Essential Fondue Cookbook: 75 Decadent Recipes to Delight and Entertain

by Erin Harris

Can-do fondue cookbook—75 recipes for easy-cheesy party fun

What’s better than a dinner party centered around a bubbling pot of delectable, melted goodness? The Essential Fondue Cookbook is your guide to a communal feast that unites different cultures and flavors, offering countless ways to indulge in a delicious life.

Start by learning all of the important tips for throwing a fondue gathering—from how to pick the right fondue pot to how to select the finest cheeses. With this fondue cookbook, you’ll dive into 75 deliciously dippable recipes ranging from classic cheese dishes to savory desserts that will elevate any get-together from mundane to memorable. Cook. Dip. Enjoy.

Check out what else this fondue cookbook

Fondues and don’ts—Discover why swirling your dipper in a figure eight is good and eating straight from your sharpened long-handled fondue fork is bad. Beyond conventional—Not only do the recipes in this fondue cookbook feature chocolate and cheese dishes, there are also lesser-known favorites and techniques like Fondue Bourguignonne.Cheese wisely—Learn how to select the proper cheeses to ensure your meals taste like they were imported from a Swiss restaurant.

Treat yourself and your guests to the tasty flavors found in this essential fondue cookbook.

Genres: Cookbooks, Cooking

182 pages, Kindle Edition

Published May 5, 2020

Reviews

[Alicia Bayer · Rating 4 out of 5]

This is a great little fondue cookbook that doesn't just cover the classic cheese and chocolate types but also cooking in hot oil and hot broth. I'm not sure I'd really want to do that table-top and apparently I'd need a different type of pot to do that type, but there are great sounding recipes for all of these too.

There are very few photographs and there is no nutritional information. The book should work for folks who are gluten free and/or vegetarian, but probably won't be a good fit for people who are paleo, keto, dairy free or vegan. An end section has recipes for dips and sauces, which all sound great.

I received a review copy of this book from the publisher.

[TammyJo Eckhart · Rating 4 out of 5]

Good things first about this cookbook: It has a good variety of recipes and yes there are indeed 75 of them. The chapters are categories of fondue related recipes. Cheese has 21 recipes, Bourguignonne has 7 recipes, Hot Pot has 10 recipes, Dessert has 12 recipes (5 are chocolate), and Dippers & Sauces has 25. The recipes are easy to follow especially if you are familiar with the publisher's recipe format (which I am by now).

Some mixed things about this cookbook: The size (6.5 inch square) can help it stand out on my cookbook case when I remember that it is smaller than most of the others. Most of the recipes call for you to use a pan other than the fondue pot and I found that annoying because one I love about fondue is the nearly one-pot nature of it. The Dippers & Sauces chapter is the largest and yet has the least to do with actual fondue; sure sauces and things to dip into the fondue are great but not really what I want a fondue cookbook to focus on. Like all of the Rockridge Press cookbooks that I've used, this has only a few photos. Most recipes do require that you have a fondue pot of some kind to serve the recipes from four chapters in for you to enjoy.

Nothing bad about this cookbook.

I was sent a free copy of this cookbook by the publishing company, Rockridge Press, in the hopes that I'd write a review of it; no form of compensation was received beyond the free book.

[Sherri · Rating 4 out of 5]

75 Fondue recipes that include but go beyond just cheese. Includes dessert, hot oil, and hot broth. It's a small unique size of book. Nice history of fondue and recipes of different ethnic tastes. Gives many options of dipper choices. No photos so you can't eat with your eyes.

[Diane Estrella · Rating 5 out of 5]

Finding the fun in fondue!

Nothing feels fancier then sitting around with friends and loved ones partaking of fondue together! What a beautiful communal activity, and because everyone is hoovering over a tiny pot of yumminess, instant intimacy is obtained.

The author does a good job of intro information with a lot of history, and the importance of the ingredients and equipment to select. I love that she included not only typical cheese recipes only, but also bourguignonne, hot pots, dippers/sauces, and desserts! There is definitely something for everyone. I look forward to sampling from many of these delicious creations!

I received a complimentary copy of this book from Callisto Publishers/Rockridge Press and was under no obligation to post a review.

