Dulce de LecheRecipes, Stories, & Sweet Traditions
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No matter where you come from, there will always be one food that is a part of your life—the flavor of comfort, where just a taste represents home. Without question, the humble boiled milk and sugar jam known as dulce de leche is just such a cultural phenomenon in many countries, from Argentina and Chile to Mexico and Brazil.
In Dulce de Leche, you’ll discover the sweet soul of real dulce de leche, learning how to make the traditional recipe as well as several variations. The taste is pure ambrosia—far superior to most store-bought brands, with a light yet creamy texture.Then cook your way through the day with your dulce de leche, from breakfast muffins, medialunas, and panqueques to cocktail-hour picadas and dinner entrees to pies, alfajores, and show-stopping layer cakes. Creamy and gently sweet, you’ll see how just a couple spoonfuls of dulce de leche enhances the flavor of a variety of foods: grains, fruits, vegetables, cheese, and even poultry. In fact, you might find it becomes a new family tradition.
Born in La Plata, Buenos Aires, Josephine Caminos Oría moved to America with her family and began cooking alongside her grandmother, Dorita, who instilled in her a love of all things Argentine, especially dulce de leche. Together with her husband, Gastón, she is the founder of La Dorita, a small-batch, all-natural line of dulce de leche products. The Orías live in Pittsburgh with their five children. Visit them online at ladorita.net.
“Dulce de leche is the happy essence of Argentina, the aura of every childhood. This book is its romantic flag.” –Francis Mallmann
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