Rating: 
Summary: Excellent how to for any fondue fan!
Review: As first time fondue person I bought this book and it is great.
It has clear instructions for all kinds of fondue making as well as practical general fondue do's and don'ts.
It has lots of great recipes for all kinds of fondue and great explanations of all the food items for the inexperienced cheese, bread etc person to use in a fondue.
If you want an all around book for fondue use get this book, I love it!!!
It is now 2003 and I have STILL not found a fondue book that can top this one...buy this book folks!!!
Rating:
Summary: Fondue 101 and then some!
Review: Before you even get started with the fabulous recipes found in this book, the author is kind enough to give you a "fondue revu" - Serving styles, Equipment, Ingredients; it's an extensive overview, but quick and to the point. The book itself is full of updated fondue recipes, it takes you through cheeses, hot oils, broths (Asian Hot Pots), dipping sauces and dessert fondues. It has quickly become my book of choice when breaking out the fondue pot!
Rating:
Summary: Fondue 101 and then some!
Review: Before you even get started with the fabulous recipes found in this book, the author is kind enough to give you a "fondue revu" - Serving styles, Equipment, Ingredients; it's an extensive overview, but quick and to the point. The book itself is full of updated fondue recipes, it takes you through cheeses, hot oils, broths (Asian Hot Pots), dipping sauces and dessert fondues. It has quickly become my book of choice when breaking out the fondue pot!
Rating: 
Summary: Finally...a fondue book for today's cooks!
Review: Fondue can be fun--it's a great way to entertain, especiallyduring cold winter weather. It can be romantic--just the thing for acouple to share for a romantic Valentine's Day dinner. But, until Fondue: Great Food to Dip, Dunk, Savor, and Swirl ,fondue suffered from an image problem. There are a few fondue books available, but a lot of the recipes were outdated, or used impossible to get cheeses (not surprising, as most of the books were European- or Australian-published). For my own fondue parties, I realized I'd have to invent new fondues for my today's global, more sophisticated tastes. I devised new recipes with contemporary flavors--like Smoky Cheddar and Apple Cider Fondue, and retro ones like Peanut Butter and Milk Chocolate. Other favorites use flavors like lemongrass, roasted garlic, sundried tomatoes, caramelized onions, pesto, dried mushrooms--all things that don't go so well with those old "can of soup" fondue recipes. Fondue is rarely lowfat, but is an feel-good indulgence like iced martinis, fine cigars, tasty steaks, and mashed potatoes--all pretty hot items on the restaurant and home entertaining circuit. I also include a chapter on Asian hot pots, which are really lowfat fondues, with meats and vegetables cooked in simmering broth and served with dipping sauces.
Rating:
Summary: A good book with easy recipes
Review: I bought this book as a gift for my in-laws but of course read through it before I wrapped it. There were a lot of recipes that looked easy to make and sound delicious. I can't wait for their next fondue party!
Rating:
Summary: Great for the fondue rookie!
Review: I have always loved fondue, and bought a fondue pot so that I could make fondue with friends. However, without this cookbook, I would not have been able to branch out of anything other than chocolate and fruit fondues. The cookbook is wonderful, as it is broken into sections and each recipe is easy to understand, with each step present. I also really loved the explanations he gives of the types of ingredients to use, and especially liked the recommendations on what to dip in the given fondue. Great, great, great! I'm actually giving as a gift with two fondue pots this summer!
Rating:
Summary: Great for the fondue rookie!
Review: I have always loved fondue, and bought a fondue pot so that I could make fondue with friends. However, without this cookbook, I would not have been able to branch out of anything other than chocolate and fruit fondues. The cookbook is wonderful, as it is broken into sections and each recipe is easy to understand, with each step present. I also really loved the explanations he gives of the types of ingredients to use, and especially liked the recommendations on what to dip in the given fondue. Great, great, great! I'm actually giving as a gift with two fondue pots this summer!
Rating:
Summary: This is a fantastic book on fondue! An absolute MUST HAVE!
Review: I purchased this book to get ideas for a fondue dinner I donated to a local auction. Planning a fondue dinner for 10 was made so much easier with this book. The recipes are wonderful, and it was a wealth of information with serving suggestions and helpful hints. I plan to send each couple home with a copy of this book! I loved it! -Erin
Rating:
Summary: quick easy and good fondue
Review: I was lucky enough to take Rick's Fondue Cooking class at a local school and walked out with his book and a new fondue pot. I have been able to duplicate each of the things he made in class and have even tried new things. Fondue is back in fashion and it is fun! It makes a great book to give as a gift (partner it with a pot and plates).
Rating: 
Summary: Great first fondue book to go with new fondue pot...
Review: If you can get past the author's self-serving commentary about how everyone loves his recipies and never turns down an invite to a party he's catering, this is a great "starter" fondue book. A brief history of fondue is covered, which is interesting, but most of the book consists of fondue recipies in four major categories: 1. Cheese fondue. This is your basic fondue most people think of as Swiss fondue - a pot of warm cheese that you dip bread in. The variety of recipies covers different types of cheeses and spices/other additions that range from the simplest "classic swiss three-cheese fondue" to the more adventerous "gorgonzola, port, and walnut fondue" to the extreme (IMHO) "normandy shrimp fondue with cider and gruyere". 2. Fried fondue. This is your classic 1980s pot of hot oil for frying chunks of meat, and which I'll admit is still my favorite. Given the premise of fried meat pieces on a fork, the recipies in this section center on sauces, though the book also covers important points on oil selection and temperature. Some of the sauces are really excellent. 3. Asian hot pot, aka Asian fondue or Chinese fondue. Basically, you're starting with a chicken, beef, or fish stock, in which you cook a thin piece of selected meet in the fondue pot on your own fork. Then you dip in a special sauce. Recipies are provided for several different stocks, as well as a variety of sauces. 4. Dessert fondues. Obviously, chocolate fondue is the first recipie and probably the only one most people will actually try, but several other things like "white chocolate and raspberry swirl fondue" and "tiramisu mascarpone fondue" sound awfully tempting. With a good selection of recipies - I'd guess 75-100 in all - this is a great book to accompany a fondue pot gift, or for yourself if you got the pot as a gift but no book, or (as in my case) if you're buying your own fondue pot and don't want to be stuck with fried beef chunks dipped in Kraft BBQ sauce as your only "recipie". This is the only fondue book I have, but it will probably be years - if ever - before I need another.
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