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Fondue is back So dig out those fondue sets from the sixties, set out the raw ingredients, invite the guests, light the flame under the fondue pot, and start dipping
It's different, easy to prepare, fun for the family, and party guests do their own cooking. No wonder fondue is back in style And just in time is the arrival of this fantastic new guide to cooking and eating fondue. Here are over 50 tantalizing recipes for sweet and savory fondues, including classic Cheese Fondue with olive and cheese straws; tempura vegetable kebabs cooked in Chili Oil Fondue; dried fig, apricot and mango skewers dipped in Mulled Wine Fondue, and heavenly Chocolate Fondue with chocolate chip biscotti, brownies, and other delectable dippers. Includes ideas for sure-to-impress parties and presentations, the basics on accoutrements, buying and storing, even a section on fascinating fondue traditions to really get you in the mood

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ISBN	1845370449
ISBN 13	9781845370442
Publication Date	2006
Publisher	New Holland
Pages	80
Format	Paperback
Authors	Melissa Webb,Abigail Brown,
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