Perfectly Simple Ice Cream - Tassinello, Anthony; Thoresen, Mary Jo
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Reviews techniques for making ice cream and other frozen treats, and shares fresh, seasonal recipes for such fare as Mexican chocolate ice cream with churros, blood orange granita, cherry ice pops, and honey frozen yogurt.

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Produktbeschreibung
Reviews techniques for making ice cream and other frozen treats, and shares fresh, seasonal recipes for such fare as Mexican chocolate ice cream with churros, blood orange granita, cherry ice pops, and honey frozen yogurt.
Autorenporträt
Anthony Tassinello has spent the last two decades cooking at the iconic Chez Panisse Restaurant in Berkeley, California. His passion for wood-fired cookery, baking, and pastry and cocktail culture keeps him busy all four seasons. He has foraged for wild mushrooms from Oregon to Italy, and was the foraging guide for author/food activist Michael Pollan in his acclaimed bestseller, The Omnivore’s Dilemma. Anthony’s work has appeared in the New York Times Magazine, SF Magazine, The Huffington Post, NPR, and numerous cookbooks. He lives in Northern California with his girlfriend Frances, her son Bruno, and their orange cat, Rooney. Mary Jo Thoresen is pastry chef at Chez Panisse restaurant in Berkeley, California. Her work has appeared in numerous publications including Bon Appétit, Gourmet, Oprah Magazine, and San Francisco Magazine.