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Cooking Books -> Sauces
Fondue
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by:
Casparek, Petra (Editor)
Ilies, Angelika
Kittler, Martina
Ruschitzka, Gudrun
Heisch, Annette
Brauner, Michael (Photographer)
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Publisher:
Barrons Educational Series
Published: September 2001
ISBN: 0764118986
Format:Paperback
Pages:144
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Book Description
Book Description
Fondues 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.
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