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

Editorial Reviews. From Publishers Weekly. Starred Review. Rare is the cookbook that My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats - Kindle edition by Fany Gerson, Ed Anderson.
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All the recipes seem like they're going to take a bit more time devotion than I really ha I was looking for a recipe for pan dulce when I came across this book. All the recipes seem like they're going to take a bit more time devotion than I really have right now. Nothing seems to require an ungodly number of ingredients, but the instructions look like something you really need to be paying attention for.

Not fiddly, exactly, but definitely not a simple throw together kind of thing either. Probably the recipes don't take as long or as much attention when you've done them before, but they do look a tad daunting from a book. Jan 01, Samantha rated it it was amazing Shelves: Love this cookbook -- this is one that I read right through. There are several recipes included that I could never imagine myself actually making because the ingredients are obscure -- at least where I live -- or because they are too labor intensive , but it was fascinating reading about how these things are made.

HOWEVER, there are many recipes that I am dying to try -- chocoflan, coconut-stuffed limes, amazingly colorful and intriguingly fruity-sounding milk fudge. I have read and tried many Love this cookbook -- this is one that I read right through. I have read and tried many of the recipes out of one of Gerson's other books, Paletas, and they were all awesome.

Her directions are clear and specific, and the pictures are lovely. The photos make me want to get on a plane and fly to Mexico City right his minute. Jul 05, Adriana rated it really liked it Shelves: Mouthwatering is the least than can be said about this great book. Not only are some of the best sweets in Mexico presented, explained and deliciously photographed, but the recipes are easy to follow and understand. A couple of the sweets are a bit different than is traditional, but that's understandable as the book is geared mostly to foreign palates. More than just a cookbook, reading this book felt like I was getting a lesson on Mexican sweets from someone that not only did the research but c Mouthwatering is the least than can be said about this great book.

More than just a cookbook, reading this book felt like I was getting a lesson on Mexican sweets from someone that not only did the research but cared about it.

Jan 26, Eling rated it really liked it Shelves: It's one I'd love to add to my library, as it's totally different from any I've read. I would like a few more recipe photos, but I almost always want that, and there were only a few spots where I really thought a photo was truly wanting. Nov 09, Michele rated it liked it Shelves: If you've grown up anywhere close to Mexico or served a mission there, this book will bring all the flavors and smells rushing back to you.

Definitely a great compendium of Mexican sweets, but most of the recipes are very involved and time consuming. There are a couple that I want to try i. Arroz con Leche, Avocado ice cream, and the Impossible Flan Dec 21, Sheri rated it liked it. Not just a cookbook, this book contains stories relating the history of Mexican desserts.

Mexico: a culinary travelogue, an adventure for the palate, mind, and spirit.

These aren't the desserts one would find in a traditional home - the focus is on things you'd find in a shop or restaurant. A lot of the recipes are very involved. Jun 02, H rated it really liked it Shelves: I bought this book for the pan de elote recipe - which is perfect - but I love it even more for all the tidbits of information about the sweets I have come to know and love while living in DF.

And on top of that, the photos are lovely. Mar 21, Heather rated it really liked it Shelves: I want to bake everything in here. It brings back memories of pastries I sampled while living in Vegas and visiting California. It is a beautiful cookbook with all the sun-infused coloring of Mexico. Perfect for a cold, wintery, waiting for Spring day in Montana.

May 02, Simone rated it it was amazing. In as much as you can read a cookbook, I read this one. The photography is lovely. I got it from the library, but will likely be making a purchase.

Book Reviews

Aug 25, Jake rated it it was amazing. Jan 19, Beka rated it liked it Shelves: Not as good as her paletas book but well researched.


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Aug 18, Sara rated it it was amazing. Fany Gerson makes some of the prettiest cookbooks I have ever seen. Sep 03, Tina rated it it was ok Shelves: Great guides for ingredients and equipment.

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

Yet, the recipes and skills are beyond my skill level. Jan 27, Janet rated it it was ok Shelves: My two stars has more to do with the realization that I'm not such a fan of Mexican sweets and less with the content and quality of this book! Jun 28, Sarah rated it it was amazing Shelves: Mar 11, Tricia rated it really liked it.

Beautiful book, with a little history on each entry.

My Sweet Mexico

Can't wait to try out the recipes! The tres leches cake is the bomb! I've made it three times. Once with peaches, once with berries and another with mango. Meticulously documented and gorgeously photographed by Ed Anderson, these sweet recipes represent an important facet of Mexico's culinary history — ingredients range from pre-Columbian chocolate, vanilla, canela , agave, and prickly pear, to the Spaniards' introduction of sugar and the rich confections prepared in Colonial-era convents, to present-day desserts in which traditional ingredients intersect with modern kitchen technology and creativity.


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Although some recipes are easily accomplished, this isn't a book for beginners, and many of the dishes require some investment of time and energy. Gerson provides detailed glossaries of specialized ingredients and equipment, and her instructions are lucid, but there's an inherent expectation that readers know their ways around the kitchen. If, however, you've got memories of sweet eating in Mexico or visions of sugarplums and you're willing to commit to some quality kitchen time, the rewards are huge.

I wowed a dinner party with tangy cajeta goat's milk caramel ice cream and impressed myself with the quintessential special-occasion cake, pastel de tres leches. I'm not too accomplished with candy, but I managed a perfect lime-scented jamoncillo de leche silky milk fudge. For a seasonal treat, I recommend the earthy calabaza en tacha candied pumpkin , traditionally eaten for Day of the Dead.

My Sweet Mexico by Fany Gerson | leondumoulin.nl

A simple preparation, it simmers for a slow three hours with orange peel, clove, and cinnamon in dark piloncillo syrup. A note to readers: Now more than ever, we need your support to continue supplying Austin with independent, free press. Mexico , baking , Culinary Institute of America , Rosa Mexicano , Eleven Madison Park , chocolate , vanilla , canela , agave , desserts , candied pumpkin.