Book Description
Think of food that s made for enjoying in the company of family and friends. Food that offers a limitless variety of ingredients, flavors and cooking styles - and, best of all, is amazingly easy to prepare. What have you got? Fondue, of course!
Now, with
The 125 Best Fondue Recipes, you can explore a whole new world beyond the familiar cheese and chocolate fondues. Discover the possibilities of hot oil fondues with tantalizing recipes such as Ginger Beef Fondue, Zesty Lime Chicken and Tempura Cauliflower. Experience savory broth fondues such as Mongolian Hot Pot, Honey Garlic Chicken Fondue and Thai Pork Fondue in Lemongrass Broth. These fondues not only taste great, but are kind to your waistline!
Of course, no fondue book can ignore the traditional favorites. And here cheese fondue gets an innovative spin with recipes such as Emmentaler Fondue with Caramelized Shallots and Cheddar Cheese and Beer Fondue. Similarly, no true fondue meal is complete without a chocolate-, fruit- or liqueur-based dessert. So you'll want to sample such decadent finishes as Bittersweet Chocolate Fondue, White Chocolate and Toffee or Cherries Jubilee Fondue.
And because fondues are all about dipping (and tasting!), it only makes sense that
The 125 Best Fondue Recipes features some 20 dips and sauces that are specially designed to complement the recipes in the book. Also included are menu planning suggestions, a guide to using and maintaining different types of fondue pots, as well as tips and techniques for making your next fondue meal an event to remember.
For the new or experienced fondue maker,
The 125 Best Fondue Recipes is the complete resource.
Customer Reviews:
Fondue gone Wrong.......2007-03-14
I was looking for good classical fondue receipes but found this book full of off the wall asian receipies and other things one wouldn't normally associate with fondue. I'm sure they are all very nice but for a basic fondue book it would not be my choice and it is expensive for what it is.
Fondu book.......2007-01-11
When I purchased my LeCruset fondu pot, there was a wonderful paperback
recipe book beside it. Sadly, I thought the price was too high...and
based on the reviews at Amazon I purchased this book. Its paper is
not as nice, its presentations (pictures) are not as nice...and it
won't lie flat. With this type of cooking, I think it is nice to have
the better pictures and presentations...and the more expensive book.
The 125 BEST Fondue Recipes for beginner to pro.......2007-01-10
This fondue book is so great! It gives simple and plain instructions and ingredients along with a great choice of all types of fondue's. I love it so much that I have purchased three as gifts for other fondue lovers.
Don't know how to Fondue? Now you do!!.......2007-01-06
This book is the best! my sister bought it for me along with a Cuisinart fondue pot for Christmas (all purchased on Amazon) and wow did it save me. I have always been a fan of fondue,but never had the pot or the sense to actually learn what I was going to do once I got the pot. WELL, this book is my little fondue for dummies! It has EVERYTHING you need to know about meat,cheese,and desert fondues. It also has a great section in the back on condiments that go with each recipe, or heck go with anything! This book is a great addition to anyone looking to get in to fondues or as an addition to the gift of a fondue pot.
Fantastic - the best of the fondue cookbooks.......2006-06-26
I am an avid chef, and I LOVE fondue. I researched LOTS of fondue cookbooks, and this one has fantastic recipes. I think the reason I particularly love it is because we like to make fondue in a more healthful style (i.e., not cooking meat in boiling oil) and this book has an entire chapter just on fantastic broth recipes. In the end, if you cook shrimp, lamb, and flank steak in chicken broth, red wine, mushrooms, and garlic, you have yourself a very healthy meal! You'll love this book...it also gives GREAT fondue cooking tips in the whole first section.
Book Description
Nearly 200 recipes for fish, cheese and meat fondues, oriental hot pots, tempura, sukiyaki, and dessert fondues. Advice on accompanying wines and bread recipes are also given.
