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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