Dulce: Desserts in the Latin-American Tradition by Joseluis Flores with Laura Zimmerman Maye, includes recipes like Liquid Chocolate Croquettes Croquetas de Chocolate Liquido; Mango Catalonian Crème Brûlée Crema Catalana de Mango; and Peruvian Sweet Potato and Pumpkin Fritters with Spiced Syrup Picarones con Miel de Especias.
by Joseluis Flores with Laura Zimmerman Maye
Bringing his years of experience working on the sweet side of Latin American cuisine, Mexico-born Chef Joseluis Flores offers home chefs a new world of exotic confections in Dulce: Dessert in the Latin-American Tradition. Marrying the vibrant flavors and native ingredients of Central and South America, Dulce is the first cookbook devoted solely to Latin American sweets. Showcasing a full spectrum of desserts, pastries, and confections, the recipes included range from traditional Latin desserts to the latest takes on beloved classics.
With a love of cooking instilled by his grandmother, Chef Flores path to becoming a pastry chef was fostered early on. Driven by passion, Flores worked his way up from a dishwasher in a small restaurant, where he eventually persuaded them to give him a job preparing food, to head of pastry in the famed China Grill in New York City, before being tapped by Chef Douglas Rodriguez (sometimes called the "godfather of contemporary Latin American cooking") to take over the pastry kitchen at his restaurant Patria.
From the more widely known Traditional Flan (think of it as the 'apple pie' of Latin desserts) and sweet-filled empanadas, Dulce's seven chapters feature over 150 desserts that include step-by-step instructions for Mango Catalonian Crème Brûlée, Lemongrass and Vanilla Bean-Scented Rice Pudding, Oatmeal Guava Bars, Rustic Brown Sugarcane Breads, Latin-Style French Toast with Milk-Caramel and Fresh Cheese, Liquid Chocolate Croquettes, Avocado Panna Cotta, Chocolate Jalapeño Ice Cream, Mango Ginger Sorbet, and many other sugary delights.
In addition to the mouth-watering photographs found throughout the book, Dulce's informative head notes and extensive sidebars provide helpful information about a recipe's origins, as well as educating readers on the many fruits, spices, ingredients, preparation, and techniques used in creating inspired Latin American desserts.
Joseluis Flores is currently the Corporate Executive Pastry Chef of the award-winning restaurants Deseo in Scottsdale, Arizona, and De La Costa in Chicago, Illinois. He lives in Miami with his wife and two children. Laura Zimmerman Maye is co-author of The Great Ceviche Book (2003) and the former Director of Marketing for Fox & Obel, Chicago's premier specialty food retailer.
This page created September 2010
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