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

Victoria Belanger (Author)

Book Description

Release date: February 28, 2012

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).

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.

See all Editorial Reviews

Product Details

• Hardcover: 128 pages
• Publisher: Ten Speed Press (February 28, 2012)
• Language: English
• ISBN-10: 1607741113
• ISBN-13: 978-1607741114
• Product Dimensions: 7 x 0.6 x 7 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (19 customer reviews)
• Amazon Best Sellers Rank: #42,012 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.

Most Helpful Customer Reviews

12 of 13 people found the following review helpful

4.0 out of 5 stars This book is so creative March 13, 2012

By Laura Schmidtberg

Format:Hardcover|Amazon 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.

9 of 10 people found the following review helpful

5.0 out of 5 stars Love it! March 10, 2012

By Elle

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.

6 of 6 people found the following review helpful

4.0 out of 5 stars J-E-L-L-O!! March 10, 2012

By wogan TOP 50 REVIEWER

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.