Foreword by Douglas Rodriguez
Dulce is the first cookbook of its kind to present the full spectrum of desserts, pastries, and confections from Mexico, Centraland South America, and the Caribbean, combining authenticity with innovation in recipes for both traditional and new LatinAmerican treats. There are over 100 recipes in the book including: Crispy Meringues with Chirimoya Mousse; Coconut Tapioca Pudding; Goat Cheese and Guava Empanada; Frozen Mojito Souffl?; Papaya Soup with Mango Foam; Purple Corn Pudding (Mazamorra Morada) and Kaffir Lime Scented Crema Catalana. Substantial sidebars throughout will provide a primer on unusual tropical fruits and ingredients (from soursop to panela), as well as traditional techniques (from fruit shakes to Mexican popsicles). Recipes are set out in components, so that home cooks can easily pick and choose, whether they want an everyday or a special-occasion preparation. More than 30 colour photos will entice with the vibrant colours and surprising presentations of these desserts. which are becoming increasingly available here.
