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Summary: A "how-to" book made simple.
Review: Like most people, my fondue pot was gathering dust on a high shelf in the hall closet. This book gives clear & easy recipes for appetizer and meal-size fondues, but also for desserts--something I had never attempted before. I recently made fondue for houseguests who were as tired as I was after a day of sight-seeing. It made for a perfect, easy meal as we sat around the table relaxing and talking about our adventures of the day. Thanks for a great time-saving book!
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Summary: Dip It Fun Food Cookbook
Review: Rodgers is a prolific cookbook writer of all types and sorts, including his Christmas and Thanksgiving 101 books, as well as the more serious and magnificent cookbook on Vienna, et al Bakery.This is focused on a comeback entry, fondue. Many of us from sixties and seventies went through the rage for this and had not thought of it for awhile. Now this resurrgence, and Rodgers provides us with a quality work to explore this new appetizer, main course and dessert entry. He provides equipment section, that although brief is usuable and reliable info. Would have been nice to have photos and source info, but these aren't really that vital to this food venue. His creativity in collected these recipes is what makes this book valuable: feast your fondue spear on such as: Sun Dried Tomato Pizza Fondue; Caribbean Edam and Habanero Chile Fondue; Rosemary Ragna Cauda with Vegetables; White Chocolate and Raspberry Swirl Fondue; and Double-Berry and Riesling Fondue. Each is helped by a "What To Dip" box with many times dozen and more items suggested.
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Summary: No photos needed!!!
Review: Since when are photos needed when the book is clear and as well written as this one? In my mind never.
This was my first book for fondue and frankly ALL the others books I either bought or looked at may have had photos but were so lacking in details, originality and interesting recipes I haven't used the two others I bought and haven't bought anymore. This book is simply the best fondue book you can buy, not only does it have good recipes it has clear instructions on how to use a fondue pot the differnt kinds of fondue pots as well as a comprehensive list of cheeses, breads, meats and other ingrediants good for fondue.
Anyone with a fundimental skill in cooking doesn't need a photo to know how to grate cheese or cut bread into cubes.
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Summary: No Photos!
Review: This book does not contain a single photograph, which is disappointing for a cookbook. The cover is actually different than what is on the site (a 1950's kitschy illustration). The recipes might be good, but the book itself is not inspirational. I sent it back and got Fondue by Petra Casparek, which is a much more appealing book with mouth-watering photographs.
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Summary: One of the better fondue cookbooks around.
Review: This book has a great variety of fondue recipes that are easy to adjust for different size groups. From the cookbooks I've seen, it's one of the better ones to buy.
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Summary: Great Fondue for Grownups!
Review: This book is chock full of excellent recipes that would be a hit with any grown-up dinner party. If you are going to have a get-together with friends and are looking for recipes that not only look and taste good but will also be impressive, this is the book for you. I really just wanted a fondue book with tried and true recipes that would appeal to my family. There are a few simple recipes in the book, but most of them have names like Italian Fontina and Porcini Fondue, Welsh Cheddar and Bacon Rabbit Fondue, Lobster Newburg Fondue, Smoked Salmon, Capers and Triple Creme Fondue, you see the trend. So if you are having an adult dinner party with friends and want to have something that sounds trendy or exotic, then this book is the one for you. If you want some simple family-type recipes, I would suggest looking for something different.
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Summary: A great book with fun easy fondue recipies
Review: This is a great beginner fondue book. The recipies are easy and call for ingredients that are not hard to find. The dessert recipies are especially good and easy to make.
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Summary: Excellent food history lesson and delicious recipes
Review: 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.
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Summary: Perfect gift to give with a fondue set
Review: We picked this book off of...... after receiving a very nice fondue set for Christmas. It reads very easily and is interesting for the avid chef as well as the casual cook. There are simple recipes and lots of history, and it can easily be skimmed in an hour or so. The author sticks close to the idea that fondue is about fun, not complexity. This is really all that is needed to get that new (or dusty old) pot and forks hot and ready to dine.
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