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The great gelatin revival : savory aspics, jiggly shots, and outrageous desserts /
"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 z...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Urbana :
University of Illinois Press,
[2023]
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | JSTOR_on1338166028 | ||
| 003 | OCoLC | ||
| 005 | 20231005004200.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 220526s2023 ilua ob 001 0 eng | ||
| 010 | |a 2022022432 | ||
| 040 | |a DLC |b eng |e rda |c DLC |d OCLCF |d YDX |d N$T |d YDX |d P@U |d JSTOR |d UKAHL |d OCLCQ | ||
| 020 | |a 9780252053764 |q electronic book | ||
| 020 | |a 0252053761 |q electronic book | ||
| 020 | |z 9780252086816 |q paperback | ||
| 029 | 1 | |a AU@ |b 000072315064 | |
| 029 | 1 | |a AU@ |b 000073994874 | |
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| 050 | 0 | 4 | |a TX814.5.G4 |b A44 2023 |
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| 082 | 0 | 0 | |a 641.86/42 |2 23/eng/20220729 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Albala, Ken, |d 1964- |e author. | |
| 245 | 1 | 4 | |a The great gelatin revival : |b savory aspics, jiggly shots, and outrageous desserts / |c Ken Albala. |
| 264 | 1 | |a Urbana : |b University of Illinois Press, |c [2023] | |
| 300 | |a 1 online resource (227 pages) : |b color illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a "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"-- |c Provided by publisher. | ||
| 588 | |a Description based on online resource; title from digital title page (viewed on November 04, 2022). | ||
| 590 | |a JSTOR |b Books at JSTOR Demand Driven Acquisitions (DDA) | ||
| 590 | |a JSTOR |b Books at JSTOR All Purchased | ||
| 650 | 0 | |a Cooking (Gelatin) | |
| 650 | 7 | |a COOKING / General |2 bisacsh | |
| 650 | 7 | |a Cooking (Gelatin) |2 fast |0 (OCoLC)fst01753121 | |
| 655 | 7 | |a Cookbooks. |2 fast |0 (OCoLC)fst01752725 | |
| 655 | 7 | |a Cookbooks. |2 lcgft | |
| 776 | 0 | 8 | |i Print version: |a Albala, Ken, 1964- |t Great gelatin revival |d Urbana : University of Illinois Press, [2023] |z 9780252086816 |w (DLC) 2022022431 |
| 856 | 4 | 0 | |u https://jstor.uam.elogim.com/stable/10.5406/j.ctv3006zxf |z Texto completo |
| 938 | |a Askews and Holts Library Services |b ASKH |n AH41088184 | ||
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| 994 | |a 92 |b IZTAP | ||