In the '70s, gelatin was very much in vogue. Gatherings often featured a colorful, molded jello salad that contained surprising ingredients from cottage cheese to tuna. Those dishes have since fallen out of favor, but a new cookbook by Peter DiMario and Judith Choate declares that gelatin is back. Jiggle! includes modernized recipes for sweet, savory and layered dishes, such as Grandma's Ambrosia and Watermelon Margarita Bites. In today's episode, DiMario talks with Here & Now's Deepa Fernandes about the origins of gelatin, how to achieve the perfect suspension, and the fun of updating gelatin dishes with fresh ingredients and flavors.To listen to Book of the Day sponsor-free and support NPR's book coverage, sign up for Book of the Day+ at plus.npr.org/bookofthedayLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

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