The New International Fondue Cookbook [Paperback]

Coleen Simmons (Author), Bob Simmons (Author), Carol Atherly (Author)

Book Description

Publication Date: June 1990

Everything you can make in a fondue pot is found in this book, including cheese fondues, hot dips, meat fondues and confections. Ethnic variations and unique ideas augment the classics.

Product Details

• Paperback: 103 pages
• Publisher: Bristol Publishing Enterprises (June 1990)
• Language: English
• ISBN-10: 1558670084
• ISBN-13: 978-1558670082
• Product Dimensions: 5.3 x 8.3 x 0.3 inches
• Shipping Weight: 4 ounces (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,558,404 in Books (See Top 100 in Books)
  • #13 in Books > 4-for-3 Books > Cooking, Food & Wine > Regional & International > International
  • #20 in Books > 4-for-3 Books > Cooking, Food & Wine > Cooking by Ingredient > Sauces, Salsa & Garnishes
  • #33 in Books > 4-for-3 Books > Cooking, Food & Wine > Baking > Bread

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Customer Reviews

Most Helpful Customer Reviews

4.0 out of 5 stars Easy to read- easy to use recipes with international flavors, January 4, 2009

By 

Eric Flescher "Dr. Eric Flescher" (Olathe, KS (near Kansas City)) - See all my reviews

This review is from: The New International Fondue Cookbook (Paperback)

The introduction has two pages of very rudimentary advice and information concerning different types of fondues, equipment and entertaining. The rest of the book is the " star of the show"- the recipes. Most are easy to make and the ingredients are fairly easy to find. These fondue recipes span cheese, meat (like mongolian hotpot), seafood but also include seafood, hot dips, baked , desserts, oriental , poultry, tempura and more. There is also the very different "rarebits"( a cheese fondue ) recipes. Each recipe also tells the ingredients, that can be dipped into the the fondues. I did try the creamy spinach (fondue) dip and it was very good (my rating 9.4/10). Some interesting ones that I have not tried as yet but will soon are: baked rice fondue, baked turkey fondue, pizza fondue and baked tuna fondue. If you have all the equipment and more information etc then this is a non pricey book and easy way to find some more recipes. If you need to find equipment, find out more about entertaining, then you might either need another book or use this book in conjunction with an appetizer or another book to round out your fondue adventures.