By Fany Gerson

Ten Speed Press, $30

This transporting book documents pastry chef Fany Gerson’s quest for the recipes of her homeland’s traditional dulces. She visits artisans, shops, museums, libraries, and markets across Mexico and talks to acquaintances and strangers alike to learn the secrets of authentic Chocolate-Corn Porridge, Cream Cheese Morning Rolls, and Tres Leches Cake, among others. It’s a deliciously well-researched journey through the sweet side of Mexico.

Flan Imposible (Impossible Chocolate Flan)		Gorditas de Piloncillo (Sweet Fried Masa Cakes)		Spicy Mango Ice Pops (Paletas de Mango Enchilado)

Pan de Muerto		Mexican Hot Chocolate with Vanilla and Chile

To see Fany make the traditional Mexican sweet bread, Pan de Muerto,seewhere she explains her process step by step.

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