Givré. L'art de la pâtisserie glacée en 60 recettes: L'art de la pâtisserie glacée en 60 recettes (Emmanuel Ryon)

French Import. In French.

EMMANUEL RYON, World Pastry Champion and Best Ice Cream Worker in France, introduces us to the astonishing and creative gastronomic world of ice cream, a world where everything is possible and delicious. The history of ice cream and technical advice accompany ice creams and sorbets, travel cakes, frosted fruits, eskimos, granitas, yogurts, frozen desserts, but also macaroons and drinks. From the most classic tastes to the most unique, the entire art of ice cream is sublimated through the 60 elegant but accessible recipes. Vanilla or Jerusalem artichoke ice cream, rose petal or apricot verbena sorbet, hazelnut financier raspberry pepper sorbet, frosted tomato, matcha tea coconut milkshake, frozen chouquette, turmeric macaron mango sorbet… A multitude of frozen delights that will make you melt with pleasure!