Here’s the Book Every Pastry Chef Needs this Summer

Dana Cree is a James Beard-nominated pastry chef at Chicago’s Publican and Publican Anker known for her artistic plated desserts, but she’s carved out a separate niche for her ice creams, now commemorated in her new book, Hello My Name is Ice Cream: The Art and Science of the Scoop, just published by Clarkson Potter. She spoke with us about...