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Product Description
Review
Though the recipes are easy to follow, the wobbling dishes are spectacular; anything can be made into jelly - champagne or liquorice, for instance, and there is bubblegum vodka jelly, and another that, mildy disturbinbly, glows in the dark. --The Daily Telegraph, 4th December 2010
...a collection of wobbly recipes from a pair of performance-food artists...Bompas & Parr go on to prove the point with recipes for fruit jellies, alcoholic jellies, jellies shaped like churche, jellies that glow in the dark. There's even a jelly Christmas pudding. It's all very childish, in a good way. --The Times Review - Food Books of the Year, November 2010
...a collection of wobbly recipes from a pair of performance-food artists...Bompas & Parr go on to prove the point with recipes for fruit jellies, alcoholic jellies, jellies shaped like churche, jellies that glow in the dark. There's even a jelly Christmas pudding. It's all very childish, in a good way. --The Times Review - Food Books of the Year, November 2010
Product Description
Jelly is wobbling back into fashion and Bompas & Parr are at the forefront of the revolution. Here they present the definitive book on the history and making of jelly a fun, informative, visually stunning and entertaining package. The book begins with an overview of the incredible history of jelly, from Henry VIII's 'jelly hippocras' to the fantastic forms dreamed up by the Victorians. It then delves into the science of creating the perfect jelly, using the very best ingredients and unmoulding techniques. An array of delicious recipes finally ensure that you can enjoy everything from super-economical fruity delights to flights of the fantastic (everyone should try their hand at a glow-in-the-dark jelly at least once!). With cutting-edge design and photography, and an unparalleled insight into the subject, this is the book to make all your jelly dreams come true.
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Customer Reviews
Most Helpful Customer Reviews
11 of 12 people found the following review helpful
Format:Hardcover
This book is exciting and fills a gap in the cookery book market. It is full of very helpful hints and tips about making jelly and lovely recipes which WORK and inspire you to experiment.
I made the blueberry jelly, lemon jelly and the cardamom & honey blancmange and put them together to make a marbled jelly. Delicious and straightforward, but something I would not have tried without support.
Also the quality of the paper, the way that the book is set out and the photograpy is excellent. I am so pleased with this purchase.
I made the blueberry jelly, lemon jelly and the cardamom & honey blancmange and put them together to make a marbled jelly. Delicious and straightforward, but something I would not have tried without support.
Also the quality of the paper, the way that the book is set out and the photograpy is excellent. I am so pleased with this purchase.
8 of 9 people found the following review helpful
Format:Hardcover
This is a specialist interest book, well set out, mouthwatering images and clear instructions. More about Fun in the kitchen and rather quirky. A little short on how to obtain the interesting moulds (which constitute many of the illustrations) but they will answer e-mails very promptly if you get in touch.
10 of 12 people found the following review helpful
Format:Hardcover
This book is exciting, inspiring and beautiful. The recipes range from simple fruit jellies to extravagant constructions that are more art than food. And all with instructions that really are easy to follow. Can't praise it enough. You may not need a book on jelly, but you will love it.
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Most Recent Customer Reviews
A new way with Jelly
This is an interesting book and is a very modern take on what can be done with a jelly. My only concern was that there was no information available on where to find unusual moulds.
Published 16 months ago by bookworm
A slice of wobbly fun
Bompas & Parr are the Willy Wonkas of jelly and this book takes the humble jelly to an entirely new level. Read more
Published 16 months ago by D21
A fun book, but a very thin message
The book is a nice story about two guys who accidentally became successful making jellies. Some of the recipies are nice but it is al very basic. Read more
Published 17 months ago by Marnix Kemme
jelly with bompas & parr
Super interesting book with interesting backgroung, recipes and glossy pictures with really fun dialogue to read. Read more
Published 20 months ago by jas
Useless book
For me this book is totally useless. I thought I could find here usefull recipes of different jellies based on pectin, agar agar useble for petit fours but here's just jellies... Read more
Published 22 months ago by Tom
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