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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About the Author
Lesley Mackley is an experienced home economist and the author of ten cookbooks. She does product and recipe development for food companies, specializing in herbs and spices. She travels widely doing food demonstrations and is recognized for her expertise by the Guild of Food Writers, of which she is a member.
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lighted spirit burner, inch piece fresh root ginger, transfer the fondue pot, garnish oil, lighted burner, fondue forks, fresh red chili, soft brown sugar, cup superfine sugar, blend cornstarch, small howl, fromage frais, naan bread New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
lighted spirit burner, inch piece fresh root ginger, transfer the fondue pot, garnish oil, lighted burner, fondue forks, fresh red chili, soft brown sugar, cup superfine sugar, blend cornstarch, small howl, fromage frais, naan bread New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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