The Great Gelatin Revival
Savory Aspics, Jiggly Shots, and Outrageous Desserts
Kicking aspic in the kitchen
Paper – $27.95
978-0-252-08681-6
eBook – $14.95
978-0-252-05376-4
Publication Date
Paperback: 01/10/2023
Cloth: 01/10/2023
Cloth: 01/10/2023
About the Book
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.
About the Author
Ken Albala is a professor of history at the University of the Pacific. He is the author of Noodle Soup: Recipes, Techniques, Obsession and many other academic monographs, reference works, translations, cookbooks, and food history video series.Also by this author
Reviews
"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
Blurbs
"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
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