|
Fondue: Great Food To Dip, Dunk, Savor, And Swirl | 
 enlarge | Author: Rick Rodgers
Brand: Cookbook
Category: Book
List Price: $15.00
Buy Used: $0.30
You Save: $14.70 (98%)
New (20) Used (39) Collectible (2) from $0.30
Rating:  16 reviews
Sales Rank: 97236
Media: Hardcover
Edition: 1
Number Of Items: 1
Pages: 160
Shipping Weight (lbs): 0.5
Dimensions (in): 8.7 x 5.6 x 0.9
MPN: 0688158668
ISBN: 0688158668
Dewey Decimal Number: 641.81
UPC: 099451586645
EAN: 9780688158668
ASIN: 0688158668
Publication Date: February 4, 1998
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: Different Cover Buy from the best: 4,000,000 items shipped to delighted customers. We have 1,000,000 unique items ready to ship today!
| |
| Similar Items:
|
| Editorial Reviews:
Product Description
Take a dip with dozens of creamy fondue creations. The ultimate food to share with family and friends, this cookbook presents over 50 sensational recipes that combine the newest flavors with traditional favorites ? simply dip, dunk, savor and swirl!
Amazon.com Review
There was a time in America (the dark ages of the 1960s and early 1970s) when fondue was synonymous with cubes of white bread dipped in melted Velveeta. After a brief craze, fondue went the way of lava lamps, shag carpeting, and leisure suits, its pot and skewers retired to the back of a high kitchen cupboard where they're forgotten until the next garage sale. Now, however, fondue is making a comeback, and--like Barbie--it's gotten a whole new look. In Fondue, Rick Rodgers takes the three basic fondues--cheese, chocolate, and fried--and mixes in the flavors of the '90s--everything from sun-dried tomatoes to espresso. He even adds a fourth category, Asian fondue, for those fat- and calorie-conscious cooks who prefer their food simmered in broth. Swordfish Fondue with Tapenade Mayonnaise; Gingered Curry and Cheddar Fondue; Vietnamese Beef Fondue with Rice Vinegar Stock and Anchovy-Pineapple Sauce--the '60s were never like this! In Fondue, Rick Rodgers proves that, once again, it's hip to dip.
|
| Customer Reviews: Read 11 more reviews...
 A "how-to" book made simple. June 26, 1999
85 out of 87 found this review helpful
Like most people, my fondue pot was gathering dust on a high shelf in the hall closet. This book gives clear & easy recipes for appetizer and meal-size fondues, but also for desserts--something I had never attempted before. I recently made fondue for houseguests who were as tired as I was after a day of sight-seeing. It made for a perfect, easy meal as we sat around the table relaxing and talking about our adventures of the day. Thanks for a great time-saving book!
This is a fantastic book on fondue! An absolute MUST HAVE! October 19, 1998
44 out of 45 found this review helpful
I purchased this book to get ideas for a fondue dinner I donated to a local auction. Planning a fondue dinner for 10 was made so much easier with this book. The recipes are wonderful, and it was a wealth of information with serving suggestions and helpful hints. I plan to send each couple home with a copy of this book! I loved it! -Erin
Fondue 101 and then some! February 9, 2001
31 out of 31 found this review helpful
Before you even get started with the fabulous recipes found in this book, the author is kind enough to give you a "fondue revu" - Serving styles, Equipment, Ingredients; it's an extensive overview, but quick and to the point. The book itself is full of updated fondue recipes, it takes you through cheeses, hot oils, broths (Asian Hot Pots), dipping sauces and dessert fondues. It has quickly become my book of choice when breaking out the fondue pot!
No photos needed!!! March 24, 2004
27 out of 29 found this review helpful
Since when are photos needed when the book is clear and as well written as this one? In my mind never.
This was my first book for fondue and frankly ALL the others books I either bought or looked at may have had photos but were so lacking in details, originality and interesting recipes I haven't used the two others I bought and haven't bought anymore. This book is simply the best fondue book you can buy, not only does it have good recipes it has clear instructions on how to use a fondue pot the differnt kinds of fondue pots as well as a comprehensive list of cheeses, breads, meats and other ingrediants good for fondue.
Anyone with a fundimental skill in cooking doesn't need a photo to know how to grate cheese or cut bread into cubes.
Great for the fondue rookie! April 28, 2003
10 out of 10 found this review helpful
I have always loved fondue, and bought a fondue pot so that I could make fondue with friends. However, without this cookbook, I would not have been able to branch out of anything other than chocolate and fruit fondues. The cookbook is wonderful, as it is broken into sections and each recipe is easy to understand, with each step present. I also really loved the explanations he gives of the types of ingredients to use, and especially liked the recommendations on what to dip in the given fondue. Great, great, great! I'm actually giving as a gift with two fondue pots this summer!
|
|
|
Powered by Associate-O-Matic
| |
