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.
Since when are photos needed when the book is clear and as well written as this one? In my mind never. This was my first book for fondue and frankly ALL the others books I either bought or looked at may have had photos but were so lacking in details, originality and interesting recipes I haven't used the two others I bought and haven't bought anymore. This book is simply the best fondue book you can buy, not only does it have good recipes it has clear instructions on how to use a fondue pot the differnt kinds of fondue pots as well as a comprehensive list of cheeses, breads, meats and other ingrediants good for fondue.Anyone with a fundimental skill in cooking doesn't need a photo to know how to grate cheese or cut bread into cubes.
Great for the fondue rookie!
Published by Thriftbooks.com User , 21 years ago
I have always loved fondue, and bought a fondue pot so that I could make fondue with friends. However, without this cookbook, I would not have been able to branch out of anything other than chocolate and fruit fondues. The cookbook is wonderful, as it is broken into sections and each recipe is easy to understand, with each step present. I also really loved the explanations he gives of the types of ingredients to use, and especially liked the recommendations on what to dip in the given fondue. Great, great, great! I'm actually giving as a gift with two fondue pots this summer!
Fondue 101 and then some!
Published by Thriftbooks.com User , 24 years ago
Before you even get started with the fabulous recipes found in this book, the author is kind enough to give you a "fondue revu" - Serving styles, Equipment, Ingredients; it's an extensive overview, but quick and to the point. The book itself is full of updated fondue recipes, it takes you through cheeses, hot oils, broths (Asian Hot Pots), dipping sauces and dessert fondues. It has quickly become my book of choice when breaking out the fondue pot!
A "how-to" book made simple.
Published by Thriftbooks.com User , 25 years ago
Like most people, my fondue pot was gathering dust on a high shelf in the hall closet. This book gives clear & easy recipes for appetizer and meal-size fondues, but also for desserts--something I had never attempted before. I recently made fondue for houseguests who were as tired as I was after a day of sight-seeing. It made for a perfect, easy meal as we sat around the table relaxing and talking about our adventures of the day. Thanks for a great time-saving book!
This is a fantastic book on fondue! An absolute MUST HAVE!
Published by Thriftbooks.com User , 26 years ago
I purchased this book to get ideas for a fondue dinner I donated to a local auction. Planning a fondue dinner for 10 was made so much easier with this book. The recipes are wonderful, and it was a wealth of information with serving suggestions and helpful hints. I plan to send each couple home with a copy of this book! I loved it! -Erin
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