Fondue

by Pappas, Lou Seibert; Miksch, Alison

• ISBN13: 9780811860802
• ISBN10: 0811860809
• Format: Hardcover
• Copyright: 2007-11-01
• Publisher: Chronicle Books

Summary

Rediscover the popular party dish of the 1950s and '60s with this mouthwateringly photographed selection of 60 easy recipes. Divided into flavour and ingredient categories, with a chapter on complementary sauces, the recipes range from the traditional Classic Swiss Cheese Fondue Neuchateloise to the exotic Chinese Steamboat and luscious White Chocolate-Almond Fondue.

Author Biography

Lou Seibert Pappas is the author of more than 50 books, including Pancakes & Waffles, Biscotti, The Christmas Cookie Book, and Cr+â-¬pes. She lives in Palo Alto, California.

Alison Miksch's photographs have appeared in The New Tea Book, Luscious Lemon Desserts, and Quick & Easy Thai.

Table of Contents

Introduction	p. 6
Celebratory Menus	p. 8
Equipment	p. 12
Safety Guidelines	p. 12
Techniques	p. 13
Serving Fondue	p. 14
Etiquette	p. 14
Cheese Fondues	p. 15
Classic Swiss Cheese Fondue Neuchateloise	p. 17
Scotch Highland Fondue	p. 18
Lobster Gruyere Fondue	p. 19
Jarlsberg-Crab Fondue	p. 20
Bavarian Beer Fondue	p. 22
Norman Cheese and Apple Fondue	p. 25
Fonduta	p. 26
Dutch Caramelized Onion-Smoked Gouda Fondue	p. 27
Tuscan Cheese Fondue	p. 29
Mexican Green Chile Fondue	p. 30
Queso Fundido	p. 32
Welsh Rarebit	p. 33
Bagna Cauda	p. 35
Oregon Fruit Harvest Buttermilk Fondue	p. 36
Entree Fondues	p. 37
Filet Mignon and Shrimp Fondue	p. 38
Beef Bourguignonne Fondue	p. 40
Beef Teriyaki Fondue	p. 41
Greek Island Lamb Fondue	p. 42
Lamb Curry Fondue	p. 43
Shabu-Shabu	p. 45
Asian Duck and Vegetables in Broth	p. 47
Chinese Steamboat	p. 48
Hawaiian Pork Fondue	p. 51
Indonesian Turkey or Pork Sate	p. 52
Beach Lover's Fish Pot	p. 55
Scallop, Shrimp, and Fish Fondue	p. 57
Salmon Dinner in a Pot	p. 58
Japanese Tempura, Fondue Style	p. 60
Seafood Fondue	p. 62
Chicken and Baby Vegetables in Broth	p. 63
Sauces	p. 64
Chutney-Curry Sauce	p. 65
Horseradish-Sour Cream Sauce	p. 65
Blender Hollandaise Sauce	p. 66
Bearnaise Sauce	p. 66
Tomato Cocktail Sauce	p. 67
Sour Cream-Dill Sauce	p. 67
Aioli	p. 68
Remoulade Sauce	p. 68
Sesame-Cilantro Sauce	p. 70
Soy-Wasabi Sauce	p. 70
Chile-Peanut Sauce	p. 72
Ponzu	p. 72
Tarragon-Mustard Mayonnaise	p. 73
Basil Pesto	p. 73
Teriyaki Sauce	p. 74
Sun-Dried Tomato-Balsamic Sauce	p. 74
Yogurt Sauce with Mint, Cilantro, or Oregano	p. 75
Thousand Island Sauce	p. 75
Dessert Fondues	p. 76
Chocolate-Orange Fondue	p. 77
Classic Chocolate Fondue	p. 79
Cappuccino Fondue	p. 80
White Chocolate-Almond Fondue	p. 83
Chocolate-Hazelnut Fondue	p. 84
Chocolate-Peanut Fondue	p. 85
Caramel-Pecan Fondue	p. 86
Butterscotch Fondue	p. 88
Blackberry-Balsamic Fondue	p. 89
Candied Ginger, Lemon, and Cream Cheese Fondue	p. 91
Raspberry Fondue	p. 93
Index	p. 94
Table of Equivalents	p. 96
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