The Book of Fondues
Lorne Rhodes. HP Books, $12 (120pp) ISBN 978-0-89586-667-7
Fondue, though the granddaddy of all dips, has never really taken hold in the United States. This book could help change that. A collection of 100 fondue recipes of every description, it begins with the classic Swiss version made with Gruyere and Emmentaler cheeses, then launches into more than a dozen variations on the cheese theme, using Italian, French and English favorites. From there, it's on to tomato- and curry-based fondues, meat- and poultry-laden dips, oil dips for frying seafood and vegetables and fritters at the table, and dessert choices from chocolate to fruit and wine. Rhodes does not neglect hotpot-style dishes of the Orient either. All the recipes are necessarily simple. Salad accompaniments and suggestions for complete fondue menus are presented, and notes on equipment are included. (February)
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Reviewed on: 10/01/1989
Genre: Nonfiction