The chef behind Brooklyn?s La Newyorkina and Dough brings the diverse flavors of Mexican ice cream to the home kitchen, providing recipes for making exotic, fresh and surprising flavors like Oaxacan-style Lime Sorbet, Avocado-Chocolate Ice Cream, and Rice-Almond Ice Cream With Cinnamon.
The chef behind Brooklyn?s La Newyorkina and Dough brings the diverse flavors of Mexican ice cream to the home kitchen, providing recipes for making exotic, fresh and surprising flavors like Oaxacan-style Lime Sorbet, Avocado-Chocolate Ice Cream, and Rice-Almond Ice Cream With Cinnamon.
A graduate of the Culinary Institute of America, FANY GERSON has worked in a range of fine-dining kitchens around the world. She is the founder of La Newyorkina, a catering company, roving food truck, and soon-to-be brick and mortar restaurant in Manhattan, and Dough bakery. Her work has been featured in the New York Times, Gourmet, Fine Cooking, Daily Candy, and more. Her previous titles include Paletas and My Sweet Mexico.
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CONTENTS Introduction 1 SORBETS NIEVES DE AGUA 22 CLASSIC MEXICAN ICE CREAMS HELADOS CLASICOS MEXICANOS 52 MODERN MEXICAN ICE CREAMS HELADOS DEL MEXICO MODERNO 88 SPICY AND BOOZY FLAVORS SABORES PICOSITOS Y BORRACHITOS 116 CONES, TOPPINGS, AND SAUCES CONOS, TOPPINGS, Y SALSITAS 144
![Ready for Dessert: My Best Recipes [A Baking Book]](https://bilder.buecher.de/produkte/34/34772/34772365m.jpg "Ready for Dessert: My Best Recipes [A Baking Book]")
