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Discover 75 recipes fondue for easy-cheesy party fun!
Nothing beats a dinner party centered around a bubbling pot of delectable, melted goodness. The Essential Fondue Cookbook is your guide to a communal feast that unites different cultures and flavors, offering countless ways to indulge in a delicious life.
Start by learning all the important tips for throwing a fondue gathering―from how to pick the right fondue pot to how to select the dip that goes with your meal. Then dip into 75 recipes ranging from classic cheese dishes to savory desserts that will elevate any get-together from mundane to memorable.
Check out what else this fondue recipe book includes:
Fondues and don’ts―Discover why swirling your dipper in a figure eight is good and eating straight from your sharpened long-handled fondue fork is bad.
Beyond conventional―Get recipes for the classic chocolate and cheese dishes and explore lesser-known favorites and techniques like Fondue Bourguignonne.
Cheese wisely―Learn how to select the proper cheeses to ensure your meals taste like they were imported from a Swiss restaurant.
Treat yourself and your guests to the tasty flavors found in this essential fondue book.
From the Publisher
Dip into these tasty dishes:
Traditional Swiss Fondue
The original recipe for Swiss cheese fondue was simply local wine and cheese melted together and served warm with cubes of fresh bread. Cornstarch, popularized in the early 1900s, created a smooth, consistent cheese fondue. This classic recipe will satisfy your desire for a pot of bubbling cheese fondue.
Asian Tempura Fondue
Light and crispy tempura batter is perfect for frying bites of fresh seafood, thinly sliced meats, and crisp-tender steamed vegetables. Pre-steamed dumplings, meat-stuffed wontons, and mini spring rolls are a nice addition to this dish, and although they do not require the tempura batter coating, they do fry very quickly in the hot oil.
Tomato-Saffron Broth Fondue
This recipe takes its cues from the rich seafood stews found along the coast in France and Spain. The unmistakable flavor of saffron shines alongside smoky sweet paprika in this rich, tomato-based broth. Seafood stew is commonly served with Rouille Sauce (page 133)—and a baguette for soaking up all the leftover broth.
Publisher : Callisto (May 19, 2020)
Language : English
Paperback : 182 pages
ISBN-10 : 164611731X
ISBN-13 : 978-1646117314
Item Weight : 9.6 ounces
Dimensions : 6.5 x 0.44 x 6.5 inches
Customers say
Customers find the book has good recipes and various fondue recipes. They appreciate the clear instructions and helpful tips for making perfect fondue every time. The book is described as a great gift for fondue lovers, with fun and easy-to-follow instructions. Readers find the information informative and comprehensive, providing endless mealtime inspiration.
AI-generated from the text of customer reviews
