Fondue [Paperback]

P. Casparek (Author), A. Ilies (Author), M. Kittler (Author)

Book Description

Publication Date: September 1, 2001

ondues are more popular than ever--and here's a book that every fondue lover will want to own! Ninety-five delightfully tempting fondue recipes are made with fruits, vegetables, mushrooms, meats and sausages, and shellfish. A six-page opening section consists of color-coded charts listing each recipe by name with its preparation time, calories per serving, basic ingredients, and more. A photo-illustrated opening chapter describes fondue kitchen utensils and instructs on methods for preparing ingredients of all kinds before incorporating them into a fondue. Most important, and described in detail, are the cheeses, which are the basic ingredients in every fondue. Each recipe is presented on a separate page along with quick-help tips, suggestions for accompanying wines or beer, and a magnificent photograph of the prepared fondue. Fourteen wonderful recipes at the back of the book are devoted to dessert fondues that feature fruits, pastries, cream, chocolate, and other sinfully delicious ingredients. Vivid full-color photos on every page.

Product Details

• Paperback: 144 pages
• Publisher: Barron's Educational Series (September 1, 2001)
• Language: English
• ISBN-10: 0764118986
• ISBN-13: 978-0764118982
• Product Dimensions: 10.3 x 8.1 x 0.5 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 4.3 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #1,186,768 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

21 of 21 people found the following review helpful:

5.0 out of 5 stars Covers not only ingredients but what kind of fondue pot, February 9, 2002

By 

Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: Fondue (Paperback)

Almost a hundred fondue recipes go far beyond the usual melted cheese/bread mixture, providing recipes for everything from vegetable and meat fondues to desserts. From a sweet/hot tomato-based dipping sauce for meats and vegetables to oil-based fondues, Fondue covers not only ingredients but what kind of fondue pot is appropriate for some of the dishes.

14 of 14 people found the following review helpful:

5.0 out of 5 stars Great recipes, December 5, 2003

By 

Annie Kamp "Pet Momma" (St. Louis, MO) - See all my reviews
(VINE VOICE)   

This review is from: Fondue (Paperback)

This is a wonderful Fondue recipe book, as well as an instructional book for for novice Fonduers. In the opening chapters you get a description of Fondue utensils as well as a lesson on how to properly prepare your Fondue ingredients, this can be of utmost importance, especially when using meants. Descibed in great detail are the various cheeses one will use in making Fondue.

Most of the recipes are very easy to follow, you even get pointers on what typeof alcohol is best served with your Fondue of the moment, if you are inclined to drink alcohol this canbe helpful.

Highly recommend.

10 of 10 people found the following review helpful:

5.0 out of 5 stars Absolute must!!, March 28, 2004

By 

Leemon M. Yarbrough (Tallahassee, Florida) - See all my reviews

This review is from: Fondue (Paperback)

I bought this gift for a friend of mine for her birthday and have decided to keep the book and buy another one for her. This is a wonderful, descriptive book. It's filled with tips and pictures. I'm the type of person that wants to see what something looks like and every page has at least one picture. It tells you what type of pots are good for what, gives you tips if you are using oil, broth, sauces, ... I think this is a wonderful book. I don't think you will be disappointed with this purchase. We were going to give my friend our fondue kit, but after reading this book, we are now keeping it and will be getting her a new one. (Smile)