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Original Essays | September 4, 2014

Edward E. Baptist: IMG The Two Bodies of The Half Has Never Been Told: Slavery and the Making of American Capitalism



My new book, The Half Has Never Been Told: Slavery and the Making of American Capitalism, is the story of two bodies. The first body was the new... Continue »
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Fondue

Fondue Cover

 

Synopses & Reviews

Publisher Comments:

ondues are more popular than ever--and here's a book that every fondue lover will want to own! Ninety-five delightfully tempting fondue recipes are made with fruits, vegetables, mushrooms, meats and sausages, and shellfish. A six-page opening section consists of color-coded charts listing each recipe by name with its preparation time, calories per serving, basic ingredients, and more. A photo-illustrated opening chapter describes fondue kitchen utensils and instructs on methods for preparing ingredients of all kinds before incorporating them into a fondue. Most important, and described in detail, are the cheeses, which are the basic ingredients in every fondue. Each recipe is presented on a separate page along with quick-help tips, suggestions for accompanying wines or beer, and a magnificent photograph of the prepared fondue. Fourteen wonderful recipes at the back of the book are devoted to dessert fondues that feature fruits, pastries, cream, chocolate, and other sinfully delicious ingredients. Vivid full-color photos on every page.

Synopsis:

Ninety-five recipes will delight fondue lovers, with information on incorporating fruits, vegetables, mushrooms, meats and sausages, and shellfish. A special section at the back is devoted to dessert fondues.

Synopsis:

Ninety-five delightfully tempting recipes for fondue dishes that use fruits, vegetables, mushrooms, meats and sausages, and shellfish--plus a special section on dessert fondues--fill the pages of the fun and informative book. Color-coded charts list each recipe by name with its preparation time, calories per serving, basic ingredients, and more. Full-color photos enhance every page.

Product Details

ISBN:
9780764118982
Author:
Brauner, Michael
Author:
Brauner, Michael
Author:
Ruschitzka, G.
Author:
Kittler, M.
Author:
Casparek, Petra
Author:
Ilies, A.
Author:
Ilies, Angelika
Author:
Casparek, P.
Author:
Heisch, A.
Publisher:
Barron's Educational Series
Location:
Hauppauge, NY
Subject:
Fondue
Subject:
Methods - Special Appliances
Subject:
Courses & Dishes - Sauces & Dressings
Subject:
General Cooking
Subject:
Cooking and Food-Appliance Cooking
Edition Description:
Trade paper
Series Volume:
no. 14
Publication Date:
20010931
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
144
Dimensions:
11 x 8.25 x 0.375 in 20 oz

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Related Subjects

Cooking and Food » Appliances » Fondue
Cooking and Food » Dishes and Meals » Appetizers and Hors d'oeuvres
Cooking and Food » Dishes and Meals » Sauces
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments

Fondue Used Mass Market
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$5.95 In Stock
Product details 144 pages Barron's Educational Series - English 9780764118982 Reviews:
"Synopsis" by , Ninety-five recipes will delight fondue lovers, with information on incorporating fruits, vegetables, mushrooms, meats and sausages, and shellfish. A special section at the back is devoted to dessert fondues.
"Synopsis" by , Ninety-five delightfully tempting recipes for fondue dishes that use fruits, vegetables, mushrooms, meats and sausages, and shellfish--plus a special section on dessert fondues--fill the pages of the fun and informative book. Color-coded charts list each recipe by name with its preparation time, calories per serving, basic ingredients, and more. Full-color photos enhance every page.
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