The Book of Fondues, Volume 2
The recipes found in this book make cooking at the table easy for everyone-from the first-time fonduer to Julia Child. Featuring 80 all-new recipes, this second volume of fondue recipes is as versatile and accessible as the original collection. Recipes feature a wide range of ingredients-from seafood, cheese, and meat to vegetables and chocolate.
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3-4 minutes anchovies Arrange on serving bell pepper boil bread crumbs cayenne pepper Cheddar cheese chicken chopped fresh cilantro cilantro clove garlic cook gently cook in hot coriander cornstarch cream crushed cumin cup dry white cups grated curry paste dipping sauce finely chopped fish fondue forks fondue pot forks and cook forks and dip fresh red chili freshly ground black Gradually stir ground black pepper Gruyère cheese heat gently Heat oil herbes de Provence hot oil lemon juice lemon wedges lighted spirit burner lime juice lime wedges marinade minutes until cooked mushrooms oil for 3-4 olive oil paper towels peeled pot on top salad salt and freshly salt and pepper sauce 1 tablespoon scallions Season with salt seeded serving plates sherry shrimp simmer sliced small bowl soy sauce Spear steak stove then transfer Tabasco sauce tablespoon chopped fresh tablespoon cornstarch tablespoons olive oil teaspoon tomatoes Transfer the fondue yogurt