Jell O

A "gorgeous" (New York Times) memoir that braids the evolution of one of America's most iconic branding campaigns with the stirring tales of the women who lived behind its facade - told by the inheritor of their stories. In 1899, Allie Rowbottom's great-great-great-uncle bought the patent to Jell-O from its inventor for $450. The sale would turn out to be one of the most profitable business deals in American history, and the generations that followed enjoyed immense privilege - but they were also haunted by suicides, cancer, alcoholism, and mysterious ailments. More than 100 years after that deal was struck, Allie's mother Mary was diagnosed with the same incurable cancer, a disease that had also claimed her own mother's life. Determined to combat what she had come to consider the "Jell-O curse" and her looming mortality, Mary began obsessively researching her family's past, determined to understand the origins of her illness and the impact on her life of Jell-O and the traditional American values the company championed. Before she died in 2015, Mary began to send Allie boxes of her research and notes, in the hope that her daughter might write what she could not. Jell-O Girls is the liberation of that story. A gripping examination of the dark side of an iconic American product and a moving portrait of the women who lived in the shadow of its fractured fortune, Jell-O Girls is a family history, a feminist history, and a story of motherhood, love and loss. In crystalline prose Rowbottom considers the roots of trauma not only in her own family, but in the American psyche as well, ultimately weaving a story that is deeply personal, as well as deeply connected to the collective female experience.

Food blogger Victoria Belanger shares the secrets to creating inspired, modern gelatin desserts—with fresh fruits and flavors, new twists on trendy treats, and easy but artistic presentations. A classic, nostalgic treat is getting a makeover, thanks to innovative culinary bloggers like Victoria Belanger—aka the Jello Mold Mistress of Brooklyn—whose jiggly creations have caught the eye of food journalists, trendspotters, and a new generation of food crafters. In Hello, Jell-O!, Belanger shares her secrets for turning humble gelatin into impressive yet economical desserts that will steal the show at your next party or potluck. Featuring holiday crowd-pleasers such as Pumpkin Pie and Eggnog Rum, kid-friendly favorites like Root Beer Float Squares, grownup boozy bites like Sparkling Champagne and Strawberries, and vegan delights like Watermelon Basil Agar, the Jello Mold Mistress serves up recipes for every occasion. The deliciously wiggly versions of Key Lime Pie, Chai Tea Panna Cotta, and Chocolate Peanut Butter Cups will charm the inner child in every sophisticated home cook. Readers can create these whimsical recipes using their favorite gelatin products, from unflavored gelatin powders to preflavored gelatins from popular brands like Knox and Jell-O (both brands are registered trademarks, and their owners are not sponsors of Hello, Jell-O! or otherwise affiliated with the book).

Offers a close-up look at the history of this popular fruit-flavored dessert, describing its marketing and sales strategies, detailing such offbeat uses for the product as JELL-O shots and JELL-O wrestling, and presenting a variety of common and unusual recipes.

Gelatin has been used in desserts since the 15th century. Gelatin became popular in Victorian New York in the form of stunning and complex jelly. Gelatin desserts were popular with royalty and the wealthy. Jell-O is America's most popular brand of gelatin, and the terms are often used interchangeably. Today, Jell-O desserts are popular at family gatherings, summer picnics, Church socials, school lunches and Christmas feasts. Jell-O desserts include not only fruit molds, but pies, fluffs and cakes. This cookbook contains recipes for a variety of delicious Jell-O gelatin desserts.

So, you are a parent! Congratulations! But, don't bother looking for the 25 page instruction manual, because there isn't one. There isn't even a tag that says "do not remove" and pillows have that. There isn't even a label that says not to dry clean or tumble dry. Nothing. Nada. Nit. You are on your own. They Don't Come With Instructions, Do They? Unlike VCR's, the care of our precious children is without instruction manuals. Yet, amid the responsibility, trepidation, and fear...we make JELL-O. Kids are like JELL-O. Come consult this special recipe for empowering children where all you add is the love! In her series of family empowerment books, Dr. Lynn Edwards shares with us another classic. Kids Are Like JELL-O is a delightful way to look at the many issues facing parents today. From teaching kids how to listen to you to tackling the tougher topics, Dr. Lynn approaches each subject knowledgeably with her special brand of humor. You will have fun as you discover insightful techniques to enhance your parenting toolbox.

Try making these easy, decadent jell-o shot recipes. Some of the recipes within the book: Lime Jell-O Shots, Lime With Cherry Jell-O Shots, Orange Jell-O Shots, Orange Rum Jell-O Shots, Orange And Brandy Jell-O Shots, Orange Schnapps Jell-O Shots, Orange Sambuca Jell-O Shots, Lemon Jell-O Shots, Lemon Long Island Jell-O Shots, Apricot Jell-O Shots, Sour Apple Jell-O Shots, Banana Split Jell-O Shots, Berry Jell-O Shots, Cherry Jell-O Shots, Black Cherry Jell-O Shots and much, much more...... This recipe book contains delicious, easy to follow recipes.

Casseroles, Can Openers, and Jell-O provides insight on how American food culture developed during the early years of the Cold War. Highlighting gender roles, the promotion of democracy and capitalism, and the impact of mass market advertising, the book draws on cookbooks, popular magazines, television advertisements, government publications, and industry pamphlets to paint a vivid picture of what Americans ate and how food was enlisted as a symbol of America’s postwar dominance. Featuring eighty recipes, the book shows how the food industry promoted new processed foods to an increasingly industrialized nation. For anyone wanting to better understand how America’s food culture developed during the mid-twentieth century and for those who were raised on TV dinners and Campbell's soup, the book offers an engaging and evocative look at the story of American cuisine during the early years of the Cold War.

Sometimes Bone King cannot go through doors. He has no physical impairment, but at times his brain and muscles simply can’t recall how to walk him through them. Perhaps it has something to do with his being distracted thinking about grammar and etymology all the time, or maybe it’s anxiety that his wife is having an affair with the yardman. But then renowned neurologist Arthur Limongello offers a diagnosis as peculiar as the ailment: Bone’s self is starting to dislodge from his brain. The treatment is a series of therapeutic tasks; Bone must compliment a stranger each day, do good deeds without being asked, and remind himself each morning, that “Today is a good day!” But first, as a temporary measure, he also suggests Bone simply try to dance through the doorways. And for a time, Bone’s square dancing, the only kind of dance he knows how to do, seems to more or less work. Bone’s condition begins to improve, but then his wife leaves him, and after a harrowing ordeal during which he nearly loses his life, Bone makes an astounding discovery about the man who has been calling himself Dr. Limongello. Is Limongello’s remedy the product of a deranged imagination or the cure for a modern epidemic threatening the very self?