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Fondue is the party dish that delivers fabulous flavours and fun, whether you serve it at festive gatherings, elegant occasions, or intimate dinners. Lou Seibert Pappas offers a selection of recipes that are easy to make, decorative on the table, and mouth wateringly delicious. Recipe selections include traditional cheese fondues (Bagna Cauda, Classic Swiss Cheese Fondue Neuchateloise), modern as well as exotic entree fondues for meat fanciers and lighter eaters (Filet Mignon and Shrimp Fondue, Chinese Steamboat), zestful sauces to enhance meat and vegetable fondues, and luscious dessert fondues (White Chocolate-Almond Fondue; Candied Ginger, Lemon, and Cream Cheese Fondue).

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  • Hardback | 96 pages
  • 182.88 x 205.74 x 17.78mm | 453.59g
  • CaliforniaUnited States
  • English
  • 24 colour photos
  • 0811860809
  • 9780811860802
  • 1,007,982

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About Lou Seibert Pappas

Lou Seibert Pappas is the author of more than 50 books, including Pancakes & Waffles, Biscotti, The Christmas Cookie Book, and Crepes. She lives in Palo Alto, California. Alison Miksch's photographs have appeared in The New Tea Book, Luscious Lemon Desserts, and Quick & Easy Thai."

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