The Book of Fondues [Paperback]

Lorna Rhodes (Author)

Book Description

Series: Book of... | Publication Date: October 16, 1989

The Book of Fondues is a mouthwatering collection of international dishes using delicious combinations of melted cheeses, plus dozens of different recipes for meat, seafood, vegetable and dessert fondues with clever ideas for foods to dip, accompaniments

Editorial Reviews

From Publishers Weekly

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.
Copyright 1988 Reed Business Information, Inc.

Product Details

• Paperback: 120 pages
• Publisher: HP Trade (October 16, 1989)
• Language: English
• ISBN-10: 0895866676
• ISBN-13: 978-0895866677
• Product Dimensions: 10.9 x 5.5 x 0.5 inches
• Shipping Weight: 10.4 ounces
• Average Customer Review: 3.3 out of 5 stars  See all reviews (9 customer reviews)
• Amazon Best Sellers Rank: #1,147,524 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

61 of 64 people found the following review helpful:

1.0 out of 5 stars disappointed, December 29, 1999

By 

Jean P Nehls (Arizona) - See all my reviews

This review is from: The Book of Fondues (Paperback)

This book would have been better titled "Dips" as it has more recipes for dips to use after you make a fondue than the fondue itself. It does discuss fondues, very briefly, but it didn't tell me anything I didn't already know and it didn't answer the questions I needed answered. If you aren't already well acquainted with making fondues this book will be of little help.

9 of 9 people found the following review helpful:

4.0 out of 5 stars Good for Hot Pot Too, December 26, 2003

By A Customer

This review is from: The Book of Fondues (Paperback)

This book has served me well for both fondue and Mongolian hot pot meals. I would agree that it isn't a book for beginners, as you have to improvise a bit to get exactly what you want. . . but it is good for providing a jumping off point. For those who like to cook meats in broth instead of oil, the book has several simple and tasty recipes for dipping sauces spread throughout the book.

12 of 13 people found the following review helpful:

5.0 out of 5 stars Great Book for a Narrow Cooking Category, April 30, 2001

By 

Michael Evans (San Bernardino, CA United States) - See all my reviews

This review is from: The Book of Fondues (Paperback)

I think some people expected a two-book 1,000 page volume about how to do Fondue when they got this book. For $10 this book is outstanding as every single recipe has color photos and good instructions. I have made 50% of the fondues in the book for entertaining and there was not one that I served to guests that didn't stop all other conversation and make the party a hit. So far, all of the recipes have been unbelievably delicious and unique. This was my first experiment with "The Book Of..." cooking series and made me look at the other 50 or so titles. The book assumes that you have some basic knowledge of cooking.