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Now in a convenient new paperback edition, this long-time bestseller offers nearly 200 tempting recipes for fondues and raclettes. Recipes start with basic cheese fondues, then progress to ham, sausages, artichoke, and asparagus. More exotic ideas follow, with recipes from China, Japan, and Vietnam. 18 pages of full-color photos.
Nearly 200 recipes for fish, cheese and meat fondues, oriental hot pots, tempura, sukiyaki, and dessert fondues. Advice on accompanying wines and bread recipes are also given. |
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