Fondue
Overview
From the publisher
Whether served at festive gatherings or intimate dinners, fondue is a party dish guaranteed to deliver fabulous flavors and fun. Bestselling author Lou Seibert Pappas offers recipes that are easy to make and fabulously delicious.
Selected contents
Copyright @ 2007 Chronicle Books
All Books | |
- 5 Spices, 50 Dishes
- A Baker’s Odyssey
- A Cook’s Journey
- A Geography of Oysters
- A Great American Cook
- A Man’s Place is Behind the Bar
- A Mighty Appetite for the Holidays
- A New Way to Cook
- A Pig in Provence
- A Stew or a Story
- A World of Presidia
- A Year in a Vegetarian Kitchen
- Adventures of an Italian Food Lover
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- Ambitious Brew
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- Apple Pie
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- As Fresh As It Gets
- At Large and At Small
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- Balancing Flavors East & West
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- Barbecue Nation
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- Barefoot Contessa Parties!
- Beard on Bread
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- Bento Box in the Heartland
- Best Food Writing 2008
- Beyond the Great Wall
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- Bittersweet
- Blithe Tomato
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- Blue Ribbon Preserves
- Bob’s Red Mill Baking Book
- Bon Appétit, Y’all
- Bottlemania
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- Boulevard
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- Bubby’s Homemade Pies
- CakeLove
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- Catalan Cuisine
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- Closing the Food Gap
- Cod
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- Coming Home to Eat
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- Cook With Jamie
- Cooking
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- Cooking with Shelburne Farms
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- Cookwise
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- Deep Economy
- Delights and Prejudices
- Demolition Desserts
- Desserts
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- Deviled Eggs
- Diet For a Small Planet
- Dinner at Your Door
- Dirt
- Discover Chocolate
- Don’t Try This At Home
- Eat Here
- Eat, Drink, and Be Healthy
- Eat, Pray, Love
- Eating in the Dark
- Edible Estates
- Epitaph for a Peach
- Essentials of Classic Italian Cooking
- European Peasant Cookery
- Extreme Barbecue
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- Farmhouse Cookbook
- Fast Food My Way
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- Fondue
- Food
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- Food Politics
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- King of the Q’s Blue Plate BBQ
- Kitchen Literacy
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- La Dolce Vegan!
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- Laura Werlin’s Cheese Essentials
- Letters from the Hive
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- Lidia’s Family Table
- Local Flavors
- Lulu’s Provençal Table
- Madhur Jaffrey’s Indian Cooking
- Madhur Jaffrey’s World Vegetarian
- Maida Heatter’s Book of Great Desserts
- Making and Using Dried Foods
- Margaritas, Mojitos, and More
- Martin Yan’s Asian Favorites
- Mastering the Art of French Cooking, Vol. 1
- Mastering the Grill
- Mediterranean Grains and Greens
- Mexico One Plate at a Time
- Mollie Katzen’s Sunlight Café
- Moosewood Restaurant Low-Fat Favorites
- Mostly Mediterranean
- Mostly True
- My Kitchen Wars
- My Life in France
- New Good Food
- New Good Food Shopper’s Pocket Guide
- New World Provence
- Nigella Bites
- Not Your Mother’s Slow Cooker Cookbook
- Nourishing Traditions
- Olive Oil
- On Food and Cooking
- On Rue Tatin
- One Man’s Meat
- Oranges
- Oregon’s Cuisine of the Rain
- Organic, Inc.
- Outstanding in the Field
- Paper or Plastic
- Paradox of Plenty
- Perfect Pairings
- Pet Food Politics
- Pike Place Public Market Seafood Cookbook
- Plenty
- Preserving Food Without Freezing or Canning
- Pure Dessert
- Real Food
- Real Thai
- Rebar
- Red, White, and Greens
- Renewing America’s Food Traditions
- Retro Luau
- Revolutionary Chinese Cookbook
- Roast Chicken and Other Stories
- Roasting
- Rosalind Creasy’s Recipes from the Garden
- Safe Food
- Salmon
- Salt
- Second Helpings of Roast Chicken
- Secret Ingredients
- Secrets of a Jewish Baker
- Sharing the Harvest
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- Simple Food for the Good Life
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- Slow Food Nation
- Small Bites, Big Nights
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- Sundays at Moosewood Restaurant
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- Sweet!
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- The $64 Tomato
- The 150 Best American Recipes
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- The Atlas of American Artisan Cheese
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- The Cooking of Southwest France
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- The End of Food
- The Essence of Chocolate
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- The Ethical Gourmet
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- The Flexitarian Table
- The Food and Cooking of Russia
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- The Fortune Cookie Chronicles
- The Garden-Fresh Vegetable Cookbook
- The Gift of Southern Cooking
- The Glorious Foods of Greece
- The Glory of Southern Cooking
- The Good Egg
- The Good Home Cookbook
- The Gospel of Food
- The Gourmet Cookbook
- The Grail
- The Greens Cookbook
- The Hog Island Oyster Lover’s Cookbook
- The Improvisational Cook
- The Italian Country Table
- The Joy of Pickling
- The Jungle
- The Jungle Effect
- The Kitchen Diaries
- The Language of Baklava
- The Last Chinese Chef
- The Leave-No-Crumbs Camping Cookbook
- The Lebanese Kitchen
- The Lee Bros. Southern Cookbook
- The Man Who Ate Everything
- The MediterrAsian Way
- The Migrant Project
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- The Naked Chef
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- The North African Kitchen
- The Omnivore’s Dilemma
- The Organic Food Shopper’s Guide
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- The Perfect Scoop
- The Physiology of Taste
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- The Queen of Fats
- The Revolution Will Not Be Microwaved
- The River Cafe Cook Book
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- The Scavenger’s Guide to Haute Cuisine
- The Seventh Daughter
- The Sex Life of Food
- The Sharper Your Knife, The Less You Cry
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- The Shun Lee Cookbook
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- The Simple Art of Perfect Baking
- The Slow Food Story
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- The Soul of a New Cuisine
- The Splendid Grain
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- The Splendid Table’s How to Eat Supper
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- The Sushi Economy
- The Tassajara Bread Book
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- The Taste of Country Cooking
- The Taste of Place
- The Tenth Muse
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- The Tummy Trilogy
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- The Vegetable Dishes I Can’t Live Without
- The Warmest Room in the House
- The Way We Eat
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- Things Cooks Love
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- Toast
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- Vegetable Soups From Deborah Madison’s Kitchen
- Vegetarian Cooking for Everyone
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- Wake Up and Smell the Planet
- Walden
- Washoku
- What Einstein Told His Cook 2: The Sequel
- What to Eat
- Where Our Food Comes From
- Whole Grains Every Day, Every Way
- Wild Fermentation
- Wild Rice Cooking
- Wine Across America
- Wrestling with Gravy
- Yummy Potatoes
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