Fondue (Hardcover) by Carmack, Robert
Hardcover; Published 6/1/2001; 112 Pages; ISBN 9789625939384
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Serious lovers of food know that fondue is not about goopy cheese sauces or soupy mixes of chocolate. Fondue is an extremely adaptable and inventive cuisine in its own right, a style of cooking that appears around the world in many different forms, offering dozens of fascinating fondue recipes for the adventuresome home chefs.
Whether for a romantic dinner or a child's birthday party, for cocktail hour or a summer picnic, here are recipes for sophisticated, perfectly executed cheese fondues, Bacchus fondues, Asian hot pots and a variety of delicious and fascinating desserts.
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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.