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Fondue: Großartiges Essen zum Tauchen, Dunkeln, Schmecken und Wirbeln von Rick Rodgers 1998.-
US $11,25
Ca.EUR 9,54
oder Preisvorschlag
Artikelzustand:
“Excellent”
Sehr gut
Buch, das nicht neu aussieht und gelesen wurde, sich aber in einem hervorragenden Zustand befindet. Der Einband weist keine offensichtlichen Beschädigungen auf. Bei gebundenen Büchern ist der Schutzumschlag vorhanden (sofern zutreffend). Alle Seiten sind vollständig vorhanden, es gibt keine zerknitterten oder eingerissenen Seiten und im Text oder im Randbereich wurden keine Unterstreichungen, Markierungen oder Notizen vorgenommen. Der Inneneinband kann minimale Gebrauchsspuren aufweisen. Minimale Gebrauchsspuren. Genauere Einzelheiten sowie eine Beschreibung eventueller Mängel entnehmen Sie bitte dem Angebot des Verkäufers.
- Sofort-KaufenFondue: Großartiges Essen zum Tauchen, Dunkeln, Schmecken und Wirbeln von Rick Rodgers 1998.
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Abholung:
Kostenlose Abholung in 21742 Hagerstown, United States
Versand:
US $5,22 (ca. EUR 4,43) USPS Media MailTM.
Standort: Hagerstown, Maryland, USA
Bei Kombiversand sparen
Lieferung:
Lieferung zwischen Mo, 22. Sep und Sa, 27. Sep nach 94104 bei heutigem Zahlungseingang
Rücknahme:
30 Tage Rückgabe. Kostenloser Rückversand.
Zahlungen:
Sicher einkaufen
- Gratis Rückversand im Inland
- Punkte für jeden Kauf und Verkauf
- Exklusive Plus-Deals
Der Verkäufer ist für dieses Angebot verantwortlich.
eBay-Artikelnr.:225838055893
Artikelmerkmale
- Artikelzustand
- Sehr gut
- Hinweise des Verkäufers
- “Excellent”
- Signed
- No
- Custom Bundle
- No
- Book Series
- n/a
- Ex Libris
- No
- Narrative Type
- Nonfiction
- Original Language
- English
- Intended Audience
- Young Adults, Adults
- Inscribed
- No
- Vintage
- Yes
- Personalize
- No
- Type
- Cook Book
- Era
- 1990s
- Personalized
- No
- Features
- Illustrated
- Country/Region of Manufacture
- United States
- ISBN
- 9780688158668
Über dieses Produkt
Product Identifiers
Publisher
HarperCollins
ISBN-10
0688158668
ISBN-13
9780688158668
eBay Product ID (ePID)
888340
Product Key Features
Book Title
Fondue : Great Food to Dip, Dunk, Savor, and Swirl
Number of Pages
160 Pages
Language
English
Topic
General, Methods / General, Methods / Special Appliances
Publication Year
1998
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.6 in
Item Weight
10.4 Oz
Item Length
8.5 in
Item Width
5.5 in
Additional Product Features
Intended Audience
Trade
LCCN
97-038058
Synopsis
Fondue is back, bigger and better than ever, popping up in kitchens everywhere Rick Rodgers presents more than fifty sensational recipes that combine the newest tastes with traditional favorites, creating versatile and mouth-watering fondues that will thrill fondue lovers. Rediscover the pleasure of cooking food at the table with your friends and family as contemporary flavors and ingredients -- roast garlic, fresh ginger, sun-dried tomatoes, balsamic vinegar, and espresso-are stirred into today's fondue pot. This is great food that is simple to make and perfect for entertaining. If you love the classic cheese version, try dipping cooked shrimp or artichoke hearts into Italian Fontina and Porcini Fondue; or vegetables and apples into Gorgonzola, Port, and Walnut Fondue. Dunk focaccia or Italian salami into Sun-Dried Tomato Pizza Fondue, bite-sized cubes of bread or even chicken breast into Classic Swiss Fondue, made with three cheeses for a deliciously authentic masterpiece. Meat lovers will go for Fondue Bourguignonne, where chunks of table-fried meats (or poultry or fish) are dipped into a variety of quick-to-make sauces. Serve boneless leg of lamb with Balsamic Vinegar-Mint Sauce or turkey breast with Cranberry-Lime Mayonnaise. Many Asian cuisines have their own versions of fondue that are popular choices for communal meals. Known as hot pots, they're an exotic mix of ingredients in a special savory stock. Try the famous Japanese version, Shabu-Shabu, with paper-thin slices of