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eBook editionsMy Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treatsby Fany Gerson
Synopses & ReviewsPublisher Comments: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. About the AuthorFANY GERSON graduated from the Culinary Institute of America and has worked in kitchens worldwide, including Michelin three-star Akelare in Spain, Eleven Madison Park, and Rosa Mexicano in New York, where she developed their acclaimed modern Mexican desserts. Her work has been featured in Gourmet, NY Daily News, and New York Magazine. Table of ContentsAcknowledgments vi Introduction 1 Ingredients Guide 5 Equipment Guide 17
Bebidas / Beverages 22 Dulces de Convento / Sweets from the Convents 38 Maiz / Corn 60 Dulces de Antaño / Heirloom Sweets 72 Pan Dulce / Morning Sweet Breads 94 Fruta / Fruit 120 Postres / Desserts 140 Delicias Heladas / Frozen Treats 168 Mexico Moderno / Modern Mexico 186
Sources 207 Bibliography 209 Index 210 What Our Readers Are SayingAdd a comment for a chance to win!Average customer rating based on 4 comments: 
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