Ebook Dulce: Desserts in the Latin-American Tradition, by Joseluis Flores
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Dulce: Desserts in the Latin-American Tradition, by Joseluis Flores
Ebook Dulce: Desserts in the Latin-American Tradition, by Joseluis Flores
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About the Author
Joseluis Flores is the acclaimed Executive Pastry Chef for a restaurant group that includes Ola in Miami, Alma de Cuba in Philadelphia, Deseo in Scottsdale, and De La Costa in Chicago. Laura Zimmerman Maye is Director of Marketing for Fox & Obel, Chicago’s premier specialty food retailer, and most recently co-authored The Great Ceviche Book. Douglas Rodriguez, known as the godfather of Nuevo Latino cuisine, is the author of four cookbooks, the executive chef of four restaurants, and the recipient of the Rising Star Chef award from the James Beard Foundation.
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Product details
Hardcover: 266 pages
Publisher: Rizzoli (May 4, 2010)
Language: English
ISBN-10: 0847833216
ISBN-13: 978-0847833214
Product Dimensions:
8.3 x 1.1 x 10.3 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.0 out of 5 stars
19 customer reviews
Amazon Best Sellers Rank:
#268,332 in Books (See Top 100 in Books)
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 have all been greater than stated)I bought this cookbook specifically because I like latin flavors and there are very few cookbooks specifically about latin desserts. The flavor profiles in the recipes in Dulce accurately reflect those found in Mexico and other parts of Latin America (tho' they are mostly Mexican). Given the results I've gotten, I'm not sure this would be an appropriate cookbook for someone with little pastry or dessert experience, or for someone without some knowlege of what these desserts should taste like. But for someone with a little bit of skill with pastry or dessert, this cookbook would be a nice addition.I will keep cooking from it because I like the flavors I'm getting from the recipes, but I will probably have to tweak the recipes to get them to work for me.
I saw this book in a store, but did not want to pay full price for it. Found it here on amazon for an incredible savings used in perfect condition. This is the best latin dessert cookbook . Beautiful photographs and recipes that are not too complicated and very authentic. Having lived in Miami for 26 years i was enveloped into many different latin cultures. You have Cuban, Mexican, Argentina,Puerto rican, Haitian, Honduran just to name a few.Each group with their own special desserts. This book was able to incorporate many of those desserts into the book. It goes way above the standard flan and tres leche cake recipes normally found in a latin cookbook.I have about every latin cookbook ever written. This book i see fast becoming my favorite.
I am a little ambivalent about this book. My sweet tooth is legendary among my friends and family, as is my love of desserts. To me, a meal is what you have to work your way through to get to the important stuff. This book should have been a perfect fit for me.I have cookbooks I have collected when traveling in Latin America and have a repertoire of tried and true recipes of traditional Latin American desserts, which I serve and enjoy regularly. This book is only nominally "Latin American" it is really mostly a Mexican with a sprinkle of other nationalities. (Including Spain--the "Churros" on the cover are a Spanish tradition on cold days and nights). The desserts, despite the subtitle, are not traditional, they are inspired on tradition but many (most) have a nouvelle cuisine twist to them.DULCE has different versions of many of the recipes I'm familiar with and of many desserts I've tasted. A side-by-side comparison of many of the book's recipes with my own shows some differences. (In many cases, I think I like mine better, but maybe his are tailored for restaurant-style production and mine are more for home). For example, the Guatemalan classic dessert, Tres Leches, did not originally have rum and was covered in meringue instead of whipped cream. (Whipped cream is the quickie version).I find his recipes interesting, some even tempting, but I'm a little disappointed that I didn't find anything that I'm just dying to try. Which surprises me because I have dined memorably at both restaurants in which he has worked (China Grill and Patria) and you would think something would grab me.Part of the reason might be the layout of the book. There are random clusters of pages of color photographs throughout the book, but not for every recipe and usually not anywhere near the page with the recipe. As with all Rizzoli books, the photography is gorgeous. But unlike the norm, the editing and organization are not. Take "Alfajores" for example. If you look in the index for it, you are referred to a page in which the cookie is called "Dulce de Leche-filled Butter Cookie Sandwiches." The photograph of the cookie appears more than 50 pages later. I find this awkward. Passion fruit is only translated as "maracuya," not "parcha" or "parchita" which varies by country.On the plus side, he does give sources for difficult to find ingredients, which will come in handy for "Pan de Bono" which I love but have never made, and didn't have another recipe for. In addition, he provides many non-traditional variations to the basic desserts, such as the flans and some totally original desserts that never would have occurred to me, such as Quinoa Pudding, as well as deviations from tradition such as Goat Cheese and Guava Empanadas.So, as you see, I'm torn. There is much to recommend it, but....
Love it. Great recipes!
As stated by other shoppers this book covers mostly Mexican deserts
this was a a gift for my wife. awesome recipes. you will not be disappointed with the treats that you can make thanks to these great recipes.
Some of the recipes need work but there are also lots of solid recipes and flavors here especially for professional pastry chefs looking for Latin based dessert ideas. One of my favorite recipes is the chocolate croquette which I've used in so many different ways!
I'm from Puerto Rico and ordered this lured to the sound of latin-american treats, however, I think it is mostly mexican desserts. The recipes seemed good but it wasn't really what I was looking for.
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