- Hardcover: 120 pages
- Publisher: Salamander Books (1 Mar 1997)
- Language English
- ISBN-10: 0861012860
- ISBN-13: 978-0861012862
- Product Dimensions: 28.2 x 14.6 x 1.4 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 584,603 in Books (See Top 100 in Books)
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Customer Reviews
Most Helpful Customer Reviews
5 of 5 people found the following review helpful
Format:Hardcover
This book is a real gem, full of interesting and imaginative recipes that give fondue the kudos it really deserves! I was surprised at the wide range of alcohol that can be used for fondues, and how it can be complemented with various cheese types to produce distinctive, unusual and "global" flavours. For anyone who likes entertaining without the fuss and interruptions of kitchen duty, this book is one of the best guides I've found to help you create an almost effortless, memorable meal, where you can simply sit back and enjoy the food AND the compliments! (Its great for vegetarians, too.) A must for discerning ghosts.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
10 reviews
61 of 64 people found the following review helpful
disappointed
30 Dec 1999
Format:Mass Market Paperback
This book would have been better titled "Dips" as it has more recipes for dips to use after you make a fondue than the fondue itself. It does discuss fondues, very briefly, but it didn't tell me anything I didn't already know and it didn't answer the questions I needed answered. If you aren't already well acquainted with making fondues this book will be of little help.
9 of 9 people found the following review helpful
Good for Hot Pot Too
26 Dec 2003
Format:Mass Market Paperback
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.
12 of 13 people found the following review helpful
Great Book for a Narrow Cooking Category
30 April 2001
Format:Mass Market Paperback
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.
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