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Fondue Books
Showing 1-14 of 14
The Fondue Cookbook (Paperback)
by (shelved 3 times as fondue)
avg rating 3.53 — 38 ratings — published 1999
Fondue and Tabletop Cooking (Better Homes and Gardens)
by (shelved 2 times as fondue)
avg rating 3.92 — 12 ratings — published 1970
The 125 Best Fondue Recipes (Paperback)
by (shelved 2 times as fondue)
avg rating 3.50 — 32 ratings — published 2001
Fondue Sweet and Savory Recipes for Gathering Around the Table
by (shelved 1 time as fondue)
avg rating 4.20 — 10 ratings — published 2008
The Everything Fondue Cookbook: 300 Creative Ideas for Any Occasion (Everything® Series)
by (shelved 1 time as fondue)
avg rating 3.76 — 41 ratings — published 2004
The New International Fondue Cookbook (Nitty Gritty Cookbooks)
by (shelved 1 time as fondue)
avg rating 3.67 — 6 ratings — published 1990
Essential Fondue Cookbook: 75 Decadent Recipes to Delight and Entertain (Kindle Edition)
by (shelved 1 time as fondue)
avg rating 4.34 — 53 ratings — published
Fondues & Hot Pots (Paperback)
by (shelved 1 time as fondue)
avg rating 3.83 — 6 ratings — published 2001
The Book of Fondues (Paperback)
by (shelved 1 time as fondue)
avg rating 3.37 — 27 ratings — published 1987
Fondue Cookery (Hardcover)
by (shelved 1 time as fondue)
avg rating 4.50 — 6 ratings — published 1970
The Fabulous Fondue Cookbook (Paperback)
by (shelved 1 time as fondue)
avg rating 0.0 — 0 ratings — published 1970
Fondue And Hot Dips (Nitty Gritty Cookbooks)
by (shelved 1 time as fondue)
avg rating 2.00 — 1 rating — published 2000
Dessert Fondues (Nitty Gritty Cookbooks)
by (shelved 1 time as fondue)
avg rating 5.00 — 1 rating — published 2006
“Then there's the secret ingredient I added to the chargrilled eggplant puree- black garlic!
I mixed all that together and added it to the fondue...
... giving the sauce a flavor so addicting you can't wait to stick the next bite into your mouth”
― 食戟のソーマ 32 [Shokugeki no Souma 32]
I mixed all that together and added it to the fondue...
... giving the sauce a flavor so addicting you can't wait to stick the next bite into your mouth”
― 食戟のソーマ 32 [Shokugeki no Souma 32]
“The class stood around the large prep table, two cheerful red pots perched on stands at each end, heated by small flickering silver cans underneath. The smell of warming cheese and wine, mellowed with the heat, rose languorously toward their faces, and they all found themselves leaning forward, hypnotized by the smell and the soft bubbling below them. Lillian took a long, two-pronged fork and skewered a piece of baguette from the bowl nearby, dipping it in the simmering fondue and pulling it away, trailing a bridal veil of cheese, which she deftly wrapped around her fork in a swirling motion.
She chewed her prize thoughtfully and took a sip of white wine. "Perfect," she declared.
Helen prepared a bite and placed the fork inside her mouth,the sharpness of the Gruyère and Emmenthaler mingling with the slight bite of the dry white wine and melting together into something softer, gentler, meeting up with the steady hand of bread supporting the whole confection. Hiding, almost hidden, so she had to take a second bite to be sure, was the playful kiss of cherry kirsch and a whisper of nutmeg.”
― The School of Essential Ingredients
She chewed her prize thoughtfully and took a sip of white wine. "Perfect," she declared.
Helen prepared a bite and placed the fork inside her mouth,the sharpness of the Gruyère and Emmenthaler mingling with the slight bite of the dry white wine and melting together into something softer, gentler, meeting up with the steady hand of bread supporting the whole confection. Hiding, almost hidden, so she had to take a second bite to be sure, was the playful kiss of cherry kirsch and a whisper of nutmeg.”
― The School of Essential Ingredients
