Fondue

by Lou Seibert Pappas, Alison Miksch (Photographer)

Whether served at festive gatherings or intimate dinners, fondue is a party dish guaranteed to deliver fabulous flavors and fun. Best-selling author Lou Seibert Pappas offers recipes that are easy to make and fabulously delicious. Traditionalists will revel in cheese fondues such as Bagna Cauda and Tuscan Cheese Fondue. Entre options include Filet Mignon and Shrimp Fondue or Beach Lover's Fish Pot. Best of all, the host can enjoy the time spent with family and friends, as the cooking is done right at the table. So, without ado, get ready to dip, swirl, and delight in Fondue !

Genres: Cookbooks

96 pages, Hardcover

First published September 1, 2005

About the author

Food has been Lou Pappas's lifelong passion. She is the author of many cookbooks, including nine titles in the Artful Kitchen series-- Biscotti, Cheese, Cheesecake, Chutneys and Relishes, Cinnamon, Ginger, Holiday Feasts, Pesto, and Pizzette. Her many food, wine, and travel articles have appeared in a variety of magazines and newspapers. A former newspaper food editor, Ms. Pappas lives in Palo Alto, California.

Reviews

[Elizabeth]

Found this at the apartment I'm staying at and flipped through it; it looks delicious! I miss having fondue. It's been a very long time.

[Rebecca · Rating 3 out of 5]

While this book was just fine, I was hoping for more focus on the fondue process and the actual cheese/broth/oil/chocolate you are using. This book feels more like a book of recipes that happen to all use a fondue pot.

For instance the ingredient list identifies/seperates the marinade ingredients, but not ingredients will go into the fondue pot. Not a big deal, I can read the recipe, but IMO the joy of fondue is simple ingredients diped in a delicious liquid and then (maybe) in delicious sauces.

The one thing I did like was the section on dipping sauces, I love sauces!

[Hunter · Rating 4 out of 5]

Short and sweet beginners guide to fondue. I wish there had been a list of cheese combinations that go well together and an overall list of ingredients you can dip in cheese fondue. Instead it’s a ton of little recipes and ingredients that will go with those recipes. I’m excited to try some new things that I haven’t before from this book, but would have alap appreciated broader guides I could reference easily.