Customer Reviews:
Broad treatment of fondue pot use.......2007-08-11
I grew up thinking that fondues were just cheese, cheese, cheese, so I leapt at a book that would broaden my understanding. This is exactly that I got in this book. Coverage of various styles may not be deep, but the authors present a sampling of an enormous range of fondue pot uses from various cuisines around the world.
A small nit to pick is that the text is somewhat clumsily translated from German, and it pays to read the recipe instructions carefully prior to starting. The instructions are not particularly well segmented and laid out for you to read as you go. Nevertheless, for the one and only fondue cookbook in my collection, this was a great pick.
An oldie but goodie.......2007-01-04
I have tabbed this book like crazy!! My father in law gave me a fondue pot for my b-day. I remember my mom her friends playing cards listening to Al Green records(am i dating myself?) and eating out of one pot. That was the depth of my experience with fondue. I bought this book so that I would have a clue as to what to do with my gift. I have tried about half of the meat and cheese recipes and the majority have been well recieved. The pictures give it a bit of a dated look but the good simple food transcends the time that has passed since this book was first published. It is simple and easy to follow. This is a great primer for those new to fondue.
Good fondue book.......2006-05-16
This book has lots of good recipes but it does seem to repeat itself some what by printing out new recipes for variants on a theme. That being said it is still my favorite book of fondue recipes and ideas.
While you're buying this book take a look at the Le Creuset Fondue pots. In my opinion, they are the best!
Recipies are as easy as they are delicious!.......2004-02-09
I found many amazing Fondue recipes in this book. My favorites are the Classic Fondue (always a hit); the Dill Fondue and the Toblerone Fondue. I throw a big fondue party every year, featuring four types of cheese fondue and two dessert fondues. The recipes in this book have never let me down. They are delicious and easy to prepare. This book is highly recommended.
favorite Fondue Cookbook.......2003-12-06
This is my favorite Fondue cookbook, and you could tell if you saw the folded pages of my fav recipes. I have not tried even half of the recipes and am thoroughly pleased with this. I have not tried them, but them, but there are Asian inspired dishes to try.
I am wishing for a Raclette for Christmas, and there are also recipes for that grill in this book also. It is nice to know if I get my Raclette, I already have recipes.
Highly, Highly recommend this cookbook.
Customer Reviews:
Good for fondue lovers.......2005-10-11
I have one gripe about this cookbook-
The recipes are not one to a page. The way it is I find it difficult to find a recipe.
The recipes are very good. The nature of this cooking is that some recipes do require unusual ingredients. However, for the most part the recipes require easy to find ingredients.
The directions are easy to follow.
I enjoy this cookbook.
Enjoy.
printing errors.......2004-12-15
I ordered three copies of 'Fondues and Hot Pots' for Christmas gifts. One of the copies is fine. The second jumps from page 118 to page 215, then after the index jumps back to page 151. The third skips from page 118 to to page 183, then after 214 skips back to 151.
This book would've gotten four stars (great recipes and hints, but absence of pictures costs a point), but people ordering this book need to be on the lookout for similar printing errors.
An Absolutely WONDERFUL cookbook for Fondue lovers!!.......2004-01-14
This beautifully writtten and easy to follow cookbook is all you need to make your family and friends think you've recently graduated from one of the World's great chef schools. Susan Fuller Slack has written several of my favorite cookbooks on ethnic foods- "Japanese Cooking for the American Table" and " MEXICAN - Best of Old Mexico and the Modern Southwest", but this one is even better. It makes my mouth water just to write about it. You should definitely add this book to your kitchen library!
Amazon.com
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.
Book Description
Fondue is back, bigger and better than ever, popping up in kitchens everywhere! Rick Rodgers presents more than fifty sensational recipes that combine the newest tastes with traditional favorites, creating versatile and mouth-watering fondues that will thrill fondue lovers.
Rediscover the pleasure of cooking food at the table with your friends and family as contemporary flavors and ingredients -- roast garlic, fresh ginger, sun-dried tomatoes, balsamic vinegar, and espresso-are stirred into today's fondue pot. This is great food that is simple to make and perfect for entertaining.
