From contemporary to classic, this collection includes 70 recipes for sweet and savory salad, dessert, and appetizer molds. 24 color photos.

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).

A collection of recipes using Jell-o and Philadelphia cream cheese.

Bompas and Parr are purveyors of wildly creative gelatin delights and present some of their finest recipes here. These treats are known as "gelatin" in the U.S., but are commonly called "jelly" elsewhere.

“The plot twists ingeniously...an engaging, often chilling book.”—The New York Times Book Review A writer in California. A doctor in Boston. A motel owner and his employee in Nevada. A priest in Chicago. A robber in New York. A little girl in Las Vegas. They’re a handful of people from across the country, living through eerie variations of the same nightmare. A dark memory is calling out to them. And soon they will be drawn together, deep in the heart of a sprawling desert, where the terrifying truth awaits...

A Washington Post Notable Nonfiction Book of 2017 One of NPR Fresh Air's "Books to Close Out a Chaotic 2017" NPR's Book Concierge Guide To 2017’s Great Reads “How lucky for us readers that Shapiro has been listening so perceptively for decades to the language of food.” —Maureen Corrigan, NPR Fresh Air Six “mouthwatering” (Eater.com) short takes on six famous women through the lens of food and cooking, probing how their attitudes toward food can offer surprising new insights into their lives, and our own. Everyone eats, and food touches on every aspect of our lives—social and cultural, personal and political. Yet most biographers pay little attention to people’s attitudes toward food, as if the great and notable never bothered to think about what was on the plate in front of them. Once we ask how somebody relates to food, we find a whole world of different and provocative ways to understand her. Food stories can be as intimate and revealing as stories of love, work, or coming-of-age. Each of the six women in this entertaining group portrait was famous in her time, and most are still famous in ours; but until now, nobody has told their lives from the point of view of the kitchen and the table. What She Ate is a lively and unpredictable array of women; what they have in common with one another (and us) is a powerful relationship with food. They include Dorothy Wordsworth, whose food story transforms our picture of the life she shared with her famous poet brother; Rosa Lewis, the Edwardian-era Cockney caterer who cooked her way up the social ladder; Eleanor Roosevelt, First Lady and rigorous protector of the worst cook in White House history; Eva Braun, Hitler’s mistress, who challenges our warm associations of food, family, and table; Barbara Pym, whose witty books upend a host of stereotypes about postwar British cuisine; and Helen Gurley Brown, the editor of Cosmopolitan, whose commitment to “having it all” meant having almost nothing on the plate except a supersized portion of diet gelatin.