Albala Ken Albala

Great Gelatin Revival (eBook, ePUB)

Savory Aspics, Jiggly Shots, and Outrageous Desserts

• Format: ePub

Produktbeschreibung

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.

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Produktdetails

• Verlag: University of Illinois Press
• Seitenzahl: 232
• Erscheinungstermin: 10. Januar 2023
• Englisch
• ISBN-13: 9780252053764
• Artikelnr.: 72474431

Autorenporträt

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.

Inhaltsangabe

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
G¿i cün 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