The 125 Best Fondue Recipes

Overview

Think of food that s made for enjoying in the company of family and friends. Food that offers a limitless variety of ingredients, flavors and cooking styles - and, best of all, is amazingly easy to prepare. What have you got? Fondue, of course!

Now, with The 125 Best Fondue Recipes, you can explore a whole new world beyond the familiar cheese and chocolate fondues. Discover the possibilities of hot oil fondues with tantalizing recipes such as Ginger Beef Fondue, Zesty Lime ...

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Overview

Think of food that s made for enjoying in the company of family and friends. Food that offers a limitless variety of ingredients, flavors and cooking styles - and, best of all, is amazingly easy to prepare. What have you got? Fondue, of course!

Now, with The 125 Best Fondue Recipes, you can explore a whole new world beyond the familiar cheese and chocolate fondues. Discover the possibilities of hot oil fondues with tantalizing recipes such as Ginger Beef Fondue, Zesty Lime Chicken and Tempura Cauliflower. Experience savory broth fondues such as Mongolian Hot Pot, Honey Garlic Chicken Fondue and Thai Pork Fondue in Lemongrass Broth. These fondues not only taste great, but are kind to your waistline!

Of course, no fondue book can ignore the traditional favorites. And here cheese fondue gets an innovative spin with recipes such as Emmentaler Fondue with Caramelized Shallots and Cheddar Cheese and Beer Fondue. Similarly, no true fondue meal is complete without a chocolate-, fruit- or liqueur-based dessert. So you'll want to sample such decadent finishes as Bittersweet Chocolate Fondue, White Chocolate and Toffee or Cherries Jubilee Fondue.

And because fondues are all about dipping (and tasting!), it only makes sense that The 125 Best Fondue Recipes features some 20 dips and sauces that are specially designed to complement the recipes in the book. Also included are menu planning suggestions, a guide to using and maintaining different types of fondue pots, as well as tips and techniques for making your next fondue meal an event to remember.

For the new or experienced fondue maker,
The 125 Best Fondue Recipes is the complete resource.

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Product Details

  • ISBN-13: 9780778800378
  • Publisher: Rose, Robert Incorporated
  • Publication date: 10/6/2001
  • Pages: 192
  • Sales rank: 553,578
  • Product dimensions: 7.00 (w) x 10.00 (h) x 0.50 (d)

Meet the Author

Ilana Simon is a respected and experienced food writer and editor. This is her first cookbook.

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Read an Excerpt

Szechuan Sesame Chicken Fondue Serves 4

Marinade
1 1/2 tbsp (20 mL) hoisin sauce
1 tbsp (15 mL) soy sauce
1 tps (15 mL) water
2 tsp (10 mL) honey
1 clove garlic, minced
1 tsp (5 mL) minced ginger root
Salt and freshly ground black pepper to taste
1 tsp (5 mL) sesame oil
1 tsp (5 mL) sesame seeds, toasted
1 lb (500 g) boneless skinless chicken breasts, thinly sliced into 1-inch (2.5 cm) pieces
5 cups (1.25 L) chicken broth, homemade (recipe in book)
or canned (2 cans plus 2 cans water)
  1. Marinade: In a saucepan over medium heat, combine hoisin sauce, soy sauce water, honey, garlic, ginger, salt and pepper; stir until well mixed and honey is melted. Remove from heat; stir in sesame oil and sesame seeds.
  2. In a shallow casserole, cover chicken with marinade, making sure that all pieces are well coated. Cover and refrigerate for at least 1 hour.
  3. Broth: In a large saucepan, bring chicken broth to a boil. Immediately transfer to fondue pot, setting flame to keep at a simmer.
  4. Remove chicken from marinade and spear with fondue fork. Fondue for 2 to 4 minutes or until cooked through.

TIP: Hoisin sauce, made from fermented soybeans, adds a unique flavor to the marinade in this recipe; there is really no substitute.

Toasting the sesame seeds adds extra flavor to the marinade. Just toast in a non-stick skillet over low heat for 3 to 5 minutes, turning once.

To give the broth a little extra punch, add 2 tbsp (25 mL) salsa verde. MAKE AHEAD: Prepare marinade in advance and marinate chicken breast pieces for several hours before the fondue meal. SERVE WITH: Sweet-and-sour sauce, sweet chili sauce, peanut sauce, soy sauce, salsa verde.

