Featuring The Best Fondue Fountains Online

pFondue is back, bigger and better than ever, popping up in kitchens everywhere! Rick Rodgers presents more than fifty sensational recipes that combine the newest tastes with traditional favorites, creating versatile and mouth-watering fondues that will thrill fondue lovers./ppRediscover the pleasure of cooking food at the table with your friends and family as contemporary flavors and ingredients -- roast garlic, fresh ginger, sun-dried tomatoes, balsamic vinegar, and espresso-are stirred into today's fondue pot. This is great food that is simple to make and perfect for entertaining./ppIf you love the classic cheese version, try dipping cooked shrimp or artichoke hearts into Italian Fontina and Porcini Fondue; or vegetables and apples into Gorgonzola, Port, and Walnut Fondue. Dunk focaccia or Italian salami into Sun-Dried Tomato Pizza Fondue, bite-sized cubes of bread or even chicken breast into Classic Swiss Fondue, made with three cheeses for a deliciously authentic masterpiece./ppMeat lovers will go for Fondue Bourguignonne, where chunks of table-fried meats (or poultry or fish) are dipped into a variety of quick-to-make sauces. Serve boneless leg of lamb with Balsamic Vinegar-Mint Sauce or turkey breast with Cranberry-Lime Mayonnaise./ppMany Asian cuisines have their own versions of fondue that are popular choices for communal meals. Known as hot pots, they're an exotic mix of ingredients in a special savory stock. Try the famous Japanese version, Shabu-Shabu, with paper-thin slices of beef and a sesame dipping sauce, or the Classic Chrysan themum Hot Pot, composed of a variety of meats and fish to be dipped in a soy-sherry sauce./ppFor the confirmed dessert fanatic, nothing will please the palate more than sweet and rich tastes from your fondue pot. The choices are intoxicating-fresh strawberries, pineapples, and cherries, and chunks of pound cake can be swirled into Classic Chocolate Fondue. A sinful concoction of peanut butter and milk c?Ð

Now in a convenient new paperback edition, this long-time bestseller offers nearly 200 tempting recipes for fondues and raclettes. Recipes start with basic cheese fondues, then progress to ham, sausages, artichoke, and asparagus. More exotic ideas follow, with recipes from China, Japan, and Vietnam. 18 pages of full-color photos.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.

Just for a change...and ready in moments. The flickering flame on a copper bottom. A bottle of wine and the colorful cluster of spices and dips. It's cozy, fun, even romantic. That's fondue.PHot cheese or chilled champagne? The choice is yours to make. There's a fondue for almost every social circumstance. And whether you dip crudites, crusty bread, meat or fresh summer fruits, a fondue will always come as a pleasant surprise to your guests.PWinter or summer, main course or dessert? Here you will find a brilliant range of fondues: classic Swiss -- the real thing -- chicken skewers & peanut sauce, lobster bisque fondue, plum pot or even Mars bar fondue!

LENNY RICE and BRIGID CALLINAN left the East Coast for Napa in 1996, Lenny to teach at Robert Mondavi Winery and Brigid to be pastry chef at Mustards Grill. In 2000, they formed the original culinary team at Copia. Lenny has since become head cheesemonger at Cowgirl Creamery/Tomales Bay Foods, and Brigid teaches cooking and baking at the U.S. Coast Guard Training Center. Both live in Petaluma, California.brbrbrLENNY RICE and BRIGID CALLINAN left the East Coast for Napa in 1996, Lenny to teach at Robert Mondavi Winery and Brigid to be pastry chef at Mustards Grill. In 2000, they formed the original culinary team at Copia. Lenny has since become head cheesemonger at Cowgirl Creamery/Tomales Bay Foods, and Brigid teaches cooking and baking at the U.S. Coast Guard Training Center. Both live in Petaluma, California.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. 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 tradition-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 fondueReviewsAnyone who already loves fondue, or who wants to dust off the old fondue pot and put it to?èQë...¸R ¾Û€

Let these terrific stickers enhance your scrapbook pages and crafts. These unique handmade stickers are decorated with beads, foils, fabrics and wire, or simply made 3-D with die-cut shapes or acrylic covering. So whether you want characters, sports, destination, seasons, holidays or more, you will find them in this wonderful collection. Ages 3 and up. Chocolate Fondue- This 3 3/4"x 4" sheet has 6 stickers that include a fountain, strawberries, marshmallows, pretzels and other fruits. They are done mostly in Brown, Green, White and Red and vary in size from approximately 1/4"x 1 3/4" to 1 5/8"x 3 5/8".

Think of food that s made for enjoying in the company of family and friends. Food that offers a limitless variety of ingredients, flavors and cooking styles - and, best of all, is amazingly easy to prepare. What have you got? Fondue, of course!pNow, with The 125 Best Fondue Recipes, you can explore a whole new world beyond the familiar cheese and chocolate fondues. Discover the possibilities of hot oil fondues with tantalizing recipes such as Ginger Beef Fondue, Zesty Lime Chicken and Tempura Cauliflower, Experience savory broth fondues such as Mongolian Hot Pot, Honey Garlic Chicken Fondue and Thai Pork Fondue in Lemongrass Broth, These fondues not only taste great, but are kind to your waistline!pOf course, no fondue book can ignore the traditional favorites. And here cheese fondue gets an innovative spin with recipes such as Emmentaler Fondue with Caramelized Shallots and Cheddar Cheese and Beer Fondue, Similarly, no true fondue meal is complete without a chocolate-, fruit- or liqueur-based dessert. So you'll want to sample such decadent finishes as Bittersweet Chocolate Fondue, White Chocolate and Toffee or Cherries Jubilee Fondue,pAnd because fondues are all about dipping (and tasting!), it only makes sense that The 125 Best Fondue Recipes features some 20 dips and sauces that are specially designed to complement the recipes in the book. Also included are menu planning suggestions, a guide to using and maintaining different types of fondue pots, as well as tips and techniques for making your next fondue meal an event to remember.pFor the new or experienced fondue maker, The 125 Best Fondue Recipes is the complete resource.A collection of tested fondue recipes that go beyond the traditional cheese and chocolate fondues to 'hot pot' style cooking using broths and hot oils. The book also includes history and legends associated with the cooking style.

Fondue is back in fashion, and Fondue offers all the classic recipes - Cheese Fondue, Fondue Bourguignonne, Stock Fondue, and Chocolate Fondue - and many others. Up-and-coming food writer Fiona Smith draws on her experience cooking in the Swiss Alps to create delicious new combinations like Blue Cheese Fondue with Walnut Grissini, and Roasted Red Pepper and Queso Fresco Fondue. Fondue makes a meal fun and, since it's all in one pot, it's easy, too - retro food with a modern twist that's delicious to share with family and friends. Thirty traditional and brand-new recipes for a classic dish by innovative young food writer Fiona Smith.

Everything you can make in a fondue pot is found in this book, including cheese fondues, hot dips, meat fondues and confections. Ethnic variations and unique ideas augment the classics.

Bristol and author White present a new fondue and hot dip collection to meet the demand for this endlessly popular serving style. Fondue pots offer a simple, but always delicious, casual approach to entertaining and family eating, and this book will give you a vast variety of ways to keep yours filled with creamy cheese fondues, both lean and hearty hot dips, and every manner of warm concoctions dip-able .