My Food Of The Brain For The Day and current read: On my last birth day,my Day-day gave me a copy of Jeni's Splendid Ice Creams At Home, a book by Gourmet Ice Cream maker Jeni Britton Bauer. Giving it a first glance, you may actually underestimate the potential of this book because of its simple cover. The book is also very handy even if on hard cover. Flip it, scan the pages and you'll realize that this small package packs amazing flavor concepts. The humble beginnings of the Ice Cream genius from Columbus, Ohio unfolded pages upon pages.
The book garnered the prestigious James Beard 2012 Cook Book Award, so don't really judge a book by it's cover. For me the cover is on the funky cool side compared to the other books like Alinea, Bentley and Elements of Desserts which all gone serious and galant but are all equally must read.
What I really love is the accounts of Jeni's beginnings from working at a French restaurant. Her first business failure, her frustrations, her dreams, her concepts -Jeni's creativity is God given. I wish to be able to overcome all that she had and to become a flavor genius like her.
I'm amazed by her dedication to making everything up to every little thing artisanal. Her Ohio hometown as described on the book is heaven of spices, nuts, cheeses, dairies, berries and chocolates. I admire that she started small and that she gambled on her chances. The passionate Jeni Britton Bauer made her ice creams at home, sold them at home. Churned her ice creams on a small ice cream machine and labeled each tins with hand written notes. She created consistent good quality ice creams and people fall in line for them.
Jeni got her bitter dose of failures and frustrations, from lack of capital, the incapacity to buy a high end equipment, and with the help of her wonderful support system, husband Charly and friends,she got the break she was waiting, the birth of Jenis Splendid Ice Creams.
Jeni's commitment is to use quality ingredients fresh from its source. From the farmers, breeders to the suppliers. On page 99, she narrates one of her cow to cone story ; Askinosie Chocolate (to whom Jenis' orders chocolate beans for the famous The Darkest Chocolate Ice Cream In The World) imports cacao beans from Mexico, Ecuador and with so much pride, amazing it is, from Davao city! <3 div="" style="clear: both;">
The book garnered the prestigious James Beard 2012 Cook Book Award, so don't really judge a book by it's cover. For me the cover is on the funky cool side compared to the other books like Alinea, Bentley and Elements of Desserts which all gone serious and galant but are all equally must read.
What I really love is the accounts of Jeni's beginnings from working at a French restaurant. Her first business failure, her frustrations, her dreams, her concepts -Jeni's creativity is God given. I wish to be able to overcome all that she had and to become a flavor genius like her.
I'm amazed by her dedication to making everything up to every little thing artisanal. Her Ohio hometown as described on the book is heaven of spices, nuts, cheeses, dairies, berries and chocolates. I admire that she started small and that she gambled on her chances. The passionate Jeni Britton Bauer made her ice creams at home, sold them at home. Churned her ice creams on a small ice cream machine and labeled each tins with hand written notes. She created consistent good quality ice creams and people fall in line for them.
Jeni got her bitter dose of failures and frustrations, from lack of capital, the incapacity to buy a high end equipment, and with the help of her wonderful support system, husband Charly and friends,she got the break she was waiting, the birth of Jenis Splendid Ice Creams.
Jeni's commitment is to use quality ingredients fresh from its source. From the farmers, breeders to the suppliers. On page 99, she narrates one of her cow to cone story ; Askinosie Chocolate (to whom Jenis' orders chocolate beans for the famous The Darkest Chocolate Ice Cream In The World) imports cacao beans from Mexico, Ecuador and with so much pride, amazing it is, from Davao city! <3 div="" style="clear: both;">
Vanilla is the second most expensive spice next to Saffron. I didn't know that! Now I don't wonder why a Tahitian Golden Vanilla costs 350 to 400 pesos per pod. Now I know :)
My favorite words from the book.
Great, wild and cool flavor ideas. This is as if the flavor affiliations from the Flavor Bible gone scoop by scoop. I really really love Jeni. I must go to Ohio and visit the Jeni's Splendid Ice Cream shop, but even if it takes some more years, I'm glad that her positivity had infused in my head and I'm so excited to run my new R&D's. I suddenly became a fan:)
My artisan ice cream, macaron and cupcake shop, book and marriage. All in God's time, just like Jeni's :)
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