[Johanna Sawyer · Rating 4 out of 5]

Thanks to the publisher for an ARC to read and offer my opinion. I’m a Fondue newbie.... never have I ever had a full fondue dinner. I tried one time to go to one of those intimate fondue restaurants (The Melting Pot) and as soon as we sat down the waitress explained this meal would take hours. I think we did one course since we were time squeezed and I was daunted by how expensive and long it took. So when I saw this I had to take a peek.

What did I like? I saw right off the start that I would need to buy a fondue pot, which the author does differentiate between the different kinds. The selection of recipes though were huge and since I’m a newbie they looked overwhelming. What to choose since you can only do one at a time? The recipes however give you clarity on serving size, prep time, and cook time.

What needed help? There is zero calorie info... zilch...none. I’m a calorie counter sometimes and I enjoy recipes more then when I don’t have that info. Also there’s very few pictures...I would have liked to see more pictures. Just looking at pictures can get those saliva glands working but I’m hard pressed to try recipes I can’t see.

Would I buy or recommend? If your a huge fondue lover then this cookbook is for you! Newbies might not be ready for these recipes and lack of pictures. I’ve always been interested in fondue but I’m just not ready I guess.

Thoughts for the author? Congratulations on your fondue cookbook! Thanks so much to the publisher for a sneak peek! I enjoyed looking at the recipes and I wish there were more pictures..
Or a step by step picture method for newbies such as myself.

[Lili · Rating 4 out of 5]

I absolutely love fondue - especially when it’s a gathering of friends who each contribute a unique fondue to make a fondue party. The classic fondue party may become a quaint relic of the pre-COVID19 world, but that won’t stop me from eating my fondue pot for one in isolation at home or from revisiting fond memories of fondue parties past. Despite my passion for both fondue and for cookbooks, I don’t seem to own any fondue cookbooks; a search of my 140 cookbooks on Eat Your Books turned up approximately 40 fondue recipes, but no dedicated fondue cookbooks. So I read this one with an eye toward adding it to my collection.

Of the seven chapters in the book, only the first two are dedicated to ephemera. Four are dedicated to fondue recipes of different categories, and the final chapter is dedicated to recipes for dippers and sauces. The fondue recipes are categorized into cheese fondues, hot oil fondues, fondue hot pots, and dessert fondues. I have only ever made cheese fondues and dessert fondues, because the raw meat dippers and raw seafood dippers for other types of fondue can be quite tricky to work with. Additionally, I’m concerned about the inherent danger and mess of hot oil and hot broth fondues. Besides, I currently only have ceramic fondue pots, which are only suitable for cheese and dessert fondues.

The two ephemera chapters were interesting in that they provided extensive guidance on fondue-related topics, such as what type of fondue pots are best suited to certain types of fondue and which types of cheese are best suited for fondue. Some of the cheeses I had never heard of, never mind know how to source.

The five recipe chapters were formatted exactly the same, which made reading the recipes very easy. In addition to the formatting, similar recipes followed similar formulas. For example, the first three cheese fondue recipes were exactly the same, except the types of cheeses varied across the recipes. I also appreciated that some of the recipes were followed by “Cook’s Tips” or “Store Bought Shortcuts,” both of which provided additional insight into how to execute the recipes.

Overall, I appreciated this cookbook for the variety and simplicity of its recipes. Once I complete my cookbook culling project (which I plan to start any day now), I will seriously consider adding this one to my collection.

I received this book as a digital advance reader copy from NetGalley in exchange for an honest review. I have yet to prepare any recipes from this book, but if I do, I will either update my blog or update this review with the results.

[Darius Ostrowski · Rating 4 out of 5]

My wife and I enjoy hosting fondue parties, we try to have 1-2 every year, although with the current situation I’m not sure what the future will bring. Nothing is better to fight off winter chill than gathering friends around a bubbling pot of melted cheese! We usually do a basic cheese fondue, then both a chicken broth and a beef broth, with dessert to follow (although most of the time we are too full from the cheese).

So I was really looking forward to expanding my repertoire with “Essential Fondue Cookbook: 75 Decadent Recipes to Delight and Entertain” by Erin Harris. And I was not disappointed – in addition to the traditional fondues which are covered in great detail, Ms. Harris also provides interesting twists and combinations of flavors.

