The Everything Fondue Cookbook by Rhonda Lauret Parkinson

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If you've been looking for a way to spice up your parties or add some variety to your family meals, The Everything Fondue Cookbook is just what you need!

Packed with hundreds of creative fondue ideas for appetizers, main courses, and desserts, this crowd-pleasing cookbook from chef Rhonda Lauret Parkinson will satisfy any crowd, offering a wealth of helpful preparation tips, as well as the skinny on the do's and don'ts of this decadent treat. The Everything Fondue Cookbook offers a variety of delicious recipes, including: Tempting appetizers, such as "Crab Rangoon" Fondue; Irresistible main courses, such as Poached Chicken in Wine with Sweet Herbs; Delicious vegetarian fare, such as Oriental Vegetable Salad with Mediterranean Dressing; Scrumptious desserts, such as Tiramisu with Cream.

For party time or anytime, The Everything Fondue Cookbook is your all-in-one guide to saying can do to fondue!

About Rhonda Lauret Parkinson

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Rhonda Lauret Parkinson is a freelance writer and chef.Margaret Kaeter is a freelance writer whose extensive articles on health and nutrition have appeared in publications such as "New Woman Magazine, Beef Magazine, " and "Entrepreneur Magazine."Belinda Hulin served as food editor of the "Florida Times-Union" for five years and is a recipient of several Association of Food Journalist awards. Jennifer Malott Kotylo is a freelance writer, editor, and marketing consultant, who has served as the treasurer of the Chicago Chapter of the American Institute of Wine & Food.
Published August 13, 2004 by Adams Media. 272 pages
Genres: Cooking. Non-fiction

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