From the founder of NYC’s LaNewYorkina comes this beautiful, in-depth, and tempting tour of Mexican desserts and other sweet treats.
Born and raised in Mexico and a graduate of the Culinary Institute of America, Fany Gerson worked at Akelare in Spain, and such NY restaurants as Rosa Mexicano, La Côte Basque and Eleven Madison Park. Renowned as a pastry chef, she draws great inspiration from the traditional desserts of Mexico, which she explores here in this gorgeous book.
Chapters include beverages, sweet breakfast breads, desserts, and frozen treats, as well as ventures into such specialized categories as convent sweets, corn-based desserts, and contemporary restaurant innovations. Fruit is used often, as are vanilla and chocolate, to which Mexico lays powerful claim. Gerson pays careful attention to the regional and historical character of her recipes, creating a rich portrait of the country’s dessert diversity.
Among the treats you can create using My Sweet Mexico are jamoncillo de pepita, a pumkpin-seed candy that is often brightly colored; lime zest sweet tamales commonly served at Day of the Dead celebrations; playful cochinitos de hojaldre, puff pastry disks decorated like pig faces; and spicy mango ice pops.
Impressive and full of appeal.
Hardcover. Color photographs throughout.