The Fondue Cookbook

Easy, inexpensive, and fun to eat for everyone–no wonder fondue is back in style! Whether as a main course or a scrumptious dessert (like a mouthwatering chocolate mint version, served with raspberries and bananas), it’s the meal in a dish that makes a party. More than 50 incredible recipes feature cheese, vegetable, meat, and sinfully sweet variations. Be a traditionalist with Neuchatel fondue, made with Emmental and Gruyere bread is the dipper of choice here. Chop up a nice mix of fresh spring vegetables–button mushrooms, cauliflower, broccoli, carrots–and dunk them into a special batter of flour, oil, and egg whites; tomato relish on the side provides the perfect finishing touch. Or, try a tempura, seafood, and white wine Mongolian lamb hot pot; and even one with melted ice cream! The choices are endless.and will have you reaching for your fondue pot night after night.