Jiggle!: A Cookbook - by Peter Dimario & Judith Choate (Hardcover)

About the Book

"Gelatin is back! Touted in articles and recipes featured in T: The New York Times Style Magazine, Vogue, The New Yorker, and atlasobscura.com, gelatin is exploding on the culinary scene. A definitive, joyful cookbook for cooks wanting to explore this trendy throwback ingredient, Jiggle! features 50 recipes that are sleek, fun, and modern, but never pretentious. Following an introduction detailing the gelatin basics-the different forms (including a vegan agar agar), how to build layers, float fruits, and suspend edible glitter-Jiggle! takes us on a colorful, wobble-filled adventure of stunning gelatin-based dishes. Desserts are here, of course, and they're amazing, ranging from Cherries and Cream to Orange Cráeme Jiggly Dream to Gimmie S'more Wiggle. But there are savory dishes too- Caramelized Carrot Panna Cotta and Goats 'n ' Beets-and cocktails and other drinks like Boozy Birch Beer Float, Bloody Mary Brunch Shot, and Jiggly Bellini. Proudly captured in strikingly beautiful photographs, gelatin becomes delicious, playful, edible modern art"--

Book Synopsis

A definitive, joyful cookbook of new-fangled gelatin recipes for cooks who want to explore this trendy throwback ingredient.

Gelatin is back and exploding on the culinary scene. According to two-time Emmy winning producer Peter DiMario, whose pandemic hobby took him deep into gelatin cooking creativity, it's time to take the gelatin explosion to its heights. In Jiggle!, he and food veteran coauthor Judith Choate feature recipes that are sleek, fun, and modern but not pretentious. Forgotten are the pedestrian jelly molds of the past. Jiggle! is a well-rounded book of information and recipes taking a new look at working with that once stodgy foodstuff, gelatin.

Jiggle! takes us on a colorful, wobble-filled adventure in 50 recipes, ranging from stunning desserts (like Cherries and Cream; Orange Crème Jiggly Dream; and Gimmie S'more Wiggle), cocktails and other drinks (Boozy Birch Beer Float, Bloody Mary Brunch Shot, and Jiggly Bellini), to savory dishes (My Funny Galantine and Goats 'n' Beets).

Rounded out with beautiful color photography, gelatin becomes delicious, playful, edible modern art.

Review Quotes

"vibrant tablescapes and presentations...that make various gelatin dishes leap off the page."--Eater

"Not only are the recipes modern and sophisticated (as far as Jello goes), but the photos are real lookers. Seventies dinner party could never."--InsideHook

About the Author

Peter DiMario is an Emmy Award-winning producer of unscripted film and television features. Originally from Philadelphia, he has a background in art, psychology, and design along with a deep love of food and flair for the theatrical.
Judith Choate is a recipe developer, writer, and chef who has contributed to over 100 cookbooks including three James Beard Award winning cookbooks, one of which also won a Julia Child IACP Award.