By Rhonda Lauret Parkinson
A review by Marty Martindale, Editor, Foodsite Magazine.
Every crowd will have some who claim fondue is too 50s, too 60s, however it’s an efficient way to get a group having fun, for a busy group is a happy group.
This particular fondue book is unusual because of how it is organized. Yes, it has the obligatory chapters on cheese sauces, batters, broths, bread dippers and menu suggestions, but we found this 2004 book most valuable for its chapters on:
Decadent Desserts (fondues)|
Romantic Fondues for Two
Some of the most exciting ethnic selections are Classic Mongolian Hot Pot, Provolone “Fonduta,” Japanese Sukiyaki, Shabu-Shabu, Vietnamese Beef Hot Pot, Italian Pesto Fondue with Cheese and Korean Bulgogi Hot Pot.
Decadent Desserts includes Mexidcan Chocolate Fondue with Kahlua and Strawberries, Peanut Butter Fondue, Yin Yang Fondue and many more.
This timely cookbook has also been updated this year and is available on Kindle edition.