Jeni Britton Bauer is the author of the New York Times best-seller Jeni’s Splendid Ice Creams at Home. With more than 100,000 copies in print, the cookbook dubbed the “homemade-ice cream-making Bible” by The Wall Street Journal earned Jeni a 2012 James Beard Award, America’s most coveted honor for those writing about food and the culinary arts. Jeni’s follow-up, Jeni’s Splendid Ice Cream Desserts (2014), includes more than 100 new recipes for ice creams and ice cream desserts.
Jeni’s Splendid Ice Creams at Home is the essential resource for making smooth, scoopable ice creams, sorbets, and frozen yogurts in your kitchen. The gorgeous cookbook includes more than 100 easy-to-execute recipes, including seasonal favorites (Savannah Buttermint) and signature staples (Salty Caramel). With more than 100,000 copies in print, the New York Times bestseller earned Jeni a 2012 James Beard Award.
In her second cookbook, Jeni offers more than 100 new recipes and techniques to make an array of incredible plated, layered, and piled-high desserts. Jeni’s Splendid Ice Cream Desserts includes superlative sundaes and parfaits, big tall cakes and cobblers, melt-in-your-mouth sauces, and crunchy Gravel toppings. Filled with photos and clear instructions, the cookbook is your blueprint for what Jeni likes to call “freestylin’”—mixing and matching recipes to create personalized ice cream desserts.
Mixing and matching recipes from Jeni’s Splendid Ice Cream Desserts—it’s what Jeni likes to call “cooking between the pages,” or freestylin’. The recipes in the cookbook were designed so you can think, visualize, and strategize ways to create your own recipes and desserts. All you have to do is use any recipe from Jeni’s Splendid Ice Cream Desserts as your starting point. By mixing and matching it with other recipes, you can create something else entirely. That’s freestylin’.