Frozen Desserts

“Frozen Desserts is a fantastic tool for the pastry professional, with inventive new takes on classics, as well as great information on modern techniques. It’s definitely a must-have addition to the pastry chef’s personal library.”
—RICHARD CAPIZZI, PASTRY CHEF at PER SE and BOUCHON BAKERY, NEW YORK CITY

“This book is not only a collection of recipes, but a resource to teach the chemistry of how and why they work—a stepping stone towards the reader’s own creations.”
—KAREN DEMASCO