Fondue cookbook in Cooking Books

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Fondue continues to be popular for the '90s. This book adds to traditional cheese and meat fondues with delicious Oriental hot pots, tempura, spicy hot dips, rarebits, baked fondues and tempting confections. Look for Greek Shrimp Fondue, Spicy Bean Dip, Bagna Caoda, Beef Mizutaki, Chocolate Rum Fondue and many more. You'll also find instructions for making fondues in your microwave oven.

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<p>Fondue has enjoyed a rebirth of popularity among culinary trendsetters. This cookbook goes beyond the traditional bread-and-cheese routine--its 80 recipes feature fresh flavors from around the world, beautifully presented in mouthwatering color photos. <i>The Fondue Cookbook</i> is the perfect gift for hosts and hostesses, gourmet cooks, and even novice cooks.</p>

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<p>Fondue is back, bigger and better than ever, popping up in kitchens everywhere! Rick Rodgers presents more than fifty sensational recipes that combine the newest tastes with traditional favorites, creating versatile and mouth-watering fondues that will thrill fondue lovers.</p><p>Rediscover the pleasure of cooking food at the table with your friends and family as contemporary flavors and ingredients -- roast garlic, fresh ginger, sun-dried tomatoes, balsamic vinegar, and espresso-are stirred into today's fondue pot. This is great food that is simple to make and perfect for entertaining.</p><p>If you love the classic cheese version, try dipping cooked shrimp or artichoke hearts into Italian Fontina and Porcini Fondue; or vegetables and apples into Gorgonzola, Port, and Walnut Fondue. Dunk focaccia or Italian salami into Sun-Dried Tomato Pizza Fondue, bite-sized cubes of bread or even chicken breast into Classic Swiss Fondue, made with three cheeses for a deliciously authentic masterpiece.</p><p>Meat lovers will go for Fondue Bourguignonne, where chunks of table-fried meats (or poultry or fish) are dipped into a variety of quick-to-make sauces. Serve boneless leg of lamb with Balsamic Vinegar-Mint Sauce or turkey breast with Cranberry-Lime Mayonnaise.</p><p>Many Asian cuisines have their own versions of fondue that are popular choices for communal meals. Known as hot pots, they're an exotic mix of ingredients in a special savory stock. Try the famous Japanese version, Shabu-Shabu, with paper-thin slices of beef and a sesame dipping sauce, or the Classic Chrysan themum Hot Pot, composed of a variety of meats and fish to be dipped in a soy-sherry sauce.</p><p>For the confirmed dessert fanatic, nothing will please the palate more than sweet and rich tastes from your fondue pot. The choices are intoxicating-fresh strawberries, pineapples, and cherries, and chunks of pound cake can be swirled into Classic Chocolate Fondue. A sinful concoction of peanut butter and milk chocolate is made to be savored with bananas or brownies. And who can resist dipping a cookie or two in Venetian Espresso Fondue?</p><p>Intense in taste and flavors, innovative in form and preparation, fondue is the way we want to eat today.</p>

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A tempting assortment of creative, easy-to-prepare fondue recipes suitable for both festive gatherings or intimate dinners features such cheese fondues as Bagna Cauda and Tuscan Cheese, as well as entrée options including Filet Mignon, Shrimp, or Beach Lover's Fish Pot fondues.

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A thorough guide to the classic treat offers both casual and elegant fare--from Classic Swiss Fondue to Marinated Ahi with Wasabi Dipping Sauce to Mascarpone and Vanilla Bean Fondue, as well as broth-based fondues and hot pots--in a guide with over forty color photos.

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