Jiggle!: A Cookbook
50 Recipes for Sweet, Savory, and Sometimes Boozy Modern Gelatins
Published on 8. October 2024
208 pages
978-1-5235-2554-6 (ISBN)
Description
A definitive, joyful cookbook of new-fangled gelatin recipes for cooks who want to explore this trendy throwback ingredient.
Gelatin is back and exploding on the culinary scene. According to two-time Emmy winning producer Peter DiMario, whose pandemic hobby took him deep into gelatin cooking creativity, it's time to take the gelatin explosion to its heights. In Jiggle!, he and food veteran coauthor Judith Choate feature recipes that are sleek, fun, and modern but not pretentious. Forgotten are the pedestrian jelly molds of the past. Jiggle! is a well-rounded book of information and recipes taking a new look at working with that once stodgy foodstuff, gelatin.
Jiggle! takes us on a colorful, wobble-filled adventure in 50 recipes, ranging from stunning desserts (like Cherries and Cream; Orange Crème Jiggly Dream; and Gimmie S'more Wiggle), cocktails and other drinks (Boozy Birch Beer Float, Bloody Mary Brunch Shot, and Jiggly Bellini), to savory dishes (My Funny Galantine and Goats 'n' Beets).
Rounded out with beautiful color photography, gelatin becomes delicious, playful, edible modern art.
Gelatin is back and exploding on the culinary scene. According to two-time Emmy winning producer Peter DiMario, whose pandemic hobby took him deep into gelatin cooking creativity, it's time to take the gelatin explosion to its heights. In Jiggle!, he and food veteran coauthor Judith Choate feature recipes that are sleek, fun, and modern but not pretentious. Forgotten are the pedestrian jelly molds of the past. Jiggle! is a well-rounded book of information and recipes taking a new look at working with that once stodgy foodstuff, gelatin.
Jiggle! takes us on a colorful, wobble-filled adventure in 50 recipes, ranging from stunning desserts (like Cherries and Cream; Orange Crème Jiggly Dream; and Gimmie S'more Wiggle), cocktails and other drinks (Boozy Birch Beer Float, Bloody Mary Brunch Shot, and Jiggly Bellini), to savory dishes (My Funny Galantine and Goats 'n' Beets).
Rounded out with beautiful color photography, gelatin becomes delicious, playful, edible modern art.
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Judith Choate | Peter Dimario
Jiggle!: A Cookbook
50 Recipes for Sweet, Savory, and Sometimes Boozy Modern Gelatins
Book
12/2024
Workman Adult
€24.00
Shipment within 3-4 weeks
Persons
Peter DiMario is an Emmy Award-winning producer of unscripted film and television features. Originally from Philadelphia, he has a background in art, psychology, and design along with a deep love of food and flair for the theatrical.
Judith Choate is a recipe developer, writer, and chef who has contributed to over 100 cookbooks including three James Beard Award winning cookbooks, one of which also won a Julia Child IACP Award.
Judith Choate is a recipe developer, writer, and chef who has contributed to over 100 cookbooks including three James Beard Award winning cookbooks, one of which also won a Julia Child IACP Award.
Content
Preface: How I Learned to Love Gelatin
Introduction: Getting Started
Jelling Agents
Tried and True Tips for Foolproof Jiggles
A Word About Molds
The Basics of Gelatin Making
1. Super Simple Starter Jiggles
Apple Jiggle Juice
Pure Fruit Gelatin
Lemonade Jiggler
Pomegranate Jelly
2. Sweet Things
Cherries and Cream
Peachy Keen Pretzel Mold
Creamy Cocoa
Polka Dot Peaches 'n' Cream
Summer Melons
Neato-Politan
Apple-Cinnamon Toast Crunch Panna Cotta
Panna Cotton Candy
Blackberries, Chestnuts, and Cream, Oh My!
Grandma's Ambrosia
The Pineapple Upside Down
Honeydew Raz
Deconstructed Colada
Lemony Blueberry Layers
Brigadeiro Surprise
Dark Choco Orange
Orange Cream Terrazzo Dream
Banoffee Bombs
Gimme S'more Wiggle
3. Savory Dishes
Savory Aspic
Simple Jellied Consommé Madrilene
Corn and Crab Tomato Aspic
Goats 'n' Beets Bites
Peak Lemony Asparagus
Sweet and Yammy
Creamy Split Pea Bites
Caramelized Carrot Panna Cotta
Lox and Lox of Everything
Potato-Salmon Terrine
Fluke Crudo with Tomato Gelée and Avocado Mousse
4. Time for Drinks
Jiggly Bellini
PB & Jiggle Shot
Summer Fruit Rosé
Shot of Espresso
Mom's Pometini
Brown Derby Shots
Party Cake Shots
Sweet Tiki
Mallow Limoncello
Bloody Mary Brunch Shot
Champagne and Strawberries
Holiday Spiced Mulled Wine
Watermelon Margarita Bites
Lime in the Coconut
Boozy Birch Beer Float
Shootin' the Breeze
Sources
Acknowledgments
Index
Conversion Charts
Introduction: Getting Started
Jelling Agents
Tried and True Tips for Foolproof Jiggles
A Word About Molds
The Basics of Gelatin Making
1. Super Simple Starter Jiggles
Apple Jiggle Juice
Pure Fruit Gelatin
Lemonade Jiggler
Pomegranate Jelly
2. Sweet Things
Cherries and Cream
Peachy Keen Pretzel Mold
Creamy Cocoa
Polka Dot Peaches 'n' Cream
Summer Melons
Neato-Politan
Apple-Cinnamon Toast Crunch Panna Cotta
Panna Cotton Candy
Blackberries, Chestnuts, and Cream, Oh My!
Grandma's Ambrosia
The Pineapple Upside Down
Honeydew Raz
Deconstructed Colada
Lemony Blueberry Layers
Brigadeiro Surprise
Dark Choco Orange
Orange Cream Terrazzo Dream
Banoffee Bombs
Gimme S'more Wiggle
3. Savory Dishes
Savory Aspic
Simple Jellied Consommé Madrilene
Corn and Crab Tomato Aspic
Goats 'n' Beets Bites
Peak Lemony Asparagus
Sweet and Yammy
Creamy Split Pea Bites
Caramelized Carrot Panna Cotta
Lox and Lox of Everything
Potato-Salmon Terrine
Fluke Crudo with Tomato Gelée and Avocado Mousse
4. Time for Drinks
Jiggly Bellini
PB & Jiggle Shot
Summer Fruit Rosé
Shot of Espresso
Mom's Pometini
Brown Derby Shots
Party Cake Shots
Sweet Tiki
Mallow Limoncello
Bloody Mary Brunch Shot
Champagne and Strawberries
Holiday Spiced Mulled Wine
Watermelon Margarita Bites
Lime in the Coconut
Boozy Birch Beer Float
Shootin' the Breeze
Sources
Acknowledgments
Index
Conversion Charts