If you love the classic cheese version, try dipping cooked shrimp or artichoke hearts into Italian Fontina and Porcini Fondue; or vegetables and apples into Gorgonzola, Port, and Walnut Fondue. Dunk focaccia or Italian salami into Sun-Dried Tomato Pizza Fondue, bite-sized cubes of bread or even chicken breast into Classic Swiss Fondue, made with three cheeses for a deliciously authentic masterpiece.
Meat lovers will go for Fondue Bourguignonne, where chunks of table-fried meats (or poultry or fish) are dipped into a variety of quick-to-make sauces. Serve boneless leg of lamb with Balsamic Vinegar-Mint Sauce or turkey breast with Cranberry-Lime Mayonnaise.
Many Asian cuisines have their own versions of fondue that are popular choices for communal meals. Known as hot pots, they're an exotic mix of ingredients in a special savory stock. Try the famous Japanese version, Shabu-Shabu, with paper-thin slices of beef and a sesame dipping sauce, or the Classic Chrysan themum Hot Pot, composed of a variety of meats and fish to be dipped in a soy-sherry sauce.
For the confirmed dessert fanatic, nothing will please the palate more than sweet and rich tastes from your fondue pot. The choices are intoxicating-fresh strawberries, pineapples, and cherries, and chunks of pound cake can be swirled into Classic Chocolate Fondue. A sinful concoction of peanut butter and milk chocolate is made to be savored with bananas or brownies. And who can resist dipping a cookie or two in Venetian Espresso Fondue?
Intense in taste and flavors, innovative in form and preparation, fondue is the way we want to eat today.
Customer Reviews:
Not the best..........2005-08-10
Some of the recipes just don't seem too appetizing.......liked "The 125 Best Fondue Recipes" better!!!
Great Fondue for Grownups!.......2005-02-09
This book is chock full of excellent recipes that would be a hit with any grown-up dinner party. If you are going to have a get-together with friends and are looking for recipes that not only look and taste good but will also be impressive, this is the book for you. I really just wanted a fondue book with tried and true recipes that would appeal to my family. There are a few simple recipes in the book, but most of them have names like Italian Fontina and Porcini Fondue, Welsh Cheddar and Bacon Rabbit Fondue, Lobster Newburg Fondue, Smoked Salmon, Capers and Triple Creme Fondue, you see the trend. So if you are having an adult dinner party with friends and want to have something that sounds trendy or exotic, then this book is the one for you. If you want some simple family-type recipes, I would suggest looking for something different.
Excellent food history lesson and delicious recipes.......2004-12-28
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.
No photos needed!!!.......2004-03-25
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.
Dip It Fun Food Cookbook.......2003-12-29
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 al Bakery.
This is focused on a comeback entry, fondue. Many of us from sixties and seventies went through the rage for this and had not thought of it for awhile. Now this resurrgence, and Rodgers provides us with a quality work to explore this new appetizer, main course and dessert entry.
He provides equipment section, that although brief is usuable and reliable info. Would have been nice to have photos and source info, but these aren't really that vital to this food venue.
His creativity in collected these recipes is what makes this book valuable: feast your fondue spear on such as: Sun Dried Tomato Pizza Fondue; Caribbean Edam and Habanero Chile Fondue; Rosemary Ragna Cauda with Vegetables; White Chocolate and Raspberry Swirl Fondue; and Double-Berry and Riesling Fondue.
Each is helped by a "What To Dip" box with many times dozen and more items suggested.
Book Description
If you've been looking for a way to spice up your parties or add some variety to your family meals, The Everything(r) Fondue Cookbook is just what you need!
Packed with hundreds of creative fondue ideas for appetizers, main courses, and desserts, this crowd-pleasing cookbook from Rhonda Lauret Parkinson will satisfy any crowd, offering a wealth of helpful preparation tips, as well as the skinny on the do's and don'ts of this decadent treat.
