The Book of Fondues
by Lorna Rhodes
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Book Summary Information
Author: Lorna RhodesBrand: HP Books
Edition: Mass Market Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1989-10-16
ISBN: 0895866676
Number of pages: 120
Publisher: HP Trade
Book Reviews of The Book of Fondues
Book Review: Great introduction.
Summary: 4 Stars
In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.
This installment, the Book of Fondues, starts with a brief introduction of the equipment necessary for fondue-making, and then presents recipe suggestions for all major types of fondues, from cheese to dessert fondues. Special chapters are dedicated to deep-fried fondues, accompaniments, seafood fondues, vegetable fondues, hotpots, vegetable dips and fruit dips. There are also menu suggestions for starters, main courses, accompaniments and desserts; and the book ends with six suggestions for complete menus built around the recipes described here. Classics such as fondue Bourguignonne, Swiss fondue and mushroom fondue appear next to unique dishes such as anchovy mayonnaise, blackcurrant cassis fondue, crab and cheese dip, Drambuie cream fondue, hot berry compote, marshmallow cream fondue, praline fondue, raspberry cream, peppermint fondue, spiced plum puree, fruity duck fondue, and wine and cherry sauce.
From aioli, almandine trout and almond clusters to yellow bean sauce and yogurt dressing, this collection of recipes is a great introduction to the endless possibilities of making a meal out of food dipped into hot oil or a delicious sauce - and at a relative bargain price, to boot. Also recommended: This series' installments on French provincial cooking, and on crepes and omelets.
Also recommended:
Around the World Cookbook
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Joy of Cooking: 75th Anniversary Edition - 2006
Summary of The Book of Fondues
The Book of Fondues is a mouthwatering collection of international dishes using delicious combinations of melted cheeses, plus dozens of different recipes for meat, seafood, vegetable and dessert fondues with clever ideas for foods to dip, accompanimentsSauces, Salsa & Garnishes Books
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