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Jeni's Splendid Ice Cream Desserts (Anglais) Relié – 13 juin 2014

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4,7 étoiles sur 5 47 commentaires provenant des USA

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Description du produit

Présentation de l'éditeur

Over 100 recipes for meltingly perfect, ice-cream-centric desserts that are heaven on a plate. Jeni s first book achieved what no other book had: it taught readers how to make fabulously creamy and scoopable ice cream in an inexpensive home machine. In her second book, new flavours of ice cream melt deliciously onto hot brown Bettys, cobblers, and sweet empanadas. Bright new sundaes are topped with bold new sauces Whiskey Caramel, Honey Spiked with Chilies, Pineapple Upside Down, and many more and then get sprinkled with crumbly gravels made from homemade baked donuts, honey corn bread, or French toast. Her one-of-a-kind baked goods not only are served with ice cream, they get incorporated into the ice cream base itself. Shop-bought ice cream can be used for all the desserts in the book, but it will be hard to resist Jeni s breakthrough recipes for dairy-free ice cream, frozen custard, and soft-serve. Thirty brand-new flavours, including Cumin & Honey Butterscotch and Extra-Strength Root Beer Ice Cream, round out this alluring and innovative collection. Dessert doesn t get any better than this.

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Commentaires client les plus utiles sur (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards) 4.7 étoiles sur 5 47 commentaires
28 internautes sur 30 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Great companion if you already have Jeni's first book! 30 juin 2014
Par RB - Publié sur
Format: Format Kindle Achat vérifié
I love Jeni's ice cream. Her recipes are the best. You'll never end up with icy rock-hard ice cream if you follow her method. I have her first book, Jeni's Splendid Ice Creams at Home, and it's wonderful. Several people have gone out and bought an ice cream maker and her book after tasting the ice cream that i've made from it. If you're looking to buy your first ice cream cook book, I recommend you buy that one first. It has nice basic flavors like chocolate, strawberry, and vanilla (but so much better tasting than store bought basics!), not to mention Salty Caramel which is the BEST. Plus it has more interesting, unusual flavors in there as well, like Chamomile Chardonnay, Coriander with Raspberry Sauce, Sweet Basil and Honeyed Pine Nut just to name a few. And of course many flavors in between. Book two doesn't have the basic flavors, but has some very interesting new recipes. You can look inside the book and check out the table of contents before you buy it so I won't repeat the flavors in my review. I have to admit, some flavors are a little out there for me but her recipes have never let me down so I might just try something that I wouldn't have thought to try before. If you have the first book, this second book modifies the ice cream recipes a little bit. She says that the recipes in her first book were tested with the Cuisinart ICE-20 machine and the ones in her second book are modified a bit for the Cuisinart ICE-21 machine, which freezes ice cream faster. She says that with her original recipes, using the ICE-21 won't whip the ice cream enough and they will end up more dense. But I have the ICE-21 and used it with her first book and never noticed the difference. The modified recipes use slightly different quantities of ingredients, including twice the amount of corn syrup, which I'm not too happy about but I'm going to look for tapioca syrup to use as a substitute. It's just hard to find. The modified recipes also seem to make a larger quantity of ice cream, maybe closer to 1.5 quarts as opposed to 1 qt. I like the other sections of this book as well. Bake Shop gives you recipes for baked goods that look delicious and not too hard to make. Then Ice Cream Parlor gives you ideas for ice cream desserts. I'm going to use one of her recipes to make an ice cream cake for my son's 3rd birthday. She gives you a cake recipe and all the steps. So overall, a great companion to her first book, but get that other one first if you don't have it already!
2 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Really Splendid! 9 novembre 2014
Par Carmen Adorno - Publié sur
Format: Relié Achat vérifié
I bought both books, Jeni's Ice Cream and Jeni's Desserts. First of all, the books size is just perfect. Not too big, not too small, not too heavy, really good to use in the kitchen. The pics are so enticing that I felt the urge to try at least one of them immediately! I live in a Buddhist Temple in Brazil and, sometimes I go to the kitchen as a volunteer to make desserts for the staff. Some of them do not eat anything with milk, eggs, even sugar... so it is really challenging to please Greeks and Trojans! I made the Macaroon Cake, from Jeni's Desserts because I had lots of almond powder at home and... it was a huge success! There is also a Rice flour cake - Mochi Cake - that I know will please them all. Right now it is summer time here and I am waiting my ice cream maker arrival next week in order to try the "sans lait" ice creams for them! Last but not least, about the flavors: this are not ice creams meant for children. This are ice creams made for foodies! Very sophisticated and worldly! For my nephew and niece I will continue to do ice cream with an egg basis, but for my adult guests and for me it will be Jeni's Splendid Ice Cream throughout the summer!
5 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Jeni's is the BEST! 20 juin 2014
Par Fran - Publié sur
Format: Relié Achat vérifié
I have had the pleasure to enjoy Jeni's ice creams at her Scoop Shops in Columbus, OH. It's almost worth a trip across the country for these special treats. I've also had her ice creams delivered to me as gifts. Having Jeni's books are the next best thing to being there. I have both editions and have enjoyed making many of her ice cream delicacies. She makes it very easy with clear instructions and wonderful photos. She also uses ingredients that are easy to find. If you're an ice cream lover and also like the unusual, these are the books to have in your library. Some of my favorites are her classics: Salty Caramel, Bangkok Peanut Thai, Buckeye State, and my most fav is her Queen City Cayenne! Indulge!
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Splendid, just splendid! 1 mai 2015
Par George Hanson - Publié sur
Format: Relié Achat vérifié
Oh yeah! The recipes in this book are really great. Besides specific recipes, she has a lot of ideas for variations For example; This is your basic "go to" ice cream recipe. Here are a few things that you can do with it. Or, Here's a Lady Cake recipe. (The basic lady cake is really good, by the way.) Once you have the cake, here are some fillings or toppings. Or, here's how you can jazz up the presentation. I have not tried her cocktails; I bet they are good too. This is another of those inspirational idea books. She has included several pages of "gravel". Those are crumbly things that you can top your ice cream or cake with (different recipes; different flavors). It's probably worth reading even if you don't use any of the recipes. There are still a lot of recipes in this book that I have not made yet, but I probably will. Just bit of advice... The double base ice cream recipe always foams up for me when I cook it. I would recommend using a much bigger pan. Oh, in this recipe make sure that you really whisk the cornstarch slurry well. If you don't , it can come out lumpy. That's OK if you make raspberry ice cream with seeds, otherwise, those lumps can be distracting. The flavor is good even so. Yes, this ice cream was engineered well and it has a memorable flavor, even without additives. GoodLuck and enjoy!
7 internautes sur 8 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Jeni Does It Again! 2 juin 2014
Par Kindle Customer - Publié sur
Format: Relié Achat vérifié
It is no secret that I am a raving fan of Jeni Britton Bauer. When people ask me where to go for ice cream, I send them to her shop. When people ask me what ice cream cookbook to purchase, I recommend Jeni's first book. And now she has a second book! I'm telling you that I'm beside myself. Jeni's cookbooks don't make me feel like a rock star in my kitchen...that's just stupid. Jeni's cookbooks make me feel like a professional chef in my kitchen, and that's worth everything.

