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“Ice cream perfection in a word: Jeni’s.”
Jeni Britton Bauer started making ice cream in 1996 and now perfects her crafts at Jeni’s Splendid Ice Creams. She has a growing number of stores (15 and counting) in and out of Ohio, more than 1,000 retail partners throughout the country, and a thriving mail-order business. Devotees nationwide scan Jeni’s website and social media feeds daily, causing a veritable run on new flavors. Her debut cookbook, Jeni’s Splendid Ice Creams at Home, is a New York Times and Wall Street Journal bestseller and winner of the 2012 James Beard Award for best book in the dessert category. The book appeared on Good Morning America and NPR’s The Splendid Table, and in USA Today, The Wall Street Journal, The Washington Post, Food & Wine, Better Homes & Gardens, Elle Decor, and more. Her latest cookbook is Jeni's Splendid Ice Cream Desserts.
It's not just recpies but a wonderful explination of the how and why. I learned so much about cooking from this book.Published 4 days ago by ts carrell
Good product overall with recipes that turn out well. As a warning, most of the recipes require corn syrup, in case you prefer not to use it.Published 5 days ago by Reviewer
This book rocks!!! And it will make you a rockstar too! I am so impressed with the base and ways to flavor. Watch out for the Cognac Ice Cream!!! Wow! Absolutely delicious.....Published 7 days ago by kathleen killman
Jeni's recipes all follow basically one formula with surprising ingredients and techniques. The process is a bit complicated, but the results are of professional quality from a... Read morePublished 10 days ago by William O. Beeman
Love this book! The flavor combinations are amazing, and every recipe I've tried has turned out great. Read morePublished 19 days ago by E. Barto
I've been a fan of Jeni's ever since living in Columbus, so I was super happy to discover that besides being beautiful, the book actually works! Read morePublished 20 days ago by K. Griffiths
Gotta say, this book is awesome. I've made the roasted strawberry, and since I brew beer I have some Raspberry Berliner Wiesse left over from summer and made a raspberry and sour... Read morePublished 21 days ago by TimH
If you want frozen cream cheese, corn syrup and corn starch instead of ice cream, this is the book for you. I have an ice cream parlor and am always looking for new ideas. Read morePublished 24 days ago by Aluitious