Britton-Bauer took home the James Beard Award for the best dessert book of 2011 with her Jeni’s Splendid Ice Creams, which featured the work of her small chain of artisanal shops stretching from Ohio down to Georgia. Here she puts her ice creams, including an array of new flavors, to use in or alongside sundaes and parfaits, cakes and crisps, ice cream sandwiches and ice cream layer cakes. While the photography here has a certain 70s-retro feel about it, the flavor ideas are attractively sophisticated and contemporary. Perhaps you might pair a scoop of her graham cracker ice cream in a sundae with her juniper and lemon curd ice cream, or dollop her fresh ginger frozen yogurt atop an apple empanada? Lots of ideas!
Color throughout. Cloth.