The 125 Best Fondue Recipes by Ilana Simon, Paperback | Barnes & Noble
The 125 Best Fondue Recipes

The 125 Best Fondue Recipes

by Ilana Simon
     
 

Think of food that s made for enjoying in the company of family and friends. Food that offers a limitless variety of ingredients, flavors and cooking styles - and, best of all, is amazingly easy to prepare. What have you got? Fondue, of course!

Now, with The 125 Best Fondue Recipes, you can explore a whole new world beyond the familiar cheese and

Overview

Think of food that s made for enjoying in the company of family and friends. Food that offers a limitless variety of ingredients, flavors and cooking styles - and, best of all, is amazingly easy to prepare. What have you got? Fondue, of course!

Now, with The 125 Best Fondue Recipes, you can explore a whole new world beyond the familiar cheese and chocolate fondues. Discover the possibilities of hot oil fondues with tantalizing recipes such as Ginger Beef Fondue, Zesty Lime Chicken and Tempura Cauliflower. Experience savory broth fondues such as Mongolian Hot Pot, Honey Garlic Chicken Fondue and Thai Pork Fondue in Lemongrass Broth. These fondues not only taste great, but are kind to your waistline!

Of course, no fondue book can ignore the traditional favorites. And here cheese fondue gets an innovative spin with recipes such as Emmentaler Fondue with Caramelized Shallots and Cheddar Cheese and Beer Fondue. Similarly, no true fondue meal is complete without a chocolate-, fruit- or liqueur-based dessert. So you'll want to sample such decadent finishes as Bittersweet Chocolate Fondue, White Chocolate and Toffee or Cherries Jubilee Fondue.

And because fondues are all about dipping (and tasting!), it only makes sense that The 125 Best Fondue Recipes features some 20 dips and sauces that are specially designed to complement the recipes in the book. Also included are menu planning suggestions, a guide to using and maintaining different types of fondue pots, as well as tips and techniques for making your next fondue meal an event to remember.

For the new or experienced fondue maker,
The 125 Best Fondue Recipes is the complete resource.

Product Details

ISBN-13:
9780778800378
Publisher:
Rose, Robert Incorporated
Publication date:
10/06/2001
Pages:
192
Sales rank:
797,265
Product dimensions:
7.00(w) x 10.00(h) x 0.50(d)

Related Subjects

Read an Excerpt

Szechuan Sesame Chicken Fondue

Serves 4

Marinade
1 1/2 tbsp (20 mL) hoisin sauce
1 tbsp (15 mL) soy sauce
1 tps (15 mL) water
2 tsp (10 mL) honey
1 clove garlic, minced
1 tsp (5 mL) minced ginger root
Salt and freshly ground black pepper to taste

1 tsp (5 mL) sesame oil
1 tsp (5 mL) sesame seeds, toasted
1 lb (500 g) boneless skinless chicken breasts, thinly sliced into 1-inch (2.5 cm) pieces
5 cups (1.25 L) chicken broth, homemade (recipe in book)
or canned (2 cans plus 2 cans water)

  1. Marinade: In a saucepan over medium heat, combine hoisin sauce, soy sauce water, honey, garlic, ginger, salt and pepper; stir until well mixed and honey is melted. Remove from heat; stir in sesame oil and sesame seeds.
  2. In a shallow casserole, cover chicken with marinade, making sure that all pieces are well coated. Cover and refrigerate for at least 1 hour.
  3. Broth: In a large saucepan, bring chicken broth to a boil. Immediately transfer to fondue pot, setting flame to keep at a simmer.
  4. Remove chicken from marinade and spear with fondue fork. Fondue for 2 to 4 minutes or until cooked through.

TIP:

Hoisin sauce, made from fermented soybeans, adds a unique flavor to the marinade in this recipe; there is really no substitute.

Toasting the sesame seeds adds extra flavor to the marinade. Just toast in a non-stick skillet over low heat for 3 to 5 minutes, turning once.

To give the broth a little extra punch, add 2 tbsp (25 mL) salsa verde.

MAKE AHEAD:

Prepare marinade in advance and marinate chicken breast pieces for several hours before the fondue meal.

SERVE WITH:

Sweet-and-sour sauce, sweet chili sauce, peanut sauce, soy sauce, salsa verde.

Meet the Author

Ilana Simon is a respected and experienced food writer and editor. This is her first cookbook.

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