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Fondue Paperback – September 1, 2007

4.5 out of 5 stars 6 customer reviews

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Editorial Reviews

From the Publisher

* A fresh look at a favorite party pleaser, sure to inspire many a feast of melty cheese, chocolate, and caramel delights. * Includes 50 fondue recipes (40 savory, 10 sweet) with 20 full-color food shots. * Features a fondue primer, equipment essentials, a guide to cheese selection, basic prep guidelines, fondue party menus, and accompaniment and wine pairing suggestions for each fondue. * Failsafe formulas for using now widely available artisanal cheeses.

About the Author

LENNY RICE and BRIGID CALLINAN left the East Coast for Napa in 1996, Lenny to teach at Robert Mondavi Winery and Brigid to be pastry chef at Mustards Grill. In 2000, they formed the original culinary team at Copia. Lenny has since become head cheesemonger at Cowgirl Creamery/Tomales Bay Foods, and Brigid teaches cooking and baking at the U.S. Coast Guard Training Center. Both live in Petaluma, California.


LENNY RICE and BRIGID CALLINAN left the East Coast for Napa in 1996, Lenny to teach at Robert Mondavi Winery and Brigid to be pastry chef at Mustards Grill. In 2000, they formed the original culinary team at Copia. Lenny has since become head cheesemonger at Cowgirl Creamery/Tomales Bay Foods, and Brigid teaches cooking and baking at the U.S. Coast Guard Training Center. Both live in Petaluma, California.
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Product Details

  • Paperback: 128 pages
  • Publisher: Ten Speed Press (September 1, 2007)
  • Language: English
  • ISBN-10: 1580088597
  • ISBN-13: 978-1580088596
  • Product Dimensions: 6.3 x 0.4 x 6.2 inches
  • Shipping Weight: 8 ounces
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,716,904 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Paperback
Lenny Rice and Brigid Callinan's Fondue starts off with basic ratios of cheese to liquid and starch; tips for holding a themed fondue party; dipping ideas; and notes on various types of fondue pots and fuel.

White not exactly a negative, I should note so you know what to expect from this book that it consists of three different chapters of cheese fondues and one of dessert fondues---no non-cheese main-course fondues. The cheese chapters include some basic cheese fondues, gourmet fondues, and "melted makeovers" or fondues meant to replicate the flavors of such things as pizza. There's also a homemade dippers chapter including such temptations as donut holes and pound cakes.

The flavors were uniformly delightful. The cheese and base combinations worked beautifully. The desserts are delectable. We made both simple and gourmet recipes, and they bowled us over. The boursin and camembert fondue was our favorite of the cheese fondues we made, but the dulche de leche beat everything else simply because, well, it's dulche de leche!

The cheese fondue recipes aren't entirely kid-friendly; the vast majority of them use alcohol as a base, and while of course the majority of the alcohol cooks off, I think most kids would still be able to taste the flavor of it (certainly I could). This is a bit of a shame, as fondue can be great fun for kids. However, you should be able to substitute apple juice for wine or beer in many of the recipes without it affecting them adversely (apple juice is one of their own suggestions for possible bases).

We also had some difficulties with the texture of some of the cheese fondues. They kept separating, which I'm not accustomed to, and the authors' directions for fixing such separation never worked for us.
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The book is small and compact and has some decent recipes in it. However the requirement for some specialty cheeses may make cooking some of these Fondues a little difficult if you don't have access to a cheese shop or a good selection of cheeses (as is my case). I was looking for some out of the ordinary recipes and this book has some, but instead of varying other ingredients this book most frequently varies the cheeses used.
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This is a simpler fondue cookbook. The meats are cooked ahead of time. I always had problems with recipes where you have people cook their own meat in oil or broth, as that being too complicated for the relaxing evening I want to have with Fondue. This book has great recipes for different sauce dips and suggests 3-4 items to dip in each sauce recipe.
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