| |  | Books : Fondue: Great Food To Dip, Dunk, Savor, And Swirl |  | | | | | | | | | |
List Price:$15.00
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Binding: Hardcover
Brand: Cookbook
Dewey Decimal Number: 641.81
EAN: 9780688158668
ISBN: 0688158668
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 160
Publication Date: February 04, 1998
Publisher: William Morrow Cookbooks
Release Date: January 21, 1998
Sales Rank: 127533
Studio: William Morrow Cookbooks
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Editorial Review:
Product Description:
Fondue is back, bigger and better than ever, popping up in kitchens everywhere! Rick Rodgers presents more than fifty sensational recipes that combine the newest tastes with traditional favorites, creating versatile and mouth-watering fondues that will thrill fondue lovers.
Rediscover the pleasure of cooking food at the table with your friends and family as contemporary flavors and ingredients -- roast garlic, fresh ginger, sun-dried tomatoes, balsamic vinegar, and espresso-are stirred into today's fondue pot. This is great food that is simple to make and perfect for entertaining.
If you love the classic cheese version, try dipping cooked shrimp or artichoke hearts into Italian Fontina and Porcini Fondue; or vegetables and apples into Gorgonzola, Port, and Walnut Fondue. Dunk focaccia or Italian salami into Sun-Dried Tomato Pizza Fondue, bite-sized cubes of bread or even chicken breast into Classic Swiss Fondue, made with three cheeses for a deliciously authentic masterpiece.
Meat lovers will go for Fondue Bourguignonne, where chunks of table-fried meats (or poultry or fish) are dipped into a variety of quick-to-make sauces. Serve boneless leg of lamb with Balsamic Vinegar-Mint Sauce or turkey breast with Cranberry-Lime Mayonnaise.
Many Asian cuisines have their own versions of fondue that are popular choices for communal meals. Known as hot pots, they're an exotic mix of ingredients in a special savory stock. Try the famous Japanese version, Shabu-Shabu, with paper-thin slices of beef and a sesame dipping sauce, or the Classic Chrysan themum Hot Pot, composed of a variety of meats and fish to be dipped in a soy-sherry sauce.
For the confirmed dessert fanatic, nothing will please the palate more than sweet and rich tastes from your fondue pot. The choices are intoxicating-fresh strawberries, pineapples, and cherries, and chunks of pound cake can be swirled into Classic Chocolate Fondue. A sinful concoction of peanut butter and milk chocolate is made to be savored with bananas or brownies. And who can resist dipping a cookie or two in Venetian Espresso Fondue?
Intense in taste and flavors, innovative in form and preparation, fondue is the way we want to eat today.
Amazon.com Review:
There was a time in America (the dark ages of the 1960s and early 1970s) when fondue was synonymous with cubes of white bread dipped in melted Velveeta. After a brief craze, fondue went the way of lava lamps, shag carpeting, and leisure suits, its pot and skewers retired to the back of a high kitchen cupboard where they're forgotten until the next garage sale. Now, however, fondue is making a comeback, and--like Barbie--it's gotten a whole new look. In Fondue, Rick Rodgers takes the three basic fondues--cheese, chocolate, and fried--and mixes in the flavors of the '90s--everything from sun-dried tomatoes to espresso. He even adds a fourth category, Asian fondue, for those fat- and calorie-conscious cooks who prefer their food simmered in broth. Swordfish Fondue with Tapenade Mayonnaise; Gingered Curry and Cheddar Fondue; Vietnamese Beef Fondue with Rice Vinegar Stock and Anchovy-Pineapple Sauce--the '60s were never like this! In Fondue, Rick Rodgers proves that, once again, it's hip to dip.
Customer Reviews Average Rating: 
Rating:  - Fondue Recipe Assortment
Rick Rodgers writes in an easy to read way and offers reipes that are easy as well.Fonduing is fun, but since you don't do it every day, having this book is a comfort for review and recipes.
Rating:  - Not the best...
Some of the recipes just don't seem too appetizing.......liked "The 125 Best Fondue Recipes" better!!!
Rating: - Great Fondue for Grownups!
This book is chock full of excellent recipes that would be a hit with any grown-up dinner party. If you are going to have a get-together with friends and are looking for recipes that not only look and taste good but will also be impressive, this is the book for you.I really just wanted a fondue book with tried and true recipes that would appeal to my family.There are a few simple recipes in the book, but most of them have names like Italian Fontina and Porcini Fondue, Welsh Cheddar and Bacon ... Read More
Rating:  - Excellent food history lesson and delicious recipes
This is my first exposure to Rick Rodgers' writing and I am already looking to buy more of his cookbooks.He is thorough in his explanations of what equipment, chocolate, cheese, etc. to buy without being wordy or condescending.Each recipe comes with a paragraph lesson of its origin (e.g. Swiss, French, Italian) and/or American fondue versions and/or to whom the recipe would appeal. This book has such a variety of recipes that both the more and less adventurous eaters in your dinner party will ... Read More
Rating: - No photos needed!!!
Since when are photos needed when the book is clear and as well written as this one? In my mind never.
This was my first book for fondue and frankly ALL the others books I either bought or looked at may have had photos but were so lacking in details, originality and interesting recipes I haven't used the two others I bought and haven't bought anymore. This book is simply the best fondue book you can buy, not only does it have good recipes it has clear instructions on how to use a fondue pot ... Read More
Fondue: Great Food To Dip, Dunk, Savor, And Swirl | | | |
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