Fondue: Great Food To Dip, Dunk, Savor, And Swirl

Front Cover
Harper Collins, Jan 21, 1998 - Cooking - 160 pages
2 Reviews

Fondue is back, bigger and better than ever, popping up in kitchens everywhere! Rick Rodgers presents more than fifty sensational recipes that combine the newest tastes with traditional favorites, creating versatile and mouth-watering fondues that will thrill fondue lovers.

Rediscover the pleasure of cooking food at the table with your friends and family as contemporary flavors and ingredients -- roast garlic, fresh ginger, sun-dried tomatoes, balsamic vinegar, and espresso-are stirred into today's fondue pot. This is great food that is simple to make and perfect for entertaining.

If you love the classic cheese version, try dipping cooked shrimp or artichoke hearts into Italian Fontina and Porcini Fondue; or vegetables and apples into Gorgonzola, Port, and Walnut Fondue. Dunk focaccia or Italian salami into Sun-Dried Tomato Pizza Fondue, bite-sized cubes of bread or even chicken breast into Classic Swiss Fondue, made with three cheeses for a deliciously authentic masterpiece.

Meat lovers will go for Fondue Bourguignonne, where chunks of table-fried meats (or poultry or fish) are dipped into a variety of quick-to-make sauces. Serve boneless leg of lamb with Balsamic Vinegar-Mint Sauce or turkey breast with Cranberry-Lime Mayonnaise.

Many Asian cuisines have their own versions of fondue that are popular choices for communal meals. Known as hot pots, they're an exotic mix of ingredients in a special savory stock. Try the famous Japanese version, Shabu-Shabu, with paper-thin slices of beef and a sesame dipping sauce, or the Classic Chrysan themum Hot Pot, composed of a variety of meats and fish to be dipped in a soy-sherry sauce.

For the confirmed dessert fanatic, nothing will please the palate more than sweet and rich tastes from your fondue pot. The choices are intoxicating-fresh strawberries, pineapples, and cherries, and chunks of pound cake can be swirled into Classic Chocolate Fondue. A sinful concoction of peanut butter and milk chocolate is made to be savored with bananas or brownies. And who can resist dipping a cookie or two in Venetian Espresso Fondue?

Intense in taste and flavors, innovative in form and preparation, fondue is the way we want to eat today.

  

What people are saying - Write a review

book looks like it went through the ringer...

User Review  - jangemi - Overstock.com

just got in the mail today. the box it was shipped in was fine, so i can't say that the book was ruined in shipment. it looked like it has been used, with a wrinkled and dirty cover. the book was ... Read full review

LibraryThing Review

User Review  - thebookpile - LibraryThing

The recipe for cheese fondue inspired by French onion soup is, hands-down, the best fondue recipe that I have ever had. That recipe alone makes this book worthwhile -- although the others that I have tried have been great, too. Read full review

Contents

Acknowledgments
1
Classic Swiss ThreeCheese Fondue 18 Brie and Pesto
22
Port and Walnut Fondue 36 Dutch Gouda and Beer
40
Normandy Shrimp Fondue with Cider and Gruyere 54
54
Fearless Fried Fondue
57
German Sausage Fondue with Apple Butter Mustard 68
87
Asian Chicken Stock 105 Asian Beef Stock 106 Asian
114
Japanese Chicken and Noodle Hot Pot with Ponzu Dipping
122
Continental Candy Bar Fondue 135 Peanut Butter
138
Copyright

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About the author (1998)

Rick Rodgers is the author of more than thirty-five cookbooks, including the bestselling 101 series (Thanksgiving 101, Christmas 101, Barbecues 101) and beloved cookbooks on everything from fondue to slow cookers to comfort food. His recipes have appeared in Cooking Light, Fine Cooking, and Food & Wine and on epicurious.com, and he is a frequent contributor to Bon AppÉtit. He lives in the New York tristate area.

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