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Declercq, a Belgian culinary instructor, offers a collection of ice creams, sorbets, and semifreddi, as well as plated desserts and entremets which can be made from them. His style ranges from classic to playfully modern, and his imagination shines best when it comes to the plated items: “maki rolls” made from a molded creamed rice parfait and served with a sweetened balsamic sauce instead of soy; ice cream petits fours served in crispy nougat cups; and an assortment of handsomely decorated ice cream and sorbet pops.
Hardcover. Color photographs throughout.