Fondue: Great Food To Dip, Dunk, Savor, And Swirl Hardcover – January 21, 1998

It had been a long time since I dusted off the old fondue pot and bubbled up that tired and overly tried and true "Swiss Cheese Fondue" recipe that was the only one I ever made. But, since getting Rick Rodgers slim book I've made a few others and was pleasantly surprised. They all came out so well that friends and relatives wanted the recipes.I admit that I really didn't know much about fondueing until I read this cookbook. On page 15, for instance, Rick says, "Fondue is most easily prepared in a saucepan on the kitchen stove, then transferred to a fondue pot for serving. (I always cooked it right in the fondue pot with a Sterno burner underneath...waiting...and waiting for the cheese to melt. What did I know?) While some cooks enjoy the showiness of mixing the fondue at the table, I think it's a hassle, and the tabletop burners are rarely strong enough to do any actual cooking. (How true!) If you wish, prepare the fondue on the stove in its ceramic or earthen ware fondue pot, but use a flame diffuser to keep the pot from cracking." (Practical advice I could have used way back when I mistakenly thought I knew something about entertaining.)The recipes I tried and liked were: "Classic Swiss Three Cheese Fondue", though I chose to try a variation of it by using Rodgers' "French Gruyere Fondue" recipe. Incredible! My daughter asked me to make a chocolate fondue, since she recently had had a taste of one at a college party, so I made Rick's "Classic Chocolate Fondue." She and her friends raved about it. My wife and I made "Classic Beef Fondue with Sour Cream and Horseradish Sauce" and loved it! In fact, we will definitely make it again for a special dinner at home...on our anniversary...while enjoying a chilled glass of wine, soft music, and Rick's "Classic Beef Fondue" for two.I highly recommend this cookbook. 5 Stars.

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.

I didn't expect much for the price I paid (less than $10 including shipping), but I did at least expect to get what I saw when I ordered it. The dust jacket on the copy that was delivered didn't have the beautiful photo you see on the website. Instead, it had a drawing reminiscent of the 60's or 70's. The book itself seems fine, though. Just be prepared for what you receive to not match what you ordered.

I ordered this book as a Valentine's Day present for my boyfriend (I also bought a fondue set via Amazon). I read the other reviews, and I figured I might as well get it. Well, let me tell you! This is such a cute little book. I purchased the hardcover version of this book. It is a petite book, perfect size for keeping in a kitchen. I have a very small kitchen and it fits in perfectly. There are many recipes in this book, something for anyone in this book. I don't eat meat, and there are many recipes for myself. I highly recommend this book. The recipes come with suggestions of what foods you should dip into the fondues. There are also many alternatives to ingredients and ways to make the recipes healthy. Give it a shot!

An older book from 1998. It has quite an assortment of fondue recipes- many that I never would have considered but I may try someday. There are many delicious sounding recipes that are high on my list to try. I usually prefer pictures in my recipe books but this is one of the few that I really dont mind/dont need any pics. The descriptions are good, and the recipes are written out easy(ish) enough. Nice intro into the world of fondue is helpful for novices such as myself.Its a decent book. I could very well just search the internet for some recipes, but I wanted a book in hand that I could peruse at my leisure. It isnt perfect, but I am pleased overall.

Favorite fondue book, this is my second copy. Not some coffee table book of fondue pictures for people who want to look instead of cook. I have used this book for ten years and the recipes are spot on. They must have been well tested because I have rarely had a dud.

i bought this bool for a Christmas gift, i did look it over and found it has many great fondue recipes ! she loved it so it was a win Win !

Some of the recipes just don't seem too appetizing.......liked "The 125 Best Fondue Recipes" better!!!