The Everything(r) Fondue Cookbook offers a variety of delicious recipes, including:
Tempting appetizers, such as "Crab Rangoon" Fondue
Irresistible main courses, such as Poached Chicken in Wine with Sweet Herbs
Delicious vegetarian fare, such as Oriental Vegetable Salad with Mediterranean Dressing
Scrumptious desserts, such as Tiramisu with Cream
For party time or anytime, The Everything(r) Fondue Cookbook is your all-in-one guide to saying can do to fondue!
Customer Reviews:
The Everything Fondue Cookbook.......2007-01-19
Gave it to my mom for the holidays. She made a few of the recipes contained within it. A cheese fondue: a little too salty. A Hot oil and various sauces: 1. peanut=pretty good. 2. some kind of garlic dip=very good. 3. A wasabi soy sauce sauce=amazing. Also made a chocolate Kahlua dessert fondue=Quite delicious, especially with the pound cake she made to dip in it.
Lots of recipes, so if you come across one that's sub-par there are plenty of others that are great.
I'd recommend it.
Great gift.......2006-12-18
I purchased this for a friend who just got a new fondue pot, but didnt know what to do with it. She tells me that the instructions are clear and theres lots of new and different ideas to try.
Book Description
Relax with your friends and pamper them with culinary delights: colorful skewers, refined dumplings, vegetables, legumes, fish, and meat--all very appetizing and far removed from the more copious fondues of our parents. All ingredients can be prepared calmly well ahead, so you can enjoy your guests once they arrive. The cooking takes place right at the dining table. Everybody participates and cooks.
Customer Reviews:
You'll Find Some Way, Way Good Fondues in this Delightful Book.......2006-07-16
Seven years ago my husband Dub and I sailed into Whangarai Harbour in New Zealand. On our way in I spied some friends or ours, Gayle and John, who we'd met in Tahiti. They were Kiwis and they were ending their five year circumnavigation, home at last. We anchored close to their boat and later dinghied over for sundowners (usually Coke and Rum). That evening, as usual, we told tall tales of our adventures at sea and we congratulated ourselves on being in this wonderful place at this wonderful time. Later, as we were saying our goodbyes, Gayle gave me her set of the Salamandar Book of Series Cookbooks. They are sold by HP Books in the States as paperbacks. Gayle carried these books around the planet and now she was giving them to me, complete with her notes (written in the books) on the recipes, how well she and John liked certain dishes, which were their favorites, how hard they were to prepare. She knew I was a cook and she thought I'd appreciate them. She was right.
Like all the books in the series "The Book of Fondues" is about five inches wide and about a foot tall, making them kind of unique among cookbooks. But one should not be put off because of the odd shape, these are real books and you can find mighty darned good recipes in them although one might wonder if it was necessary to devote a whole book to fondue. I know I did at first, but once I got into the book, it quickly became one of my favorites. After all, what better way to start an evening than with a Coke and Rum and some delicious fondue as you watch that lucky old sun fade away. Here you'll find fondues of all stripes and flavors from the Classic Swiss Fondue on Page 10 to the Creamy Kiwi Dip at the end of the book. Almost of these fondues are, as my friend Jack Priest's young son Devon would say, "Way, way good!"
Review Submitted by Captain Katie Osborne
Better title would be dips.......2005-10-11
I was looking for a more traditional fondue cook book and this was not it. It would have been better titled dips. I was very dissapointed. There were more dips rather than true fondue type cooking. Additionally there was very little in the way of directions or clrification. There were lovely pictures though.
Good for Hot Pot Too.......2003-12-27
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.
Great introduction........2003-01-29
In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.
