Over 40 gorgeous photos and 40 tempting recipes, from creamy cheese dips and decadent sweet fondues, to savory oil and broth pots. Also included are recipes for homemade dippers, and helpful equipment and serving tips to make any fondue party a success.
What’s not to love about that classic pairing of crusty bread dipped in a medley of melted cheeses or fresh strawberries swirled in warm, creamy chocolate? Fondue is not only a delicious and satisfying way to eat, it’s also a festive way to host company, celebrate a special occasion, or get cozy on a wintry night. The recipes in this book offer a range of fondue fare—from hearty favorites like Classic Swiss Fondue and Beef Fondue with Creamy Horseradish Sauce, to broth-based fondues like Shabu-Shabu and other Asian hot pots, which are enjoyed in stages and are ideal for dinner parties. There are also a variety of dessert fondues to satisfy any sweet tooth. You can add flair to this quick party dish with recipes for homemade dippers, or keep it simple with store-bought treats. No matter what the occasion, the recipes inside this beautifully photographed book are sure to inspire lively conversation and a great time.
Classic swiss fondue
Parmesan & artichoke dip fondue
Smoked salmon fondue with cream cheese & dill
Brie fondue with mushrooms & herbs
Cheddar & ale fondue
Shrimp & scallop fondue with chipotle tartar sauce
Chicken fondue with spicy peanut sauce
Swordfish fondue with lemon-caper remoulade
Beef fondue with creamy horseradish sauce
Mongolian hot pot
Chicken fondue with romesco sauce
Thai curry hot pot with seafood
Bittersweet chocolate fondue
Mexican chocolate fondue with orange essence
Dulce de leche fondue
White chocolate–espresso fondue
Seasoned authors, Bob and Coleen Simmons have been writing cookbooks and food-related articles for more than thirty years. They are the co-authors of Williams-Sonoma Wine & Food and Essentials of Roasting, as well as Tapas Fantasticas and dozens of other titles.
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