The Art of the Vodka Jelly: Bespoke Cocktails for a New Generation [Paperback]

Favourite Small Drinks Book: Food and Drink Section

Favourite Small Drinks Book:'Some snazzy recipes, if you fail to impress your party, you might as well give up.'

Make the last word in sophistocated puddings- or a bloody mary. Tom Tuke-Hastings tells you how in his excellent book

A charming book. Get out your pretty glasses and try caviar and lemon, blackcurrant (with cream), or rhubarb and custard.

If you are looking for something to impress your guests, look no further than: The Art of the Vodka Jelly.

The Art of the Vodka Jelly is a great mini-coffee table book for cooking enthusiasts and makes a great gift.

The Art of the Vodka Jelly is a foray into the exciting and colourful world of the Vodka Jelly. The book is packed with over 250 colour images and is as much a mini coffee table book as a reciepe book. At 15cm square it is a the perfect gift.

As recommended by my mum. This book is full of pretty pictures. It was a lot of fun to write and I hope you have as much fun reading and using it. Tom

Tom Tuke-Hastings has been experimenting with vodka jelly for over a decade. This has been fitted in around his other culinary activities.He has also written Puddings in a Panic and worked as a chef and food consultant to crowned heads, cabinet ministers and various celebrities.
He enjoyes traveling the world ad having barbiques in strange locationson the way. To this he add a love of skiing, rugby and sitting on hot snady beached by the sea. When not indulging in these pleasures, he enjoys nothing more than entertaining friends with over the top dinner parties, often including fancy dress and large pyramids of vodka jellies. out of date.
He is also a keen photographer and takes far too many photos which he is struggling to put into albums before they totally

Introduction
This book has taken quite a while to write, not least due to the long and arduous testing process (extended by popular demand). Each jelly has been individually crafted and reworked to make the jelly you see before you. Many have fallen by the wayside and I am pleased to say, that the nauseating taste and foul texture of the vodka and advocado jelly will never see the light of day again.
So why write a book on vodka jellies?
I have been mildly obsessed with vodka jellies for a long time. Every time I serve them, they make a huge impact. Wheter it be a wild party or a civalised meal, they are a focal centerpiece and are always a lot of fun. They apeal to a huge range of age groups and I think everyone always enjoys the texture and theartre that is eating jelly.

I decided to refine the process of making vodka jellies. The traditional student method is to take a packet of jelly and melt it and mix it with to much cheap vodka. I decided that I could do much better and set out to turn the idea on its head, starting with a sensational cocktail of fresh fruit (and other) flavours, then working out how to set it. Not everything works, but that is the beauty of it, working within the natural resrictions and trying to find a suitable set.

I hope you enjoy the book and try the jellies.
Have fun

Tom Tuke-Hastings