Jeni's Splendid Ice Cream Desserts is the book that you have to buy if you have a comfortable mastery of homemade ice cream preparation and are looking to advance your skills by turning that ice cream into restaurant worthy desserts. The book is divided into three main parts: ice cream parlor, bakeshop, and sundae bar.

Ice cream parlor gives you all new ice cream recipes that aren't found in the original Jeni's book. Think black forest cake ice cream, bellini sorbet, and salty caramel Crème sans Lait. Caution: this is not the book you want to buy if you are looking for run of the mill basics! You will not be getting plain vanilla, chocolate, or strawberry. These are inspired recipes with big twists in the flavors, and while they're awesome, this isn't the book for you if you want basic flavors. The French Toast Frozen Custard is incredible.

Bakeshop provides lots of recipes so that you can serve cakes, cobblers, and cookies alongside your awesome homemade ice creams. You will find wiseman's chocolate cake, Bauer House biscuits, sautéed fruit, and all manner of delicious ice cream accompaniments. Wiseman's chocolate cake is one of the moistest chocolate cakes you can make.

Sundae bar will help you put it all together with gorgeous photos of assembled parfaits and sundaes. Somehow Jeni has elevated these humble drugstore desserts into works of art meant to eaten. I haven't made this one yet but the Salty Grahama (whipped cream, salty vanilla custard, sliced bananas, whiskey caramel sauce, and salty graham gravel) is next on my list. Jeni gives you the recipes for every component you need from sauces to gravels in this section.

It's a well made book with beautiful photography, but I have come to expect nothing less from this ice cream expert who only uses the best ingredients and tries to locally source them. I have worn out her previous book, and I can tell this book is going to get the same workout this summer. The only problem with Jeni's books is that I have trouble not taking credit for her work when I serve up the end product.
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