A lighthearted manifesto for the new age of aspics, The Great Gelatin Revival rattles our very understanding of what food can be.
|Author's NoteIntroduction: 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,...
