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Fondue
Robert
Carmack |
| Serious
lovers of food know that fondue is not about goopy
cheese sauces or soupy mixes of chocolate. With
a complete guide to fondue pots and other equipment,
this book has all the information readers need to
get started-and to go beyond the basics with new
fondue innovations of their own. |
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The
Fondue Cookbook: Over 100 No-Fuss Fondue Recipes
for Fun Entertaining
Gina Steer |
| This
cookbook goes beyond the traditional bread-and-cheese
routine—its 80 recipes feature fresh flavors
from around the world,beautifully presented in mouthwatering
color photos. The Fondue Cookbook is the perfect
gift for hosts and hostesses,gourmet cooks,and even
novice cooks. |
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Fondue
Petra Casparek, G. Ruschitzka, Angelika Ilies |
| Offers
wonderful fondue recipes that 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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Fondue:
Great Food To Dip, Dunk, Savor, And Swirl
Rick Rodgers |
| 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? |
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Book
of Fondues
Lorne Rhodes, Susan Staub (Editor), Simon Butcher
(Photographer) |
| A
collection of 100 fondue recipes of every description,
it begins with the classic Swiss version made with
Gruyere and Emmentaler cheeses, then launches into
more than a dozen variations on the cheese theme,
using Italian, French and English favorites |
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