Free PDF The Book of Fondues, by Lorna Rhodes
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The Book of Fondues, by Lorna Rhodes
Free PDF The Book of Fondues, by Lorna Rhodes
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From Publishers Weekly
Fondue, though the granddaddy of all dips, has never really taken hold in the United States. This book could help change that. A collection of 100 fondue recipes of every description, it begins with the classic Swiss version made with Gruyere and Emmentaler cheeses, then launches into more than a dozen variations on the cheese theme, using Italian, French and English favorites. From there, it's on to tomato- and curry-based fondues, meat- and poultry-laden dips, oil dips for frying seafood and vegetables and fritters at the table, and dessert choices from chocolate to fruit and wine. Rhodes does not neglect hotpot-style dishes of the Orient either. All the recipes are necessarily simple. Salad accompaniments and suggestions for complete fondue menus are presented, and notes on equipment are included. Copyright 1988 Reed Business Information, Inc.
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Product details
Series: Book of...
Paperback: 120 pages
Publisher: HP Trade (October 16, 1989)
Language: English
ISBN-10: 0895866676
ISBN-13: 978-0895866677
Product Dimensions:
5.6 x 0.4 x 10.9 inches
Shipping Weight: 10.4 ounces (View shipping rates and policies)
Average Customer Review:
3.9 out of 5 stars
13 customer reviews
Amazon Best Sellers Rank:
#685,247 in Books (See Top 100 in Books)
Great recipes.
Love this little book. I have gifted it to many and get very positive feedback.
I enjoy the book.Its great to know that there are so many ways I can use my fondue machine.The sauces looks very interest and tasty.I will try most of them
These are very good recipes and the book has lots of variety. The blue cheese is the best!
The book was advertised a new. When it arrived the book was bent and looked old. I couldn't give it away as a present like I had intended.
I was impressed that someone could write a 120-page cookbook about fondues, until I realized that Lorna Rhodes hadn't.Less than half of this book is actual fondues, in the sense of things you would use a fondue pot for. That includes cheese fondues, "hot pots" where you cook food in broth, deep-frying fondues, and dessert fondues. Even then, many of the "recipes" are more dipping sauce recipes than fondue recipes. There are two recipes that both simply involve cutting beef tenderloin into 1-inch cubes so that people can fry them in oil, the only difference being the sauce you provide for dipping. With a whole page for every recipe, there's often a lot of white space.The rest of the book has things that you could serve with fondues. That's how the justify filling pages with recipes for such things as guacamole, potato salad, and fried rice. Does a book called "The Book of Fondues" need a recipe for potato skins with sour cream? I don't think so. I haven't tried any of these recipes, as there are much better sources elsewhere, such as the Cooks Illustrated books.The fondue recipes are fine. If you understand upfront that you're getting a book that's roughly half about fondue and half filler, you'll probably be satisfied.
There are 66 fondue recipes in this 120 page book, ranging from the traditional cheese, meat and seafood entrees to deserts (Drambuie Cream Fondue). The rest of the recipes are for dips and accompaniments that complete the individual fondues, and there are 6 recommended menus that combine the individual recipes into elegant meals. This is a 5 star book we have been using for the last 20 years.
This book does assume you have some basic idea of fondue. It does talk about different pots to use, and how to prepare for a fondue dinner (what to provide guests, how to instruct them, etc). It doesn't discuss things like why alcohol is used in many recipes (to prevent cheese from curdling) & cooking techniques, like keeping the heat on low. However, these are adequately covered in newsgroups & web sites.The cheese fondue recipes are very good & simple. They usually don't call for expensive ingredients and do suggest many dipping foods. There are color pictures on every page. The sauces for Tempura are weak. While tasty, the variety is slim -- you'll use diff. sauces for seafood vs. beef vs. chicken.Additionally, there are yummy looking dessert fondue recipes 'tho I have not tried those yet.Overall, very good book for the money.
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