Synopses & Reviews
Professional chef Hallie Harron offers up 50 new mouth-watering reasons to kick off parties and special occasions with one of the worldand#8217;s most celebrated foods: cheese! Cheese Hors dand#8217;Oeuvres presents a savory medley of hot and cold cocktail snacks, finger foods, appetizers, and other irresistible cheese bites, perfect for entertaining friends and fellow cheese lovers. Featuring cheeses with a range of textures and flavors, the recipes in Cheese Hors dand#8217;Oeuvres can be prepared on the stovetop, in the oven, or even on the grill. Selections include Fig and Goat Cheese Crostini; Roquefort Pear Tart; Spicy Ale Fondue; Mascarpone, Hazelnut, and Arugula Canapand#233;s; Mini Swiss Pinwheels; Grilled Shiitakes with Taleggio, and Marinated Mozzarella Wrapped in Prosciutto. Hallieand#8217;s unique recipes, together with tips on how to serve and cook with cheese, give hosts all they need to start every occasion with their favorite cheese hors dand#8217;oeuvres.
"Part of the Not Your Mother's series (including casseroles and slow-cooking), this title includes 125 recipes for savory and sweet fondue. A primer on fondue--including pot techniques and the world of 'dippers'--starts the book. Classics such as raclette, rarebit, and the inevitable chocolate have their place, as do globally inspired selections such as chermoula, a Moroccan marinade; Kathmandu street fondue; Thai tom yum chicken fondue; and Parisian summer cucumber fromage blanc fondue. 'Saucy' fondues give center stage to what's usually used as a soup or to complement a main dish, and include takes on alfredo and puttanesca sauces, and the Greek avgolemono soup. Those willing to think outside the fondue pot will appreciate kitschy selections such as Minnesota corn dogs on a stick fondue, Bloody Mary fondue, and po' boy fondue. Sidebars and additional recipe photos make this a well-rounded title, a good gift selection or purchase for those interested in a fondue redux. (Nov.)" Publishers Weekly (Starred Review) (Copyright PWyxz LLC)
In the newest installment in our best-selling Not Your Mother's series, Hallie Harron gives a contemporary spin to a classic cooking method, raising the bar with plenty of new interpretations along the way. This book features cheese (Danish Dilled Havarti Fondue) and dessert fondues (Caramel Rum Fondue), as well as sauce-based (Parmesan Party Fondue), oil-based (Shrimp Fondue with Senegalese Curry), and broth-based fondues (French Onion Soup Fondue). Every recipe includes a creative variety of dippers and suggestions on how to round out the meal with side dishes and beverages.
Did your mother have a fondue pot? Did she pull it out of the closet, oh, maybe once a year, to celebrate some special occasion? Well, that was then, and this is Not Your Mothers Fondue. Author Hallie Harron offers a decidedly different take that will have you reaching for your fondue pot time and time again - not just for special occasions. And lest you think the fondue pots repertoire is limited to cheese and chocolate, this book demonstrates - deliciously - the versatility of this sometimes-neglected appliance, with simple yet sophisticated recipes for saucy fondues, broth-based fondues, and bourguignon-style dippables and dunkables. (Of course, cheese and chocolate fondues get the Not Your Mothers treatment here, too.) Make every day fun and festive with easy, interactive, up-to-the-minute fondue!
About the Author
Hallie Harron, one of the foremost French cooking authorities, spends half of each year in France, conducting food and wine tours to Paris and Provence through her Maison Mollans programs. As a former culinary school instructor, Harron has written for and been featured in magazines such as Bon Appand#233;tit, Food and Wine, Cooking Pleasures, Phoenix Magazine, and Phoenix Home and Garden. She is the author of Cheese Hors dand#8217;Oeuvres, the co-author, with Shelley Sikora, of Tomatoes and Mozzarella, and has 15 additional cookbooks and one James Beard Award nomination under her belt, and has contributed to many other books. and#160; Harron has owned and operated several restaurants, hotels, and catering operations across the country and continues to consult for many restaurant chains and hotels in the United States. She earned renown in the Phoenix area when she opened the award-winning Quiessence restaurant several years ago. and#160; Harron holds a degree in music from the University of California and attended the California Culinary Academy in San Francisco as well as La Varenne and Lenand#244;tre in Paris. She was part of the Great Chefs of France Cooking School staff at Mondavi Vineyards and worked in the three-star kitchens of Paul Bocuse, Roger Verge, the Troisgros Brothers, and Michel Guerard in France. She has also worked with many TV chefs, such as Julia Child, Emeril Lagasse, Jacques Pand#233;pin, Martin Yan, Sara Moulton, and Tyler Florence. When not in France, Harron lives in Encinitas, California.