The Fondue Bible: The 200 Best Recipes

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9780778801665: The Fondue Bible: The 200 Best Recipes

The complete resource to fun and easy fondue cooking -- an ideal entertaining guide.

Fondue is the ideal way for enjoying the company of family and friends at a meal where everyone cooks. Featuring a limitless variety of ingredients, flavors and cooking styles, fondue dishes are amazingly easy to prepare.

There's a whole new world beyond the familiar cheese and chocolate fondues. Consider the following:

  • Hot oil fondues such as ginger beef fondue, zesty lime chicken, or tempura cauliflower
  • Savory broth fondues like Mongolian hot pot, honey garlic chicken fondue, or Thai pork fondue in lemongrass broth.

For traditional recipes with a new spin or two:

  • Emmentaler fondue with caramelized shallots
  • Cheddar cheese and beer fondue
  • Decadent finishers like bittersweet chocolate fondue, white chocolate and toffee, or cherries jubilee fondue.

Ilana Simon includes dozens of dips and sauces specially designed to complement the 200 recipes in this book. Her menu-planning suggestions, guide to using and maintaining different types of fondue pots, and tips and techniques will turn a fondue meal into an event to remember.

"Sinopsis" puede pertenecer a otra edición de este libro.

About the Author:

Ilana Simon is a food writer, editor and author of The 125 Best Fondue Recipe and 125 Best Indoor Grill Recipes. She lives in Winnipeg, Manitoba.

Excerpt. © Reprinted by permission. All rights reserved.:

Introduction

There's something unique about sharing a fondue with family and friends around your table. Everyone is relaxed -- including the host and the pace of the intimate meal is as leisurely as you want.

For anyone old enough to remember the 1970s, the fondue also carries with it a certain nostalgia. Remember those college and apres ski fondue parties? The obligatory fondue pot given as a bridal shower or wedding gift? Well, fondues are back, and once again, it's hip to dip!

In recent years, sales of fondue pots -- ranging from traditional flameburning fondues to the sleek, new, easy-to-use electric versions -- have skyrocketed. You'll find them everywhere, on cookware websites and on the shelves of kitchen stores. Restaurants devoted to fondue have cropped up around North America, and new generations are discovering the allure of the fondue tradition.

Fonduing is a fun and easy way to entertain and is more sociable than your typical dinner party. But you needn't wait for a special occasion to get retro and partake in no-fuss fondue. In today's fast-paced world, a romantic, lingering fondue for two offers an opportunity to enjoy one another's company while savoring melted comfort food.

Fondue is also an ideal way to spend quality time together as a family, and kids of all ages love to participate in cooking their own food especially when it involves chocolate! But don't discount other unhurried fondues with the junior set. Try dishes such as Pizza Fondue (page 57), Child-Friendly Mexican Fondue (page 49), Chicken Nuggets oil fondue (page 103), "Fried" Mars Bar Fondue (page 121) and Shrimp in Mexican Broth (page 188), to name a few.

Today's fondue goes well beyond the standard duo of cheese and chocolate -- though I have included an array of traditional fondue dishes such as Classic Swiss Cheese Fondue (page 28) and Classic Beef Bourguignonne (page 78). But international cooking styles present a plethora of fondue possibilities, such as Mongolian Hot Pot (page 160), Japanese Sukiyaki (page 142) and tempura (page 120), spicy Indian curries and Mexican bubbling cheese fondues, as well as simmering Middle Eastern, Thai and Italian broths. And unlike the fondues of yesterday -- never exactly low in fat -- many of the new varieties have a healthier twist, with fresh foods swished in flavorful broths instead of oil. One of my all-time favorite fondues in The Fondue Bible is the Paella Fondue (page 144), a sensational broth fondue that takes its inspiration from saffron-infused paella and is the ideal centerpiece at a fondue party.

Still, cheese and oil fondues continue to play an important role in creating a contemporary fondue feast. So, in addition to dipping French bread into creamy Swiss cheese fondue or spearing beef tenderloin into sizzling hot oil, with the recipes in this book you can indulge in Truffle Fondue (page 55) or Smoked Salmon and Cream Cheese Fondue (page 64), or take a stab at Coconut Shrimp (page 112) or Moroccan Meatball (page 91) oil fondues.

