The Great Gelatin Revival Hortencia Jimenez might not work for someone

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Frank Lobdell makes an important contribution to the scholarship available on this fascinating slice of American art history

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The Great Gelatin Revival Hortencia Jimenez might not work for someoneOnce 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.