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Books: CookBooks: Fondue
Fondues from Around the Worldby Eva Klever and Ulrich Klever List Price: $12.95 Available from Amazon $10.62 On 7-22-2006 
See Item's Page Book Description Nearly 200 recipes for fish, cheese and meat fondues, oriental hot pots, tempura, sukiyaki, and dessert fondues. Advice on accompanying wines and bread recipes are also given. Language Notes Text: English, German (translation) --This text refers to an out of print or unavailable edition of this title. |
The Fondue Cookbookby Gina Steer Available from Amazon $19.95 On 7-22-2006 
See Item's Page Book Description Fondue has enjoyed a rebirth of popularity among culinary trendsetters. This cookbook goes beyond the traditional bread-and-cheese routine--its 80 recipes feature fresh flavors from around the world, beautifully presented in mouthwatering color photos. The Fondue Cookbook is the perfect gift for hosts and hostesses, gourmet cooks, and even novice cooks. About The Author Gina Steer is an accomplished food writer and stylist whose work has appeared in many leading cooking and lifestyle magazines. |
The Fondue Cookbookby Hamlyn Available from Amazon $9.95 On 7-22-2006 
See Item's Page Book Description Easy, inexpensive, and fun to eat for everyone--no wonder fondue is back in style! Whether as a main course or a scrumptious dessert (like a mouthwatering chocolate mint version, served with raspberries and bananas), it's the meal in a dish that makes a party. More than 50 incredible recipes feature cheese, vegetable, meat, and sinfully sweet variations. Be a traditionalist with Neuchatel fondue, made with Emmental and Gruyere cheeses: bread is the dipper of choice here. Chop up a nice mix of fresh spring vegetables--button mushrooms, cauliflower, broccoli, carrots--and dunk them into a special batter of flour, oil, and egg whites; tomato relish on the side provides the perfect finishing touch. Or, try a tempura, seafood, and white wine fondue: Mongolian lamb hot pot; and even one with melted ice cream! The choices are endless.and will have you reaching for your fondue pot night after night.
--This text refers to an out of print or unavailable edition of this title.
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Fondueby P. Casparek, A. Ilies, and M. Kittler List Price: $16.95 Available from Amazon $11.53 On 7-22-2006
See Item's Page Book Description ondues are more popular than ever—and here's a book that every fondue lover will want to own! Ninety-five delightfully tempting fondue recipes are made with fruits, vegetables, mushrooms, meats and sausages, and shellfish. A six-page opening section consists of color-coded charts listing each recipe by name with its preparation time, calories per serving, basic ingredients, and more. A photo-illustrated opening chapter describes fondue kitchen utensils and instructs on methods for preparing ingredients of all kinds before incorporating them into a fondue. Most important, and described in detail, are the cheeses, which are the basic ingredients in every fondue. Each recipe is presented on a separate page along with quick-help tips, suggestions for accompanying wines or beer, and a magnificent photograph of the prepared fondue. Fourteen wonderful recipes at the back of the book are devoted to dessert fondues that feature fruits, pastries, cream, chocolate, and other sinfully delicious ingredients. Vivid full-color photos on every page. |
The Unofficial Guide to Walt Disney World, 2006by Bob Sehlinger and Len Testa List Price: $18.99 Available from Amazon $12.34 On 7-22-2006
See Item's Page Product Review "I can't think of much this book doesn't coverI really can't fault this guide, it contains more than enough information for anyone planning to visit Walt Disney WorldI'd highly recommend the Unofficial Guide 2006." (www.wdisneyw.co.uk, 28th September 2005) ".how to spare yourself queuing for hours on end is where this book really comes into it's own" (The Economist, April 2006)
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The Book of Fondues (Book of...)by Lesley Mackley List Price: $12.00 Available from Amazon $9.84 On 7-22-2006 
See Item's Page From Publishers Weekly Fondue, though the granddaddy of all dips, has never really taken hold in the United States. This book could help change that. A collection of 100 fondue recipes of every description, it begins with the classic Swiss version made with Gruyere and Emmentaler cheeses, then launches into more than a dozen variations on the cheese theme, using Italian, French and English favorites. From there, it's on to tomato- and curry-based fondues, meat- and poultry-laden dips, oil dips for frying seafood and vegetables and fritters at the table, and dessert choices from chocolate to fruit and wine. Rhodes does not neglect hotpot-style dishes of the Orient either. All the recipes are necessarily simple. Salad accompaniments and suggestions for complete fondue menus are presented, and notes on equipment are included. Copyright 1988 Reed business Information, Inc. |
Rick Steves' Paris 2006 (Rick Steves' Paris)by Rick Steves, Steve Smith, and Gene Openshaw List Price: $17.95 Available from Amazon $11.67 On 7-22-2006
See Item's Page Product Review Rick Steves, author of 21 guidebooks and host of the television series Travels in Europe with Rick Steves, has spent 100 days a year traveling Europe, every year, since 1973. If any American knows Paris, he does, and his self-imposed mission is to make the city just as accessible to those of us who don't have the good fortune to spend months there at a time. In his amiable, informed, and ruthlessly candid way, Steves focuses on the best--including nice places to stay and eat that give lots in the way of character and take relatively little in the way of francs. He suggests walking tours, museums, and itineraries that include both famous landmarks and little-known finds. He knows it all: art galleries and crêpe stands, street cafés and romantic neighborhoods, activities for kids, and great places to shop. Most importantly, he knows how Parisians live, and his guide provides the best information to let you experience not just the sights of Paris, but Parisian life as well. --Stephanie Gold
--This text refers to an out of print or unavailable edition of this title.
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On Food and Cooking: The Science and Lore of the Kitchenby Harold McGee List Price: $40.00 Available from Amazon $25.20 On 7-22-2006 
See Item's Page Product Review A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar. --This text refers to an out of print or unavailable edition of this title. From Publishers Weekly Starred Review. Before antioxidants, extra-virgin olive oil and supermarket sushi commanded public obsession, the first edition of this book swept readers and cooks into the everyday magic of the kitchen: it became an overnight classic. Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy. He dances from the spicy flavor of Hawaiian seaweed to the scientific method of creating no-stir peanut butter, quoting Chinese poet Shu Xi and biblical proverbs along the way. McGee's conversational style—rich with exclamation points and everyday examples—allows him to explain complex chemical reactions, like caramelization, without dumbing them down. His book will also be hailed as groundbreaking in its breakdown of taste and flavor. Though several cookbooks have begun to answer the questions of why certain foods go well together, McGee draws on recent agricultural research, neuroscience Reviews and chemical publications to chart the different flavor chemicals in herbs and spices, fruits and vegetables. Odd synergies appear, like the creation of fruity esters in dry-cured ham—the same that occur naturally in melons! McGee also corrects the European bias of the first edition, moving beyond the Mediterranean to discuss the foods of Asia and Mexico. Almost every single page of this edition has been rewritten, but the book retains the same light touch as the original. McGee has successfully revised the bible of food science—and produced a fascinating, charming text. Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved. |
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