And don't forget that, despite our culture's calorie-counting obsession, decadent desserts still reign supreme -- and in moderation, why not? Chocolate lovers will be thrilled by the extensive compilation of dessert fondues in this book, including various types of chocolate paired with complementary flavors such as maple, cherry, coffee, peanut butter and mint. You'll even find a delicious Diabetic Chocolate Fondue (page 211) that holds its own. Also included is a dizzying array of other sweet sensations, ranging from caramel to rum and butter to key lime.

Ultimately, fonduing is all about fun and relaxation. For the host, a fondue party requires only a little shopping, chopping, marinating and grating. After that, it's the guests who do the work: cooking, dipping, dunking and devouring.

Fire, food and friendship appeal to our primitive urges -- think cavemen and cavewomen huddling around a campfire, spearing meat and cooking over fire. A fondue party offers a chance to recreate (well, kind of) this fabled scenario. It's a cozy meal focused on a pot over fire in which guests cook their skewered meat while enjoying good conversation, good food and good times.

Enjoy!

Ilana Simon

"Sobre este título" puede pertenecer a otra edición de este libro.

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Descripción ROBERT ROSE INC, Canada, 2007. Paperback. Estado de conservación: New. Language: English . Brand New Book. This bestselling fondue title has been updated with an all-new cover plus 16 additional colour photos. There s something unique about sharing a fondue with family and friends around the table. Everyone is relaxed - including the host - and the pace of the intimate meal is as leisurely as you want. Fonduing is also a fun and easy way to entertain and is more sociable than your usual dinner party. And the nice thing is that you don t have to wait for a special occasion. These sumptuous recipes go well beyond the standard duo of cheese and chocolate - although the traditional dishes such as Classic Swiss Cheese Fondue and Classic Beef Bourguignon are included. International cooking styles present a plethora of fondue possibilities such as Mongolian Hot Pot, Japanese Sukiyaki, tempura, spicy Indian curries, Mexican bubbling cheese fondues, as well as simmering Middle Eastern, Thai and Italian inspired broths. Unlike the fondues of yesterday which were never exactly low in fat, many of these recipes have a healthier twist, with fresh foods swished in flavourful broths instead of oils. But never fear chocolate lovers, there s an extensive compilation of dessert fondues in the book, including various types of chocolate paired with complementary flavors such as maple, cherry, coffee, peanut butter and mint. Also included is a dizzying array of other sweet sensations - from caramel to rum, butter and key lime. Ultimately fonduing is all about fun and relaxation. For the host, a fondue party requires only a little shopping, chopping, marinating and grating. After that, it s the guests who do the work : cooking, dipping, dunking and devouring!. Nº de ref. de la librería AAJ9780778801665

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Descripción ROBERT ROSE INC, Canada, 2007. Paperback. Estado de conservación: New. Language: English . Brand New Book. This bestselling fondue title has been updated with an all-new cover plus 16 additional colour photos. There s something unique about sharing a fondue with family and friends around the table. Everyone is relaxed - including the host - and the pace of the intimate meal is as leisurely as you want. Fonduing is also a fun and easy way to entertain and is more sociable than your usual dinner party. And the nice thing is that you don t have to wait for a special occasion. These sumptuous recipes go well beyond the standard duo of cheese and chocolate - although the traditional dishes such as Classic Swiss Cheese Fondue and Classic Beef Bourguignon are included. International cooking styles present a plethora of fondue possibilities such as Mongolian Hot Pot, Japanese Sukiyaki, tempura, spicy Indian curries, Mexican bubbling cheese fondues, as well as simmering Middle Eastern, Thai and Italian inspired broths. Unlike the fondues of yesterday which were never exactly low in fat, many of these recipes have a healthier twist, with fresh foods swished in flavourful broths instead of oils. But never fear chocolate lovers, there s an extensive compilation of dessert fondues in the book, including various types of chocolate paired with complementary flavors such as maple, cherry, coffee, peanut butter and mint. Also included is a dizzying array of other sweet sensations - from caramel to rum, butter and key lime. Ultimately fonduing is all about fun and relaxation. For the host, a fondue party requires only a little shopping, chopping, marinating and grating. After that, it s the guests who do the work : cooking, dipping, dunking and devouring!. Nº de ref. de la librería AAJ9780778801665

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