The Fondue Cookbook

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Traditionally, hard Swiss cheeses such as Emmenthal and Gruyere were used for fondue: today, many other cheeses are used and different varieties can be mixed together to give a more interesting flavour. The number of ingredients suitable for fondue is endless, making it the perfect party dish. "The Fondue Cookbook" contains over 50 recipes for cheese fondue, and fondue bourguignonne using meat, fish and poultry. There are also a number of orientally inspired fondue included, as well as a selection of dessert fondue.

The Fondue Cookbook 2003, Hamlyn (UK), London, England

ISBN-13: 9780600605171

Hardcover

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The Fondue Cookbook 2003, Hamlyn

ISBN-13: 9780600599364

Illustrated

Hardcover

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Fondue Cookbook 2002, Hamlyn (UK), London

ISBN-13: 9780600605928

Trade paperback

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The Fondue Cookbook 1999, Hamlyn, London

ISBN-13: 9780600599371

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