The Great Gelatin Revival

Savory Aspics, Jiggly Shots, and Outrageous Desserts

Ken Albala (Autor)

Buch | Softcover

240 Seiten

2023
University of Illinois Press (Verlag)
978-0-252-08681-6 (ISBN)

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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.

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.

Author’s 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, Calf’s Foot Jelly (Escoffier), Aspic Base, Pig’s 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, Gỏi cuốn Jello

            Chapter 4. Seafood: Daiquiri Jello with Black Cod Ceviche, Lobster Tail and Champagne, Takoyaki Jello, Champagne Jello Oysters, Jello Schmear, Bouillabaisse Hors D’Oeuvres, 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 Laird’s 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

Erscheinungsdatum	17.11.2022
Zusatzinfo	95 color photographs
Verlagsort	Baltimore
Sprache	englisch
Maße	203 x 254 mm
Gewicht	653 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
ISBN-10	0-252-08681-3 / 0252086813
ISBN-13	978-0-252-08681-6 / 9780252086816
Zustand	Neuware