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Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets Hardcover – February 28, 2012

4.4 out of 5 stars 43 customer reviews

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Editorial Reviews

Review

“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

About the Author

Victoria Belanger was born and raised in Roanoke, Virginia. After studying photography at Virginia Commonwealth University, she moved to New York City and began experimenting with creative Jell-O molding and photographing her colorful creations for her website, The Jello Mold Mistress of Brooklyn (jellomoldmistress.com). Victoria and her jiggly masterpieces have been featured in the New York Times, Globe & Mail, Food & Wine, The Splendid Table, and Cute Overload. In addition to Jell-O molding, she works as a photographer and enjoys exploring the five boroughs of New York City by bicycle.
 
Raquel D’Apice is a freelance writer and comic who lives in Jersey City, New Jersey.
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Product Details

  • Hardcover: 128 pages
  • Publisher: Ten Speed Press (February 28, 2012)
  • Language: English
  • ISBN-10: 1607741113
  • ISBN-13: 978-1607741114
  • Product Dimensions: 7.2 x 0.6 x 7.2 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (43 customer reviews)
  • Amazon Best Sellers Rank: #324,161 in Books (See Top 100 in Books)

More About the Author

VICTORIA BELANGER is a blogger and photographer who has become the voice of the Jell-O mold revolution. For her blog, The Jello Mold Mistress of Brooklyn (jellomoldmistress.com), she creates craft jello molds in unexpected flavors and artistic presentations. The site has received press attention from the New York Times, Food & Wine magazine, The Splendid Table radio show, The Chew talk show, Globe and Mail, Elle Brazil, and more. Additionally, she has created recipes and written articles for the Cooking Channel, Kitchen Daily, and Apartment Therapy's: The Kitchn as well as a how-to video spot for the Etsy Blog.

In addition to Jell-O molding, Victoria works as a photographer and enjoys exploring the five boroughs of New York City by bicycle.

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
I love how creative the recipies in this book are, and they make me want to spend the time perfecting my jello making techniques. The recipies are informative and there is a whole section devoted to viscosity and setting times for the type of jello mold you want to achieve.

There are so many recipies in this book that I never would have imagined could be translated to jello, but they look delicious. My only complaint is I wish there were more images of the finished product, not all of the recipies have a picture to accompany them.
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Format: Hardcover
Jell-O is such a fascinating thing for little kids and when I visit my family in the mid-west, no dinner would be complete without some form of Jell-O salad. When I was stationed in England, every child's birthday party had to have jelly (Jell-O), so it has never lost it's popularity in with some groups. Victoria Belanger attempts to spread its status. She wrote an excellent introduction that will make you want to create Jell-O.
There are about 50 recipes in the book. It contains some excellent tips, tools and techniques for making Jell-O. Recipes include; suspended fruit, creamy, boozy, fruit and cream layered, seasonal holiday, Americana and other favorites and vegan. There are some pictures. More could have been included, especially in a recipe like Brains that is done for Halloween. There are conversion charts and an index

Many recipes use unflavored gelatin with added flavors such as pomegranate juice or green ice tea. There is a little bit told about each recipe. Many of the recipes will require patience, even she says the classic rainbow mold "would cause Tibetan monks to tear out their hair", there are others that come close to that exasperation.
We have liked two of the boozy varieties; sparkling champagne and strawberries and raspberry cosmo. Guests are most impressed and pleasantly surprised at such a different and nice looking desserts.
This is a book for those that are not necessarily experienced cooks, but ones who can follow directions and have some patience to be successful with these recipes.
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By Elle on March 10, 2012
Format: Hardcover
This book is darling, funny and so creative. It's a joy to read, the photography is great and the recipes take Jello to a whole new level, very classy. The explanation of the different stages is really helpful and clear.
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Format: Hardcover Verified Purchase
What a great book and wonderfully creative recipes! I love it! Pictures are beautiful, and the writing is great. I've never stopped being a jello fan. It's so versatile. Fill it completely full of fruits, vegetables and nuts, and the kids get a 'healthier' dessert that they love. At Thanksgiving I have 2 specific jello salads that I serve every year. Each was from one of my grandmothers. My kids love a sense of connection to a previous generation. They're all grown now but won't let me stop making them every Thanksgiving. My son's in-laws come and always say they love the reminder of their Midwestern childhood. ??? I grew up in L.A. We ate jello too! I created one of my favorite desserts: Melt cream cheese into hot melon jello, a little more cold water and tons of cantaloupe and honeydew melon. However, I'm wondering if they've discontinued melon jello? It isn't in the stores, so I checked Amazon. I bought the last 'reasonably' priced box of 24 from Amazon a week ago. Too bad if it's gone. Great idea from the author - search thrift stores for older molds. Thanks Victoria! What fun!
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Format: Hardcover
A Joy-O Jell-O recipe book for the cook who considers presentation. A Jell-O Wonder-LOOK book. Jell-O itself takes care of the flavor. Adding toppings or floating additives is child's play. this author is a serious proponent of making the visual aspect of Jell-O even BETTER than the taste.

the cover is an example. Delightful individual serving jell-O "favors" appearing as mini watermelon slices. Jell-O's a FUN FOOD - Now it can look e3ven better than FUN. And you don't have to spend a fortune on copper molds--unless you want to.

You get colorfully illustrated recipes, tips & tricks, suspending & creaming, alcohol to holidays, even vegan. My favs: coconut raspberry agar; root beer float; tiramisu; gingerbread men jigglers, creamsicle, key lime pie, & carrot cake. All Jell-O Good-O.

There is a hardcover which costs less than the newer softcover. Why? Check them both before purchasing.

Now you have an opinion from a man. Your guys will like these creations too. Puts the fun back into a fruity dessert. And more healthy than most!
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Format: Hardcover Verified Purchase
I bought this book after spending much time looking at the Jello Mistress of Brooklyn blog, and I was not disappointed. So far, I have tried the mudslides, orange spice, cheery cheery salad, and pomegranate salad which were all pretty fantastic. I absolutely adore the author's jellos molds and think this is one of the more creative cookbooks I have come across. I switched over from baking to jello in order to lsoe some weight and the book has plenty of recipes to keep me busy. I do agree with Laura's feedback- I wish the book had more pictures. The website has plenty of photos and also many recipes that are NOT in the book. I hope Victoria comes our with a Hello-Jello 2 so I can get the recipes in one easy book.
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