Fondue or Pasta

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

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Pasta

Author: Armando Minuz

Pasta is the star of the Italian table. Italy produces more than three hundred different types of pasta—nearly enough varieties for a different pasta every day of the year. Some of the most famous, such as linguine, spaghetti, and fusilli, take center stage in this cookbook, as well as some more unusual delights, such as strozzapreti, anelli, and paccheri, that might not be as familiar to Americans.

Arranged into sections on long and short pasta, Pasta offers authentic Italian recipes such as spaghetti with squash blossoms and squid; gnocchi with speck, peas, and feta; and bucatini all’Amatriciana with balsamic vinegar. It includes a history of pasta’s origins and how it spread around the world. In addition, the introduction offers simple recipes for the basic sauces in the Italian tradition, such as classic tomato, spicy tomato, and pesto.

Each recipe gives you information on preparation, cooking time, and level of difficulty, as well as suggestions for an appropriate wine pairing. You’ll find a range of cooking tips, including recipes from some of Italy’s top chefs. In addition, the irresistible full-color photographs will help you choose the pasta dish that will make your meal a true Italian delight.