| Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets |  | Author: Victoria Belanger
Publisher: Ten Speed Press
Category: Book
List Price: $16.99
Buy New: $6.30
as of 5/27/2012 14:15 EDT details
You Save: $10.69 (63%)
New (52) Used (17) from $6.31
Seller: Dubdeisel Books & More
Sales Rank: 13,659
Languages: English (Unknown), English (Original Language), English (Published)
Media: Hardcover
Pages: 128
Number Of Items: 1
Shipping Weight (lbs): 1.3
Dimensions (in): 0 x 0 x 0
ISBN: 1607741113
EAN: 9781607741114
ASIN: 1607741113
Publication Date: February 28, 2012
Availability: Usually ships in 1-2 business days
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Product Description
Food blogger Victoria Belanger shares the secrets to creating inspired, modern gelatin desserts—with fresh fruits and flavors, new twists on trendy treats, and easy but artistic presentations.
A classic, nostalgic treat is getting a makeover, thanks to innovative culinary bloggers like Victoria Belanger—aka the Jello Mold Mistress of Brooklyn—whose jiggly creations have caught the eye of food journalists, trendspotters, and a new generation of food crafters.
In Hello, Jell-O!, Belanger shares her secrets for turning humble gelatin into impressive yet economical desserts that will steal the show at your next party or potluck. Featuring holiday crowd-pleasers such as Pumpkin Pie and Eggnog Rum, kid-friendly favorites like Root Beer Float Squares, grownup boozy bites like Sparkling Champagne and Strawberries, and vegan delights like Watermelon Basil Agar, the Jello Mold Mistress serves up recipes for every occasion. The deliciously wiggly versions of Key Lime Pie, Chai Tea Panna Cotta, and Chocolate Peanut Butter Cups will charm the inner child in every sophisticated home cook.
Readers can create these whimsical recipes using their favorite gelatin products, from unflavored gelatin powders to preflavored gelatins from popular brands like Knox and Jell-O (both brands are registered trademarks, and their owners are not sponsors of Hello, Jell-O! or otherwise affiliated with the book).
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