Filled with TONS of interesting (and hilarious) info about Jell-O. A real riot!

Jell-O blends a culinary history with a recipe book, following the story of jello's evolution as a famous desert and offering recipes for both main dishes and desserts. It lacks an index, so you'll have to read the book if you want the recipe for Spider cakes and other classics. Humor also blends in as chapters discuss the promotion of jell-o.

I don't like cooking but I loved this book. The recipes were amusing, clever, delicious, and even gross (to my son's delight). Great reading and fun cooking.

I've browsed plenty cookbooks, but this is the first one I actually read cover-to-cover! Though I have actually made few of the recipes (I live in a dorm), the book is great for a laugh and for the sheer value of reading a recipe to my prudish roommate.

I found this book in the juvenile biography section of the library, although the information given doesn't indicate that it might be suitable for teens. In my opinion, both teens and adults could read it with profit. It covers much of the same ground as Bud Kliment's book but goes into a little more detail. All the photos are grouped together in the middle of the book, which is probably a less appealing placement for teens. I didn't like the sans serif typeface; most people find this style of type more difficult to read.

Pigs have higher IQs than dogs. We would raise a riot if dogs were treated the way pigs are on factory farms and in slaughterhouses. I gave up eating meat after learning of how we treat animals that we choose to eat. I hate it that the author's praise of Spam will encourage more people to eat it, so more pigs will suffer. If you want to eat meat, please learn what the animal went through before bits of it ended up as your dinner.

I read the book and thought it was well done. As for the 12 year old boy.........All I can say is ..." If God didn't want us to eat animals, Why did he make them out of meat?"

In this marvelously apropos sequel to "I'm A Spam Fan"-- her wonderfully readable round-up of household brand names-- Carolyn Wyman cooks up a campy collation of fun facts and festive factoids that delightfully delineates the enduring mystique of America's favorite mystery meat. We Love It!