New cookbook 'Jiggle!' aims to bring gelatin back in style

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Books, Arts

4.2 • 671 Ratings

🗓️ 24 December 2024

⏱️ 11 minutes

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Summary

In the '70s, gelatin was very much in vogue. Gatherings often featured a colorful, molded jello salad that contained surprising ingredients from cottage cheese to tuna. Those dishes have since fallen out of favor, but a new cookbook by Peter DiMario and Judith Choate declares that gelatin is back. Jiggle! includes modernized recipes for sweet, savory and layered dishes, such as Grandma's Ambrosia and Watermelon Margarita Bites. In today's episode, DiMario talks with Here & Now's Deepa Fernandes about the origins of gelatin, how to achieve the perfect suspension, and the fun of updating gelatin dishes with fresh ingredients and flavors.

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Transcript

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0:00.0	Hey, it's Empire's Book of the Day. I'm Andrew Limbaugh. All right, we're pretty deep into the holiday season at this point, which means it's also treats season.
0:11.2	And today, we've got a cookbook for you right up that alley. It's called Jiggle by Peter DeMario and Judith Choate.
0:16.7	And it's about Jello. Now, in listening to this interview between Peter DeMario and here now is Deepa Fernandez,
0:23.9	it's clear that I'm doing jello and gelatin a disservice by just relegating it to the world of treats.
0:30.7	There are other savory roots you can take with gelogen.
0:34.7	Now, if you're like me and your mind is jumping to the 70s craze when
0:38.0	people were doing some wild things with the ingredient, well, maybe hearing DeMario talk
0:44.0	about modernizing these recipes for today will change your mind. That's ahead.
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1:08.7	Listen to sources and methods on the NPR app or wherever you get your podcasts.
1:14.4	Gelatin was once trendy in style and nearly every gathering included a colorful,
1:20.0	molded, jello salad.
1:21.7	Remember then?
1:22.6	Well, if you missed it, it's back.
1:24.6	A new cookbook is called Jiggle, and it includes a whole range of recipes for sweet,
1:30.4	savory, and layered gelatin dishes. And there are gelatin shots. It's written by Peter DeMario with
1:38.2	Judith Choate. And Peter DeMario joins me now. Peter, hello, welcome. Hello, thank you so much for
1:44.0	having me. So it's such a fun book. Hello, thank you so much for having me.
	...

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