New Cookbook: “Dulce: Desserts in the Latin-American Tradition” by Joseluis Flores

I’ve had the Dulce: Desserts in the Latin-American Tradition by Joseluis Flores, in my Amazon.com shopping cart for weeks - about to pre-order (release date: May 04, 2010).   I was happily surprised when the publisher forwarded a review copy of this beautiful cookbook.  It had to be the power of thought!

This new cookbook features flavors of the Latino world with recipes using flavors like tamarindo, guava, banana, sweet potatoes (to name a few) and incorporating them in desserts ranging from flans, cookies, empanadas, sweet breads, granitas and many more.  There are grouped sections throughout the book of beautiful food photography in support of many of the recipes.   Not all recipes have an associated image, but this is not a deal breaker in this well planned and laid out cookbook.

There are seven chapters grouped by dessert types:

Chapter 1- Flans and Puddings (Flanes y Puddines)
Coconut Rice Pudding, Almond Flan, Fried Custard, Lemongrass and Vanilla Bean-Scented Rice Pudding + 15 more recipes.

Chapter 2- Cookies and Sweet Breads (Galletas y Panes)
- Oatmeal Guava Bars, Kisses, Macadamia Nut Butter Cookies, Mexican-Style Sweet Bread + 16 more recipes.

Chapter 3- Cakes and Pastries (Bizochos y Pastelitos)
- Peruvian Sweet Potato and Pumpkin Firtters with Spiced Syrup, Banana Tree Milks Cake, Drunken Cakes, Goat Cheese and Guava Empanadas + 17 more recipes.

Chapter 4- Chocolate Desserts (Postres de Chocolate)
- Venezuelan Chocolate Brownies with Walnuts, Chocolate Banana Bread Pudding with Quinoa + 9 more recipes.

Chapter 5- Fruit Desserts (Postres de Fruta)
- Avocado Panna Cotta, Mango Ceviche, Chilean Papaya Stuffed with Cream Cheese Mousse, Soursop Mousse + 18 more recipes.

Chapter 6- Ice Cream, Sorbet, and Granita (Helado, Crema Helada, Nieve, y Granizado)
- Tamarind Ice Cream, Guava Sorbet, Cherimoya Granita, Frozen Mojito Souffle + 27 more recipes.

Chapter 7- Components (Adornos)
- Ibarra Chocolate Ganache, Cilantro Oil, Litchi Sauce, Pomegranate Reduction + 31 more recipes.

There are nice details to the book that I enjoy:
- Warming and informative intros to each recipe from the chef. 
- Measurements in cups and in grams.
- History and background information about some of the ingredients. 

I’ll be recreating some of these delicious looking recipes and sharing the desserts on Teenie Cakes.  I have some of these desserts and recipes planned as baking projects for these next weeks.  

Please see Besos (Kisses) – A Mexican Sweet Bread that I made from this book.

About the author/pastry chef, Joseluis Flores

Title: Dulce: Desserts in the Latin-American Tradition
Release Date: May 4, 2010
Hardcover: 266 Pages
Publisher: Rizzoli