| This was the book that started it all way back in the swinging 60s. It has been revisited and reinvented to catch the latest fondue wave. After covering the historical and culinary background of fondue cooking this book cuts right to the important stuff: delicious recipes. There are more cheese-based selections than you can shake a fondue fork at utilizing everything from feta to fontina. Meat lovers will find their carnivorous impulses satisfied with the likes of Beef Pomodoro or Czar s Fondue. Vegetarians and seafood afficianodos will find plenty to tempt them as well including Shrimp & Avocado Fondue. Finally what would dessert be without Fondue Chocolat or Fraises FlambEes? Most of these recipes are very easy and even beginning fondue cooks will find them goof-proof.By Fred Kerner Over 125 recipes including many variations No photos no nutritional analysis Tips on ingredients fondue safety and equipment as well as fondue etiquette 158 Pages paperback 6" x 8 7/8" |
