Fondue
Published on 16. November 2012
96 pages
978-1-4521-2471-1 (ISBN)
Description
Stir up some fun at your next gathering with this delightful collection of fondue recipes, featuring cheese fondue, entrée fondues, and dessert fondues.
Whether served at festive gatherings or intimate dinners, fondue is a party dish guaranteed to deliver fabulous flavors and fun. Bestselling author Lou Seibert Pappas offers recipes that are easy to make and fabulously delicious. Traditionalists will revel in cheese fondues such as Bagna Cauda and Tuscan Cheese Fondue. Entrée options include Filet Mignon and Shrimp Fondue or Beach Lover's Fish Pot. Best of all, the host can enjoy the time spent with family and friends, as the cooking is done right at the table. So, without ado, get ready to dip, swirl, and delight in Fondue!
Whether served at festive gatherings or intimate dinners, fondue is a party dish guaranteed to deliver fabulous flavors and fun. Bestselling author Lou Seibert Pappas offers recipes that are easy to make and fabulously delicious. Traditionalists will revel in cheese fondues such as Bagna Cauda and Tuscan Cheese Fondue. Entrée options include Filet Mignon and Shrimp Fondue or Beach Lover's Fish Pot. Best of all, the host can enjoy the time spent with family and friends, as the cooking is done right at the table. So, without ado, get ready to dip, swirl, and delight in Fondue!
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Other editions
Additional editions
Lou Seibert Pappas
Fondue
Book
11/2007
Chronicle Books
€32.39
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Person
Lou Seibert Pappas is the author of more than 50 books, including Pancakes & Waffles, Biscotti, The Christmas Cookie Book, and Crêpes. She lives in Palo Alto, California.
Content
- Intro
- Cover
- Title
- Copyright
- Acknowledgments
- Table of Contents
- Introduction
- Celebratory Menus
- Equipment
- Safety Guidelines
- Techniques
- Serving Fondue
- Etiquette
- Cheese Fondues
- Classic Swiss Cheese Fondue Neuchâteloise
- Scotch Highland Fondue
- Lobster Gruyère Fondue
- Jarlsberg-Crab Fondue
- Bavarian Beer Fondue
- Norman Cheese and Apple Fondue
- Fonduta
- Dutch Caramelized Onion-Smoked Gouda Fondue
- Tuscan Cheese Fondue
- Mexican Green Chile Fondue
- Queso Fundido
- Welsh Rarebit
- Bagna Cauda
- Oregon Fruit Harvest Buttermilk Fondue
- Entrée Fondues
- Filet Mignon and Shrimp Fondue
- Beef Bourguignonne Fondue
- Beef Teriyaki Fondue
- Greek Island Lamb Fondue
- Lamb Curry Fondue
- Shabu-Shabu
- Asian Duck and Vegetables in Broth
- Chinese Steamboat
- Hawaiian Pork Fondue
- Indonesian Turkey or Pork Saté
- Beach Lover's Fish Pot
- Scallop, Shrimp, and Fish Fondue
- Salmon Dinner in a Pot
- Japanese Tempura, Fondue Style
- Seafood Fondue
- Chicken and Baby Vegetables in Broth
- Sauces
- Chutney-Curry Sauce
- Horseradish-Sour Cream Sauce
- Blender Hollandaise Sauce
- Béarnaise Sauce
- Tomato Cocktail Sauce
- Sour Cream-Dill Sauce
- Aioli
- Rémoulade Sauce
- Sesame-Cilantro Sauce
- Soy-Wasabi Sauce
- Chile-Peanut Sauce
- Ponzu
- Tarragon-Mustard Mayonnaise
- Basil Pesto
- Teriyaki Sauce
- Sun-Dried Tomato-Balsamic Sauce
- Yogurt Sauce with Mint, Cilantro, or Oregano
- Thousand Island Sauce
- Dessert Fondues
- Chocolate-Orange Fondue
- Classic Chocolate Fondue
- Cappuccino Fondue
- White Chocolate-Almond Fondue
- Chocolate-Hazelnut Fondue
- Chocolate-Peanut Fondue
- Caramel-Pecan Fondue
- Butterscotch Fondue
- Blackberry-Balsamic Fondue
- Candied Ginger, Lemon, and Cream Cheese Fondue
- Raspberry Fondue
- Index
- Table of Equivalents
