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Fondue: Great Food To Dip, Dunk, Savor, And Swirl Hardcover – January 21, 1998
Cooking in the New Year
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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.
More About the Author
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.
Top Customer Reviews
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.Read more ›
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.
Most Recent Customer Reviews
I've had this book for nearly 10 years and love it! It's my go-to fondue recipe book that has delicious recipes that are easy to follow. Read morePublished on March 12, 2013 by Toddzilla
It had been a long time since I dusted off the old fondue pot and bubbled up that tired and overly tried and true "Swiss Cheese Fondue" recipe that was the only one I ever made. Read morePublished on December 15, 2012 by H. S. Wedekind
I ordered this book as a Valentine's Day present for my boyfriend (I also bought a fondue set via Amazon). I read the other reviews, and I figured I might as well get it. Read morePublished on February 9, 2011 by chwald
Rick Rodgers writes in an easy to read way and offers reipes that are easy as well. Fonduing is fun, but since you don't do it every day, having this book is a comfort for review... Read morePublished on December 5, 2007 by frankh
Some of the recipes just don't seem too appetizing.......liked "The 125 Best Fondue Recipes" better!!!Published on August 9, 2005 by TraceyY
Rodgers is a prolific cookbook writer of all types and sorts, including his Christmas and Thanksgiving 101 books, as well as the more serious and magnificent cookbook on Vienna, et... Read morePublished on December 28, 2003 by rodboomboom
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... Read morePublished on April 28, 2003 by Adriana Melnyk