The Art of Frozen Desserts

World Pastry Champion Ryon has created a flavorful, easy-to-follow recipe book on frozen desserts. With forewords from renowned chefs such as Anne-Sophie Pic and Pierre Hermé, the book gently guides readers into the world of frozen desserts. It begins with a brief overview of ice cream’s history. In the fourth or fifth century, Hippocrates recommended “a mix of snow, honey, and fruit” to his patients, and the Knights Templar rediscovered sorbet in the Middle East during the early 12th century. The book is filled with delectable photographs of desserts, and Ryon provides a list of equipment, from beginner-friendly items to specialized tools for advanced techniques. Recipes range from an easy vanilla-bean ice cream to the advanced turmeric macaroons with apricot sorbet, as well as more traditional cakes with a companion ice cream. Some recipes include “Chef Tips” at the bottom, and each recipe includes a picture to show readers what the finished project might look like. VERDICT A great recommendation for anyone who wants to learn more about frozen sweet treats or get more technical with their ice cream–making. – Autumn West * Library Journal *World Pastry Champion Ryon has created a flavorful, easy-to-follow recipe book on frozen desserts. With forewords from renowned chefs such as Anne-Sophie Pic and Pierre Hermé, the book gently guides readers into the world of frozen desserts. It begins with a brief overview of ice cream’s history. In the fourth or fifth century, Hippocrates recommended “a mix of snow, honey, and fruit” to his patients, and the Knights Templar rediscovered sorbet in the Middle East during the early 12th century. The book is filled with delectable photographs of desserts, and Ryon provides a list of equipment, from beginner-friendly items to specialized tools for advanced techniques. Recipes range from an easy vanilla-bean ice cream to the advanced turmeric macaroons with apricot sorbet, as well as more traditional cakes with a companion ice cream. Some recipes include “Chef Tips” at the bottom, and each recipe includes a picture to show readers what the finished project might look like. VERDICT A great recommendation for anyone who wants to learn more about frozen sweet treats or get more technical with their ice cream–making. – Autumn West * Library Journal *Chilled, frosty, full of flair—that’s the kind of ice cream you’ll find in this book by Emmanuel Ryon, a master of the frozen arts. His signature lies in shaping texture, creaminess, fluidity, and bold flavor to create one-of-a-kind desserts….After a first book written for professionals, I’m proud to introduce this new one made for everyone. It’s a way to recognize Emmanuel’s incredible dedication and skill. With a touch of extravagance, he elevates ice cream to an art form. – Pierre HerméWith this book, Emmanuel Ryon shines a spotlight on ice cream as a central part of indulgence. He makes it approachable with recipes that are easy to follow, and he encourages everyone to embrace the art of frozen desserts. – Anne-Sophie Pic

Emmanuel Ryon is an internationally acclaimed French ice cream maker. He is the recipient of the prestigious awards World Pastry Champion 1999 and Meilleur Ouvrier de France for Ice Cream 2000.

In 2015, Ryon, alongside Olivier Ménard, founded the ice cream and frozen pastry store Une Glace à Paris.