Fondue (Paperback) by Casparek, P
Paperback; Published 9/1/2001; 144 Pages; ISBN 9780764118982
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Fondues are more popular than ever–and here's a book that every fondue lover will want to own! 95 delightfully tempting fondue recipes are made with fruits, vegetables, mushrooms, meats and sausages, and shellfish. A photo-illustrated opening chapter describes fondue utensils and instructs on methods for preparing ingredients of all kinds before incorporating them into a fondue. Most important, and described in detail, are the cheeses, which are the basic ingredients in every fondue. 14 wonderful recipes are devoted to dessert fondues that feature fruits, pastries, cream, chocolate, and other sinfully delicious ingredients.
Nice keeping book for fondue, good variety of recipes, could have used a few more simple recipes, lovely pictures
This cookbook has alot of great looking recipes. Have not had the chance to use any yet, but will be tonight...Great addition to the library. I also just bought an electric fondue set, so now with two fondue pots we will be able to entertain others.
I hadn't made fondue in many years but used to have it frequently when my son was young. Now we have grandchildren and I thought it would be fun to fondue with them but I couldn't remember all the ways I used to prepare it. This book was great. It brought back all the ways I used to do it and added many new ones to try. As far as the grandkids, my 10 year old's comment was "Grandma, next time we spend the night again can we have fondue again?"
I love this book because you have pictures of what the dish should look like.
So far, the book is terrific, it covers all different kinds of fondues and is not limited I have only tried one recipe and was able to get the ingredients (which is sometimes hard with complicated recipes) and it tasted great!
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Remember that when melting chocolate for a chocolate fondue, never add water! Adding water to chocolate causes it to "seize"- meaning the cocoa particles separate from the cocoa butter, causing it to become grainy and unusable. Instead, use a few tablespoons of cream to melt chocolate- and make sure to gently warm the cream before adding it to the melting chocolate.