The Fondue Bible Cookbook Review With Pizza Fondue Recipe
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- Paperback: 272 pages
- Publisher: Robert Rose; Second edition (October 31, 2018)
- Language: English
- ISBN-10: 0778806170
- ISBN-13: 978-0778806172
- Purchase on Amazon
An updated and upgraded edition of the market leader on fondue, with over 200 recipes.
Fondue is ever popular and is the perfect choice when you want to create a memorable meal experience for family and friends. The Fondue Bible has been a market leader and a trusted resource on fondue cooking for over a decade. In addition to traditional favorites and new twists on those classics, it offers a range of recipes that go well beyond the familiar cheese and chocolate varieties, along with dozens of dips and sauces specially designed to complement the recipes.
There are hot oil fondues such as Ginger Beef Fondue, Zesty Lime Chicken, and Tempura Vegetables, and savory broth fondues such as Mongolian Hot Pot, Honey Garlic Chicken Fondue, and Thai Pork Fondue in Lemon Grass Broth. Traditional recipes with a twist include Emmentaler Fondue with Caramelized Shallots and Cheddar Cheese and Beer Fondue, while decadent finishers include Bittersweet Chocolate Fondue and Cherries Jubilee Fondue. With more than 200 recipes, there’s a fondue for everyone.
The Fondue Bible also provides menu-planning suggestions, a guide to using and maintaining different types of fondue pots and lots of tips and tricks for fondue cooking. This updated edition offers 10 new recipes in an entire section devoted to throwing fondue parties.
Chapters in this cookbook include:
- Fondue Essentials
- Fondue Parties
- Cheese Fondues
- Oil Fondues
- Broth Fondues
- Dessert Fondues
- Dips and Sauces
The beginning of this cookbook will be most useful for those new to fonduing. (Is fonduing a word? LOL) It shares information on ingredients, equipment, tools, and adapting recipes, as well as things to serve along with fondue that will complement it. The recipes are easy to follow and include lots of tips for prep. The cookbook has a very limited amount of photos. This cookbook would be great for anyone that enjoys fondue or entertaining, as well as those that just want to try something new in the kitchen.
Courtesy of The Fondue Bible Second Edition by Ilana Simon 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Image credit: Colin Erricson
This fondue was a big hit with my teenage sons — they especially liked the addition of some different dippers to the cheese fondue experience.
- 12 oz mozzarella cheese, grated 375 g
- 1 oz Parmesan cheese, freshly grated 30 g
- 1 tbsp all-purpose flour 15 mL
- 2 cloves garlic, minced
- 3⁄4 cup dry white wine 175 mL
- 2⁄3 cup drained canned diced tomatoes 150 mL
- 1 tbsp balsamic vinegar 15 mL
- 1 tbsp chopped fresh basil 15 mL (or 1 tsp/5 mL dried)
- 1 tbsp chopped fresh oregano 15 mL (or 1 tsp/5 mL dried)
1. In a bowl, combine mozzarella, Parmesan and flour; mix well to coat cheese with flour. Set aside.
2. In a large saucepan, combine garlic and wine; bring to a simmer over medium heat. Reduce heat to medium-low.
3. Add cheese mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.
4. Stir in tomatoes, balsamic vinegar, basil and oregano; cook, stirring, until tomatoes are heated through, about
2 minutes. Transfer to fondue pot and serve immediately.
Grate mozzarella and Parmesan and combine in a bowl; refrigerate until needed.
Cubes of crusty French bread, wedges of focaccia, breadsticks, pepperoni and salami cubes, cooked sausage chunks, bell pepper slices, mushrooms.