A collection of 60+ flavor-packed recipes for ice creams and frozen treats rooted in Mexico's rich and revered ice cream traditions.
CONTENTS
Introduction 1
SORBETS NIEVES DE AGUA 22
CLASSIC MEXICAN ICE CREAMS HELADOS CLASICOS MEXICANOS
52
MODERN MEXICAN ICE CREAMS HELADOS DEL MEXICO MODERNO
88
SPICY AND BOOZY FLAVORS SABORES PICOSITOS Y BORRACHITOS
116
CONES, TOPPINGS, AND SAUCES CONOS, TOPPINGS, Y SALSITAS
144
A graduate of the Culinary Institute of America, FANY GERSON hasworked in a range of fine-dining kitchens around the world. She is the founder ofLa Newyorkina, a catering company, roving food truck, and soon-to-be brick andmortar restaurant in Manhattan, and Dough bakery. Her work has been featured inthe New York Times, Gourmet, Fine Cooking, Daily Candy, and more. Her previoustitles include Paletas and My Sweet Mexico.
"You’ll want to feature this colorful cookbook prominently on your
bookshelf. Starring ingredients range from cinnamon and avocado to
mangoes and Mexican chocolate. Flipping through the pages will
transport you to Mexico—and have you craving a towering cone of ice
cream or sorbet."
—Grace Elkus, Real Simple
"The combinations are as vibrant as those in the chef’s signature
popsicles. Stories of Gerson’s memories seeking out and eating ice
cream as a child in Mexico are interspersed with recipes for
uncommon combinations like chocolate with peanut marzipan; avocado
and passionfruit; goat cheese with hoja santa; mole; and a
sour, spicy, and sweet concoction: sour cream with guajillo chile
and piloncillo-roasted apricots. Transport yourself to the streets
of Mexico City with a scoop of Gerson’s deviled mango sorbet topped
with chamoy, a must-taste condiment made from pickled
plums that brightens the floral sweetness of mango."
—Daniela Galarza, Eater
Praise for My Sweet Mexico:
"Fany's irresistible take on Mexican sweets is as smart and
instructive as it is inspiring. Recipe after recipe--from
traditional Buñelos to an updated Chocolate Rum Tres Leches
Cake--I'm reminded why she's one of the most gifted pastry chefs
around."
—Scott Jones, executive food editor, Southern Living"Like many of
you, perhaps, we haven't given Mexican desserts a lot of thought.
Sure there's flan and quite a few delicious ice creams to be had in
Mexico, but there's also a lot of brightly-colored pastries that
are more decorative than delectable. But looking through the
photographs in this truly stunning cookbook might win a few
converts...I'm happy to have this book in my collection if only to
dream of sweet treats...and future trips to one of my favorite
places, Mexico."
—David Lebovitz, author of My Paris Kitchen“What a super-delicious
and inspiring celebration of unique flavor combinations! Fany,
my incredibly talented gal pal, brings us on a tour of her
beloved Mexico through this creative, joyful, and beautifully
photographed collection of ice creams and sorbets. These
recipes conjure happy memories that make you long to attack a
cone of your own. You’ll be rushing to your
local Latin-American grocery store and plugging in your ice
cream maker in no time!”
—Christina Tosi, chef/founder/owner of Milk Bar
“Fany’s enthusiasm and genuine love for Mexican ice cream is
contagious. This cookbook reads like a fairytale and swept me
off to a place I didn’t know existed. Deeply engrossed, I
wanted to make each and every flavor—not to mention
head straight to Mexico, the source of some of the greatest
ice cream in the world.”
—Jeni Britton Bauer, James Beard Award–winning author of
Jeni’s Splendid Ice Creams at Home
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