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Loading... Fondueby Lenny Rice, Brigid Callinan
   None No current Talk conversations about this book.  errantdreams | Dec 14, 2007 |  no reviews | add a review
Cooking & Food.
Nonfiction.
HTML:From Northern California's wine and cheese country comes Cowgirl Creamery's head cheesemonger Lenny Rice and culinary instructor Brigid Callinan with a collection of fifty fondue recipes combining the fun of the seventies craze with the complex tastes of European traditionâ??all in one fondue pot. You'll find recipes for tried-and-true classics made with traditional as well as artisanal cheeses, novel spin-offs on favorite flavors like pizza and French onion soup, and chocolate and caramel desserts that will keep the tea lights burning long and bright. And should a melted pound of cheese or chocolate not be reason enough, you'll also find deliciously creative accompaniment and beverage pairing suggestions sure to inspire a return to blessedly uncomplicated and authentic fondue. Whether it's the first course or the entire menu, fondue is the perfect party food or casual company dinner: it provides an instant theme; the little prep needed is done well in advance; and it's guaranteed to create a leisurely, cozy atmosphere. "Anyone who already loves fondue, or who wants to dust off the old fondue pot and put it to work, needs to find a copy of this little book. It will revolutionize your fondue aspirations." -Oakland Tribu No library descriptions found. |
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 Google Books — Loading...GenresMelvil Decimal System (DDC)641.81Technology Home and family management Food And Drink Cooking Specific Dishes Cooking side dishes, sauces, garnishesLC ClassificationRatingAverage: (4)
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Wikipedia in English
1
White not exactly a negative, I should note so you know what to expect from this book that it consists of three different chapters of cheese fondues and one of dessert fondues—no non-cheese main-course fondues. Since I’m accustomed to thinking of fondue equally as broth- or oil-based fondues, I was a little surprised at their omission. The cheese chapters include some basic cheese fondues, gourmet fondues, and “melted makeovers” or fondues meant to replicate the flavors of such things as pizza. There’s also a homemade dippers chapter including such delights as donut holes and pound cakes.
The flavors were uniformly delightful. The cheese and base combinations worked beautifully. The desserts are delectable. I’m thrilled that we have leftover dulche de leche, because it’s fabulous in coffee as well as on fruit. We made both simple and gourmet recipes, and wow, did they bowl us over. The boursin and camembert fondue was our favorite of the cheese fondues we made, but I still have to say that the dulche de leche beat everything else simply because, well, it’s dulche de leche!
The cheese fondue recipes aren’t entirely kid-friendly; the vast majority of them use alcohol as a base, and while of course the majority of the alcohol cooks off, I think most kids would still be able to taste the flavor of it (certainly I could). This is a bit of a shame, as fondue can be great fun for kids. However, you should be able to substitute apple juice for wine or beer in many of the recipes without it affecting them adversely (apple juice is one of their own suggestions for possible bases).
We also had some difficulties with the texture of some of the cheese fondues. They kept separating, which I’m not accustomed to, and the authors’ directions for fixing such separation never worked for us. This didn’t affect the flavor, but it did make the fondues a little less attractive. If you plan on just enjoying them at home with your spouse that’s fine, but if you want to put on a festive fondue party for others that might not make you so happy.
Full review at ErrantDreams (