Synopses & Reviews
Easy to make and serve, fun for guests to share, and of course, always great-tasting, fondue is truly the perfect party food. In Great Party Fondues, Peggy Fallon covers everything the home cook needs to know about cooking and serving fondue. The book includes expert advice on fondue pots and equipment, ingredients, safety tips, and even fondue etiquette, as well as tempting, easy-to-make recipes for cheese fondues, savory fondues, dessert fondues, and dipping sauces. The recipes include traditional favorites like Classic Swiss Fondue, Classic Beef Fondue, and Chocolate Midnight Fondue; international dishes such as Bagna Cauda and Rumaki; and innovative new recipes such as Parmesan Fondue with Pesto, Chipotle Sweet Potato Fondue, and Spiced Orange-Cranberry Fondue. The book is illustrated throughout with 28 bright, stylish full-color photographs. With its fun, colorful design, straightforward entertaining advice, and simple, no-fuss recipes that are easy to make ahead, Great Party Fondues is a must-have for anyone who loves entertaining at home.
Synopsis
Impress your guests and take home entertaining to a new level with the recipes from Great Party Fondues, a guide to everything you need to know about preparing and serving great-tasting fondue with expert advice on fondue pots, ingredients, safety, and even etiquette. Whether they prefer cheese, savory, or dessert fondues, your guests will devour traditional favorites like Classic Swiss Fondue, international dishes like Rumaki, and innovative new recipes like Chipotle Sweet Potato Fondue. Twenty-eight stylish color photographs show will inspire you to follow the straightforward advice and no-fuss recipes.
About the Author
PEGGY FALLON is the author or coauthor of eight cookbooks, including Great Party Fondues, and has contributed to dozens more as a recipe developer, tester, and editor. She currently develops recipes for clients including Dean & DeLuca, Kendall-Jackson Winery, Dacor appliances, Pacific Coast Farmers' Market Association, and The Barbecue Industry Association, among others. Fallon developed the recipes for Nuts, which was named Best Cookbook of the Year by Food & Wine magazine, and served as recipe consultant for the award-winning Mayo Clinic Williams-Sonoma Cookbook. She has also owned and operated her own catering company and has taught at numerous cooking schools.
Table of Contents
Introduction.
Fondue Pots and Equipment.
Notes on Ingredients.
Findue Etiquette.
Fondue Safety Tips.
Cheese Fondues.
Savory Fondues.
Dessert Fondues.
Dipping Sauces.
Index.