Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer

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“Ice cream perfection in a word: Jeni’s.” –Washington Post

James Beard Award Winner: Best Baking and Dessert Book of 2011!

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.

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About Jeni Britton Bauer

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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.
Published November 15, 2011 by Artisan. 217 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Jeni's Splendid Ice Creams at Home

The Wall Street Journal

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Aram Bakshian Jr. reviews "Jeni's Splendid Ice Creams at Home" by Jeni Britton

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The Wall Street Journal

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Bauer omits a recipe for a classic frozen confection with roots in Iran, where sorbets may have originated millennia ago: golden-hued ice cream infused with saffron and rose water—and a flavor that is at once simple and sublime.

Aug 06 2011 | Read Full Review of Jeni's Splendid Ice Creams at...


When it comes to ice cream, no one has perhaps done more to shake up the waffle cone scene more than Jeni Britton Bauer, owner of her namesake Ohio-based ice cream mini-chain, with her unusual cornstarch-only ice cream technique (most ice creams are stove top-thickened with egg yolks;

Jun 21 2011 | Read Full Review of Jeni's Splendid Ice Creams at...

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