The Book of Fondues

by Lorna Rhodes, Simon Butcher (Photographer)

Provides recipes for deep-fried, seafood, vegetable, fruit, and dessert fondues, describes useful equipment, and suggests menus

Genres: Cookbooks, Cooking, Reference, Nonfiction, Travel, Transport, Essays

120 pages, Paperback

First published January 1, 1987

Reviews

[AMD · Rating 3 out of 5]

The Guide to Fondue is a concise book packed with tasty fondue recipes. Quick easy to follow recipes with step-by-step instructions and photos. Recipes cover appetizer, meal and dessert fondues to delight all taste buds. Makes a great gift when included with a fondue pot.

[Sheherazahde · Rating 4 out of 5]

A rather broad definition of Fondue. This pretty book contains recipes for lots of things that are dipped into other things. Everything from dips to deep frying.

[Jessica · Rating 4 out of 5]

Lots of recipes, very good variety.