Fany Gerson

A graduate of the Culinary Institute of America, Fany Gerson has worked in many kitchens—from the three-Michelin star Akelare in San Sebastian, Spain, to Eleven Madison Park and Rosa Mexicano in New York, where she developed the celebrated modern Mexican desserts. Fany’s work has been featured in the New York Times, Gourmet, Fine Cooking, Daily Candy, NY Daily News, Time Out Magazine, and New York Magazine. She splits her time between her native Mexico and New York City.

Books by Fany Gerson

Mexican Ice Cream

Fany Gerson

A collection of 50+ flavor-packed recipes for ice creams and frozen treats rooted in Mexico's rich and revered ice cream traditions.

Paletas

Fany Gerson

The first collection of Mexican ice pop (paleta), natural beverage (agua fresca), and shaved ice (raspado) recipes for the United States from the country's most authoritative voice on Mexican sweets, in a user-friendly, engaging package.

My Sweet Mexico

Fany Gerson

The first cookbook to present authentic versions of beloved Mexican sweets plus a creative selection of new recipes rooted in traditional flavors and ingredients.