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"Fondue Cookery" by Alison Burt unlocks the secrets of tabletop cooking. It introduces a variety of fondue recipes beyond the traditional Swiss cheese version, exploring dessert and Bourguignonne fondues. It guides enthusiasts in using fondue pots and chafing dishes, and overcomes the scarcity of recipes. The book provides practical guidance on adapting weights and measures, catering to both American/Canadian and Australian users. Explore a delightful communal dining experience with melted and blended ingredients, perfect for entertaining and creating memorable moments. This book provides diverse culinary experiences right at your table.
Condition: Used (See images, small dust jacket tear) Hardcover ISBN 0727100335
