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The Art of Frozen Desserts (Ice Cream, Sorbets, Cakes, Macarons, Popsicles, & More)
List Price:
$45.00
- Availability: Confirm prior to ordering
- Branding: minimum 50 pieces (add’l costs below)
- Check Freight Rates (branded products only)
Branding Options (v), Availability & Lead Times
- 1-Color Imprint: $2.00 ea.
- Promo-Page Insert: $2.50 ea. (full-color printed, single-sided page)
- Belly-Band Wrap: $2.50 ea. (full-color printed)
- Set-Up Charge: $45 per decoration
- Availability: Product availability changes daily, so please confirm your quantity is available prior to placing an order.
- Branded Products: allow 10 business days from proof approval for production. Branding options may be limited or unavailable based on product design or cover artwork.
- Unbranded Products: allow 3-5 business days for shipping. All Unbranded items receive FREE ground shipping in the US. Inquire for international shipping.
- RETURNS/CANCELLATIONS: All orders, branded or unbranded, are NON-CANCELLABLE and NON-RETURNABLE once a purchase order has been received.
Product Details
Author:
Emmanuel Ryon, Anne-Sophie Pic, Pierre Hermé
Format:
Hardcover
Pages:
240
Publisher:
Tra Publishing (June 2, 2026)
Imprint:
Tra Publishing
Language:
English
Audience:
General/trade
ISBN-13:
9781962098380
ISBN-10:
1962098389
Weight:
40oz
Dimensions:
7.4" x 10.8" x 0.9"
File:
Eloquence-SimonSchuster_06032026_P10163223_onix30_Complete-20260603.xml
Folder:
Eloquence
List Price:
$45.00
Pub Discount:
65
Case Pack:
10
As low as:
$34.65
Publisher Identifier:
P-SS
Discount Code:
A
Overview
“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
60+ 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.
The 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.
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:
Are you ready to thrill your taste buds?
“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
60+ 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.
The 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.
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:
- 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?
