The exciting new mode in desserts can be found in this cookbook featuring the flavors of the Latino world.
While savory Latin-American cuisine is well known, the sweeter side of this vibrant culinary culture has been overlooked. The countries of Central and South America combined Spanish techniques with native ingredients into an entirely distinct dessert tradition. This will be the first cookbook devoted to Latin-American sweets, uncovering a whole new world of exotic flavors. The desserts presented range from baked cakes to ice cream to chocolate, with step-by-step recipes for both traditional favorites, such as flans, churros with chocolate, and tres leches cake, as well as original creations from Chef Joseluis Flores’s restaurants.
Used Book in Good Condition
Most Helpful Customer Reviews
I am trying really, really hard to like this cookbook, but unfortunately, some of the results I've gotten from the recipes isn't backing up that desire. The photography in the book is fabulous and really makes you want to make the recipes. The recipes when read seem to be easy, doable and tasty. The suggested platings and finishing touches are inventive and easy to do. But, so far, every recipe I've made has had issues. The recipes are pretty well written and the instructions clear, so there is no confusion about how to make them. Pineapple Upside Down Cake? Pineapples were fabulous, the cake portion, not so much. I will use the pineapple preparation in the future but with a different cake batter. Arroz con Leche? Flavor profile is right on and perfect but the final product was awfully tight. I ended up adding more milk to get it thinned down to the proper consistency. The caramel for flan was delicious. Yields are also not exactly what is reflected in the recipe (so far my yields...
Having lived in Latin America for many years and having enjoyed over there many great desserts I really wanted to like this book. Unfortunately, I didn't.
I found two major flaws in this book:
First of all, the title of this book is misleading: This book is, as another reviewer mentioned, pretty much exclusively about Mexican desserts.
Second (and most importantly): Were these recipes ever tested by the author or by anyone actually involved with the publication of the book? It almost feels like they were made up as they were being typed. The arroz con leche recipe results in a block of concrete and I had to throw away the churro batter since it was simply too dense and tough to pipe. Issue after issue with each recipe. Sadly, not what I expected.
I received this book as a gift, and spent a couple of hours reading the recipes and drooling over the amazing photos. I have been waiting for an opportunity to try one out, and decided to make the Venezuelan chocolate brownies to bring to a recent dinner party. These brownies call for 10 eggs, 1.5lbs of chocolate and a pound of butter, all in a 9x13in pan. Decadent doesn't even begin to touch what they are. Because of the quantities of the ingredients, the melting and mixing process is a bit more arduous than with your typical brownie recipe. The book doesn't prepare you for this, but common sense would dictate that might take awhile to melt down all that butter and chocolate, so I didn't blame the book. Where I faulted it, however, was in the baking time. It instructed to bake the batter for 15 minutes. I knew this wasn't correct: in the end it took almost an hour, which was what I estimated after looking at the batter in the pan. Maybe this was a small typo, but it's made...
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