by Philippe Chapon · Editions du Chêne · tapa blanda · ISBN 9782842770983
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«Le Livre d'or de la glace» is Philippe Chapon's recipe book for ice creams and sorbets, published by Editions du Chêne in paperback (165 pages, in French).
Recipe book dedicated to ice creams and sorbets, with proposals for all seasons. Philippe Chapon, pastry chef at the Guy Savoy restaurant, combines textures and flavors: crunchy and melting, hot and cold, sweet and savory. Includes ideas such as walnut ice cream with four spices or champagne granita with redcurrant juice.
The work was published in 1998 and the photographs are by Philippe Houzé.
Aimed at enthusiasts of pastry and frozen desserts who wish to explore unusual combinations of flavors and textures.
