Fondue and Hot Dips

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Bristol Publishing Enterprises, Dec 1, 2000 - Cooking - 128 pages
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Bristol author Joanna White present a new fondue and hot dip collection to meet the demand for this endlessly popular serving style. Fondue pots offer a simple, but always delicious, casual approach to entertaining and family eating, and this book will give you a vast variety of ways to keep yours filled with creamy cheese fondues, both lean and hearty hot dips, luscious sweet dips and every manner of warm concoctions "dip-able".

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Contents

Introduction
1
Hot Dips
23
Oil and Broth Fondues
43
GO Cooking Broths
60
Dipping Sauces
73
Dessert Fondues
99
Index
119
Copyright

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About the author (2000)

White combines a degree in biology with a prestigious Advanced Certificate from the Cordon Bleu School of Cooking.

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