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The Great Gelatin Revival - Savory Aspics, Jiggly Shots, and Outrageous Desserts (Paperback)
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The Great Gelatin Revival - Savory Aspics, Jiggly Shots, and Outrageous Desserts (Paperback)
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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.
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