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Article: books Fondue feast (serves 4-6); Shereen Low finds there's a lot more to this melted meal than cheese and bread.(Features)
- Article from:
- Daily Post (Liverpool, England)
- Article date:
- November 29, 2003
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Copyright informationCOPYRIGHT 2003 MGN Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Shereen Low
GONE are the days when fondues consisted of only cheese and bread. Today fresh seafood,fruits and vegetables, a variety of meats and even chocolate can be used.
Exciting modern fondues are also cooked in a variety of styles; as an Asian hot pot or simmered in flavour some oils or made with alcohol or broth.
But however exciting they have become, the tradition of dipping tasty morsels on skewers into a pot of delicious sauce has been maintained.
And as Robert Carmack,author of Simple & Delicious Fondue points out, fondues are and always have been ``a communal affair''.
He says: ``Diners revel in fixing small bits of bread or other ...
Related newspaper, magazine, and journal articles:
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Article: Melting Pot A Dream for Fondue Fans
Chicago Sun-Times;
August 4, 1995 ;
700+ words
......commitment. Recommended dishes: Kirschwasser cheese fondue, Court Bouillon fondue, dark and milk...of $35.95 for two brings salads, a cheese fondue appetizer and a platter of beef, chicken...the dressing light and aromatic. The cheese fondue was prepared by our server at the table...
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