From yeasted breads that scent the air with cinnamon, anise, sugar, fruit, and honey, to pushcarts that brighten plazas with paletas and ice creams made from watermelon, mango, and avocado, Mexican confections are like no other.
 
Stalwarts like Churros, Amaranth Alegrías, and Garibaldis—a type of buttery muffin with apricot jam and sprinkles—as well as Passion Fruit–Mezcal Trifle and Cheesecake with Tamarind Sauce demonstrate the layering of flavors unique to the world of dulces. In her typical warm and enthusiastic style, Gerson explains the significance of indigenous ingredients such as sweet maguey plants, mesquite, honeys, fruits, and cacao, and the happy results that occur when combined with Spanish troves of cinnamon, wheat, fresh cow’s milk, nuts, and sugar cane.
 
In chapters devoted to breads and pastries, candies and confections, frozen treats, beverages, and contemporary desserts, Fany places cherished recipes in context and stays true to the roots that shaped each treat, while ensuring they’ll yield successful results in your kitchen. With its blend of beloved standards from across Mexico and inventive, flavor-forward new twists, My Sweet Mexico is the only guide you need to explore the delightful universe of Mexican treats.


Other cookbooks by this author