Not Your Mother's Fondue

by Hallie Harron

Overview

Did your mother have a fondue pot? Did she pull it out of the closet, oh, maybe once a year, to celebrate some special occasion? Well, that was then, and this is Not Your Mother's Fondue.

Author Hallie Harron offers a decidedly different take that will have you reaching for your fondue pot time and time again—not just for special occasions. And lest you think the fondue pot's repertoire is limited to cheese and chocolate, this book demonstrates—deliciously—the versatility of this sometimes-neglected appliance, with simple yet sophisticated recipes for saucy fondues, broth-based fondues, and bourguignon-style dippables and dunkables. (Of course, cheese and chocolate fondues get the Not Your Mother's treatment here, too.) Dip and delight in:

• Danish Dilled Havarti Fondue
• White Chile con Queso Fondue
• Cheesy Lobster Roll Fondue
• Sunday Supper Lentil Fondue
• Mongolian Hot Pot
• Chai Latte Fondue
• Chocolate Hazelnut Cheesecake Fondue
• Just Peachy Sangria Fondue

Make every day fun and festive with easy, interactive, up-to-the-minute fondue!

Discover even more modern takes on classic techniques and dishes from the Not Your Mother’s series: Not Your Mother's Slow Cooker Recipes for Two; Not Your Mother's Microwave Cookbook; Not Your Mother's Slow Cooker Cookbook, Revised and Expanded; Not Your Mother's Casseroles Revised and Expanded Edition; and Not Your Mother's Make-Ahead and Freeze Cookbook Revised and Expanded Edition.

Product Details

ISBN-13:	9781558327849
Publisher:	Harvard Common Press, The
Publication date:	09/17/2010
Series:	Not Your Mother's
Sold by:	Barnes & Noble
Format:	eBook
Pages:	208
File size:	7 MB

About the Author

Hallie Harron, a professional chef and restaurant consultant, is the author of Not Your Mother's Fondue and Cheese Hors d'Oeuvres. She divides her time between Encinitas, California, and France, where she conducts food and wine tours to Paris and Provence.

Hallie Harron, a professional chef and restaurant consultant, is the author of Not Your Mother's Fondue and Cheese Hors d'Oeuvres. She divides her time between Encinitas, California, and France, where she conducts food and wine tours to Paris and Provence.

Editorial Reviews

Part of the Not Your Mother's series (including casseroles and slow-cooking), this title includes 125 recipes for savory and sweet fondue. A primer on fondue--including pot techniques and the world of "dippers"--starts the book. Classics such as raclette, rarebit, and the inevitable chocolate have their place, as do globally inspired selections such as chermoula, a Moroccan marinade; Kathmandu street fondue; Thai tom yum chicken fondue; and Parisian summer cucumber fromage blanc fondue. "Saucy" fondues give center stage to what's usually used as a soup or to complement a main dish, and include takes on alfredo and puttanesca sauces, and the Greek avgolemono soup. Those willing to think outside the fondue pot will appreciate kitschy selections such as Minnesota corn dogs on a stick fondue, Bloody Mary fondue, and po' boy fondue. Sidebars and additional recipe photos make this a well-rounded title, a good gift selection or purchase for those interested in a fondue redux. (Nov.)

Publishers Weekly

Chef and restaurant consultant Harron (Cheese Hors d'Oeuvres) introduces fondue pot options and entertaining tips. Recipes, written for the novice cook, note required size of fondue pot and suggested dippers (e.g., bread cubes, celery sticks, chicken cubes). Over 100 fondue recipes include Classic Rarebit Fondue, Curried Calamari Fondue, and Sweet and Sour Asian Fondue. Fondue isn't just for the main course—Darkest Ever Chocolate Fondue goes well with berries, cake, and pretzels. Fondue reached its peak of popularity in the 1970s, but thanks to the slow-food movement, it is returning to dinner tables.

Library Journal