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1 Beaverton Cooking and Food- Entertaining

This title in other editions

Fondue: Great Food to Dip, Dunk, Savor, and Swirl

by

Fondue: Great Food to Dip, Dunk, Savor, and Swirl Cover

 

Synopses & Reviews

Publisher Comments:

Fondue is back, bigger and better than ever, popping up in kitchens everywhere! Rick Rodgers presents more than fifty sensational recipes that combine the newest tastes with traditional favorites, creating versatile and mouth-watering fondues that will thrill fondue lovers.

Rediscover the pleasure of cooking food at the table with your friends and family as contemporary flavors and ingredients — roast garlic, fresh ginger, sun-dried tomatoes, balsamic vinegar, and espresso-are stirred into today's fondue pot. This is great food that is simple to make and perfect for entertaining.

If you love the classic cheese version, try dipping cooked shrimp or artichoke hearts into Italian Fontina and Porcini Fondue; or vegetables and apples into Gorgonzola, Port, and Walnut Fondue. Dunk focaccia or Italian salami into Sun-Dried Tomato Pizza Fondue, bite-sized cubes of bread or even chicken breast into Classic Swiss Fondue, made with three cheeses for a deliciously authentic masterpiece.

Meat lovers will go for Fondue Bourguignonne, where chunks of table-fried meats (or poultry or fish) are dipped into a variety of quick-to-make sauces. Serve boneless leg of lamb with Balsamic Vinegar-Mint Sauce or turkey breast with Cranberry-Lime Mayonnaise.

Many Asian cuisines have their own versions of fondue that are popular choices for communal meals. Known as hot pots, they're an exotic mix of ingredients in a special savory stock. Try the famous Japanese version, Shabu-Shabu, with paper-thin slices of beef and a sesame dipping sauce, or the Classic Chrysan themum Hot Pot, composed of a variety of meats and fish to be dipped in a soy-sherry sauce.

For the confirmed dessert fanatic, nothing will please the palate more than sweet and rich tastes from your fondue pot. The choices are intoxicating-fresh strawberries, pineapples, and cherries, and chunks of pound cake can be swirled into Classic Chocolate Fondue. A sinful concoction of peanut butter and milk chocolate is made to be savored with bananas or brownies. And who can resist dipping a cookie or two in Venetian Espresso Fondue?

Intense in taste and flavors, innovative in form and preparation, fondue is the way we want to eat today.

Synopsis:

More than 50 sensational recipes that combine the newest tastes with traditional favorites, creating versatile and mouth-watering fondues that will thrill fondue lovers.

About the Author

Rick Rodgers received the prestigious American Food and Entertainment Award for Outstanding Cooking Teacher. He is the author of more than twenty cookbooks on such diverse subjects asFondue,Ready and Waiting,the "101 Series" (Thanksgiving 101,Christmas 101,and Barbecues 101,and Kaffeehaus: Exquisite Desserts from the Classic CafÉs of Vienna, Budapest, and Prague.He is a frequent visitor on television and radio. He lives in the New York area.

Product Details

ISBN:
9780688158668
Subtitle:
Great Food To Dip, Dunk, Savor, And Swirl
Author:
Rodgers, Rick
Author:
by Rick Rodgers
Publisher:
William Morrow Cookbooks
Location:
New York :
Subject:
Fondue
Subject:
Garnishing
Subject:
Methods - General
Subject:
Methods - Garnishing
Subject:
Methods - Special Appliances
Subject:
General Cooking
Subject:
Cooking and Food-Garnish and Decorations
Copyright:
Edition Number:
1st ed.
Edition Description:
Hardcover
Publication Date:
19980121
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
160
Dimensions:
8.5 x 5.5 in 11.20 oz

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Related Subjects

Cooking and Food » Appliances » Fondue
Cooking and Food » Appliances » General
Cooking and Food » Dishes and Meals » Appetizers and Hors d'oeuvres
Cooking and Food » Dishes and Meals » Casseroles
Cooking and Food » Dishes and Meals » Garnish and Decorations
Cooking and Food » General
Cooking and Food » Special Occasions » Entertaining

Fondue: Great Food to Dip, Dunk, Savor, and Swirl Used Hardcover
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Product details 160 pages Morrow Cookbooks - English 9780688158668 Reviews:
"Synopsis" by , More than 50 sensational recipes that combine the newest tastes with traditional favorites, creating versatile and mouth-watering fondues that will thrill fondue lovers.
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