In addition to fondue basics, the book devotes a section each to the different types of fondues one can make: cheese, hot oil, broth (hot pot), and dessert. I especially liked the cheese variations – although the classic Swiss fondue is always a hit, Ms. Harris provides several international recipes that I cannot wait to try, as well as a French onion fondue and a blue cheese and leek fondue that both sound outstanding. I have yet to try an oil fondue – the idea of having pots of boiling oil still makes me nervous, but maybe I’ll try the tempura one of these days at home. I have made a chocolate fondue many times at home, but (for some reason) it never occurred to me to make a peanut butter and chocolate fondue until I read this book.

Ms. Harris is absolutely correct about dipping sauces, especially when doing broth fondues. I appreciate the extensive list of sauces, many of which I cannot wait to try at my next party, whenever that may be!

I’m sure that this is a book I will reference time and time again once we get back to socializing.

I requested and received a free advanced electronic copy from Callisto Media/Rockridge Press via NetGalley. Thank you!

[Renee Knoblauch · Rating 5 out of 5]

I love fondue and haven’t made it for awhile other than a basic chocolate dip for fruit. It’s a fun food to serve with friends and everyone is always delighted to have a cheese dip or other unique fondue delights.

The first part of the book gives you some interesting history about fondue and where originated from.
Some other information is the different types of fondue pots and some tips for each style. It also has some information on supplies and equipment. Fondues don’t do tips also. If you have ever wanted to host a fondue party some tips and tricks are included.

Other than the recipes my favorite information is the information on 21 types of cheeses.

The recipes start with cheese fondue recipes and it has a huge variety on any budget to work with. The next chapter is Fondue Bourguignonne, which are oil recipes from different cultures like Spanish Style Oil Fondue or Greek Style Oil are just a few. Fondue Hot Pot has several broth recipes. We can’t forget dessert and Dippers and Sauces.

All the recipes include suggestions for foods to add with your fondue. Some of the recipes are Garlic Bread Knots or Crisp Ginger Snap Cookies. Not all of the recipes are the fondue itself. Several tips and tricks are also included throughout the recipes.

This is an excellent Fondue cookbook for the beginner to someone who already makes fondue. It has a nice variety of recipes for everyone’s taste and budget. The recipes are clear and concise step-by-step instructions.

I received a copy of this product in exchange for my honest review. I was not required to write a positive review.

[Barbara · Rating 5 out of 5]

I love fondue. After eating at my favorite restaurant The Melting Pot I went out and bought a fondue set and tried to make fondue at home. I failed miserably. It was terrible. Apparently, there is more to fondue than melting cheese. Enter this book that explains everything about fondue. The author goes into the different types of fondue in different countries. I had no idea there were different types just cheese, chocolate, and broth, the different types of fondue pots, and the pros and cons of each plus the other equipment you need to be successful. Next, she talks about what staples you need to keep in your pantry to have a fondue whenever you want plus she goes into the different cheeses available to have with your fondue. Lastly is manners. What to do and not do when sharing a communal pot or having a fondue party.
Now we get to the yummy recipes. I think I am going to have to work my way through this book and try them all. So far I have tried the cheese and ale recipe and the baked brie recipe. Delicious. This book is thorough but easy to read. It gives you the basics to be successful without being too wordy. I especially liked the cupboard staple list and cheese explanations. I would like to thank NetGalley and the publisher for allowing to read and try out the recipes in this book in exchange for a review.

[Vicky · Rating 4 out of 5]

Thoughts: I really appreciated the fact that this book gave instructions for absolute beginners of fondue, but also included tips and recipes for those who are experienced in the art of fondue cuisine. There are many incredible looking recipes in this book that I am dying to try; unfortunately, living where I do, it will take a special trip into a city to find some of the specialized ingredients needed. I was able to sample the baked brie fondue and the cheddar ale recipes, and they were phenomenal! The recipes are made for appetizer size portions, and we doubled them to make a meal out of them. All in all, I think this is a great book for anyone looking to experiment with fondue cooking.

What I liked: Really interesting recipes I’m dying to try. And the information on different types of pots that I didn’t know.

What I didn’t like: some unusual ingredients that are difficult to find in my area. Also, no nutritional information or pictures, both of which would have been helpful.

Recommendation: If you are a fondue lover already, add this one to your shelf. If not…it’s not the easiest book for newbies.

