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Fondue

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Fondue Cover

 

Synopses & Reviews

Publisher Comments:

Whether it'¬?s the first course or the entire menu, fondue is the perfect party food or casual company dinner: it provides an instant theme; the little prep needed is done well in advance; and it'¬?s guaranteed to create a leisurely, cozy atmosphere. From Northern California'¬?s wine and cheese country comes Cowgirl Creamery'¬?s head cheesemonger Lenny Rice and culinary instructor Brigid Callinan with a collection of fifty fondue recipes combining the fun of the seventies craze with the complex tastes of European tradition-all in one fondue pot. You'¬?ll find recipes for tried-and-true classics made with traditional as well as artisanal cheeses, novel spin-offs on favorite flavors like pizza and French onion soup, and chocolate and caramel desserts that will keep the tea lights burning long and bright. And should a melted pound of cheese or chocolate not be reason enough, you'¬?ll also find deliciously creative accompaniment and beverage pairing suggestions sure to inspire a return to blessedly uncomplicated and authentic fondueReviews"Anyone who already loves fondue, or who wants to dust off the old fondue pot and put it to work, needs to find a copy of this little book. It will revolutionize your fondue aspirations."-Oakland Tribune

Synopsis:

A fresh look at favorite party pleaser, these 50 fondue recipes feature a variety of cheeses, chocolate and caramel delights. The book also contains a fondue primer, equipment essentials, a guide to cheese selection, prep guidelines, party menus, accompaniment and wine paring suggestions. A timely book full of failsafe formulas for the many artisanal cheeses now widely available.

About the Author

LENNY RICE and BRIGID CALLINAN left the East Coast for Napa in 1996, Lenny to teach at Robert Mondavi Winery and Brigid to be pastry chef at Mustards Grill. In 2000, they formed the original culinary team at Copia. Lenny has since become head cheesemonger at Cowgirl Creamery/Tomales Bay Foods, and Brigid teaches cooking and baking at the U.S. Coast Guard Training Center. Both live in Petaluma, California.

LENNY RICE and BRIGID CALLINAN left the East Coast for Napa in 1996, Lenny to teach at Robert Mondavi Winery and Brigid to be pastry chef at Mustards Grill. In 2000, they formed the original culinary team at Copia. Lenny has since become head cheesemonger at Cowgirl Creamery/Tomales Bay Foods, and Brigid teaches cooking and baking at the U.S. Coast Guard Training Center. Both live in Petaluma, California.

Product Details

ISBN:
9781580088596
Publisher:
Ten Speed Press
Subject:
Fondue
Other:
Callinan, Brigid
Author:
Callinan, Brigid
Author:
Rice, Lenny
Subject:
Methods - Garnishing
Subject:
Courses & Dishes - Sauces & Dressings
Subject:
Special Appliances
Subject:
Cooking and Food-Sauces
Edition Description:
Trade paper
Publication Date:
20070901
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
128
Dimensions:
6.32x6.36x.35 in. .50 lbs.

Related Subjects

Cooking and Food » Appliances » General
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
Cooking and Food » Special Occasions » Entertaining

Fondue
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Product details 128 pages Ten Speed Press - English 9781580088596 Reviews:
"Synopsis" by , A fresh look at favorite party pleaser, these 50 fondue recipes feature a variety of cheeses, chocolate and caramel delights. The book also contains a fondue primer, equipment essentials, a guide to cheese selection, prep guidelines, party menus, accompaniment and wine paring suggestions. A timely book full of failsafe formulas for the many artisanal cheeses now widely available.
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