Ken Albala is a professor of history and food studies at the University of the Pacific. He is the author of Noodle Soup: Recipes, Techniques, Obsession and Three World Cuisines: Italian, Mexican, Chinese, and coauthor of The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food, One Recipe at a Time. He blogs at kenalbala.blogspot.com.

• Author’s Note             Introduction: The Sublime, What This Book Will Not Include, Terminology, Properties and Uses for Gelatin, Experiments on the Physical Properties of Gelatin, Gin and Tonic Jigglers, Whipped Mai Tai Jello, The BoulevardierChapter 1. History: Viandier, Martino of Como and Platina, Messisbugo, Francesco Berni Burlesque, Scappi, Leaches, Banqueting, Kenelm Digby, Denis Papin, The Social Meaning of Gelatin in the Early Modern Period, Elizabeth Raffald, Jelly-Houses, Peter Cooper, Rose Knox, Jules Harder, Mrs. Marshall, Jell-O, The Second Industrial Revolution, Jello for Convalescence, The Myth of Difficulty and Consequent Deskilling, Perfection Salad, Post War Changes, Gelatin and Weight Loss, The Jell-O Generation, Tom Lehrer, Children and Jell-O, Mormons and Jell-O, Bompas and ParrChapter 2. Technique: Some Essential Tools, Making Silicone Molds, Colors in Gelatin, Calf’s Foot Jelly (Escoffier), Aspic Base, Pig’s Feet, Isinglass, Hartshorn (Rabisha, Lemery, Glasse), Ivory, Agar, Grass Jelly, Aiyu Jelly, Carrageenan (Negroni and Bronx Cocktail), Cold Set Gelatin, Gelatin FlowersChapter 3. Vegetables and Salads: Caprese, Mushroom Lamb Aspic and Japanese Barley, Tomatillo Tequila Jello in Tamago Spring Roll, Ouzo Jello and Greek Salad Deconstructed, Rainbow Salad, Sake Jello with Candied Carrot and Seaweed Salad, Caesar Caesar, Rhubarb Popsicle Jello, Probiotic Gummies, Soju Shooter, Bourbon and Birch, Borscht Salad, Mezcal Jello with Blue Corn Pudding, Tremella, Nopalito Slider, Gỏi cuốn JelloChapter 4. Seafood: Daiquiri Jello with Black Cod Ceviche, Lobster Tail and Champagne, Takoyaki Jello, Champagne Jello Oysters, Jello Schmear, Bouillabaisse Hors D’Oeuvres, Feast of Seven Fishes, Jellyfish Jello, Smoked Trout Stuffed Cucumber, Furikake Shots, Lumache Polenta Fritto, Rucola e Gelo di Cocchi Americano; Smoked Mussels, Dates, and Pine Nuts; Bacalao Stuffed Cabbage in Picpoul Jello, Laks in Aquavit, VatapÀ in Caipirinha, The Deep, Jellied Eels, Gefilte Wild King Salmon, Frog AspicChapter 5. Meat and Poultry: Power Lunch or BLTini, Tower of Meat--Veal Tongue in Aspic, Perry Pheasant, Bullshot Jello with Marrowbone Shortbread and Pickled Lemon, Savory Pork Canapes, Mortadella in Black Cherry White Claw, Rabbit Braised in Mead, Classic Meatloaf, Jello Sausage, Smoked Goose Breast in Peach Jello, Smoked Turkey Surprise, Quail with Foie Gras and Truffles in Madeira Jello, Moose Nose Jelly, Chinese Chicken Salad Aspic, Margarita and Cured Short Rib, Tongue in its own Aspic, Kir Normande with Boudin Noir and Pommes Frites, Louisiana Back Bay Bayou Bunny Bordelaise À la Antoine, Gelatinous Pie, Lamb in Lambrusco, Veal Marsala Poke CakeChapter 6. Dairy and Eggs: Jello Egg, Macchiato Espresso Jello with Cream and Almond, Eggs Benedict in Champagne Jello, Salmon Mousse Stuffed Quail Eggs in Alsatian Riesling Jello Set in Tomato Halves with Thai Basil then Set in Avocado, The Tent of Meeting at Mount Horeb, 7-UP Cheese Aspic, Deviled Veal Stock EggChapter 7. Fruit: Fresh Figs with Laird’s Apply Brandy and Pimms, Screwdriver Creamsicle, Yellow Cherry Conserves and Port Gummies, Blackberries in RosÉ Jello with Matzoh Crackle, Purple Mung Bean Noodle and Mango, Starfruit in Pomegranate and Rum, Screwdriver with White Chocolate Ganache Center, Grappa and MacÉdoine of Fruit, Coconut Agar Jello, Pineapple Gin Popsicle, Fruit Cake Jello, Lokum, Sherry Raspberry Blintz, Lemon Saffron Sake Jello, Grapefruit Greyhound Jello, Negroni with Charred Cara Cara Orange, Karelian Pie, Tiny Watermelon Jello, Peach with Hypocris Custard Gelatin, Peach Lambic Waffle, Cranberry Juice Jello for Thanksgiving, Dates Stuffed with Chestnuts Wrapped in Bacon and Set in RosÉ Jello, CrÈme de Cassis Gummies, Cooked Peach and Candied Walnut, Superbowl Orange Tequila BundtChapter 8. Outrageous Combinations: Cantaloupe with Roast Duck and Celeriac Salad Spritz, Dance of the Green Faerie, Painted Jello, Generation Z Cocktail, Trifle, Basil Seed and Rice Whiskey, Kohakutou, Phosphate Jello Cubes, Aged Peeps, Arnold Palmer Squared, Jello Dumplings, The Hand, JÄgermeister Worms, Onigiri in Tonka Bean Jello, Fernet for Friday the 13th, Konjac, Froot Loop Negroni, Viniq Ham and Carrots, DIY Jello PizzaPrognosticationAcknowledgmentsBibliographyIndex

"Albala’s always-intriguing compendium alternately shocks, amuses, and delights with its inventive ideas." --Booklist "Full of boozy adventures, Albala’s book is poised for spring and summer entertaining. . . . The cocktails, which fill most of the book, will have you salivating." --Edible San Diego "Ken Albala is a formidable food historian, a writer of wit and charm, and a diligent digger of obscure facts. In The Great Gelatin Revival, Albala argues convincingly, and demonstrates with innovative and startling recipes, that gelatin is a food with a future--not to mention a glorious past."--Nancy Harmon Jenkins, author of Virgin Territory: Exploring the World of Olive Oil