Making Buñuelos with Pastry Chef
Isabel Coss Of Pascual In D.C.
PRESENTED BY CALIFORNIA PRUNES
Pastry Chef Isabel Coss joins host Jessie Sheehan to talk about upbringing in Mexico, her time as a bread baker at Pujol, and her current jobs running the pastry kitchens at Lutèce and the newly opened Pascual in Washington, D.C. She also shares her recipe for buñuelos, which are fried dough fritters dusted in cinnamon sugar.
Photo by Alex Lau
PRESENTED CALIFORNIA PRUNES
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