Givré: L'art de la pâtisserie glacée en 60 recettes

This sleek and attractive book on frozen desserts (givré means frosted) is the work of a noted specialist in the field, leaning toward plated desserts with an occasional playful gesture toward handheld treats.

Emmanuel Ryon was World Pastry Champion in 1999 and now operates two ice cream boutiques in Paris. He divides his book into seven chapters:

• Ice creams and sorbets
• Travel cakes (petits fours, bar cookies, and other small bites)
• Frozen, filled fruits
• Ice pops, granitas, and frozen yogurt
• Plated desserts
• Frozen drinks
• Frozen macarons

Among the many notable innovations in the book are an avocado, vanilla, and chestnut ice cream and another flavored with Jerusalem artichokes. There is an apricot and vervain sorbet, a hazelnut financier with raspberry and pepper sorbet, a pastis ice pop, a chilled beet soup with green apple sorbet, and a turmeric macaron with mango sorbet filling.

Pastry professional will easily be able to reassemble the many components Ryon has created into frozen desserts of their own devising, and the attractive photography provides inspiration as well.

Measurements are by weight and in metric.