"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 ofa 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 tobreakfast (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"--
Encouraging readers to celebrate gelatin’s return, the author, blending history with his trademark zeal for experimentation, provides one-of-a-kind recipes that inspire, delight and terrify as only jello can do. Original. Illustrations.
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.
Arvustused
"Albalas always-intriguing compendium alternately shocks, amuses, and delights with its inventive ideas." --Booklist "Full of boozy adventures, Albalas book is poised for spring and summer entertaining. . . . The cocktails, which fill most of the book, will have you salivating." --Edible San Diego "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
Authors Note Introduction: The Sublime, What This Book Will
Not Include, Terminology, Properties and Uses for Gelatin, Experiments on the
Physical Properties of Gelatin, Gin and Tonic Jigglers, Whipped Mai Tai
Jello, The Boulevardier
Chapter
1. History: Viandier, Martino of Como and Platina,
Messisbugo, Francesco Berni Burlesque, Scappi, Leaches, Banqueting, Kenelm
Digby, Denis Papin, The Social Meaning of Gelatin in the Early Modern Period,
Elizabeth Raffald, Jelly-Houses, Peter Cooper, Rose Knox, Jules Harder, Mrs.
Marshall, Jell-O, The Second Industrial Revolution, Jello for Convalescence,
The Myth of Difficulty and Consequent Deskilling, Perfection Salad, Post War
Changes, Gelatin and Weight Loss, The Jell-O Generation, Tom Lehrer, Children
and Jell-O, Mormons and Jell-O, Bompas and Parr
Chapter
2. Technique: Some Essential Tools, Making Silicone
Molds, Colors in Gelatin, Calfs Foot Jelly (Escoffier), Aspic Base, Pigs
Feet, Isinglass, Hartshorn (Rabisha, Lemery, Glasse), Ivory, Agar, Grass
Jelly, Aiyu Jelly, Carrageenan (Negroni and Bronx Cocktail), Cold Set
Gelatin, Gelatin Flowers
Chapter
3. Vegetables and Salads: Caprese, Mushroom Lamb Aspic
and Japanese Barley, Tomatillo Tequila Jello in Tamago Spring Roll, Ouzo
Jello and Greek Salad Deconstructed, Rainbow Salad, Sake Jello with Candied
Carrot and Seaweed Salad, Caesar Caesar, Rhubarb Popsicle Jello, Probiotic
Gummies, Soju Shooter, Bourbon and Birch, Borscht Salad, Mezcal Jello with
Blue Corn Pudding, Tremella, Nopalito Slider, Gi cun Jello
Chapter
4. Seafood: Daiquiri Jello with Black Cod Ceviche,
Lobster Tail and Champagne, Takoyaki Jello, Champagne Jello Oysters, Jello
Schmear, Bouillabaisse Hors DOeuvres, Feast of Seven Fishes, Jellyfish
Jello, Smoked Trout Stuffed Cucumber, Furikake Shots, Lumache Polenta Fritto,
Rucola e Gelo di Cocchi Americano; Smoked Mussels, Dates, and Pine Nuts;
Bacalao Stuffed Cabbage in Picpoul Jello, Laks in Aquavit, VatapÀ in
Caipirinha, The Deep, Jellied Eels, Gefilte Wild King Salmon, Frog Aspic
Chapter
5. Meat and Poultry: Power Lunch or BLTini, Tower of
Meat--Veal Tongue in Aspic, Perry Pheasant, Bullshot Jello with Marrowbone
Shortbread and Pickled Lemon, Savory Pork Canapes, Mortadella in Black Cherry
White Claw, Rabbit Braised in Mead, Classic Meatloaf, Jello Sausage, Smoked
Goose Breast in Peach Jello, Smoked Turkey Surprise, Quail with Foie Gras and
Truffles in Madeira Jello, Moose Nose Jelly, Chinese Chicken Salad Aspic,
Margarita and Cured Short Rib, Tongue in its own Aspic, Kir Normande with
Boudin Noir and Pommes Frites, Louisiana Back Bay Bayou Bunny Bordelaise À la
Antoine, Gelatinous Pie, Lamb in Lambrusco, Veal Marsala Poke Cake
Chapter
6. Dairy and Eggs: Jello Egg, Macchiato Espresso Jello
with Cream and Almond, Eggs Benedict in Champagne Jello, Salmon Mousse
Stuffed Quail Eggs in Alsatian Riesling Jello Set in Tomato Halves with Thai
Basil then Set in Avocado, The Tent of Meeting at Mount Horeb, 7-UP Cheese
Aspic, Deviled Veal Stock Egg
Chapter
7. Fruit: Fresh Figs with Lairds Apply Brandy and Pimms,
Screwdriver Creamsicle, Yellow Cherry Conserves and Port Gummies,
Blackberries in RosÉ Jello with Matzoh Crackle, Purple Mung Bean Noodle and
Mango, Starfruit in Pomegranate and Rum, Screwdriver with White Chocolate
Ganache Center, Grappa and MacÉdoine of Fruit, Coconut Agar Jello, Pineapple
Gin Popsicle, Fruit Cake Jello, Lokum, Sherry Raspberry Blintz, Lemon Saffron
Sake Jello, Grapefruit Greyhound Jello, Negroni with Charred Cara Cara
Orange, Karelian Pie, Tiny Watermelon Jello, Peach with Hypocris Custard
Gelatin, Peach Lambic Waffle, Cranberry Juice Jello for Thanksgiving, Dates
Stuffed with Chestnuts Wrapped in Bacon and Set in RosÉ Jello, CrÈme de
Cassis Gummies, Cooked Peach and Candied Walnut, Superbowl Orange Tequila
Bundt
Chapter
8. Outrageous Combinations: Cantaloupe with Roast Duck
and Celeriac Salad Spritz, Dance of the Green Faerie, Painted Jello,
Generation Z Cocktail, Trifle, Basil Seed and Rice Whiskey, Kohakutou,
Phosphate Jello Cubes, Aged Peeps, Arnold Palmer Squared, Jello Dumplings,
The Hand, JÄgermeister Worms, Onigiri in Tonka Bean Jello, Fernet for Friday
the 13th, Konjac, Froot Loop Negroni, Viniq Ham and Carrots, DIY Jello Pizza
Prognostication
Acknowledgments
Bibliography
Index
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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