Fondue

by Lenny Rice, Brigid Callinan

Whether it'¬?s the first course or the entire menu, fondue is the perfect party food or casual company dinner: it provides an instant theme; the little prep needed is done well in advance; and it'¬?s guaranteed to create a leisurely, cozy atmosphere. From Northern California'¬?s wine and cheese country comes Cowgirl Creamery'¬?s head cheesemonger Lenny Rice and culinary instructor Brigid Callinan with a collection of fifty fondue recipes combining the fun of the seventies craze with the complex tastes of European tradition-all in one fondue pot. You'¬?ll find recipes for tried-and-true classics made with traditional as well as artisanal cheeses, novel spin-offs on favorite flavors like pizza and French onion soup, and chocolate and caramel desserts that will keep the tea lights burning long and bright. And should a melted pound of cheese or chocolate not be reason enough, you'¬?ll also find deliciously creative accompaniment and beverage pairing suggestions sure to inspire a return to blessedly uncomplicated and authentic fondueReviews"Anyone who already loves fondue, or who wants to dust off the old fondue pot and put it to work, needs to find a copy of this little book. It will revolutionize your fondue aspirations."-Oakland Tribune

Genres: Cookbooks, Food

128 pages, Paperback

First published September 1, 2007

Reviews

[Victoria]

Received a fondue pot recently, and needed a good how to use it guide. This is a wonderful collection of interesting recipes and useful information.

[Laura]

who knew so many ideas for cheese and sweet fondue - there were no recipes for other oil or broth fondue.

[A.]

Dnf'd because the recipes felt hyperfocused on getting as much alcohol into the recipes as possible, which is not my jam

[Chellieland]

This book has a variety of fondue recipes that sound wonderful. It gives adult beverage pairings as well with each recipe. I see a fondue night in my future.

[Caro]

It's ok. The author focuses mainly on cheese and chocolate fondues and the recipes include a few classics but mostly basics with a twist. She explains that "the term fondue comes from the French word fonder (to melt). Dating back to eighteen-century Switzerland, when the local cheese and wine were both common household ingredients, fondue started as a way for people in Alpine villages to utilize cheeses that had become hard and dry during winter storage"

I was expecting a more traditional book that included other types of fondues such as Fondue Bouguigninne where you have a hot-oil pot, deep fry meats and have them with different sauces, which is also traditional in Swiss cuisine. So I was a little disappointed to have this type of fun due missing from the book.

The author offers lots of tips, preparation advice, recommended cracker, bread and wine pairings.

[Justen]

While mainly for cheese and/or chocolate fondue, this book does have a lot of good hints, options, and explanations on many things that you either are looking for or have questions about. The history and definitions of the different cheeses proved both interesting and helpful.

[Sarah]

The recipes I've tried from this book have been amazing!