The Book of Fondues

by Lorna Rhodes

Book Overview

The Book of Fondues By Lorna Rhodes. KSC number B504. Provides recipes for deep-fried, seafood, vegetable, fruit, and dessert fondues, describes useful equipment, and suggests menus This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0895866676
• ISBN13: 9780895866677
• Release Date: October 1989
• Publisher: HP Books
• Length: 120 Pages
• Weight: 0.05 lbs.
• Dimensions: 0.3" x 5.5" x 11.1"
• Age Range: 18 years and up
• Grade Range: Grade 12 and higher

Customer Reviews

You'll Find Some Way, Way Good Fondues in this Delightful Book

Seven years ago my husband Dub and I sailed into Whangarai Harbour in New Zealand. On our way in I spied some friends or ours, Gayle and John, who we'd met in Tahiti. They were Kiwis and they were ending their five year circumnavigation, home at last. We anchored close to their boat and later dinghied over for sundowners (usually Coke and Rum). That evening, as usual, we told tall tales of our adventures at sea and we congratulated ourselves on being in this wonderful place at this wonderful time. Later, as we were saying our goodbyes, Gayle gave me her set of the Salamandar Book of Series Cookbooks. They are sold by HP Books in the States as paperbacks. Gayle carried these books around the planet and now she was giving them to me, complete with her notes (written in the books) on the recipes, how well she and John liked certain dishes, which were their favorites, how hard they were to prepare. She knew I was a cook and she thought I'd appreciate them. She was right. Like all the books in the series "The Book of Fondues" is about five inches wide and about a foot tall, making them kind of unique among cookbooks. But one should not be put off because of the odd shape, these are real books and you can find mighty darned good recipes in them although one might wonder if it was necessary to devote a whole book to fondue. I know I did at first, but once I got into the book, it quickly became one of my favorites. After all, what better way to start an evening than with a Coke and Rum and some delicious fondue as you watch that lucky old sun fade away. Here you'll find fondues of all stripes and flavors from the Classic Swiss Fondue on Page 10 to the Creamy Kiwi Dip at the end of the book. Almost of these fondues are, as my friend Jack Priest's young son Devon would say, "Way, way good!" Review Submitted by Captain Katie Osborne

Good for Hot Pot Too

This book has served me well for both fondue and Mongolian hot pot meals. I would agree that it isn't a book for beginners, as you have to improvise a bit to get exactly what you want. . . but it is good for providing a jumping off point. For those who like to cook meats in broth instead of oil, the book has several simple and tasty recipes for dipping sauces spread throughout the book.

Great introduction.

In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes. This installment, the Book of Fondues, starts with a brief introduction of the equipment necessary for fondue-making, and then presents recipe suggestions for all major types of fondues, from cheese to dessert fondues. Special chapters are dedicated to deep-fried fondues, accompaniments, seafood fondues, vegetable fondues, hotpots, vegetable dips and fruit dips. There are also menu suggestions for starters, main courses, accompaniments and desserts; and the book ends with six suggestions for complete menus built around the recipes described here. Classics such as fondue Bourguignonne, Swiss fondue and mushroom fondue appear next to unique dishes such as anchovy mayonnaise, blackcurrant cassis fondue, crab and cheese dip, Drambuie cream fondue, hot berry compote, marshmallow cream fondue, praline fondue, raspberry cream, peppermint fondue, spiced plum puree, fruity duck fondue, and wine and cherry sauce. From aioli, almandine trout and almond clusters to yellow bean sauce and yogurt dressing, this collection of recipes is a great introduction to the endless possibilities of making a meal out of food dipped into hot oil or a delicious sauce - and at a relative bargain price, to boot. Also recommended: This series' installments on French provincial cooking, and on crepes and omelets. Also recommended: Around the World Cookbook Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only Joy of Cooking: 75th Anniversary Edition - 2006

Great Book for a Narrow Cooking Category

I think some people expected a two-book 1,000 page volume about how to do Fondue when they got this book. For $10 this book is outstanding as every single recipe has color photos and good instructions. I have made 50% of the fondues in the book for entertaining and there was not one that I served to guests that didn't stop all other conversation and make the party a hit. So far, all of the recipes have been unbelievably delicious and unique. This was my first experiment with "The Book Of..." cooking series and made me look at the other 50 or so titles. The book assumes that you have some basic knowledge of cooking.

good recipes & lot's of pictures

This book does assume you have some basic idea of fondue. It does talk about different pots to use, and how to prepare for a fondue dinner (what to provide guests, how to instruct them, etc). It doesn't discuss things like why alcohol is used in many recipes (to prevent cheese from curdling) & cooking techniques, like keeping the heat on low. However, these are adequately covered in newsgroups & web sites.The cheese fondue recipes are very good & simple. They usually don't call for expensive ingredients and do suggest many dipping foods. There are color pictures on every page. The sauces for Tempura are weak. While tasty, the variety is slim -- you'll use diff. sauces for seafood vs. beef vs. chicken. Additionally, there are yummy looking dessert fondue recipes 'tho I have not tried those yet.Overall, very good book for the money.