Cooking Fondue Style Unknown - 1972

Fort Worth, Texas: Crestmore Designs, 1969. Book. Very Good. Soft cover. First Edition. 8vo. 59 pp. Spiral-bound in pictorial card covers. Lightly rubbed on the corners; no interior markings. Illustrated with line drawings. The Chapters are: Fondue Style; Equipment for Fondue; The Versatile Fondue Unit; Cheese Fondue - History of Cheese Fondue; About the Cheese; Emmentaler - Swiss; Gruyere; American Cheese; Other Cheese for Fondue; About the Spices; Making Cheese Fonue; Serving Cheese Fondue; Ideas for Dunking; Cheese Fondue Tips; Meat Fondue - History of Beef Fondue; Serving Beef Fondue; Meat Fondue Tips; The Sauces; and Chocolate Fondue and Other Goodies. Included herein are recipes too numerous to list but some of the highlights are: Tomato Swiss Fondue; Campagne Fondue; Fondue Mit Beer; Cheddar Shrimp Fondue; Fondue Neuchatel; Crab Fondue; Chinese Beef Fondue; Chicken Fondue; Basic Brown Sauce; Creamy Horseradish Sauce; Tarragon Butter; Garlic Butter; Chutney; Chocolate Bit Fondue;… Leer más

Fort Worth, Texas: Crestmore Designs. Very Good. 1972. Eleventh Printing. Plastic Comb Binding. 60 pages: 5.5 x 8.5 in.: 0.6: KB#001842: Plastic Comb Bound. "Serving fondue style is ideal for today's informal living. With a little planning and advance preparation you can easily serve a dinner for two or a crowd. No matter which food you decide to serve fondue style, remember that the guests like to watch, help, and participate. This is the whole idea of Fondue. " Scarce, Out Of Print, Book. .