Fondues contains over 140 delicious recipes, from savoury cheese fondues to Fondue Bourguignonne, and from sweet cheese fondues to delectable white and dark chocolate and fruit puree fondues. With recipes for accompanying breads, a detailed glossary of international cheeses, and delightful watercolour illustrations, this is the only book on fondues you will ever need…. more >>
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Fondue originated in Switzerland and was born out of necessity. Cheese and bread were made in the summer and fall to be eaten all year round. Usually when winter arrived both were too hard to eat, so began the Fondue! The Swiss could dunk pieces of hard bread into the hot cheese and enoy both. Today the communal pot has become a favorite way of entertaining. This book will teach you how to make fondue with lots of delicious recipies!… more >>
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High Quality Content by WIKIPEDIA articles! Vacherin is a cow’s-milk (French vache, “cow”) cheese. Two main types of French or Swiss Vacherin cheeses exist. One is a soft, rich, seasonal cheese contained in a grayish-yellow blanched rind and called Vacherin Mont d’Or. Made from cow’s-milk in Switzerland or France, usually in villages of the Jura region (an origin that has been officially controlled since 1981), it typically contains 45 to 50 percent milk fat (in dry matter). It is marketed in round boxes of various diameters made of spruce. It is often served warmed in its original packaging and eaten like a fondue…. more >>
>>Other details about Vacherin: Cow, Cheese, Rind, Jura Mountains, Spruce, Fondue, Fribourg (Canton), Gruyère (Cheese), Acid
Features innovative & colourful ideas inspired by cuisines from around the world Contains over 80 mouth-watering recipes Author won the 2000 ‘Guild of Food Writers Recipe Writer of the Year Award This book brings the fondue right up to date, and takes advantage of the vast range of new and interesting ingredients available in the shops today. Divided into six sections to cover cheese, fish and seafood, meat and poultry, vegetables, accompaniments and sweets, The New Book of Fondues contains over 80 mouth-watering recipes inspired by a range of cuisines and cooking styles. Classic favourites such as Fondue Bourgignonne and Fondue Savoyarde as well as the chocolate fondue are featured, but the book contains many unusual ideas too. There are variations on the classic cheese fondue such as Mexican fondue with a fiery kick of chilli, or baked pears with melted stilton, while other sections contain tempting ideas such as tiger prawns wrapped in pastry and fried, Mongolian hotpot, and butters… more >>
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Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Meringue, Raclette, Sauerkraut, Marzipan, Swiss Cuisine, Polenta, Fondue, Muesli, Spätzle, Ovaltine, Tirggel, Swiss Chocolate, Roulade, Culinary Heritage of Switzerland, Weißwurstäquator, Gugelhupf, Rösti, Luxemburgerli, Bindenfleisch, Pizzoccheri, Cheeses of Switzerland, Caquelon, Lye Roll, Pero, Zürcher Geschnetzeltes, Basler Läckerli, Fera, Taillé Aux Greubons. Excerpt: The Basler Läckerli (also Leckerli or Läggerli , lecker meaning “delicious” in German ) is a traditional hard spice biscuit originating from Basel , Switzerland . It is made of honey , hazelnuts , candied peel , and Kirsch . LäckerliBasler Läckerli were originally created by local spice merchants over 700 years ago and is available year-round. References (URLs online) Websites (URLs online) A hyperlinked version of this … more >>
>>Find more about Swiss Cuisine: Meringue, Raclette, Sauerkraut, Marzipan, Swiss Cuisine, Polenta, Fondue, Muesli, Spätzle, Ovaltine, Tirggel, Swiss Chocolate
