{"title":"Peter DiMario","description":"\u003cp\u003eWelcome to the delightful collection of culinary creations by Peter DiMario, a celebrated chef and food enthusiast. Known for his innovative approach and infectious passion for the kitchen, DiMario has carved a niche in the world of cooking and food literature.\u003c\/p\u003e\n\n\u003cp\u003eAmong his standout works is \u003cem\u003eJiggle!: A Cookbook\u003c\/em\u003e, a unique exploration of artistic and joyful recipes that bring a playful touch to serious culinary techniques. With each recipe, DiMario invites you to experience the joy of cooking, encouraging experimentation and a sense of fun within the kitchen.\u003c\/p\u003e\n\n\u003cp\u003ePeter DiMario's books are perfect for both budding chefs and seasoned food lovers looking to broaden their culinary horizons. His approachable style and emphasis on creativity make for inspiring reads that transform everyday ingredients into extraordinary dishes.\u003c\/p\u003e\n\n\u003cp\u003eDive into DiMario's collection and discover the joy of cooking with a twist. Whether you're seeking inspiration or simply love exploring new culinary ideas, Peter DiMario promises a gastronomic adventure you won't want to miss.\u003c\/p\u003e","products":[{"product_id":"jiggle-a-cookbook-by-judith-choate-9781523525522","title":"Jiggle!: A Cookbook","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cb\u003eA definitive, joyful cookbook of new-fangled gelatin recipes for cooks who want to explore this trendy throwback ingredient.\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003eGelatin is back. Based on recent articles about gelatin and designed gelatin-based foods featured in \u003ci\u003eT: The New York Times Style Magazine, Vogue, The New Yorker,\u003c\/i\u003e and atlasobscura.com, gelatin is exploding on the culinary scene. New pop-ups in New York City are doing jelly cakes and so are influential Korean bakeries in L.A. The \u003ci\u003eNew York Times\u003c\/i\u003e recently published a nostalgia-tinged story headlined, \"This Thanksgiving, Make a Jell-O Salad Instead of Cranberry Sauce.\"\u003c\/p\u003e\n\n\u003cp\u003eBut according to two-time Emmy winning producer Peter DiMario, whose pandemic hobby took him deep into gelatin cooking creativity, it's not time for more lime JELL-O salad with cottage cheese and walnuts or cherry JELL-O with canned fruit salad; it's time to take the gelatin explosion to its heights. In \u003ci\u003eJiggle!\u003c\/i\u003e, he and food veteran co-author Judith Choate feature recipes that are sleek, fun, and modern but not pretentious. Forgotten are the pedestrian jelly molds of the past. \u003ci\u003eJiggle!\u003c\/i\u003e is a well-rounded book of information and recipes taking a new look at working with that once stodgy foodstuff, gelatin.\u003c\/p\u003e\n\n\u003cp\u003eFollowing an introduction detailing the gelatin basics—the different forms (including a vegan agar-agar), how to build layers, float fruits, and suspend edible glitter—\u003ci\u003eJiggle!\u003c\/i\u003e takes us on a colourful, wobble-filled adventure in 50 recipes, ranging from stunning desserts (like Cherries and Cream; Orange Creme Jiggly Dream; and Gimmie S'more Wiggle), cocktails and other drinks (Boozy Birch Beer Float, Bloody Mary Brunch Shot, and Jiggly Bellini), to savoury dishes (My Funny Galantine and Goats 'n' Beets). Rounded out with beautiful colour photography, gelatin becomes delicious, playful, edible modern art.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":46998311764204,"sku":"9781523525522","price":61.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/11848523482730.jpg?v=1763214511"}],"url":"https:\/\/bookhero.pro\/collections\/peter-dimario.oembed","provider":"Book Hero","version":"1.0","type":"link"}