Emmanuel ryon (29 resultados)
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 30,09
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Librería: BargainBookStores, Grand Rapids, MI, Estados Unidos de AmericaBargainBookStores
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EUR 32,43
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Hardback or Cased Book. Condición: New. The Art of Frozen Desserts: Ice Cream, Sorbets, Cakes, Macarons, Popsicles, & More. Book.
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Librería: Housing Works Online Bookstore, New York, NY, Estados Unidos de AmericaHousing Works Online Bookstore
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EUR 29,39
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Condición: Very Good. Minimal wear to cover. Pages clean and binding tight. shelf wear. bumped edges. Hardcover.
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Librería: California Books, Miami, FL, Estados Unidos de AmericaCalifornia Books
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EUR 34,41
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Condición: New.
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 33,54
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Condición: As New. Unread book in perfect condition.
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 37,10
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Hardcover. Condición: new. Hardcover. Shines a spotlight on ice cream as a central part of indulgenceand 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 Herme Flavorful, easy-to-follow. gently guides readers into the w…orld of frozen desserts. Library Journal "A welcome addition to any cookbook collection, the indulgent, satisfying recipes found in Emmanuel Ryons The Art of Frozen Desserts will appeal to ice cream lovers of all ages." BookPage 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, youll 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 glace)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? Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Librería: Rarewaves USA, HEBRON, KY, Estados Unidos de AmericaRarewaves USA
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EUR 40,64
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Hardback. Condición: New. "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 "A welcome addition to any cookbook collection, the indulgent, satisfying recipes found in Emmanuel Ryon's The Art of Frozen Desserts will appeal to ice cream lovers of all ages." -BookPage 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.
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 39,98
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Condición: New.
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Librería: PBShop.store UK, Fairford, GLOS, Reino UnidoPBShop.store UK
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EUR 38,25
Envío por EUR 7,90Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 15 disponibles
HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.
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Librería: Russell Books, Victoria, BC, CanadaRussell Books
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EUR 31,76
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hardcover. Condición: New. Special order direct from the distributor.
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 44,63
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Condición: New.
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
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EUR 52,97
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Hardback. Condición: New. "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 "A welcome addition to any cookbook collection, the indulgent, satisfying recipes found in Emmanuel Ryon's The Art of Frozen Desserts will appeal to ice cream lovers of all ages." -BookPage 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.
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 38,24
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Condición: New.
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 40,69
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Condición: As New. Unread book in perfect condition.
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 51,26
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Condición: New.
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 48,19
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Hardcover. Condición: Brand New. 240 pages. 7.40x0.90x10.80 inches. In Stock.
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 52,86
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Hardcover. Condición: Brand New. 240 pages. 7.40x0.90x10.80 inches. In Stock.
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 52,86
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Hardcover. Condición: Brand New. 240 pages. 7.40x0.90x10.80 inches. In Stock.
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Librería: medimops, Berlin, Alemaniamedimops
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EUR 32,74
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Condición: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.
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Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
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EUR 39,11
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Hardcover. Condición: new. Hardcover. Shines a spotlight on ice cream as a central part of indulgenceand 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 Herme Flavorful, easy-to-follow. gently guides readers into the w…orld 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, youll 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 glace)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? Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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Librería: Kennys Bookstore, Olney, MD, Estados Unidos de AmericaKennys Bookstore
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EUR 77,16
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Condición: New.
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Librería: Rarewaves USA United, HEBRON, KY, Estados Unidos de AmericaRarewaves USA United
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EUR 42,79
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Hardback. Condición: New. "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 "A welcome addition to any cookbook collection, the indulgent, satisfying recipes found in Emmanuel Ryon's The Art of Frozen Desserts will appeal to ice cream lovers of all ages." -BookPage 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.
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 57,30
Envío por EUR 31,69Se envía de Australia a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: new. Hardcover. Shines a spotlight on ice cream as a central part of indulgenceand 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 Herme Flavorful, easy-to-follow. gently guides readers into the w…orld of frozen desserts. Library Journal "A welcome addition to any cookbook collection, the indulgent, satisfying recipes found in Emmanuel Ryons The Art of Frozen Desserts will appeal to ice cream lovers of all ages." BookPage 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, youll 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 glace)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? Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 88,52
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Condición: New.
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Librería: THE SAINT BOOKSTORE, Southport, Reino UnidoTHE SAINT BOOKSTORE
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EUR 83,85
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Hardback. Condición: New. New copy - Usually dispatched within 4 working days.
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Librería: Gallix, Gif sur Yvette, FranciaGallix
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EUR 39,00
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Condición: Neuf.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 51,24
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Buch. Condición: Neu. Neuware - "Shines a spotlight on ice cream as a central part of indulgenceand 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 wo…rld of frozen desserts." Library Journal 'A welcome addition to any cookbook collection, the indulgent, satisfying recipes found in Emmanuel Ryon's The Art of Frozen Desserts will appeal to ice cream lovers of all ages.' BookPage 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.
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Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 51,18
Envío por EUR 75,98Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 15 disponibles
Hardback. Condición: New. "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 "A welcome addition to any cookbook collection, the indulgent, satisfying recipes found in Emmanuel Ryon's The Art of Frozen Desserts will appeal to ice cream lovers of all ages." -BookPage 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.
Splendeurs baroques en pays du Revermont : Les arts au service de l'Eglise catholique (1571-1789)
Collectif; Emmanuel Buselin; Jean-François Ryon; Justine Sève
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Librería: ECOSPHERE, Champs sur marne, FranciaECOSPHERE
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EUR 45,00
Envío por EUR 65,00Se envía de Francia a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Couverture rigide. Condición: Neuf.
