January 15, 2012
MarkBernstein.org
 

Jellymongers

Jellymongers
Harry Parr and Sam Bompas

(order)

(January 15, 2012)

This delightful little cookbook explores the lost Victorian craft of jellied desserts. Using good gelatin and real food is a revelation to people accustomed to the flavor and texture of Jell-O™. The glow-in-the-dark gin and tonic jelly was great. Linda says that last night’s cherry jelly, made with frozen cherries, was the best cherry dessert she’s ever tasted.