Independence marks Turned a history page, a new chapter. But Hardly a forgotten past. And so the release this week of My Sweet Mexico by Fany Gerson, a Cookbook Celebrating Mexican sweets Past and Present, Seems fitting is Mexican Independence Day (Thurs cheers That, by the way). Even more as The Book Is Not Simply a compilation of recipes for traditional Mexican candies and Pastries (Gerson was raised in Mexico City), nor is it a modern pastry chef's singular reinterpretation of the Churro (The Culinary Institute of America graduate has worked the pastry circuit at Eleven Madison Park and Rosa Mexicano in New York). My Sweet Mexico offers Both, as Gerson focuses is telling the story of traditional Mexican sweets through Their historic roots (and recipes) and ends with a final chapter of her own Creations.
Gerson That Begins by saying she "discovered [her] love affair with sweets at a very young age." Had our after-school Activities Involved hanging out at DulcerÃa de Celaya, a family-owned sweets shop in Mexico City That served ITS first goat milk caramels in 1874, and Chatting with street vendors, we'd Probably've Had a couple Dozen adolescent paleta love affairs ourselves.
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