Fondue
by A. Ilies, M. Kittler, P. Casparek
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Book Summary Information
Author: A. Ilies, M. Kittler, P. CasparekEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2001-09-01
ISBN: 0764118986
Number of pages: 144
Publisher: Barron's Educational Series
Book Reviews of Fondue
Book Review: You can do what, now?
Summary: 4 Stars
I'd only ever had fondue in restaurants until i flipped through this book in the bookstore.
It seemed like a lot of effort, especially cleaning up afterwards. But i'd only ever really seen using the oil or the chocolate.
We've now tried oil, broth, cheese, and chocolate. I tend towards broth because it's so much easier than i'd ever thought, and well worth the effort.
I'd also never imagined cooking with wire baskets instead of forks. The strainers described in the book took a while to locate, but once again were worth it, being able to cook several small items together.
The options of sauces and ingredients give you a lot of flexibility in what you serve. We've even had the kids use this book to plan meals on their designated nights to cook.
Summary of Fondue
ondues 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.Sauces, Salsa & Garnishes Books
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