Annotations:
Ninety-five recipes will delight fondue lovers, with information on incorporating fruits, vegetables, mushrooms, meats and sausages, and shellfish. A special section at the back is devoted to dessert fondues.
Publisher's Remarks:
ondues are more popular than everaand 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
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