The Book of Fondues

Lorne Rhodes, Author, Simon Butcher, Photographer HP Books $12 (120p) ISBN 978-0-89586-667-7
Fondue, though the granddaddy of all dips, has never really taken hold in the United States. This book could help change that. A collection of 100 fondue recipes of every description, it begins with the classic Swiss version made with Gruyere and Emmentaler cheeses, then launches into more than a dozen variations on the cheese theme, using Italian, French and English favorites. From there, it's on to tomato- and curry-based fondues, meat- and poultry-laden dips, oil dips for frying seafood and vegetables and fritters at the table, and dessert choices from chocolate to fruit and wine. Rhodes does not neglect hotpot-style dishes of the Orient either. All the recipes are necessarily simple. Salad accompaniments and suggestions for complete fondue menus are presented, and notes on equipment are included. (February)
Reviewed on: 10/01/1989
Release date: 10/01/1989
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