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Ken Albala
The Great Gelatin Revival
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931783The Great Gelatin Revivalhttps://www.gandhi.com.mx/the-great-gelatin-revival/phttps://gandhi.vtexassets.com/arquivos/ids/489606/499f4d1d-a906-4ac9-b4d6-1c4740f1d3de.jpg?v=638335022074330000236307MXNUniversity of Illinois PressInStock/Ebooks/<p>Once synonymous with food novelty, gelatin has re-emerged as an attention-grabbing element of creative cuisine and avant-garde drinkology. Ken Albalas 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 gelatins ever-changing fortunes alongside one-of-a-kind recipes that inspire, delight, and terrify as only jello can do. Gelatins wondrous arrival in the medieval era was part of a technological watershed. Today, it reflects our high-tech zeitgeist. Albala encourages readers to celebrate gelatins 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.</p><p>A lighthearted manifesto for the new age of aspics, <em>The Great Gelatin Revival</em> rattles our very understanding of what food can be.</p>...925648The Great Gelatin Revival236307https://www.gandhi.com.mx/the-great-gelatin-revival/phttps://gandhi.vtexassets.com/arquivos/ids/489606/499f4d1d-a906-4ac9-b4d6-1c4740f1d3de.jpg?v=638335022074330000InStockMXN99999DIEbook20239780252053764_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_<p>Once synonymous with food novelty, gelatin has re-emerged as an attention-grabbing element of creative cuisine and avant-garde drinkology. Ken Albalas 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 gelatins ever-changing fortunes alongside one-of-a-kind recipes that inspire, delight, and terrify as only jello can do. Gelatins wondrous arrival in the medieval era was part of a technological watershed. Today, it reflects our high-tech zeitgeist. Albala encourages readers to celebrate gelatins 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.</p><p>A lighthearted manifesto for the new age of aspics, <em>The Great Gelatin Revival</em> rattles our very understanding of what food can be.</p>...9780252053764_University of Illinois Presslibro_electonico_f376b81a-16d7-3a4a-a042-70161c5ab601_9780252053764;9780252053764_9780252053764Ken AlbalaInglésMéxicohttps://getbook.kobo.com/koboid-prod-public/uofchicagopress-epub-dd75022c-eb0c-4110-8f54-e1729d39c792.epub2023-01-10T00:00:00+00:00University of Illinois Press