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. 

Contenu

Preface: How I Learned to Love Gelatin
Introduction: Getting Started
Jelling Agents
Tried and True Tips for Foolproof Jiggles
A Word About Molds
The Basics of Gelatin Making

1. Super Simple Starter Jiggles
Apple Jiggle Juice
Pure Fruit Gelatin
Lemonade Jiggler
Pomegranate Jelly

2. Sweet Things
Cherries and Cream
Peachy Keen Pretzel Mold
Creamy Cocoa
Polka Dot Peaches ’n’ Cream
Summer Melons
Neato-Politan
Apple–Cinnamon Toast Crunch Panna Cotta
Panna Cotton Candy
Blackberries, Chestnuts, and Cream, Oh My!
Grandma’s Ambrosia
The Pineapple Upside Down
Honeydew Raz
Deconstructed Colada
Lemony Blueberry Layers
Brigadeiro Surprise
Dark Choco Orange 
Orange Cream Terrazzo Dream
Banoffee Bombs
Gimme S’more Wiggle

3. Savory Dishes
Savory Aspic
Simple Jellied Consommé Madrilene
Corn and Crab Tomato Aspic
Goats ’n’ Beets Bites
Peak Lemony Asparagus
Sweet and Yammy
Creamy Split Pea Bites
Caramelized Carrot Panna Cotta
Lox and Lox of Everything
Potato–Salmon Terrine
Fluke Crudo with Tomato Gelée and Avocado Mousse 

4. Time for Drinks
Jiggly Bellini
PB & Jiggle Shot
Summer Fruit Rosé
Shot of Espresso
Mom’s Pometini 
Brown Derby Shots
Party Cake Shots
Sweet Tiki
Mallow Limoncello
Bloody Mary Brunch Shot
Champagne and Strawberries
Holiday Spiced Mulled Wine 
Watermelon Margarita Bites
Lime in the Coconut
Boozy Birch Beer Float
Shootin’ the Breeze

Sources
Acknowledgments
Index
Conversion Charts