Synopses & Reviews
At last, addictive flavors, and a breakthrough method for making creamy, scoopable ice cream at home, from the proprietor of Jeni's Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed.
Now, with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets — ones that are every bit as perfect as hers — in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $50 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. Filled with irresistible color photographs, this delightful cookbook contains 100 of Jeni's jaw-droppingly delicious signature recipes — from her Goat Cheese with Roasted Cherries to her Queen City Cayenne to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up.
How cool is that?
"Ice cream perfection in a word: Jeni's." Washington Post
"Original and inspiring. She brings an artist's imagination and wit to the table, and astonishingly delicious flavors. Brava!" David Tanis, author of Heart of the Artichoke
"Fabulous! The only recipes I know that deliver super-rich, super-creamy confections in home freezers every single time." Molly O'Neill, author of One Big Table Molly O'Neill
"Jeni surpasses the creativity of all other ice cream makers." The New York Times
"The apotheosis of quality. Supermarket-brand butter pecan, you are dead to us!" Out
"Pure heaven." Boston Globe
"Love this book! With her fabulous recipes formulated specifically for home machines, this Ohio treasure is poised to become a national treasure." Michael Ruhlman, author of Ratio
About the Author
Jeni Britton Bauer and her husband, Charly Bauer, founded Jeni's Splendid Ice Creams in 2002. There are currently seven stores in Columbus, Ohio, and one scheduled to open in Cleveland in 2011. The ice cream is also available in fine restaurants and stores throughout the country, and via mail order. Devotees who scan Jeni's Web site, blog, Facebook, and Twitter feed daily cause a veritable run on new flavors. Jeni and her ice cream have been featured in The New York Times, Bon Appetit, The Boston Globe, Chicago Tribune, Departures, and The Atlantic, among others.