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

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This item will be released on Jun 2, 2026

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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

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

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