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Hallo, Jell-o

cookingdemomma
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Ca.CHF 8,03
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Standort: Pittsburgh, Pennsylvania, USA
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eBay-Artikelnr.:132823710256
Zuletzt aktualisiert am 07. Mär. 2025 18:18:00 MEZAlle Änderungen ansehenAlle Änderungen ansehen

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Artikelzustand
Neu: Neues, ungelesenes, ungebrauchtes Buch in makellosem Zustand ohne fehlende oder beschädigte ...
ISBN
9781607741114

Über dieses Produkt

Product Identifiers

Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1607741113
ISBN-13
9781607741114
eBay Product ID (ePID)
109140782

Product Key Features

Book Title
Hello, Jell-O! : 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets [A Cookbook]
Number of Pages
128 Pages
Language
English
Topic
Methods / Quick & Easy, Courses & Dishes / Desserts, General, Specific Ingredients / General
Publication Year
2012
Illustrator
Yes
Genre
Cooking
Author
Victoria Belanger
Format
Hardcover

Dimensions

Item Height
0.7 in
Item Weight
14.7 Oz
Item Length
7 in
Item Width
7.3 in

Additional Product Features

Intended Audience
Trade
LCCN
2011-034560
Reviews
"Say Hello, Jell-O! if you are wobbly on your gelatin basics or want to firm up more ambitious recipes. Victoria Belanger is mistress and matriarch to the league of extraordinary gelatin." --My Jello Americans "Victoria elevates Jell-O to an edible art form. Colorful, creative, and full of taste, her recipes are an inspiration for every occasion." --Peter F. Pracilio, grand prize winner, Jell-O Mold Competition, "Say Hello, Jell-O! if you are wobbly on your gelatin basics or want to firm up more ambitious recipes. Victoria Belanger is mistress and matriarch to the league of extraordinary gelatin." -My Jello Americans   "Victoria elevates Jell-O to an edible art form. Colorful, creative, and full of taste, her recipes are an inspiration for every occasion." -Peter F. Pracilio, grand prize winner, Jell-O Mold Competition
Dewey Edition
23
Dewey Decimal
641.864
Table Of Content
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
Synopsis
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)., 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).
LC Classification Number
TX814.5.G4B45 2012

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