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Fondue: Great Food To Dip, Dunk, Savor, And Swirl | 
 enlarge | Author: Rick Rodgers
Brand: Cookbook
Category: Book
List Price: $15.00
Buy Used: $0.01
You Save: $14.99 (100%)
New (35) Used (57) Collectible (1) from $0.01
Avg. Customer Rating:  16 reviews
Sales Rank: 90819
Media: Hardcover
Edition: 1
Number Of Items: 1
Pages: 160
Shipping Weight (lbs): 0.5
Dimensions (in): 8.7 x 5.6 x 0.9
MPN: 0688158668
ISBN: 0688158668
Dewey Decimal Number: 641.81
UPC: 099451586645
EAN: 9780688158668
ASIN: 0688158668
Publication Date: February 4, 1998
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: With pride from Motor City. All books guaranteed. Best Service, best prices.
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Product Description
Take a dip with dozens of creamy fondue creations. The ultimate food to share with family and friends, this cookbook presents over 50 sensational recipes that combine the newest flavors with traditional favorites ? simply dip, dunk, savor and swirl!
Amazon.com Review
There was a time in America (the dark ages of the 1960s and early 1970s) when fondue was synonymous with cubes of white bread dipped in melted Velveeta. After a brief craze, fondue went the way of lava lamps, shag carpeting, and leisure suits, its pot and skewers retired to the back of a high kitchen cupboard where they're forgotten until the next garage sale. Now, however, fondue is making a comeback, and--like Barbie--it's gotten a whole new look. In Fondue, Rick Rodgers takes the three basic fondues--cheese, chocolate, and fried--and mixes in the flavors of the '90s--everything from sun-dried tomatoes to espresso. He even adds a fourth category, Asian fondue, for those fat- and calorie-conscious cooks who prefer their food simmered in broth. Swordfish Fondue with Tapenade Mayonnaise; Gingered Curry and Cheddar Fondue; Vietnamese Beef Fondue with Rice Vinegar Stock and Anchovy-Pineapple Sauce--the '60s were never like this! In Fondue, Rick Rodgers proves that, once again, it's hip to dip.
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| Customer Reviews: Read 11 more reviews...
 Fondue Recipe Assortment December 6, 2007
Rick Rodgers writes in an easy to read way and offers reipes that are easy as well. Fonduing is fun, but since you don't do it every day, having this book is a comfort for review and recipes.
 Not the best... August 9, 2005
8 out of 13 found this review helpful
Some of the recipes just don't seem too appetizing.......liked "The 125 Best Fondue Recipes" better!!!
Great Fondue for Grownups! February 8, 2005
18 out of 18 found this review helpful
This book is chock full of excellent recipes that would be a hit with any grown-up dinner party. If you are going to have a get-together with friends and are looking for recipes that not only look and taste good but will also be impressive, this is the book for you. I really just wanted a fondue book with tried and true recipes that would appeal to my family. There are a few simple recipes in the book, but most of them have names like Italian Fontina and Porcini Fondue, Welsh Cheddar and Bacon Rabbit Fondue, Lobster Newburg Fondue, Smoked Salmon, Capers and Triple Creme Fondue, you see the trend. So if you are having an adult dinner party with friends and want to have something that sounds trendy or exotic, then this book is the one for you. If you want some simple family-type recipes, I would suggest looking for something different.
 Excellent food history lesson and delicious recipes December 28, 2004
10 out of 10 found this review helpful
This is my first exposure to Rick Rodgers' writing and I am already looking to buy more of his cookbooks. He is thorough in his explanations of what equipment, chocolate, cheese, etc. to buy without being wordy or condescending. Each recipe comes with a paragraph lesson of its origin (e.g. Swiss, French, Italian) and/or American fondue versions and/or to whom the recipe would appeal. This book has such a variety of recipes that both the more and less adventurous eaters in your dinner party will be gastronomically satisfied. For a real Swiss experience, I recommend the Classic Swiss Three-Cheese Fondue and the Classic Chocolate Fondue. Recipes I'll be trying at my next fondue party are: Italian Fontina and Porcini Fondue, French Gruyere and Onion Fondue, and the Original Toblerone Fondue. This book offers years of interesting entertaining. Rick Rodgers' recipes and dipping suggestions can be trusted to provide a superior dining experience.
No photos needed!!! March 24, 2004
27 out of 29 found this review helpful
Since when are photos needed when the book is clear and as well written as this one? In my mind never.
This was my first book for fondue and frankly ALL the others books I either bought or looked at may have had photos but were so lacking in details, originality and interesting recipes I haven't used the two others I bought and haven't bought anymore. This book is simply the best fondue book you can buy, not only does it have good recipes it has clear instructions on how to use a fondue pot the differnt kinds of fondue pots as well as a comprehensive list of cheeses, breads, meats and other ingrediants good for fondue.
Anyone with a fundimental skill in cooking doesn't need a photo to know how to grate cheese or cut bread into cubes.
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