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Not Your Mother's Fondue
by Hallie Harron


Overview -

Did your mother have a fondue pot? Did she pull it out of the closet, oh, maybe once a year, to celebrate some special occasion? Well, that was then, and this is Not Your Mother's Fondue. Author Hallie Harron offers a decidedly different take that will have you reaching for your fondue pot time and time again - not just for special occasions.  Read more...


 
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More About Not Your Mother's Fondue by Hallie Harron
 
 
 
Overview

Did your mother have a fondue pot? Did she pull it out of the closet, oh, maybe once a year, to celebrate some special occasion? Well, that was then, and this is Not Your Mother's Fondue. Author Hallie Harron offers a decidedly different take that will have you reaching for your fondue pot time and time again - not just for special occasions. And lest you think the fondue pot's repertoire is limited to cheese and chocolate, this book demonstrates - deliciously - the versatility of this sometimes-neglected appliance, with simple yet sophisticated recipes for saucy fondues, broth-based fondues, and bourguignon-style dippables and dunkables. (Of course, cheese and chocolate fondues get the Not Your Mother's treatment here, too.) Make every day fun and festive with easy, interactive, up-to-the-minute fondue


 
Details
  • ISBN-13: 9781558324381
  • ISBN-10: 1558324380
  • Publisher: Harvard Common Pr
  • Publish Date: September 2010
  • Page Count: 196
  • Dimensions: 0.75 x 8 x 9 inches
  • Shipping Weight: 1.4 pounds


Related Categories

Books > Cooking > Methods - Special Appliances
Books > Cooking > Courses & Dishes - General
Books > Cooking > Entertaining - General

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2010-10-04
  • Reviewer: Staff

Part of the Not Your Mother's series (including casseroles and slow-cooking), this title includes 125 recipes for savory and sweet fondue. A primer on fondue--including pot techniques and the world of "dippers"--starts the book. Classics such as raclette, rarebit, and the inevitable chocolate have their place, as do globally inspired selections such as chermoula, a Moroccan marinade; Kathmandu street fondue; Thai tom yum chicken fondue; and Parisian summer cucumber fromage blanc fondue. "Saucy" fondues give center stage to what's usually used as a soup or to complement a main dish, and include takes on alfredo and puttanesca sauces, and the Greek avgolemono soup. Those willing to think outside the fondue pot will appreciate kitschy selections such as Minnesota corn dogs on a stick fondue, Bloody Mary fondue, and po' boy fondue. Sidebars and additional recipe photos make this a well-rounded title, a good gift selection or purchase for those interested in a fondue redux. (Nov.)

 
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