Name: The Great Gelatin Revival: Savory Aspics, Jiggly Shots, and Outrageous Desserts
ISBN: 9780252086816

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The Great Gelatin Revival: Savory Aspics, Jiggly Shots, and Outrageous Desserts

Ken Albala

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.

Book Details

Publisher: University of Illinois Press
Publish Date: Jan 10th, 2023
Pages: 240
Language: English
Edition: undefined - undefined
Dimensions: 9.60in - 8.30in - 0.80in - 1.46lb
EAN: 9780252086816
Categories: • History• Specific Ingredients - General• Courses & Dishes - Desserts

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About the Author

Ken Albala is a professor of history and food studies at the University of the Pacific. He is the author of Noodle Soup: Recipes, Techniques, Obsession and Three World Cuisines: Italian, Mexican, Chinese, and coauthor of The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food, One Recipe at a Time. He blogs at kenalbala.blogspot.com.

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What people are saying

Illinois Press

@IllinoisPress

1 year

University of Illinois Press / Publisher of scholarly and regional trade books and journals since 1918 #ReadUP #LookitUP

Feature on THE GREAT GELATIN REVIVAL (https://t.co/CO8DuWnNiY) by Ken Albala (@UOPacific) in @ediblesandiego! https://t.co/mJrBzEpdBB

Opening Doors to Learning and Discovery.

A book talk on The Great Gelatin Revival: Savory Aspics, Jiggly Shots, and Outrageous Desserts by History Prof. Dr. Ken Albala. Wed Apr. 5th 4pm One copy of the book will be raffled off during the event. #UOPacific #pacificlibraries #librarylife https://t.co/Z2XvRwsRsZ @kenalbala https://t.co/XOMV9p2lkJ

twitter.com

Heritage Radio Network

@Heritage_Radio

2 years

A nonprofit, member supported, #FoodRadio station on a mission to make the world more equitable, sustainable, and delicious!

Historian and author Ken Albala discusses his new book, The Great Gelatin Revival: Savory Aspics, Jiggly Shots & Outrageous Desserts, on Inside Julia's Kitchen presented by @JuliaChildJCF. https://t.co/HZSkYoHaet https://t.co/RRzwD0e3Vo

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Praise for this book

"Ken Albala is a formidable food historian, a writer of wit and charm, and a diligent digger of obscure facts. In The Great Gelatin Revival, Albala argues convincingly, and demonstrates with innovative and startling recipes, that gelatin is a food with a future--not to mention a glorious past."--Nancy Harmon Jenkins, author of Virgin Territory: Exploring the World of Olive Oil

"Albala's always-intriguing compendium alternately shocks, amuses, and delights with its inventive ideas." --Booklist

"Full of boozy adventures, Albala's book is poised for spring and summer entertaining. . . . The cocktails, which fill most of the book, will have you salivating." --Edible San Diego