{"product_id":"the-art-of-frozen-desserts-ice-cream-sorbets-cakes-macarons-popsicles-more","title":"The Art of Frozen Desserts: Ice Cream, Sorbets, Cakes, Macarons, Popsicles, \u0026 More","description":"\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 \u003cp\u003e\u003c\/p\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 \u003cp\u003e\u003c\/p\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. \u003cp\u003e\u003c\/p\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?\u003cdiv style=\"display:none\"\u003eISBN-10: 1962098389\u003cbr\u003eISBN-13: 9781962098380\u003cbr\u003eAuthor: Ryon, Emmanuel, Pic, Anne-Sophie, Hermé, Pierre\u003cbr\u003ePublisher: Tra Publishing\u003cbr\u003e\n\u003c\/div\u003e","brand":"Tra Publishing","offers":[{"title":"Hardcover (Jun 2026)","offer_id":46414410481861,"sku":"9781962098380","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781962098380.jpg?v=1781864994","url":"https:\/\/www.inveni.store\/products\/the-art-of-frozen-desserts-ice-cream-sorbets-cakes-macarons-popsicles-more","provider":"Inveni","version":"1.0","type":"link"}