Fondue

by Fiona Smith, William Lingwood (Photographer)

Fondue is friendly food. Invented by the Swiss, it is now enjoyed around the world. It's the sort of dish you share with a group of your favorite people. Up-and-coming food writer Fiona Smith draws on her experience cooking in the Swiss Alps to create delicious new combinations to share with family and friends. Recipes include Cheese Fondues such as Fondue Neuchâtel (of which there are many regional variations), Roasted Tomato Fondue and Swiss Rachlette. Oil Fondues include the classic Fondue Bourguignone, Lamb Fondue (sprinkled with a delicious spice mix). Also included are stylish Modern Fondues, such as Blue Cheese Fondue with Walnut Grissini, and Roasted Red Pepper and Queso Fresco Fondue. And don't forget Sweet Things-Bitter Chocolate with Orange and Chilli or White Chocolate with Lemon and Gin.

Genres: Cookbooks

64 pages, Hardcover

First published January 1, 2002

Reviews

[Kim Brown · Rating 3 out of 5]

Good basic overview book.

[Georgetowner · Rating 4 out of 5]

Traditional and innovative fondues. Great little book for the novice fondue maker.

[Kimberly Ann · Rating 3 out of 5]

The book begins with the question: "Which fondue is for you?" and Ms. Smith describes the different types of fondue: Cheese, Oil, Stock, Modern style, & Sweet. There are over 25 different recipes with accompanying photographs.

I must say I have never heard of most of these types of fondue: Roast tomato, Fonduta, Raclette (you heat your individual tray w/ the fondue in it), Lamb w/ toasted baharat (a seed mixture), Bagna cauda (anchovy garlic), Smoked fish, Hot ginger & crab, Mascarpone & rose, White chocolate w/ lemon & gin...and several more.

I'm thinking I'm not that adventurous as to try most of these, but they did sound as good as they looked

[Courtney · Rating 4 out of 5]

I think you mean fonDO. To be honest, I haven't done much of it, but I love the idea, and the recipes in here sound scrumptious.