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Fondue: Great Food To Dip, Dunk, Savor, And Swirl

Fondue: Great Food To Dip, Dunk, Savor, And Swirl

zoom enlarge 		Author: Rick Rodgers
Brand: Harper Collins
Category: Book

List Price: $15.00
Buy Used: $0.01
You Save: $14.99 (100%)



New (27) Used (59) Collectible (1) from $0.01

Sales Rank: 239517

Media: Hardcover
Edition: 1
Number Of Items: 1
Pages: 160
Shipping Weight (lbs): 0.5
Dimensions (in): 8.7 x 5.6 x 0.9

MPN: 0688158668
ISBN: 0688158668
Dewey Decimal Number: 641.81
UPC: 099451586645
EAN: 9780688158668
ASIN: 0688158668

Publication Date: February 4, 1998
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: With pride from Motor City. All books guaranteed. Best Service, best prices.
Similar Items:

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  • The Everything Fondue Cookbook: 300 Creative Ideas for Any Occasion
  • Cuisinart CFO-3SS Electric Fondue Maker
  • Rival Stainless Steel Fondue Pot
  • Fondues from Around the World
Editorial Reviews:

Product Description
Fondue is back and bigger than ever. You'll find over 50 great recipes that combine the newest tastes with traditional favorites in Rick Rodgers' Fondue cookbook. Create versatile and tasty fondue that will thrill both family and friends!

Amazon.com Review
There was a time in America (the dark ages of the 1960s and early 1970s) when fondue was synonymous with cubes of white bread dipped in melted Velveeta. After a brief craze, fondue went the way of lava lamps, shag carpeting, and leisure suits, its pot and skewers retired to the back of a high kitchen cupboard where they're forgotten until the next garage sale. Now, however, fondue is making a comeback, and--like Barbie--it's gotten a whole new look. In Fondue, Rick Rodgers takes the three basic fondues--cheese, chocolate, and fried--and mixes in the flavors of the '90s--everything from sun-dried tomatoes to espresso. He even adds a fourth category, Asian fondue, for those fat- and calorie-conscious cooks who prefer their food simmered in broth. Swordfish Fondue with Tapenade Mayonnaise; Gingered Curry and Cheddar Fondue; Vietnamese Beef Fondue with Rice Vinegar Stock and Anchovy-Pineapple Sauce--the '60s were never like this! In Fondue, Rick Rodgers proves that, once again, it's hip to dip.

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