This week I talk with author and food history professor, Ken Albala, about his new book, The Great Gelatin Revival: Savory Aspics, Jiggly Shots, and Outrageous Desserts. We delve into the (surprisingly) wild world of gelatin and learn all about how it's made and its fascinating past, present, and even its future.

Have a great weekend!
Christine xo

Links:
The Great Gelatin Revival: Savory Aspics, Jiggly Shots, and Outrageous Desserts
FB: @Ken.Albala
IG: @KenAlbala
Blog: Ken Albala's Food Rant
Wondrium: Food: A Cultural Culinary History , Cooking Across the Ages
Audible: The History of Bourbon
COOKtheSTORY.com/ROTD
How to Brine Chicken Breasts
How to Cook Chicken Breasts from Frozen
How to Cook Fish from Frozen