Adams Media

Whether you remember it from your parents’ 1970’s house parties, or the more recent, chic phenomenon of The Melting Pot restaurant (where I first experienced the heavenly concoction of dipping chocolate in chocolate), everyone loves fondue – so, this is one cookbook I had to check out!

With around 100 recipes overall, the Cookbook is divided into three delectable sections:
• The cleverly-named Fon-Dos and Fon-Don’ts: Health and Safety
• Part One: Savory Fondues
• Part Two: Sweet Fondues

Fon-Do’s and Fon Don’ts
“Fon-Dos and Fon-Don’ts” goes over handy tips such as not filling the pot more than 1/3rd full, as well as more common-sense recommendations like reheating the pot, if needed, in the kitchen rather than over the warming heat source next to your guests.

Savory Fondues
It’s hard to pick a favorite when it comes to the cookbook’s savory fondues, as they all look delicious! And, as one might expect, there are lot of options full of cheesy goodness, many with the wonderful addition of wine for that perfect depth of flavor and hearty mouth-feel. Some of this reviewer’s must-try’s are:
• Appenzeller Cider Fondue – with hard cider and multiple cheeses.
• Northern Italian Fonduta – which looks perfect for those on a fat-fueled, keto diet with it’s rich ingredient list including butter, heavy cream, and egg yolks.
• Cajun Hot Pepper Cheese Fondue – for those who like their cheese with some kick!
• Raspberry Swirl Fondue – both sweet and savory with Havarti cheese and fresh raspberries.
Not to be outdone by the cheesy fondues, are fondues for chicken wings, curries, chili con carne, fresh fish, seafood like shrimp and scallops, pizza fondue, and several Asian-inspired favorites.

Sweet Fondues
Anyone who has a sweet tooth will love this section – maybe a little too much. Not only are the traditional, chocolate flavors represented, but a multitude of creative and drool-worthy options as well, including:
• Creamy Caramel Fondue – perfect for dipping pineapple slices – haven’t tried it? You definitely should!
• Key Lime Pie Fondue – the Southern favorite turned fondue.
• Mascarpone with Baked Pears – an intriguing option.
• Peppermint Fondue – a peppermint-chocolate confection that would be wonderful with shortbread cookies.
Also represented are pumpkin, berry, chocolate-orange, butter pecan, peanut butter, coconut, butterscotch, apple, tropical, cinnamon-chocolate, cherry, peach, and a multitude of other sugary addictions.

Conclusion
The perfect cookbook for those wanting to try fondue for the first time, or who are looking for some great, new, creative fondue ideas. Yet, The New Fondue Cookbook may not be the best for those cookbook collectors out there, as at least some of the material in The New Fondue Cookbook is retooled from two previous Adams Media publications (from 2004 and 2006), making it a not-so-new Fondue Cookbook. Recipes appear from at least two prior cookbooks.

The New Fondue Cookbook is available December 8th from Adams Media, an imprint of Simon & Schuster, Inc.

A big thank you to Adams Media and NetGalley for providing a complimentary Advance Reader Copy in exchange for this honest review.

#TheNewFondueCookbook
#AdamsMedia
#CookingFoodAndWine
#NetGalley… (més)

The Everything Easy Vegan Cookbook by Adams Media
200 Quick and Easy Recipes for a Healthy Plant-Based Diet

Tasty easy to create meals that include easy to find ingredients most places in the world. I will have trouble finding some of the ingredients in my small village on a hilltop in Lebanon BUT I enjoyed reading the recipes and thinking about how I could adapt them to the ingredients I can find locally. AND that is possible because I saw “flavor profiles” for dishes you might find on a restaurant menu and seeing how the recipe was most likely adapted to use vegan ingredients to achieve a similar flavor and texture. The more I read, the more I wanted to start cooking. Each recipe included nutritional information and that is essential to many cooks who are interested in providing a healthy diet for those they love.

The Contents of the book:
* Introduction
* Vegan Revolution: what, why, nutrition, advantages, how to switch
* Appetizers, sauces, and dips
* Breakfast
* Salads and salad dressings
* Soups
* Vegetables, stir-fries, and sides
* Rice and grains
* Classic pastas
* Miscellaneous Mains
* Tofu
* Seitan and tempeh
* Delicious desserts
* Standard/Metric Conversions
* Index

In this “Everything” series you will find colored boxes in GREEN: for questions, BLUE: for facts, RED: for Alerts, and YELLOW-ORANGE: for essential information.

What I liked:
* Most ingredients are found where I live
* The variety of recipes
* The nutritional information
* That I can see myself eating the recipes if I made them
* That many recipes are similar to what I make already

What I might suggest:
* More photos
* A chart with seasonings for various ethnic areas that could be used to create in the home
* How to substituted vegan proteins in non-vegan recipes

Did I like this cookbook? Yes
Would I consider buying it for myself or as a gift? Definitely
NOTE: One of the best tips was to adapt your favorite meals and make them vegan

Thank you to Adams Media & NetGalley for the ARC – This is my honest review.

5 Stars… (més)