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Dip Into Something Different by Melting Pot
A collection of fondue recipes from The Melting Pot restaurant.
The Dip by Seth Godin
The author of Permission Marketing and Purple Cow shares insights into knowing when to support or fight corporate systems, explaining how to recognize and drop defunct practices to protect profits, job security, and professional satisfaction.
Raclette by Claudia Schmidt
The time-honored Swiss meal of Raclette is taken to new culinary heights here with mouthwatering combinations of melted cheese with meats, seafood, vegetables, and breads -- all made right at your table! A must-have for cheese lovers. Book jacket.
Essential Fondue Cookbook by Erin Harris
Can-do fondue cookbook--75 recipes for easy-cheesy party fun What's better than a dinner party centered around a bubbling pot of delectable, melted goodness? The Essential Fondue Cookbook is your guide to a communal feast that unites different cultures and flavors, offering countless ways to indulge in a delicious life. Start by learning all of the important tips for throwing a fondue gathering--from how to pick the right fondue pot to how to select the finest cheeses. With this fondue cookbook, you'll dive into 75 deliciously dippable recipes ranging from classic cheese dishes to savory desserts that will elevate any get-together from mundane to memorable. Cook. Dip. Enjoy. Check out what else this fondue cookbook includes: Fondues and don'ts--Discover why swirling your dipper in a figure eight is good and eating straight from your sharpened long-handled fondue fork is bad. Beyond conventional--Not only do the recipes in this fondue cookbook feature chocolate and cheese dishes, there are also lesser-known favorites and techniques like Fondue Bourguignonne. Cheese wisely--Learn how to select the proper cheeses to ensure your meals taste like they were imported from a Swiss restaurant. Treat yourself and your guests to the tasty flavors found in this essential fondue cookbook.
Fondue by Rick Rodgers
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.
Delicious Dips by Diane Morgan
Diane Morgan—the diva of dips and champion of chips—has created more than 50 recipes for everyone's dipping and dunking party favorites. Guests will make a beeline for lip-buzzing salsas scooped up with crispy tortilla triangles. Onion dip made from scratch is even better with homemade potato chips. And how about crunchy Parmesan Breadsticks for dunking into a butternut squash with creme fraiche? Simple "Dip Do-Aheads" make prep work a snap, while dip tips and easy chip-making techniques make it easier—and tastier—than taking a trip to the market for store-bought. Let the party begin with Delicious Dips!
Nothing Fancy by Alison Roman
Feeding friends is totally relaxed with Roman, author of Dining In and New York Times columnist. This abundant collection of all-new recipes is for gatherings big and small, from the weeknight to the weekend.
Dipping Into Sin by D. J. Parker
Andriano was used to getting whatever or whomever he wanted, and she was no exception. Although he was engaged to marry another woman, he couldn't fathom the idea of letting her go. Immediately drawn to her, Andriano's world is turned upside down, and suddenly his obligations become a blurry vision the moment he starts to fall for her. She was only supposed to be a temporary sexual fling, which was guaranteed to end after he grew bored. But he never got bored... Simone worked hard to earn a full scholarship to attend the prestigious university in New York City in order to escape the life she had. Despite the many warnings to stray clear of the sexy Andriano Balducci, Simone took a chance and found love. As things unravel, and pieces of the puzzle come together, Simone realizes that she doesn't know just whom she fell in love with.
A Graduate Introduction To Numerical Methods by Robert M. Corless
This book provides an extensive introduction to numerical computing from the viewpoint of backward error analysis. The intended audience includes students and researchers in science, engineering and mathematics. The approach taken is somewhat informal owing to the wide variety of backgrounds of the readers, but the central ideas of backward error and sensitivity (conditioning) are systematically emphasized. The book is divided into four parts: Part I provides the background preliminaries including floating-point arithmetic, polynomials and computer evaluation of functions; Part II covers numerical linear algebra; Part III covers interpolation, the FFT and quadrature; and Part IV covers numerical solutions of differential equations including initial-value problems, boundary-value problems, delay differential equations and a brief chapter on partial differential equations. The book contains detailed illustrations, chapter summaries and a variety of exercises as well some Matlab codes provided online as supplementary material. “I really like the focus on backward error analysis and condition. This is novel in a textbook and a practical approach that will bring welcome attention." Lawrence F. Shampine A Graduate Introduction to Numerical Methods and Backward Error Analysis” has been selected by Computing Reviews as a notable book in computing in 2013. Computing Reviews Best of 2013 list consists of book and article nominations from reviewers, CR category editors, the editors-in-chief of journals, and others in the computing community.
The Fondue Cookbook by Gina Steer
From Mongolian Hot Pot to Chocolate Fondue, this cookbook goes beyond the traditional bread-and-cheese routine to feature 80 recipes with fresh flavors from around the world. Full color.