This beautiful new book by Emmanuel Ryon, Joël Bellouet and Jean-Michel Perruchon is a must for the professional chef.

The set contains the original hardcover French language edition, now accompanied by a separate paperbound book with contains the English translation, chapter by chapter.

Features

• 400 pages of ice creams and sorbets
• Construction diagrams are shown for every recipe, in color, showing the complete assembly
• Hundreds of high-quality, full-color photographs
• Additional chapter on ice sculpting
• Original volume in French, and complete English translation in second volume

Contents

• Technology Technologie
• Ice Cream Cakes Les Entremets
• Frozen Petits Fours Les Petits Fours Glacés
• Macaroons Les Macarons
• Nougatine La Nougatine
• Plated Desserts Les Desserts Assiettes
• The Sweets and Sours Les Sucrés Salés
• Sundaes Les Coupes Glacées
• Filmed Sculpture La Sculpture Filmée
• Vanilla and Chocolate Ice Creams Les Glaces Vanille et Chocolat

Appendix Les Recettes Annexes
Recipe Index Table des Recettes

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