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By Emmanuel Ryon, Anne-Sophie Pic (Foreword by), Pierre Hermé (Foreword by)

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“Shines a spotlight on ice cream as a central part of indulgence…and encourages everyone to embrace the art of frozen desserts.” —Ane Sophie Pic
“With a touch of extravagance, Emmanuel Ryon elevates ice cream to an art form.” —Pierre Hermé
“Flavorful, easy-to-follow... gently guides readers into the world of frozen desserts.” —Library Journal

60+ artisanal recipes for making and enjoying gourmet frozen desserts by Emmanuel Ryon, winner of the Meilleur Ouvrier de France title for ice cream a...

The Art of Frozen Desserts: Ice Cream, Sorbets, Cakes, Macarons, Popsicles, & More

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