Fondue (Hardcover) by Rodgers, Rick
Hardcover; Published 2/1/1998; 112 Pages; ISBN 9780688158668
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Fondue is back, bigger and better than ever, popping up in kitchens everywhere! More than 50 mouth-watering recipes for traditional (Classic Swiss and Chocolate Fondues) as well as innovative new fondues (Gorgonzola, Port and Walnut Fondue or Venetian Espresso Fondue).
Recipes seem easy to understand and offer a variety of different options.
No pictures........ But good dishes.
I bought it for my son who does alot of entertainning, It was a good acompiniment to the fondue cooker that I also got him. Its a good cookbook but wish it had more photos. I'm sure he will get many years of home cooked enjoyment outof it
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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.