This installment, the Book of Fondues, starts with a brief introduction of the equipment necessary for fondue-making, and then presents recipe suggestions for all major types of fondues, from cheese to dessert fondues. Special chapters are dedicated to deep-fried fondues, accompaniments, seafood fondues, vegetable fondues, hotpots, vegetable dips and fruit dips. There are also menu suggestions for starters, main courses, accompaniments and desserts; and the book ends with six suggestions for complete menus built around the recipes described here. Classics such as fondue Bourguignonne, Swiss fondue and mushroom fondue appear next to unique dishes such as anchovy mayonnaise, blackcurrant cassis fondue, crab and cheese dip, Drambuie cream fondue, hot berry compote, marshmallow cream fondue, praline fondue, raspberry cream, peppermint fondue, spiced plum puree, fruity duck fondue, and wine and cherry sauce.
From aioli, almandine trout and almond clusters to yellow bean sauce and yogurt dressing, this collection of recipes is a great introduction to the endless possibilities of making a meal out of food dipped into hot oil or a delicious sauce - and at a relative bargain price, to boot. Also recommended: This series' installments on French provincial cooking, and on crepes and omelets.
Great Book for a Narrow Cooking Category.......2001-04-30
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.
Book Description
Fun with fondue!
In this scrumptious guide, readers will discover a creative collection of information, cooking tips, and succulent recipes. Also included are substitution suggestions for even more variety.
• Written by an experienced food and beverage author, who is also the founding food editor of USA Today
• Offers precise recipes for fondues, hot dips, and Asian hot-pot cooking along with suggestions for substitutions
• Provides easy, time-saving recipes that require less than 20 minutes of hands-on time and fewer than 10 ingredients
• Each recipe includes a box containing suggested foods for dipping and recommended substitutions
• Do-ahead steps for all recipes minimize planning and preparation time
Average customer rating:
- Recipes, fondue history, cooking tips and more
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Fabulous Fondues: Appetizers, Main Courses & Desserts
Fred Kerner
Manufacturer: Sterling
ProductGroup: Book
Binding: Paperback
 Desserts
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Similar Items:
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Fondues from Around the World
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The 125 Best Fondue Recipes
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The Everything Fondue Cookbook: 300 Creative Ideas for Any Occasion
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Fondue: Great Food To Dip, Dunk, Savor, And Swirl
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Fondue
ASIN: 0806954892 |
Book Description
The fondue is a fun-do! Now surging back in popularity with new ingredients and new ideas, fondue pots are encouraging crowds to gather round and share this appetizing, satisfying meal. Whether you crave this Swiss classic in its traditional all-cheese version or with meat, seafood, or chocolate, the unique recipes in this updated bestseller will show you how to make the fondue you like. Let your imagination go and vary cheese fondues with sautéed celery, onions, sweet peppers, chervil, or sorrel. Try unusual "dunkables" in place of bread, such as bagels, small ravioli, or boiled potatoes. Make special fondues like the Chile Verde con Queso and use corn chips or tostados to dip. A "Mixed Grill" includes chicken, filet mignon, lamb, peppers, and bacon. Go Asian-style with a Fondue Japonaise. There's even a pepperoni pizza fondue! Taffy Apple Miniatures in heated butterscotch sauce make a fine end-of-dinner treat. Bonus: suggestions for post-dinner drinks.
Customer Reviews:
Recipes, fondue history, cooking tips and more.......2002-12-28
This book is a classic and a must for every fondue enthusiast. Fred's style is as warm and inviting as the recipes he presents. I particularly enjoyed his anecdotes regarding the history of fondue. I was intrigued that his first edition of the book, written over 35 years ago, was published under the pen name of M.N. Thaler, a take off on the name of the popular fondue cheese emmenthaler. I also enjoyed the fact that the book covered many different styles of fondue cooking including cheese, meat in oil, broth, vegetable, and dessert.
Average customer rating:
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The New International Fondue Cookbook
Manufacturer: Bristol Publishing Enterprises
ProductGroup: Book
Binding: Paperback
General
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Wraps and Roll-ups (Nitty Gritty Cookbooks) (Nitty Gritty Cookbooks)
ASIN: 1558670084 |
Product Description
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.
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