This New Cookbook Tells the Untold Story of How Black Americans Shaped Ice Cream History
After culinary school, Alabanza worked in the kitchens of Campanile and Grace, two influential Los Angeles restaurants, as well as in Japan and at Thomas Keller’s Bouchon in Las Vegas. Then, about 11 years ago, she moved to Nashville, where she became culinary director of a creamery and fell in...















