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Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets

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Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets Cover

 

Synopses & Reviews

Publisher Comments:

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).

Synopsis:

Food blogger Victoria Belanger shares the secrets to creating inspired, modern Jell-O mold desserts—with fresh fruits and flavors, new twists on trendy treats, and artistic presentations.

Jell-O is getting a makeover, thanks to innovative food bloggers like Victoria Belanger (aka the Jello Mold Mistress of Brooklyn), whose jiggly creations have caught the eye of the New York Times and Food & Wine. In Hello, Jell-O!, Belanger invites home cooks to turn Jell-O into impressive—yet economical—desserts that are conversation starters at dinners and potlucks. Featuring modern flavors such as champagne and strawberries, key lime pie, and chai tea panna cotta, Hello, Jell-O! presents gelatin-mold desserts that are more sophisticated and fun than ever before.

About the Author

Victoria Belanger is a blogger and photographer who has become the voice of the Jell-O mold revolution. She has been featured in the New York Times, the Globe and MailFood & Wine, and Cute Overload, is a guest blogger for The Kitchn, and has been interviewed on Splendid Table. Visit jellomoldmistress.com.

Table of Contents

Acknowledgments  vi

Introduction  1

 

 

Chapter 1

Tips, Tricks, Tools, and Techniques  7  

Chapter 2

Suspended Fruit and More!  17

Pomegranate Berry Salad — Cheery Cherry Salad — Million Dollar Gelatin — Carrot Cake — Nut ’n’ Honey — Orange Spice

 

Chapter 3

Creamy and Dreamy  29

Green Milk Tea — Lemon Poppy Seed — Key Lime Pie — Creamsicle — Chocolate Raspberry Mousse Cups — Apricot Cream — Crème Brûlée — Chai Tea Panna Cotta — Grasshopper Pie

 

Chapter 4

Boozy Molds  45

Mimosa — White Sangria — Sparkling Champagne and Strawberries — Mojito — Piña Colada — Pear and Lychee Martini — Raspberry Cosmo — Coffee Kahlúa — Mudslide

 

Chapter 5

Fruit-and-Cream Layered Molds  59

Peaches and Cream — Blueberry Yogurt — Cherry Cream — Orange Chocolate — Minty Watermelon Ice Cream — Classic Rainbow Mold — Banana Cream Pie

 

Chapter 6

Seasonal Holiday Molds  77

Berry Fourth of July — Brains!!! — Pumpkin Pie — Eggnog Rum — Hot Chile Chocolate —

Gingerbread Men — Spiced Wassail

 

Chapter 7

Americana and Other Favorites  87

Petite Watermelons — Tiramisu — Samoa — Root Beer Float Squares — New York Cheesecake — Chocolate Peanut Butter Cups — Peanut Butter and Jelly — Strawberry Nutella — Marshmallow Butterscotch

 

Chapter 8

Vegan Delights  105

Coconut Raspberry Agar — Watermelon Basil Agar — Rhubarb Rosemary Agar — Maple Soy Agar — Vanilla Clementine Panna Cotta

 

 

About the Author  116

Measurement Conversion Charts  117

Index  118

Product Details

ISBN:
9781607741114
Author:
Belanger, Victoria
Publisher:
Ten Speed Press
Subject:
Desserts
Subject:
Cooking and Food-Desserts
Publication Date:
20120231
Binding:
HARDCOVER
Language:
English
Illustrations:
30 FULL-COLOR PHOTOS
Pages:
128
Dimensions:
7.2 x 7.2 x 0.62 in 0.9188 lb

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Cooking and Food » Desserts and Candy » General
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Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets Used Hardcover
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$6.95 In Stock
Product details 128 pages Ten Speed Press - English 9781607741114 Reviews:
"Synopsis" by , Food blogger Victoria Belanger shares the secrets to creating inspired, modern Jell-O mold desserts—with fresh fruits and flavors, new twists on trendy treats, and artistic presentations.

Jell-O is getting a makeover, thanks to innovative food bloggers like Victoria Belanger (aka the Jello Mold Mistress of Brooklyn), whose jiggly creations have caught the eye of the New York Times and Food & Wine. In Hello, Jell-O!, Belanger invites home cooks to turn Jell-O into impressive—yet economical—desserts that are conversation starters at dinners and potlucks. Featuring modern flavors such as champagne and strawberries, key lime pie, and chai tea panna cotta, Hello, Jell-O! presents gelatin-mold desserts that are more sophisticated and fun than ever before.

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