Stylish, tasty and simple to prepare, it's no wonder that fondues are back in fashion. There's very little preparation needed and, as the diners do the cooking, you'll spend a lot less time in the kitchen. Ideal for informal dinner parties, fondues also make a fun weekday family meal, and are perfect for impromptu suppers. Find out how to prepare all sorts of fondues, from classic Swiss cheese with chunks of bread for dipping to delectable dessert sauces with fresh fruit dippers. There are ideas for hot oil and simmering stock fondues, and you'll also discover all sorts of dunkable delights, from spicy fish fritters and kofta kebabs to deep-fried filo-wrapped prawns.About the Author:
Becky Johnson trained and worked as a chef at Villandry in London and Ballymaloe House in Southern Ireland before embarking on 2 years of culinary discovery through Asia, Australia and America. She now works freelance as a food stylist for photography in the national press, magazines and books as well as writing recipes and looking after her daughter. This is her fourth book. Her other titles include Weight Watchers pasta and Weight Watchers Mediterranean food.
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Descripción Anness, 2002. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0754809757
Descripción Anness, 2002. Hardcover. Estado de conservación: New. Nº de ref. de la librería DADAX0754809757
Descripción Estado de conservación: Brand New. Book Condition: Brand New. Nº de ref. de la librería 97807548097531.0