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

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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.


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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. 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.

My Sweet Mexico by Fany Gerson | amisaliwywav.tk

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. 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. 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. Yet, the recipes and skills are beyond my skill level.

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

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. Can't wait to try out the recipes!

With no dustjacket and matte-finish pages, it feels like a book ready to be smeared with butter and splattered with sugar.

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

But looking through the photographs in this truly stunning cookbook might win a few converts. The breadth and depth of recipes here is stunning.

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And the many earthy and evocative photographs shot on location — think Saveur magazine — deserve a lot of the credit. This book will open up whole new worlds of delicious. Aside from the recipes that caught my attention, this is a lovely book. Pastry Chef Fany Gerson creates a food-based travelogue of Mexico, incorporating memories, histories, and, of course, recipes of her native country.

Gerson, a pastry chef Eleven Madison Park; Rosa Mexicano has dutifully catalogued the confections of her native Mexico—many of which are endangered species in the age of industrialized food. The introduction and individual chapter essays trace sweets to their ethnic origins, detailing how sugar production, holiday symbolism, and technology have impacted their evolution.

Indeed, an entire chapter is devoted to the specific sweets—pumpkinseed candy, chestnut flan, and, ironically enough, wedding cookies—traditionally made in convents. Support the free press, so we can support Austin.

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