BN.com Gift Guide

Fondue: Great Food To Dip, Dunk, Savor, And Swirl

Overview

Fondue is back, bigger and better than ever, popping up in kitchens everywhere! Rick Rodgers presents more than fifty sensational recipes that combine the newest tastes with traditional favorites, creating versatile and mouth-watering fondues that will thrill fondue lovers.

Rediscover the pleasure of cooking food at the table with your friends and family as contemporary flavors and ingredients — roast garlic, fresh ginger, sun-dried tomatoes, balsamic vinegar, and espresso-are ...

See more details below
Hardcover
$14.60
BN.com price
(Save 14%)$16.99 List Price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (147) from $1.99   
  • New (8) from $1.99   
  • Used (139) from $1.99   
Sending request ...

Overview

Fondue is back, bigger and better than ever, popping up in kitchens everywhere! Rick Rodgers presents more than fifty sensational recipes that combine the newest tastes with traditional favorites, creating versatile and mouth-watering fondues that will thrill fondue lovers.

Rediscover the pleasure of cooking food at the table with your friends and family as contemporary flavors and ingredients — roast garlic, fresh ginger, sun-dried tomatoes, balsamic vinegar, and espresso-are stirred into today's fondue pot. This is great food that is simple to make and perfect for entertaining.

If you love the classic cheese version, try dipping cooked shrimp or artichoke hearts into Italian Fontina and Porcini Fondue; or vegetables and apples into Gorgonzola, Port, and Walnut Fondue. Dunk focaccia or Italian salami into Sun-Dried Tomato Pizza Fondue, bite-sized cubes of bread or even chicken breast into Classic Swiss Fondue, made with three cheeses for a deliciously authentic masterpiece.

Meat lovers will go for Fondue Bourguignonne, where chunks of table-fried meats (or poultry or fish) are dipped into a variety of quick-to-make sauces. Serve boneless leg of lamb with Balsamic Vinegar-Mint Sauce or turkey breast with Cranberry-Lime Mayonnaise.

Many Asian cuisines have their own versions of fondue that are popular choices for communal meals. Known as hot pots, they're an exotic mix of ingredients in a special savory stock. Try the famous Japanese version, Shabu-Shabu, with paper-thin slices of beef and a sesame dipping sauce, or the Classic Chrysan themum Hot Pot, composed of a variety of meats and fish to be dipped in a soy-sherry sauce.

For the confirmed dessert fanatic, nothing will please the palate more than sweet and rich tastes from your fondue pot. The choices are intoxicating-fresh strawberries, pineapples, and cherries, and chunks of pound cake can be swirled into Classic Chocolate Fondue. A sinful concoction of peanut butter and milk chocolate is made to be savored with bananas or brownies. And who can resist dipping a cookie or two in Venetian Espresso Fondue?

Intense in taste and flavors, innovative in form and preparation, fondue is the way we want to eat today.

Read More Show Less

Product Details

  • ISBN-13: 9780688158668
  • Publisher: HarperCollins Publishers
  • Publication date: 1/28/1998
  • Edition number: 1
  • Pages: 160
  • Sales rank: 461,506
  • Product dimensions: 5.50 (w) x 8.50 (h) x 0.65 (d)

Meet the Author

Rick Rodgers is the author of more than thirty-five cookbooks, including the bestselling 101 series (Thanksgiving 101, Christmas 101, Barbecues 101) and beloved cookbooks on everything from fondue to slow cookers to comfort food. His recipes have appeared in Cooking Light, Fine Cooking, and Food & Wine and on epicurious.com, and he is a frequent contributor to Bon Appétit. He lives in the New York tristate area.

Read More Show Less

Read an Excerpt

Sun-Dried Tomato Pizza Fondue



Pizza is right up there with fondue as one of America's most fun-to-eat and delicious foods, so a pizzaflavored fondue seems in order. Focaccia, the Italian flatbread, is the perfect dipping ingredient, as it resembles a topping-less pizza crust.

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1/2 cup finely chopped sun-dried tomatoes (not oil-packed) or sun-dried tomato salad bits
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed hot red pepper flakes
1 cup dry white wine
12 ounces mozzarella cheese, shredded (about 3 cups)
4 ounces sharp Provolone cheese, shredded (about 1 1/2 cups)
2 ounces freshly grated Parmigiano-Reggiano cheese (1/2 cup)
1 tablespoon cornstarch


1. In a medium, heavy-bottomed saucepan, heat the oil over medium heat. Add the onion and cook, stirring often, until translucent, about 4 minutes. Add the sun-dried tomatoes, garlic, oregano, basil, and hot pepper flakes. Stir until the garlic is fragrant, about 1 minute. Add the wine and bring to a simmer.

2. In a medium bowl, toss the cheeses with the cornstarch. Stir the cheeses, a handful at a time, into the saucepan, stirring until the first addition is melted before adding another. Let the fondue come to a bare simmer, but do not boil.

3. Transfer to cheese fondue pot and keep warm over a fondue burner. Serve immediately, with the dipping ingredients of your choice.

Pizza Fondue witholives: Stir 1/2 cup finely chopped pitted black Mediterranean olives into the fondue.

makes 6 to 8 servings


The Original Toblerone Fondue



Here it is, the fondue heard round the world. The crunchy bits of nougat and hazelnuts in the Toblerone bar really do add something to this chocolate fondue. The original recipe (circa 1966) calls for Cognac, but lately I use the hazelnut liqueur, Frangelico, or even hazelnut-flavored coffee syrup.

2/3 cup heavy cream
4 (3 1/2-ounce) bars Toblerone, finely chopped
1 tablespoon Cognac or Frangelico liqueur


1. In a medium, heavy-bottomed saucepan, bring the cream to a simmer over medium heat. Remove from the heat and add the chopped Toblerone bars. Let stand until the Toblerone softens, about 3 minutes. Add the Cognac and whisk until smooth.

2. Transfer to a ceramic fondue pot or chafing dish and keep warm over a burner. Serve immediately, with the dipping ingredients of your choice.

makes 4 servings

Fondue. Copyright © by Rick Rodgers. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)