The Fondue Cookbook

by Ed Callahan

Everything you can make in a fondue pot is found in this book, including cheese fondues, hot dips, meat fondues and confections. Ethnic variations and unique ideas augment the classics. This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0911954015
• ISBN13: 9780911954012
• Release Date: January 1968
• Publisher: Nitty Gritty Cookbooks
• Length: 119 Pages
• Weight: 0.40 lbs.

Customer Reviews

Easy to read- easy to use recipes with international flavors

The introduction has two pages of very rudimentary advice and information concerning different types of fondues, equipment and entertaining. The rest of the book is the " star of the show"- the recipes. Most are easy to make and the ingredients are fairly easy to find. These fondue recipes span cheese, meat (like mongolian hotpot), seafood but also include seafood, hot dips, baked , desserts, oriental , poultry, tempura and more. There is also the very different "rarebits"( a cheese fondue ) recipes. Each recipe also tells the ingredients, that can be dipped into the the fondues. I did try the creamy spinach (fondue) dip and it was very good (my rating 9.4/10). Some interesting ones that I have not tried as yet but will soon are: baked rice fondue, baked turkey fondue, pizza fondue and baked tuna fondue. If you have all the equipment and more information etc then this is a non pricey book and easy way to find some more recipes. If you need to find equipment, find out more about entertaining, then you might either need another book or use this book in conjunction with an appetizer or another book to round out your fondue adventures.