{"product_id":"9781962098380","title":"The  Art of Frozen Desserts: Ice Cream, Sorbets, Cakes, Macarons, Popsicles, \u0026 More","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eRyon, Emmanuel; Pic, Anne-Sophie; Hermé, Pierre\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTra Publishing\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e6\/2\/2026\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003e“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\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e“With a touch of extravagance, Emmanuel Ryon elevates ice cream to an art form.” —Pierre Hermé\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e“\u003c\/b\u003e\u003cb\u003eFlavorful, easy-to-follow... gently guides readers into the world of frozen desserts.\u003c\/b\u003e\u003cb\u003e”\u003c\/b\u003e\u003cb\u003e \u003c\/b\u003e\u003ci\u003e\u003cb\u003e—Library Journal\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003e60+ 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.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThe 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 must-have in summer. From Italian gelato and American sundaes to French-style ice cream and fruit sorbets, frozen desserts are a universal pleasure.\u003cbr\u003e \u003cbr\u003e 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, you’ll find:\u003cbr\u003e \u003cul\u003e \u003cli\u003eClassic and unique ice creams and sorbets (asparagus and tonka bean, popcorn vanilla, apricot verbena…)\u003c\/li\u003e \u003cli\u003eTravel cakes (hazelnut financier, maple syrup brownie, green tea marble cake…)\u003c\/li\u003e \u003cli\u003eChilled desserts (Baked Alaska, chocolate semifreddo, hazelnut churros, yuzu crepe suzette glacé…)\u003c\/li\u003e \u003cli\u003ePopsicles, granitas, and yogurts (Campari cocktail popsicle, sheep's milk yogurt with red berry coulis…)\u003c\/li\u003e \u003cli\u003eFrozen fruits (tomato with tomato basil, pineapple with caramelized bananas…)\u003c\/li\u003e \u003cli\u003eAnd even drinks (coconut matcha milkshake, Viennese hot chocolate…)\u003c\/li\u003e \u003c\/ul\u003e \u003cbr\u003eAre you ready to thrill your taste buds?","brand":"Tra Publishing","offers":[{"title":"Default Title","offer_id":47386019496191,"sku":"9781962098380","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9781962098380_s600x595.jpg?v=1777991211","url":"https:\/\/massivebookshop.com\/de\/products\/9781962098380","provider":"MASSIVE BOOKSHOP","version":"1.0","type":"link"}