Isabel Coss

PASTRY CHEF
Written By Nicole Borden

Cosme | New York | December 2018

FEATURED DISHES


Blue Corn, Yuzu, and Persimmon

Butternut Squash Tamal and Banana Leaf Ice Cream

Whipped Ricotta, Mamey Purée, and Whey

Mexican Chocolate and Chaga Mushrooms


Photography by Antoinette Bruno

Nicole Borden
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