beef and a sesame dipping sauce, or the Classic Chrysan themum Hot Pot, composed of a variety of meats and fish to be dipped in a soy-sherry sauce. For the confirmed dessert fanatic, nothing will please the palate more than sweet and rich tastes from your fondue pot. The choices are intoxicating-fresh strawberries, pineapples, and cherries, and chunks of pound cake can be swirled into Classic Chocolate Fondue. A sinful concoction of peanut butter and milk chocolate is made to be savored with bananas or brownies. And who can resist dipping a cookie or two in Venetian Espresso Fondue? Intense in taste and flavors, innovative in form and preparation, fondue is the way we want to eat today., Fondue is back, bigger and better than ever, popping up in kitchens everywhere! Rick Rodgers presents more than fifty sensational recipes that combine the newest tastes with traditional favorites, creating versatile and mouth-watering fondues that will thrill fondue lovers. Rediscover the pleasure of cooking food at the table with your friends and family as contemporary flavors and ingredients -- roast garlic, fresh ginger, sun-dried tomatoes, balsamic vinegar, and espresso-are stirred into today's fondue pot. This is great food that is simple to make and perfect for entertaining. If you love the classic cheese version, try dipping cooked shrimp or artichoke hearts into Italian Fontina and Porcini Fondue; or vegetables and apples into Gorgonzola, Port, and Walnut Fondue. Dunk focaccia or Italian salami into Sun-Dried Tomato Pizza Fondue, bite-sized cubes of bread or even chicken breast into Classic Swiss Fondue, made with three cheeses for a deliciously authentic masterpiece. Meat lovers will go for Fondue Bourguignonne, where chunks of table-fried meats (or poultry or fish) are dipped into a variety of quick-to-make sauces. Serve boneless leg of lamb with Balsamic Vinegar-Mint Sauce or turkey breast with Cranberry-Lime Mayonnaise. Many Asian cuisines have their own versions of fondue that are popular choices for communal meals. Known as hot pots, they're an exotic mix of ingredients in a special savory stock. Try the famous Japanese version, Shabu-Shabu, with paper-thin slices of beef and a sesame dipping sauce, or the Classic Chrysan themum Hot Pot, composed of a variety of meats and fish to be dipped in a soy-sherry sauce. For the confirmed dessert fanatic, nothing will please the palate more than sweet and rich tastes from your fondue pot. The choices are intoxicating-fresh strawberries, pineapples, and cherries, and chunks of pound cake can be swirled into Classic Chocolate Fondue. A sinful concoction of peanut butter and milk chocolate is made to be savored with bananas or brownies. And who can resist dipping a cookie or two in Venetian Espresso Fondue? Intense in taste and flavors, innovative in form and preparation, fondue is the way we want to eat today.
LC Classification Number
TX825.R76 1998
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Verkäuferbewertungen (1.711)
- m***1 (48)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufReceived my package and this seller has class, the package was wrapped tight and even included a thank you card inside. Shipping was super fast, the price was right and was as described. I would highly recommend this seller for outstanding shipping and professional service.
- l***i (48)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufIm so happy I made this purchase! The item was as described, new! The value is great, the shipping was fast, and the it was packed with so much care, with a beautiful bow and note! It made feel this seller cares so much about details and great customer experience. Thank you so much💕Vera Pelle Made In Italy Tan Leather Crossbody Handbag Adj Strap Zipper Pockets (Nr. 226727098278)
- 2***o (1439)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufWow, very impressed! All arrived quickly and packed the best I've seen. No damage and plates were in as described condition. Great communication. Would buy from again. A+++