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 proprietorof 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.

How cool is that?

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From the creator of the award-winning food blog, Butter and Brioche, comes a unique and beautifully designed full-color cookbook that brings wild flavors to desserts as told through the seasons. In Wild Sweetness, Thalia Ho captures the essence of the wild, and re-imagines it on the plate. She guides us through a tale of six distinct seasons and the flavors inspired by them: of bright, herbaceous new life in spring, to the aromatic florals that follow, of bursting summer berries, over-ripe fruit, warmth and spice in fall, then ending with winter and its smolder. In more than 95 recipes, Thalia opens our eyes and taste buds to a celebration of what the wild has to offer-a world of sweet escapism, using flavor to heighten our experience of food. Enthralling, unique, and inspired recipes you'll want to cook over and over again.

Have you ever tasted a real homemade custard pudding? And no, we don't mean the one that comes from a packet, but a beautiful, trembling cream dessert made the old fashioned way with eggs, sugar, milk and cream. In Quivering Desserts & Other Puddings you will find recipes for both classic puddings such as vanilla, almond, chocolate and wonderful contemporary versions such as salted caramel pudding with caramel popcorn and white chocolate pudding with jasmine tea. And much, much more. Sounds difficult? It is not. A real pudding just requires a little time at the stove and some hours in the refrigerator. And the reward - a quivering cream artwork that makes children quiver and adults sigh.

Nothing beats delicious artisanal ice cream, and this bite-sized book is full of highly doable recipes that can be made in a home-cook-friendly ice cream machine. The craveable ice creams and frozen yogurts favourites include strawberry, pistachio, and vanilla but also creative combinations like Farmstead Cheese and Guava Jam Ice Cream and Wild Berry Lavender Ice Cream. Mix and match them into sundaes decked with crunchy "gravels" (delicious crumbly toppings), syrups, and more to create an unforgettable sweets experience. From Graham Cracker Ice Cream to Baked Rhubarb Frozen Yogurt to the One Night in Bangkok Sundae, these recipes - adapted from Jeni Britton Bauer's Jeni's Splendid Ice Creams at Home and Jeni's Splendid Ice Cream Desserts - make up a must-have collection of decadent desserts.

'Pastry is an art but it is also food so remember to stay in touch with your ingredients, reflect the seasons in your food and, for the love of God, don't use strawberries in December.' - Ravneet Gill. This is a book aimed at chefs and home bakers alike who FEAR baking.The message: pastry is easy. Written by pastry chef extraordinaire, Observer Food Monthly 50 and Code Hospitality 30 Under 30, Ravneet Gill, this is a straight-talking no-nonsense manual designed to become THE baking reference book on any cookery shelf. This is the written embodiment of Ravneet's very special expertise as a patisserie chef filled with the natural flair and razor-sharp wit that gives her such enormous appeal. Starting with a manifesto for pastry chefs, Ravneet then swiftly moves onto The Basics where she explains the principles of patisserie, which of ingredients you just need to know (gelatine, fresh and dried yeast, flours, sugar, chocolate, cream and butter), how to line your tins, understanding fat content, what equipment you really need, oven temperatures and variables to watch out for. This section alone will give the reader enough knowledge of baking to avoid the pitfalls so many of us take when baking. Chapters are then organised by type of patisserie: Sugar, Custards, Chocolate, Pastry, Biscuits, Cakes and Puddings. So whether you want to make a lighter-than-air birthday cake, flaky breakfast pastries, smooth and rich ice creams (or parfaits 'because parfaits are for when you're in the shit'), macarons or meringues, Ravneet will offer just the right advice to make it all seem easy.

The Parisian Macaron (or Macaroon) is the stylishly light French confection tipped to be the new cupcake and finally hitting the glossies outside France. The art of making macarons is highly respected in France, as it requires precision and technique to create its delicate airy meringue-based shell with a moist centre of fragrant custard cream or chocolate ganache. Macarons can be a challenge for the beginner, but the process is made much easier and fun in this colourful new book from Jill Colonna. She guides you precisely through each step in making perfect Parisian macarons and explains simply and clearly her secrets so you can also make macarons like the French. Starting with classic macaron flavours such as rose, pistachio, chocolate, lemon and vanilla, she then encourages you to be creative with her inspiring chocolate combinations such as pistachio-wasabi and others with a Scottish twist. Dazzle guests with macarons as a basis for chic desserts. Or amaze them with Jill's latest creation of the lightest, sugar-reduced, hot and spicy Tikka Mac'sala or Thai green curry macarons which are sensational either before or during dinner. Suggested wines and speciality teas are suggested for each macaron recipe, along with presentation ideas for weddings, children's parties, gifts plus many other tips. (You will discover that making Parisian macarons can be the most gratifying and addictive of life's little luxuries to make at home yourself.)

Weston shows you her method and then offers recipes for 56 irresistible flavours, from classic vanilla, chocolate, and strawberry to mango, coconut, key lime, chai, honey, ginger and cardamom, white chocolate raspberry, dulce de leche, avocado, maple bacon, and mint julep. She even offers festive flavours for the holidays, including candy cane, spiced pumpkin, cranberry, eggnog, and gingerbread.

12 mouth watering, illustrated recipes using healthy, nutritious ingredients. Puddings to bake, puddings to boil, puddings to blend and chill. Family favourites reinvented, new favourites to discover. Pineapple & Coconut Dazzler, Goji & Strawberry Sensation, Divine Raw Chocolate Pudding, Rice Noir, Chia Berry Tango ..and more.

More than 125 simple and sweet recipes for Paleo-friendly desserts Following a Paleo Diet doesn't mean you have to give up your favorite desserts and treats. Paleo Desserts For Dummies offers up more than 125 tasty and delectable dessert recipes that you can enjoy while staying true to the Paleo lifestyle. From chocolate cake and blueberry muffins to maple-walnut ice cream and cookie dough Oreo cookies there's something to please every palate in this collection of Paleo-friendly desserts. The Paleo diet is one of the hottest diet and healthy-eating approaches around, as more and more people discover an appealing and sustainable alternative to the restrictive diets that can lead to burnout and failed weight loss efforts. Using natural foods to achieve great health and a perfect physique, the Paleo diet can lower the risk of cardiovascular disease, blood pressure, and markers of inflammation, as well as help promote weight loss and optimal health. Plus, it has become a lifesaver for the millions of Americans with celiac disease who benefit from eating natural and gluten-free foods. * Provides recipes that are all made with nourishing, whole foods with no added refined sugars, gluten, grains, or soy * Includes Paleo recipes for holiday treats, like chocolate pumpkin pie, Halloween ghost truffles, and a fudgy peppermint bark * Gives you access to a handful of additional Paleo dessert recipes on dummies.com * Helps you discover the healthy alternatives to sugar and chemical-laden junk food With the satisfying recipes in Paleo Desserts For Dummies, you'll soon discover how sweet it is to give in to primal cravings!