Title
The Art Of Frozen Desserts: Ice Cream, Sorbets, Cakes, Macarons, Popsicles, & More
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Shines A Spotlight On Ice Cream As A Central Part Of IndulgenceAnd Encourages Everyone To Embrace The Art Of Frozen Desserts. Ane Sophie PicWith A Touch Of Extravagance, Emmanuel Ryon Elevates Ice Cream To An Art Form. Pierre Herm60+ Artisanal Recipes For Making And Enjoying Gourmet Frozen Desserts By Emmanuel Ryon, Winner Of The Meilleur Ouvrier De France Title For Ice Cream And Pastry.The Story Of Ice Cream, Now One Of The Most Widely Consumed Foods In The World, Unfolds Over The Course Of Centuries. Once A Product Made Only In Winter, Ice Cream Is Now A MustHave In Summer. From Italian Gelato And American Sundaes To FrenchStyle Ice Cream And Fruit Sorbets, Frozen Desserts Are A Universal Pleasure.Renowned Pastry Chef Emmanuel Ryon Invites You To Enter A Universe Of Boundless Creativity That Takes The Art Of Ice Cream To New Heights. Creative, Indulgent, And Original, The Art Of Frozen Desserts Blends Classic Desserts With A Modern, Reimagined Approach To French Pastry. Among The 60 Elegant Recipes For Artisanal Frozen Desserts, YouLl Find:Classic And Unique Ice Creams And Sorbets (Asparagus And Tonka Bean, Popcorn Vanilla, Apricot Verbena) Travel Cakes (Hazelnut Financier, Maple Syrup Brownie, Green Tea Marble Cake) Chilled Desserts (Baked Alaska, Chocolate Semifreddo, Hazelnut Churros, Yuzu Crepe Suzette Glac) Popsicles, Granitas, And Yogurts (Campari Cocktail Popsicle, SheepS Milk Yogurt With Red Berry Coulis) Frozen Fruits (Tomato With Tomato Basil, Pineapple With Caramelized Bananas) And Even Drinks (Coconut Matcha Milkshake, Viennese Hot Chocolate)Are You Ready To Thrill Your Taste Buds?
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