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Recipes from My Sweet Mexico by Fany Gerson

Recipes from My Sweet Mexico by Fany Gerson

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Published by The Recipe Club
Recipes included in this excerpt:
Jamoncillo de leche / Milk Fudge
Gorditas de Piloncillo / Sweet Fried Masa cakes
Limones Rellenos de Coco / Coconut-Stuffed Limes
Pastel de Tres Leches / Tres Leches Cake
Buñuelos / Thin Cinnamon-Sugar Fritters
Paletas de Mango Enchilado / Spicy Mango Ice Pops

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.

To read more about My Sweet Mexico or Fany Gerson please visit Crown Publishing Group at www.crownpublishing.com.
Recipes included in this excerpt:
Jamoncillo de leche / Milk Fudge
Gorditas de Piloncillo / Sweet Fried Masa cakes
Limones Rellenos de Coco / Coconut-Stuffed Limes
Pastel de Tres Leches / Tres Leches Cake
Buñuelos / Thin Cinnamon-Sugar Fritters
Paletas de Mango Enchilado / Spicy Mango Ice Pops

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.

To read more about My Sweet Mexico or Fany Gerson please visit Crown Publishing Group at www.crownpublishing.com.

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Categories:Types, Recipes/Menus
Publish date: Sep 14, 2010
Added to Scribd: Nov 08, 2010
Copyright:Traditional Copyright: All rights reserved

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02/10/2014

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Some of the recipes in this book include raw eggs. When this ingredient is consumed raw, there isalways the risk that bacteria, which is killed by proper cooking, may be present. For this reason, whenserving this ingredient raw, always buy certified salmonella-free eggs available from a reliable grocerand store them in the refrigerator until they are used. Because of the health risks associated with theconsumption of bacteria that can be present in raw eggs, this ingredient should not be consumed byinfants, small children, pregnant women, the elderly, or any persons who may beimmunocompromised.Copyright © 2010 by Fany GersonPhotographs copyright © 2010 by Ed AndersonAll rights reserved.Published in the United States by Ten Speed Press,an imprint of the Crown Publishing Group,a division of Random House, Inc., New York.www.crownpublishing.comwww.tenspeed.comTen Speed Press and the Ten Speed Press colophon are registered trademarks of Random House,Inc.Library of Congress Cataloging-in-Publication DataGerson, Fany.My sweet Mexico : recipes for authentic breads, pastries, candies,beverages, and frozen treats / Fany Gerson. — 1st ed.p. cm.Includes bibliographical references and index.Summary: “The first cookbook to present authentic versions of beloved Mexican sweets plus acreative selection of new recipes rooted in traditional flavors and ingredients—Provided by publisher.1. Desserts—Mexico. 2. Cookery, Mexican. I. Title.TX773.G3823 2010641.5972—dc222010014469ISBN: 978-1-58008-994-4Printed in ChinaDesign by Katy Brown10 9 8 7 6 5 4 3 2 1First Edition

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