"Like a cooking class in a book, here you'll learn how to make delicious frozen delights. Follow the clear, step-by-step instructions for a simple French Vanill

This textbook offers a large number of classical and modern recipes to manufacture gourmet Gelato, Sorbet, Sherbet, Ice Cream, Water Ice and Frozen Custard. The

It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a p

Features more than two hundred recipes representing treats from around the world, along with a history of frozen desserts and serving tips.

Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection