Outdoor,photography,coffee, nature, food and culture lover; seeker of life's simple pleasures.
Published November 13th 2016
A sweet book full of history and family recipes
Fany Gerson has spent many years travelling, savouring and researching numerous recipes to her native Mexico. She has compiled all her findings and ancient family recipes in her book "My Sweet Mexico".
This book has many journeys. It starts out as a great coffee table book that you might open every now and then. You are then captured by the colourful dishes so it makes its way into your handbag and adopts a page holder so you can read it in order to savour every page; you will find yourself leaving page markers in every chapter. The book will then be travelling with you to the grocery store so you can refer to the ingredients list, after getting over your fear of cooking not just Mexican food but Mexican pastries and sweets. The book will then patiently sit at your kitchen counter, whispering gently every step so you can end up with something similar, if not identical, to what is in the picture. "My Sweet Mexico" will end up with some cocoa dabs here and there and it will keep a little bit of sugar and flour between its pages and it won't mind, because that is what it was made for, to help you get a taste of how sweet Mexico can be.
Mexican sweets date back thousands of years. The number of sugary treats only increased when the Spanish settled in the land, by blending native ingredients with European ones, mixing local and Catholic traditions, and the inevitable mix of Spanish and indigenous languages. The result has been a hybrid of these two rich cultures; a vast number of irresistible treats, some with lengthy processes requiring patience and dedication. The decadence of Mexican sweets lies not only in the tastes, smells and textures, but also in the history and ancient methods used.
Fany Gerson has executed this book with the accuracy of a professional pastry chef. The measurements and recipe methods are really accurate, whilst giving "My Sweet Mexico" the warmth, colour and playful nature, so vivid across the country. The book is divided into sections and explains each item, it's origins and quirky facts. Gerson has gone through huge efforts to find even the most remote sweets and the recipes given by kind and sharing families. It is highly recommended if you want to try and challenge your kitchen to something different and authentic. The ingredients list have recommended substitutes, so there is no need to travel to Mexico or go through a saga. Most things you will find at the grocery store or fresh market.
Mexico is not just about tacos. The pastries, sweets and ice creams are just as important to the county's gastronomy, modern society and special occasions and "My Sweet Mexico" has over 207 pages to prove it.