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Fondue: Great Food To Dip, Dunk, Savor, And Swirl Hardcover – January 21, 1998

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Editorial Reviews

Amazon.com Review

There was a time in America (the dark ages of the 1960s and early 1970s) when fondue was synonymous with cubes of white bread dipped in melted Velveeta. After a brief craze, fondue went the way of lava lamps, shag carpeting, and leisure suits, its pot and skewers retired to the back of a high kitchen cupboard where they're forgotten until the next garage sale. Now, however, fondue is making a comeback, and--like Barbie--it's gotten a whole new look. In Fondue, Rick Rodgers takes the three basic fondues--cheese, chocolate, and fried--and mixes in the flavors of the '90s--everything from sun-dried tomatoes to espresso. He even adds a fourth category, Asian fondue, for those fat- and calorie-conscious cooks who prefer their food simmered in broth. Swordfish Fondue with Tapenade Mayonnaise; Gingered Curry and Cheddar Fondue; Vietnamese Beef Fondue with Rice Vinegar Stock and Anchovy-Pineapple Sauce--the '60s were never like this! In Fondue, Rick Rodgers proves that, once again, it's hip to dip.

About the Author

Rick Rodgers is the author of more than thirty-five cookbooks, including the bestselling 101 series (Thanksgiving 101, Christmas 101, Barbecues 101) and beloved cookbooks on everything from fondue to slow cookers to comfort food. His recipes have appeared in Cooking Light, Fine Cooking, and Food & Wine and on epicurious.com, and he is a frequent contributor to Bon Appétit. He lives in the New York tristate area.

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Product Details

  • Hardcover: 160 pages
  • Publisher: William Morrow Cookbooks; 1 edition (January 21, 1998)
  • Language: English
  • ISBN-10: 0688158668
  • ISBN-13: 978-0688158668
  • Product Dimensions: 5.5 x 0.6 x 8.5 inches
  • Shipping Weight: 11.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #907,342 in Books (See Top 100 in Books)

More About the Author

Rick Rodgers is one of the most versatile professionals in the food business. Through his work as a cooking teacher, food writer, cookbook author, freelance cookbook editor, and radio and television guest chef, his infectious love of good food reaches countless cooks every day.

Rick has been guest chef on the national television shows Today, CBS Morning Show, Good Morning America, Cooking Live with Sara Moulton, Food Network Challenge, and many others, including media appearances in every major local market.

Rick's combination of down-to-earth humor and solid information brought him the prestigious Bon Appetit Food and Entertaining Award for Outstanding Cooking Teacher. In addition to his publishing work, Rick teaches sold-out cooking classes from coast-to-coast, as well as the occasional international stint (including Korea and France) and he is a speaker at many festivals and seminars.

Rick lives in the New York City area. His website is www.rickrodgers.com.

Customer Reviews

Most Helpful Customer Reviews

135 of 136 people found the following review helpful By Mark E on October 22, 2002
Format: Hardcover
If you can get past the author's self-serving commentary about how everyone loves his recipies and never turns down an invite to a party he's catering, this is a great "starter" fondue book. A brief history of fondue is covered, which is interesting, but most of the book consists of fondue recipies in four major categories:
1. Cheese fondue. This is your basic fondue most people think of as Swiss fondue - a pot of warm cheese that you dip bread in. The variety of recipies covers different types of cheeses and spices/other additions that range from the simplest "classic swiss three-cheese fondue" to the more adventerous "gorgonzola, port, and walnut fondue" to the extreme (IMHO) "normandy shrimp fondue with cider and gruyere".
2. Fried fondue. This is your classic 1980s pot of hot oil for frying chunks of meat, and which I'll admit is still my favorite. Given the premise of fried meat pieces on a fork, the recipies in this section center on sauces, though the book also covers important points on oil selection and temperature. Some of the sauces are really excellent.
3. Asian hot pot, aka Asian fondue or Chinese fondue. Basically, you're starting with a chicken, beef, or fish stock, in which you cook a thin piece of selected meet in the fondue pot on your own fork. Then you dip in a special sauce. Recipies are provided for several different stocks, as well as a variety of sauces.
4. Dessert fondues. Obviously, chocolate fondue is the first recipie and probably the only one most people will actually try, but several other things like "white chocolate and raspberry swirl fondue" and "tiramisu mascarpone fondue" sound awfully tempting.
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84 of 86 people found the following review helpful By A Customer on June 26, 1999
Format: Hardcover Verified Purchase
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!
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48 of 48 people found the following review helpful By A Customer on June 7, 1999
Format: Hardcover
This is a great beginner fondue book. The recipies are easy and call for ingredients that are not hard to find. The dessert recipies are especially good and easy to make.
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44 of 45 people found the following review helpful By A Customer on October 19, 1998
Format: Hardcover
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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31 of 31 people found the following review helpful By A Customer on February 9, 2001
Format: Hardcover
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!
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32 of 34 people found the following review helpful By Bruce K. Day on February 14, 2001
Format: Hardcover
We picked this book off of...... after receiving a very nice fondue set for Christmas. It reads very easily and is interesting for the avid chef as well as the casual cook. There are simple recipes and lots of history, and it can easily be skimmed in an hour or so. The author sticks close to the idea that fondue is about fun, not complexity. This is really all that is needed to get that new (or dusty old) pot and forks hot and ready to dine.
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27 of 30 people found the following review helpful By Cybele A. Baker VINE VOICE on March 24, 2004
Format: Hardcover
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.
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12 of 12 people found the following review helpful By Heather L. Stanley on December 28, 2004
Format: Hardcover Verified Purchase
This is my first exposure to Rick Rodgers' writing and I am already looking to buy more of his cookbooks. He is thorough in his explanations of what equipment, chocolate, cheese, etc. to buy without being wordy or condescending. Each recipe comes with a paragraph lesson of its origin (e.g. Swiss, French, Italian) and/or American fondue versions and/or to whom the recipe would appeal. This book has such a variety of recipes that both the more and less adventurous eaters in your dinner party will be gastronomically satisfied. For a real Swiss experience, I recommend the Classic Swiss Three-Cheese Fondue and the Classic Chocolate Fondue. Recipes I'll be trying at my next fondue party are: Italian Fontina and Porcini Fondue, French Gruyere and Onion Fondue, and the Original Toblerone Fondue. This book offers years of interesting entertaining. Rick Rodgers' recipes and dipping suggestions can be trusted to provide a superior dining experience.
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