Second Chafing Dish Cookbook - Fondue Recipes

Additional Details

Description: Since the first appearance of The Second Chafing Dish Cookbook in 1963, Marie Roberson Hamm has been traveling throughout Europe, collecting an unusual and varied assortment of fondue recipes. Now, in addition to the complete contents of the original Second Chafing Dish Cookbook, this enlarged edition features the very best of these new recipes -- tasted and tested in the author's own home. 

Born in the mountains of Switzerland, the fondue attained gourmet status in the 1800's when the great French chef, Brillat-Savarin, introduced it to his countrymen. In the last century, the once-humble fondue has been delightfully expanded into a delicious family of dishes made of meat, seafood, fruit, and chocolate, as well as a mouthwatering selection of cheeses. 

Marie Roberson Hamm divides fondues into three major categories -- cheese, oil, and dessert. Each section contains a tempting variety of basic recipes, together with a dazzling array of sauces enabling creative cooks to experiment with their own variations. Each recipe includes complete instructions for beforehand preparation, as well as for the actual "on-stage" cooking of the fondue. 

In addition to complete dinner menus built around each fondue recipe, Mrs. Hamm gives helpful tips and techniques for being an artful fondue host or hostess, including foreign fondue customs, sauces to prepare in advance, relishes, side dishes -- even easy ways to clean up! Special hints for slicing meat, seasoning oil, adding liquors to chocolate, and maintaining the right consistency insure a perfect fondue feast every time. 

A definitive treatment of an ever-more-popular way of cooking for company, this exciting volume is the key to elegant entertaining, delightful dining, and many a memorable meal. 

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Condition: Dust jacket has a small tear and light shelf wear. Further good condition.