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One-Line Bio

I'm a freelance food history writer.


My new book, Of Sugar and Snow: A History of Ice Cream Making, University of California Press, is out now.

In it, I cover ice cream from its beginnings to its recent past and include recipes for everything from Royal Ice Cream to Clam Frappé. For a preview, go to .

I’ve also written a recipe book called Ice Cream: The Ultimate Cold Comfort (Brick Tower Press) with original recipes for those who want to make their own ice cream and enjoy doing it.