Jelly Shot Test Kitchen: Jell-ing Classic Cocktails-One Drink at a Time Hardcover – May 24, 2011
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Kirkus Reviews, May 1, 2011
The frat-party favorite is all grown up.
Hot off the blogosphere, Palm (jelly-shot-test-kitchen.blogspot.com) has cooks up great fun in the kitchen with her debut. Part chemistry and part mad science, with a healthy dash of hipster cool, Palm's springy step-by-step guide brings this beloved party shot to lofty new heights. Posing the question asked by famed cocktail website The Art of the Drink, “Is a Jelly Shot a bite or a beverage?,” Palm encourages readers to find out for themselves. She rates each recipe from “Easy” to “Advanced” and offers readers the tools for getting creative with color, layering and shape as they gain confidence. Palm reinterprets classic cocktails such as the Tom Collins, as well as the newly invented Peanut Butter and Jelly Martini, providing jelly-shot options for both high- and low-brow tastes. She even includes a thoughtful section on pairings. Her recipes are well fleshed-out, making it obvious that each has been treated with love and care in their development. Illustrated with full-page photographs so polished and posh even Victoria Beckham would have trouble resisting.
About the Author
Michelle Palm started the Jelly Shot Test Kitchen blog in 2009 after many successful experiments with gelatin and alcohol. Michelle continues to add more gelatin cocktails to her repertoire, and her blog has received both local and national attention.
- Item Weight : 1.22 pounds
- Hardcover : 204 pages
- ISBN-10 : 9780762440542
- ISBN-13 : 978-0762440542
- Dimensions : 7.25 x 0.5 x 7.25 inches
- Publisher : Running Press Adult (May 24, 2011)
- Language: : English
- ASIN : 0762440546
- Best Sellers Rank: #497,485 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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Having stumbled upon the website I was super excited for the book to be released and ordered it immediately. I have since tried several of the recipes (and have even crafted a few of my own) and they have each turned out flawlessly. The book is filled with brilliant pictures and the recipes are easy to comprehend and execute. I like that each recipe is rated in terms of difficulty, so you might want to tackle an easier one before you decide to get all fancy with tiered Jelly shots and the like (though they do also provide excellent instruction on how to create dazzling Jelly shots).
Whip up a batch of these babies for your next party - not only will your guests be impressed but you won't have to play bartender all night.
I have successfully created 3 different recipes from this book. The favorite amongst my friends so far has been the White & Dark Chocolate layered shot (I cannot remember the name of the recipe off hand). In fact they have loved it so much that I had to turn around and make another batch that same night to send home with a friend the next day.
My personal favorite has been the Saketini recipe. I love sake and these shots do not disappoint!
Something to note is that you do not need fancy molds in order for you and your friends to enjoy these shots. The molds are just for decoration and fun.
The only snag i have run into so far is adapting the recipes for vegetarians. The book has a page on 'how to substitute agar agar', but I tried this method twice according to directions, and both ended up grainy, slimy, and shapeless.
That said, all the shots made using gelatin have set up perfectly and are extremely user-friendly. They all (except for the agar agar ones) turned out just like the photos- when is the last time you had that experience with a cookbook?
Anyway, if you are looking for something fun and different for your next party, that doesn't require too much work, this is perfect!
Top reviews from other countries
The recipes are all based around "packets of Knox gelatin" so if you're using leaf gelatin or any brand rather than Knox, you'll need to keep working out the amounts of everything yourself rather than following any recipe.
Then in my experience, they don't add enough gelatin for the firmness required for the kind of shapes which the book is so beautifully illustrated with. If you follow the recipe, you end up with soft messes of jelly which can be dispiriting before a party.
And...the jelly eyeball recipe is nonsense. They mix up the iris and the pupil in the instructions, and these are two different things.
Then they tell you to paint the pupil with food colouring onto the jelly, then immerse the painted pupil in more liquid jelly without the food colour dispersing, which is just not physically possible.
The instructions for making layered shots are nonsense too - I don't think it's feasible to create thin jelly sheets, layer them together and have them stay in one piece, whereas pouring one layer, allowing it to harden, then pouring another on top DOES work nicely.
The instructions are written in a confusing way, and I don't think it focuses enough on moulds and how to present these well. If you're making cocktails whether jellied or not, looks are important.
The generic advice to use a loaf pan then cut up the jelly with a sharp knife doesn't go far, if you can't get the things OUT of the loaf pan.
Ob man es nun in die Schublade Molecular Gastromony stecken möchte überlass ich mal jemand anderem, ich hab mich sehr über den Inhalt gefreut, und das ein oder andere Rezept wartet auch noch darauf, in naher Zukunft ausprobiert zu werden. Bei wärmeren Temperaturen sollte man sich jedoch überlegen, eventuell ein bis zwei Blatt Gelatine mehr zu nehmen damit die hübschen Würfelchen ihre Form auch behalten!