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The 125 Best Fondue Recipes Paperback – October 6, 2001


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Product Details

  • Series: 125 Best
  • Paperback: 192 pages
  • Publisher: Robert Rose (October 6, 2001)
  • Language: English
  • ISBN-10: 0778800377
  • ISBN-13: 978-0778800378
  • Product Dimensions: 10 x 7 x 0.5 inches
  • Shipping Weight: 14.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #633,263 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Ilana Simon is a respected and experienced food writer and editor. This is her first cookbook.

Excerpt. © Reprinted by permission. All rights reserved.

Szechuan Sesame Chicken Fondue

Serves 4

Marinade
1 1/2 tbsp (20 mL) hoisin sauce
1 tbsp (15 mL) soy sauce
1 tps (15 mL) water
2 tsp (10 mL) honey
1 clove garlic, minced
1 tsp (5 mL) minced ginger root
Salt and freshly ground black pepper to taste

1 tsp (5 mL) sesame oil
1 tsp (5 mL) sesame seeds, toasted
1 lb (500 g) boneless skinless chicken breasts, thinly sliced into 1-inch (2.5 cm) pieces
5 cups (1.25 L) chicken broth, homemade (recipe in book)
or canned (2 cans plus 2 cans water)

  1. Marinade: In a saucepan over medium heat, combine hoisin sauce, soy sauce water, honey, garlic, ginger, salt and pepper; stir until well mixed and honey is melted. Remove from heat; stir in sesame oil and sesame seeds.

  2. In a shallow casserole, cover chicken with marinade, making sure that all pieces are well coated. Cover and refrigerate for at least 1 hour.

  3. Broth: In a large saucepan, bring chicken broth to a boil. Immediately transfer to fondue pot, setting flame to keep at a simmer.

  4. Remove chicken from marinade and spear with fondue fork. Fondue for 2 to 4 minutes or until cooked through.

TIP:

Hoisin sauce, made from fermented soybeans, adds a unique flavor to the marinade in this recipe; there is really no substitute.

Toasting the sesame seeds adds extra flavor to the marinade. Just toast in a non-stick skillet over low heat for 3 to 5 minutes, turning once.

To give the broth a little extra punch, add 2 tbsp (25 mL) salsa verde.

MAKE AHEAD:

Prepare marinade in advance and marinate chicken breast pieces for several hours before the fondue meal.

SERVE WITH:

Sweet-and-sour sauce, sweet chili sauce, peanut sauce, soy sauce, salsa verde.

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Customer Reviews

4.3 out of 5 stars
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14
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See all 21 customer reviews
If you are looking for well written, easy to follow recipe book on Fondues this is it.
Gilberto Ocampo
This one is great, although I have an electric metal fondue pot that has the non-stick coating.......I use it for both cheese and broth.
TraceyY
This book is a great addition to anyone looking to get in to fondues or as an addition to the gift of a fondue pot.
Victoria

Most Helpful Customer Reviews

100 of 103 people found the following review helpful By C. M. Moreland on April 20, 2004
Format: Paperback
This book has some really great recipes in it! Some of the recipes are: Spicy Mexican fondue, Four Cheese and Artichoke fondue, Creamy Garlic Onion and Herb fondue, Cheesecake fondue, White Chocolate fondue, and Heavenly Chocolate fondue. That is just some of the delicious recipes in it. There are recipes for oils, broths and sauces also. I recommend this book to anyone who is looking for some new yummy recipes!
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49 of 49 people found the following review helpful By Laura Matthews on June 25, 2006
Format: Paperback
I am an avid chef, and I LOVE fondue. I researched LOTS of fondue cookbooks, and this one has fantastic recipes. I think the reason I particularly love it is because we like to make fondue in a more healthful style (i.e., not cooking meat in boiling oil) and this book has an entire chapter just on fantastic broth recipes. In the end, if you cook shrimp, lamb, and flank steak in chicken broth, red wine, mushrooms, and garlic, you have yourself a very healthy meal! You'll love this book...it also gives GREAT fondue cooking tips in the whole first section.
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27 of 27 people found the following review helpful By Anneke on July 23, 2005
Format: Paperback
I recieved this book as a gift and it is awesome! If you are are looking for the new lighter broth recipes for fondue this book has a wealth of them along with fabulasly quick easy dipping sauces! But of course there are also the more traditional oil and desert recipes for those "cheat on your diet" days.
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24 of 27 people found the following review helpful By Danbucks on February 26, 2008
Format: Paperback Verified Purchase
This book would get 2 stars, but, at this price, one really can't complain.
However, if you're looking for interesting recipes, but are perhaps somewhat harder to find ingredients for, see "Fondues from around the world" instead, also sold from Amazon.

More on "125 best recipes" book:

Here's what's good about this book:
1) easy, accessible (in terms of finding the recipe in the book, and obtaining ingredients), recipes.
2) cover's various styles of fondues ... but I expect that out of any devoted fondue book.

Here's what's flawed:
1) This is a 125 *best* fondue recipe book. There are many recipes in this book explicitly designed for kids, as if parents don't know what their kids like, or that kids have a discriminating (perhaps picky though) palate? These are simply wasted pages. It's like finding a watered down mac and cheese recipe -several times- in your shiny new cookbook, which, in this case, happens to be titled, *best* fondue recipes...
2) limited vision: most of the cheese fondue recipes (for example) are exactly the same: same cheeses, etc., with 1 or 2 different final ingredients. These could have easily been collapsed into one recipe, saving space for something more novel, for example, in the cheese section.
3) Each recipe comes with a little "serve with" section, but these parts are clearly hurried, and unresearched. Most of the cheese recipes are "serve with bread" etc. Nothing most readers won't already know. This section should state something more interesting: like trying the brie fondue with *pear* wedges (my suggestion)
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15 of 17 people found the following review helpful By Gilberto Ocampo on February 23, 2006
Format: Paperback
If you are looking for well written, easy to follow recipe book on Fondues this is it.

Among several great recipes I would recommend the crab meat and cheese and the several chocolate recipes.
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20 of 24 people found the following review helpful By TraceyY on August 9, 2005
Format: Paperback Verified Purchase
This one is great, although I have an electric metal fondue pot that has the non-stick coating.......I use it for both cheese and broth. I made the Beer Cheese Fondue for a party and everyone loved it, even if it did stink a little! (The beer)

The recipes say to cook in another pan then transfer to the fondue pot when ready to serve........not necessary if you have an electric non stick fondue pot. I got mine at Target!!! Sweet deal!
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8 of 9 people found the following review helpful By Victoria on January 5, 2007
Format: Paperback
This book is the best! my sister bought it for me along with a Cuisinart fondue pot for Christmas (all purchased on Amazon) and wow did it save me. I have always been a fan of fondue,but never had the pot or the sense to actually learn what I was going to do once I got the pot. WELL, this book is my little fondue for dummies! It has EVERYTHING you need to know about meat,cheese,and desert fondues. It also has a great section in the back on condiments that go with each recipe, or heck go with anything! This book is a great addition to anyone looking to get in to fondues or as an addition to the gift of a fondue pot.
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4 of 4 people found the following review helpful By Dane Wells on February 15, 2008
Format: Paperback Verified Purchase
I was not big on Fondue till I got this book. The recepies are easy to follow and are great tasting. I have looked through several fondue books prior to purchasing this one. If you had to get just one book that has it all....this book does that and much more. Fondue has taken on a whole new meaning thanks to this book!!!!
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