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In Fondue, Rick Rodgers takes the three basic fondues--cheese, chocolate, and fried--and mixes in the flavors of the '90s--everything from sun-dried tomatoes to espresso. He even adds a fourth category, Asian fondue, for those fat- and calorie-conscious cooks who prefer their food simmered in broth. Swordfish Fondue with Tapenade Mayonnaise; Gingered Curry and Cheddar Fondue; Vietnamese Beef Fondue with Rice Vinegar Stock and Anchovy-Pineapple Sauce--the '60s were never like this! In Fondue, Rick Rodgers proves that, once again, it's hip to dip.

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  • ISBN 13: 9780688158668
  • ISBN 10: 0688158668
  • Publisher:
  • Language: English
  • Pages: 152
  • Size: 8.84" l x 5.79" w x 0.69" h

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