If I base my view of Mexican sweets on what street carts and restaurants serve, I’d wrongly think that the best this country has to offer are sugar-topped churros, eggy flans and the ubiquitous fried ice cream. Thanks to pastry chef Fany Gerson’s “My Sweet Mexico” (Ten Speed Press, 2010), I know that our neighbors to the south enjoy an array of delectable confections. With recipes for and histories of pastries, breads, desserts and drinks Gerson guides me through the colorful world of Mexican sweets.

Although “My Sweet Mexico” landed in bookstores – and on my bookshelf – a few weeks ago, I’ve already found several new, favorite recipes. Convent cookies are among them. Laced with ground, caramelized almonds, these cookies are lovely with afternoon coffee or tea. Likewise, I adore “polvorones.” Commonly known as Mexican wedding cookies, these delicate, powdered sugar-coated treats are perfect for any occasion.

I’m similarly smitten with “aceite de vainilla” or vanilla cordial. An uncomplicated yet ambrosial beverage, vanilla cordial consists of dried vanilla beans, simple syrup and vodka or rum. Easy to make, it’s an absolute delight to drink. As an added bonus, I get to tell friends that I craft my own liqueurs. How cool is that!

While Gerson explores a wealth of traditional desserts, she also shares some updated offerings. In the final chapter entitled “Modern Mexico” I can dabble with upside-down plantain cake, cheesecake with spiced quince and lime tart with drunken cherries. These are playful yet successful pairings of old and new, of Mexican and other cuisines.

In addition to detailed recipes, rich histories and captivating photographs “My Sweet Mexico” provides a helpful ingredients guide. Here I can find explanations of such Mexican staples as the cereal amaranth, soursop fruit and requeson cheese. I also receive suggestions for substitutions and a source list for hard-to-find ingredients. All the information that I need to make such classics as pan de muerto or dead man’s bread, tres leches cake and, of course, several variations of flan is contained here.

With “My Sweet Mexico” in my kitchen I’m never far away from a tasty and authentic Mexican sweet.