Oysters or Fondue

Oysters (Quamut)

Author: Quamut

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Oysters, explained.

Everything you need to know in order to buy and prepare perfect oysters every time, including:

• The history, different types, and nutritional value of oysters
• What to look for when buying oysters, and how to store them after you buy
• How to cook oysters in the most popular and tastiest ways

Fondue

Author: Fiona Smith

Fondue is friendly food. Invented by the ski-mad Swiss, it is now enjoyed around the world. It's the sort of dish you share with a group of your favorite people. Fiona Smith spends her winters cooking and snowboarding in Switzerland and has been collecting fabulous fondue recipes from ski resorts around the world, but especially the great classics from the Alps. Cheese Fondues include the archetypal Fondue Neuchatel, of which there are many regional variations, based on local cheeses and local wines. There are others too, such as Roasted Tomato Fondue, Swiss Raclette, plus the Italian version, Fonduta. Oil Fondues include the classic Fondue Bourguignonne, with traditional mayonnaise-based dips, plus Fiona's own, delicious modern choices. Others include the popular Italian Bagna Cauda, with crisp fresh vegetables for dipping. Stock Fondues cook the food in scented broth -- try Fish and Seafood in Saffron and Tomato Broth, and Beef with Horseradish in Red Wine and Juniper Stock. Fiona Smith is a modern cook, so she has created some up-to-the-minute, stylish Modern Fondues, such as Blue Cheese Fondue with Walnut Grissini, and Roasted Red Bell Pepper Cheese Fondue. And don't forget Sweet Fondues -- Chocolate with Orange and Chile, or White Chocolate Fondue with Lemon and Gin.

Fiona Smith's Fondue is retro food with a modern twist -- delicious to share with family and friends.

Table of Contents:

Which fondue for you?     6
Cheese fondues     8
Oil fondues     20
Stock fondues     34
Modern fondues     42
Sweet fondues     54
Index     64