Jellymongers: Glow-in-the-Dark Jelly, Titanic Jelly, Flaming Jelly by the World's Foremost Purveyors Bompas & Parr Hardcover – Import, 3 May 2011

This is a long way from the Jello of your youth. I do need to say right away, this is a British book, and it has nothing to do with jelly, if what you mean by jelly is a condiment that goes on toast. I received this book as a gift, as all my friends know me as a person who does a great deal of canning, and I think she thought I would love another book on making....preserves. But this is not. This is a book about making a series of desserts that are a far more sophisticated and delicate version of our (sigh) Jello. Even though I am pretty familiar with food trends, I was completely unaware of this British duo, Bompas and Parr, who apparently are some sort of amazing food geniuses in their fair country, and their specialty are these phenomenal jellies. So, even if it's completely outside my wheelhouse, I found the book fascinating, and I am anxious to try some of the recipes that sound so much better than anything we buy in a box... can you imagine a gelatin made with fresh strawberries or Meyer lemons or in complex pretty layers or that glows in the dark?? Its all in here, and without artificial flavors or colors but instead made with wonderful fresh ingredients and lovely liqueurs and crazy elixirs of all kinds....I did learn that the form of unflavored gelatin that we use in this country, is pretty crude gross stuff. To really make a proper jelly, you apparently need to use a highly refined form of gelatin that is far more flavorless and clear, and it doesn't come powdered; it's apparently milled and extruded into these thin leaves. I found leaf gelatin here on Amazon and purchased some, in anticipation of making these recipes, and it turns out there are a jillion different types and grades (and of course, you want to get the very best that you can) but it is markedly more expensive than those little orange boxes at the grocery store. That said, if you're investing in absinthe or cloud berries or whatever else to make one of these out-of-this-world desserts, you want the critical ingredient to be the best available as well. So! This spring when my strawberries are ripe, while most will go to jars of strawberry jam and tarts and pies, some of them will be going into my first attempt at a British jelly. :)

This is an amazing creation! I love this book! The little anecdotes with the recipes are very interesting as well.The only drawback is all recipes are clearly more for the UK chef and require the sheets of gelatin which are more difficult to find in the US - fortunately they can be ordered online - I am learning to adjust using powder on my own also

When I purchased this book, I was hoping that it would include a number of recipes for savory jellies. I would have liked to examine the book's table of contents and index before I purchased, but the publisher apparently did not make this possible and I wanted recipes quickly. I assumed that this important category would be represented, and I was surprised to find only recipes for sweet, gimmicky, and alcoholic desserts. They may be good, but they're of little interest to me and the book title did not make it clear that the book contains nothing else.

This book is fantastic. I want to make all of these jellies. I didn't expect it to address leftovers so effectively, i.e., ham and cola jelly. They describe how to start from scratch in a way that makes you excited instead of overwhelmed.

I purchased 2 of these books for two of my nieces who enjoy making jello desserts. The books were very well packed and promptly mailed. I would buy from this seller again.The book has many colorful pictures of wonderful jello recipes to make.