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

Ken Albala's The Great Gelatin Revival explores the history and creative potential of gelatin, including recipes and advice for making it in modern times.

Format: Paperback / softback
Length: 232 pages
Publication date: 31 January 2023
Publisher: University of Illinois Press

The Great Gelatin Revival



Gelatin has re-emerged as a captivating element in creative cuisine and avant-garde drinkology, once synonymous with food novelty. In his most daring culinary exploration yet, Ken Albala takes readers on a sublime journey into the world of aspics, both past and present. Blending history with his trademark zeal for experimentation, Albala traces the ever-changing fortunes of gelatin alongside unique recipes that inspire, delight, and terrify, as only jello can.

Gelatin's arrival in the medieval era marked a technological watershed. Today, it reflects our high-tech zeitgeist. Albala encourages readers to celebrate gelatin's return with practical advice on creating a base and making silicone molds. His outrageous original creations dare you to add a jiggle to breakfast, a nightcap, or any culinary moment in between.

A lighthearted manifesto for the new age of aspics, The Great Gelatin Revival challenges our perception of what food can be. It is a testament to the endless possibilities that gelatin offers, from elegant desserts to innovative cocktails. So, grab your molds, get creative, and let the jiggle begin!

Dimension: 254 x 203 x 13 (mm)
ISBN-13: 9780252086816