Additional information
by Emmanuel Ryon (Author), Anne-Sophie Pic (Foreword by), Pierre Hermé (Foreword by)
"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
- 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 glacé...)
- Popsicles, granitas, and yogurts (Campari cocktail popsicle, sheep's 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?
Author Biography
Emmanuel Ryon is an internationally acclaimed French ice cream maker and winner of the prestigious awards World Pastry Champion 1999 and Meilleur Ouvrier de France for Ice Cream 2000. Together with Olivier Ménard (of Pierre Hermé, Holder, Harrods...), he founded the ice cream and frozen pastry store Une Glace à Paris in 2015.
