Description
“The original fondue has given way to dessert fondues where fruits and cake cubes receive a coating of melted chocolate. Kerner offers recipes for all these fondue varieties, and he shows how each can be modified creatively. Youngsters will savor Kerner’s pizza fondue.”—Booklist.
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The fondue is a fun-do! Now surging back in popularity with new ingredients and new ideas, fondue pots are encouraging crowds to gather round and share this appetizing, satisfying meal. Whether you crave this Swiss classic in its traditional all-cheese version or with meat, seafood, or chocolate, the unique recipes in this updated bestseller will show you how to make the fondue you like. Let your imagination go and vary cheese fondues with sautéed celery, onions, sweet peppers, chervil, or sorrel. Try unusual "dunkables" in place of bread, such as bagels, small ravioli, or boiled potatoes. Make special fondues like the Chile Verde con Queso and use corn chips or tostados to dip. A "Mixed Grill" includes chicken, filet mignon, lamb, peppers, and bacon. Go Asian-style with a Fondue Japonaise. There's even a pepperoni pizza fondue! Taffy Apple Miniatures in heated butterscotch sauce make a fine end-of-dinner treat. Bonus: suggestions for post-dinner drinks.
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