[Penmouse · Rating 4 out of 5]

If you have ever had the privilege of enjoying a fondue dinner then you will appreciate the Essential Fondue Cookbook by Erin Harris. Harris is a trained and certified chef and her expertise shines in her fondue cookbook. You will find recipes for fondue, desserts, and sauces to help create a memorable fondue meal at home thanks to her recipes. Some of the recipes you'll find include:

Traditional Swiss Fondue
French Fondue
Italian Fondue
Hot Queso Fondue
American Cheeseburger Fondue
Fondue in a Pumpkin
Classic Bourguignonne Hot Oil Fondue
Asian Tempura Fondue
Classic Chicken Broth Hot Pot
Spicy Mexican Broth Fondue
Chocolate Peanut Butter Fondue
Cheesecake Fondue
Bearnaise Sauce
Chicken Broth
Steamed Vegetables
Scottish Shortbread Cookies
Garlic Bread Knots

I also loved the history, lore and cooking tips she offered concerning fondue cookery.

Recommend.

Review written after downloading a galley from NetGalley.

[Lydia Corona · Rating 5 out of 5]

I absolutely loved this book.

My mouth was drooling from beginning to end. After finishing this book, I knew what I wanted for Christmas - my own fondue kit. I love how she has an answer for everything. She had recipes for the different types of fondue (I didn’t even know there were different types!). She includes savory, sweet, hot pot recipes and even recipes for dips. She explains how to host a part, how to choose cookware, in what order to prepare the dishes and even goes as far as how to eat it (which I definitely didn’t think I had to know). She had an answer for everything you can think of and even for the one’s that you didn’t.

I can't wait for this pandemic to be over so I can host my own fondue party!

[Ellen Bloomfield · Rating 5 out of 5]

After following a complicated cheese fondue recipe to serve for dinner to my husband and him looking at me only to say “Where is the rest of dinner” this cookbook would have been nice to have back then. The author not only gives you good basic recipes for traditional fondue but some fusion recipes for many styles venturing into hot pot in the broth fondue section of the book. She also provides a good number of side dishes and basics that you will need like a really decent easy to follow beef stock recipe. There is an equipment section that will keep you from burning the bottom of your cheese (voice of experience here). Overall a very good specialty cookbook without be overly complicated.

[Bonnie Kernene · Rating 4 out of 5]

I was amazed at the amount of recipes this book contains. It has beautiful phots of how to make the recipes. They all looked so good, but I doubt I will ever get them too look like that! I have asked Santa for a fondue pot, and I swear I have been good all year! But, this book makes it look easy (which I am sure it if after a few tries, but they are still delish! If you want to have fondue or make a party out of it and you do not know how or what to do, buy this book! It will make your meal/snacks absolutely wonderful. I highly recommend it.

[Beth · Rating 4 out of 5]

Surprisingly large amount of recipes for fondue, most of which look freaking delicious. Great ideas for "dippers" and complimentary sauces, serving suggestions, a breakdown on various cheeses to use, and expert tips on making the perfect fondue.

*I received this book from the publisher in exchange for an honest review.

[Alicia Robben · Rating 5 out of 5]

I never knew there were so many different types of fondue! I love fondue so I enjoyed the informational section at the beginning to help me learn how to create better fondue at home. The recipes looked easy and delicious. I do wish there were more recipe photos throughout the different fondue sections.

[Jen · Rating 4 out of 5]

Short and packs a punch! This cookbook covers various fondue techniques, from savory to sweet. It was informative and contains a lot of useful tips. The recipes were well written and ease to follow. This book would be great for a beginner or expert! My thanks to the publisher for the review copy in exchange for my honest review.

[laurie · Rating 5 out of 5]

Fantastic selection of fondue recipes for everyday or special occasions. Accessible to anyone!

[Cassandra · Rating 5 out of 5]

I received a complimentary copy.

If you are not familiar with fondue this book will enlighten and bring out really cool flavors.

[oohlalabooks · Rating 5 out of 5]

Great book! Very helpful in making my first fondue pot purchase and I love the different recipes, it’s not just cheese. Thank you Callisto Media for an ebook copy. This is my honest review.

[Shandril · Rating 4 out of 5]

Delightful recipes! It's a small, chunky book that's cute on the coffee table, but not so easy to use in the kitchen.