The Great Gelatin Revival: Savory Aspics, Jiggly Shots, and Outrageous Desserts
Once synonymous with food novelty, gelatin has re-emerged as an attention-grabbing element of creative cuisine and avant-garde drinkology. Ken Albala's most fearless food exploration yet takes readers into the sublime world of aspics past and present. Blending history with his trademark zeal for experimentation, Albala traces gelatin's ever-changing fortunes alongside one-of-a-kind recipes that inspire, delight, and terrify as only jello can do. Gelatin's wondrous arrival in the medieval era was part of a technological watershed. Today, it reflects our high-tech zeitgeist. Albala encourages readers to celebrate gelatin's return with advice on creating a base and making silicone molds while his outrageous original creations dare you to add some jiggle to breakfast (Eggs Benedict in Champagne Jello), a nightcap (Froot Loop Negroni), or any culinary moment in between.
A lighthearted manifesto for the new age of aspics, The Great Gelatin Revival rattles our very understanding of what food can be.
Format:Paperback
Language:English
ISBN:0252086813
ISBN13:9780252086816
Release Date:January 2023
Publisher:University of Illinois Press
Length:240 Pages
Weight:1.50 lbs.
Dimensions:0.8" x 8.3" x 9.6"
Customer Reviews
1 rating
Amazing Gelatin
Published by Sally Mander , 2 years ago
4 stars, Amazing Gelatin
THE GREAT GELATIN REVIVAL
by Ken Albala
There are amazing things you can do with gelatin. My only contact with it has been Jello, and Jello Jigglers. I might try making jiggly shots, but other than that, I don't think I'll be attempting the other recipes in this book. Our family doesn't care for the texture of gelatin in savory recipes.
If you were wondering about the history of gelatin or the early ways of preparing foods with it, then this is the optimum book for you.
I received a complimentary copy of #theGreatGelatinRevival from #UniversityofIllinoisPress I was under no obligation to post a review. #coverlove #nonfiction #food #Gelatin
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