BN.com Gift Guide
Customer Reviews for

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

Average Rating 4.5
( 5 )
Rating Distribution

5 Star

(4)

4 Star

(0)

3 Star

(1)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing 1 – 4 of 5 Customer Reviews
Page 1 of 1
  • Posted July 4, 2011

    more from this reviewer

    I Also Recommend:

    An authentically delicious overview of Mexican desserts

    Mexico's dulces (sweets) are a blend of indigenous ingredients melded with European traditions, and in "My Sweet Mexico," Mexican native Fany Gerson brings these sweet indulgences to vivid life. The included illustrations and photos bring the varied facets of modern Mexico to life: as you first open the cookbook, the endpapers recreate azulejos (glazed tiles) and a colonial wooden door that gives way to photos of antique candy shops, exotic tropical fruits like soursops and mameys, gorgeous food photos and local artisans hard at work. The book starts with an in-depth primer on ingredients and tools. The importance of corn in the Mexican diet can't be overlooked, and corn gets its own chapter, with such entries as pemoles (coffee-flavored corn cookies), sweet fried masa cakes, and fruit tamales. In other chapters, there are unexpected gems like bean candy, which reminded me of the sugared beans I would snack on in central Japan, or the amaranth "Happiness" candy, a heavenly combination of nuts, dried fruits, honey, and puffed amaranth seeds. Candied fruits are another staple; I love Mexican candied pumpkin, and Fany demystifies the process, suggesting several variations like candied prickly pears, tamarind pods, papaya and chayote. The coconut-stuffed limes glisten like emeralds, hiding an unexpected (but fitting) filling. The chapter on "pan dulce" (sweet breads) is near and dear to my heart; I live in a city surrounded by Mexican bakeries, and I love to browse the cases stacked with ever-changing assortments of brightly-colored pastries. I particularly liked Fany's recipe for huachibolas (cream cheese morning rolls); the yeast dough hides a surprise filling of cream cheese (I tried the recipe using Neufchatel cream cheese). Fany also chronicles old-fashioned sweets like candied nuts and caramels, some with pronounced tropical flavors, like gaznates (fritters filled with mezcal meringue) or lime meringues. There's even a chapter on frozen desserts (Mexican ice pops and ice creams), with some truly surprising (and refreshing) flavor combos on display, including avocado, corn, and cheese ice creams, spicy mango ice pops, and rose petal sherbert. (Fany just published her second cookbook, Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas, if you are looking for a more in-depth guide to Mexican frozen desserts.) Finally, the book closes with "Mexico Moderno" (Modern Mexico), ten recipes that Fany created to pay homage to "the new Mexico," one that blends imported influences with traditional flavors. Recipes include a decadent chocolate-rum tres leches cake, cheesecake with spiced quince, upside-down plantain cake, and mango bread pudding with tamarind sauce. "My Sweet Mexico" pays homage to Mexico's cultural and geographical diversity, and Fany is an engaging tour guide. Each recipe includes informative tips, recipe origins, or notes about a specific artisanal shop that brings the recipes to life. The recipes themselves are clearly printed and easy to follow (if time-consuming); like all recipes, you may find that you need to adjust cooking times based on your cookware, oven temp, etc. They're written in such a way that they're not intimidating, making Mexican sweets accessible even for novice bakers. It's a gem of a cookbook that deserves to be in your kitchen. (Review copy generously provided by Ten Speed Press)

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted October 27, 2014

    I bought this book in English since that is the only version the

    I bought this book in English since that is the only version they have and I still love it. I am just hoping that Fany Gerson can make a Spanish version so I can buy this book for my mother and my aunts who love learning new Mexican Pastries or just sticking with the classic Mexican Pastries that they have forgotten how to make.   

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 21, 2013

    Yummy

    This is a great book with some tasty authentic treats. To the previous person asking if it is in english, cleary it is in english...duh. The titles of some of the ingredients are in spanish however they are also in english. Love this book.



    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 27, 2011

    ????

    Is this book only in spanish or what because i cant read spanish tellllll meeee plz.....

    0 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
Sort by: Showing 1 – 4 of 5 Customer Reviews
Page 1 of 1