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

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My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats Cover

 

Synopses & Reviews

Publisher 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.

From the Hardcover edition.

About the Author

A graduate of the Culinary Institute of America, Fany Gerson has worked in many kitchens—from the three-Michelin star Akelare in San Sebastian, Spain, to Eleven Madison Park and Rosa Mexicano in New York, where she developed the celebrated modern Mexican desserts. Fany’s work has been featured in the New York Times, Gourmet, Fine Cooking, Daily Candy, NY Daily News, Time Out Magazine, and New York Magazine. She splits her time between her native Mexico and New York City.

From the Hardcover edition.

Product Details

ISBN:
9781607742364
Subtitle:
Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats
Publisher:
Ten Speed Press
Author:
Gerson, Fany
Publication Date:
20110608
Binding:
ELECTRONIC
Language:
English
Pages:
224

Related Subjects

Cooking and Food » Desserts and Candy » Chocolate and Candy
Cooking and Food » Desserts and Candy » General
Cooking and Food » Regional and Ethnic » Mexican

My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats
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Product details 224 pages Ten Speed Press - English 9781607742364 Reviews:
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