Synopses & Reviews
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.
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.
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.