MY sweet MEXICO

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To research the book, Gerson spent a year traveling around Mexico collecting cooking secrets and family recipes. She visited bakeries and sweet shops, ice cream parlors and markets, as well as museums, libraries, and the homes of people with specialties to share.

It’s been a tough week. A while back I got it into my head to do some major upgrades on the site, which also involved moving the site to a new platform, which subsequently prompted (or I should say, “required”) a move to a dedicated place to park the site, rather than sharing a machine in a nameless office park, with a bunch of other sites like I did before. So after my relaxing week in the south, I returned a nearly blank space where my site used to be.

Are you feeding those hungry crowds hanging out for weekend games in front of your TV? Well, here's a cute gimmick that's sure to please cookie lovers. Oreo has reshaped its classic chocolate cookie like a football (with the traditional creme in the center of two) and put them in special limited edition packages for the fall season.

When I was growing up in Texas, Mexican sweets were EVERYWHERE. From paletas (popsicles) to moreliana cookies, I couldn’t get enough. My mother used to shop at a supermarket chain called “Fiesta” and she always allowed me to try one different piece of candy each time we went through the check-out line

My Sweet Mexico by Fany Gerson (Ten Speed Press) is a seductive journey through Mexico’s confections, baking techniques, holidays, and celebrations. Each chapter traces the origin and history of a sweet back to its ethnic origin and traditional preparations.

My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats by Fany Gerson (Ten Speed). Gerson puts Mexican desserts on the map in this excellent mash-up of scholarly research and the pure joy of food. The breadth and depth of recipes here is stunning.
Honorable mention: Fiesta at Rick’s: Fabulous Food for Great Times with Friends by Rick Bayless (Norton)

Fany Gerson was born and raised in Mexico City and wanted to be a chef since she was a little girl (even though she didn’t know it was an actual possibility).

Open Fany Gerson‘s My Sweet MexicoTen Speed 2010) and let her wonderful recipes help you celebrate the Mexican bicentennial and centennial (see Super Chef‘s “Celebrate Mexico: The Bicentennial and the Centennial”.

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.

I was very excited to try out this new book from Fany Gerson. The pictures are amazing and it has recipes for some of my favorite childhood treats.

Since yesterday was Dia De Los Muertos, I set out to make her Pan De Muerto recipe from page 109 of the book.

Two eminent but unemployed pastry chefs — Fany Gerson and Hannah
Goldberg — banded together to start La Newyorkina, making delicious Mexican-style paletas, or ice pops, in flavors like mango, guava and horchata (cinnamon-rice).
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This transporting book documents pastry chef Fany Gerson’s quest for the recipes of her homeland’s traditional dulces

But for now, most of the vendors have a “day job” of some kind. Ms. McCarthy works as a librarian and teaches library science. Ms. Asselin is a pastry chef at Marlow & Sons in Williamsburg. Jun Aizaki, who makes Japanese rice balls called onigiri, wrapped in and scented with banana leaves, has designed the interiors of New York restaurants such as Rayuela and Macondo.

Last summer it was artisanal ice cream from carts and trucks. This summer your frozen treats will be on a stick. You cannot do much better than the frozen gelato and sorbetto at Popbar, an Italian import in Greenwich Village. Small batches are made on the premises in more than a dozen flavors, with the suavest of textures.

This Saturday, at the grand opening of the snackfest–cum–flea market Hester Street Fair, chefs Hannah Goldberg and Fany Gerson unveil La Newyorkina, a gourmet ice-pop stand with unconventional flavors—avocado, mango with pequin chile, fresh coconut—inspired by tasting trips to ice-cream shops in Mexico.

Like chambray shirts, boat shoes and white jeans, horchata is suddenly everywhere. The age-old, pearl-hued beverage is now familiar in Latin communities and taco hot spots alike, not to mention in elaborate cocktails, de rigeur desserts and even Vampire Weekend songs (“Horchata” off their new album, Contra).

The famous Mexican food blogger from Morelia, Cristina Potters, who I consider to be right up there with Diana Kennedy and Rick Bayless..." Puerto Vallarta Information, Our Vallarta.
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Fany Gerson, who grew up nibbling on colorful pastries and candies in Mexico City before becoming a pastry chef in New York, has just released her first cookbook, “My Sweet Mexico”, a playful, beautifully photographed book on the history and
diversity of Mexican sweet treats. -- Addie Broyles