Fondue: Great Food To Dip, Dunk, Savor, And Swirl
by: Rick Rodgers
List Price: $15.00
Prices subject to change.
Price: $11.70
You Save: $3.30 (22%)Prices subject to change.
Availability: Usually ships in 24 hours
Product Description:
Fondue is back and bigger than ever.You'll find over 50 great recipes that combine the newest tastes with traditional favorites in Rick Rodgers' Fondue cookbook.Create versatile and tasty fondue that will thrill both family and friends!
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.
Fondue is back and bigger than ever.You'll find over 50 great recipes that combine the newest tastes with traditional favorites in Rick Rodgers' Fondue cookbook.Create versatile and tasty fondue that will thrill both family and friends!
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.
Related Items:
Browse for similar items by category:
- Books » Subjects » Cooking, Food & Wine » Baking » General
- Books » Subjects » Cooking, Food & Wine » Baking » General AAS
- Books » Subjects » Cooking, Food & Wine » Cooking by Ingredient » Sauces, Salsa & Garnishes
- Books » Subjects » Cooking, Food & Wine » Special Appliances
- Books » Subjects » Cooking, Food & Wine » General
Customer Reviews
Average Rating:
Rating: 
- Fondue Recipe Assortment
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.
Rating: 
- Not the best...
Some of the recipes just don't seem too appetizing.......liked "The 125 Best Fondue Recipes" better!!!
Rating: - Great Fondue for Grownups!
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 ... Read More
Rating: 
- Excellent food history lesson and delicious recipes
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 ... Read More
Rating: - No photos needed!!!
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 ... Read More
- Fondue Recipe AssortmentRick 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...Some of the recipes just don't seem too appetizing.......liked "The 125 Best Fondue Recipes" better!!!
- Great Fondue for Grownups!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 ... Read More
- Excellent food history lesson and delicious recipesThis 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 ... Read More
- No photos needed!!!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 ... Read More
