Very much a sister publication to the previous book (Gelatine Home Cooking Secrets), this book was also published by Davis to promote the use of their products.
For some reason, and it is hard to put my finger on it, I kind of like this one more as a cookbook than the other. Perhaps it's that there are some interesting and useful hints in the 'Skills with Gelatine' chapter, or perhaps it's the utterly fantastic section on garnishing (see below for an example). Either way, this book asks very little and offers a whole lot.
For a start there are quite a number of interesting recipes such as the Pineapple sponge, the Yoghurt cheesecake and Maple cream. There are a good half dozen refrigerated soufflé recipes, and having made these in the past they are a lot more delicious than they sound ~ my pick of these recipes is the Strawberry soufflé. There are recipes for a very nice sounding Emerald sorbet, with a creme de menthe / lemon tang, and for Marshmallows the way they used to be made for school fetes.
There are of course quite a number of those scarier recipes that are best left to the depths of time, such as Moulded sheep's tongues and every recipe within the salads section (Potato salad set with gelatine - really!). Still, this book balances those less appealing recipes with a much greater number of those that are worth a try. I do think that I'll take my Quiche Lorraine minus the setting agent though.
Recommended for brave cooks, or those wanting to do something with those gelatine leaves that have been sitting in the pantry for a very long time (OK, I admit they actually use powder in the recipes, but that doesn't mean you are limited to powder - leaves are better).
- Kath
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