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Table of Contents

Acknowledgments Introduction Fondue Essentials Cheese Fondues

  • Classic Swiss Cheese Fondue
  • Gruvère Fondue with Toasted Almonds
  • Emmentaler Fondue with Caramelized Shallots
  • Emmentaler-Gruyère Fondue with Roasted Garlic
  • Swiss Cheese and Black Olive Fondue
  • Maple Cheese Fondue
  • Four Cheese and Artichoke Fondue
  • Quebec Cheese Fondue
  • Three Cheese and Porcini Fondue
  • Bacon Cheese Fondue
  • Cheddar and Pimiento Fondue
  • Cheddar Cheese and Beer Fondue
  • Quick Cheese Fondue
  • Quick Curry, Cheese and Mushroom Fondue
  • Rarebit-Style Fondue
  • Child-Friendly Mexican Fondue
  • Spicy Mexican Fondue
  • Creamed Corn Fondue with Chipotle Chilies
  • Jack Pepper Cheese Fondue
  • Greek Feta and Mint Fondue
  • Italian Fondue
  • Roasted Red Pepper and Mozzarella Fondue
  • Caraway Gouda Fondue
  • Smoked Gouda Fondue
  • Cream Cheese and Crab Fondue
  • Creamy Garlic, Onion and Herb Fondue
  • Camembert and Pesto Fondue
  • Brie and Sun-Dried Tomato Fondue
  • Sweet Brie Fondue
Oil Fondues
  • Classic Beef Bourguignonne
  • Beef with Sweet-and-Sour Marinade
  • Ginger Beef Fondue
  • Korean Fondue
  • Maple Beef Fondue
  • Mexican Meatball Fondue
  • Teriyaki Beef or Chicken Fondue
  • Sausage Fondue with Tomato Sauce
  • Sausage Meatballs Fondue
  • Chinese Breaded Veal Fondue
  • Stuffed Veal Rolls
  • Cumin Pork
  • Hawaiian Pork
  • Pork Vindaloo
  • Chicken and Sausage Bites
  • Chicken
    Nuggets
  • Italian Breaded Chicken
  • Lemon Chicken Oil Fondue
  • Spicy Southern Fried Chicken Nuggets
  • Zesty Lime Chicken
  • Turkey Thyme
  • Bacon-Wrapped Scallop Fondue
  • Coconut Shrimp
  • Cornmeal Breaded Shrimp
  • Hemp Seed-Encrusted Shrimp
  • Mozzarella Cubes
  • Tempura Cauliflower
Broth Fondues
  • Beef Broth
  • Chicken Broth
  • Curry Chicken Broth
  • Fish Broth
  • Vegetable Broth
  • Wild Mushroom and Leek Broth
  • Beef Broth with Red Wine, Leeks and Wild Mushrooms
  • Jamaican Spiced Beef Hot Pot
  • Quick Asian Hot Pot
  • Mustard Infused Beef Fondue
  • Spicy Beef Fondue
  • Sukiyaki
  • Teriyaki Beef Fondue
  • Fondue à la Veal Parmesan
  • Saucy Beef or Pork Fondue
  • Orange Pork Tenderloin Fondue
  • Veal and Wild Mushroom Fondue
  • Thai Pork Fondue in Lemongrass Broth
  • Greek Lamb Fondue
  • Moroccan Fondue
  • Mongolian Hot Pot
  • Cocktail Franks
  • Honey Garlic Chicken Fondue
  • Chicken Broth and Shallots with Spicy Chicken or Pork
  • Chicken-in-a-Hurry Fondue
  • Indian Mango Broth with Chicken
  • Hot-and-Sour Broth with Chicken
  • Lemon Chicken Fondue
  • Pineapple Chicken Fondue
  • Raspberry Chicken Fondue
  • Szechwan Sesame Chicken Fondue
  • Wild Rice and Mushroom Broth with Hoisin Marinated Chicken
  • Thai Chicken Fondue
  • Cilantro Clam Broth with Scallops and Shrimp
  • Lemon-Coriander Tuna
  • Scallops à la Coquilles St. Jacques
  • Scallop Bundles
  • Vietnamese Lemon Grass Shrimp Fondue
  • Ginger Tofu in Broth
  • Marinated Tofu in Vegetable Broth
Dessert Fondues
  • Bittersweet Chocolate Fondue
  • Chocolate Butterscotch Fondue
  • Chocolate Coconut Fondue
  • Chocolate Marshmallow Fondue
  • Chocolate Mint Fondue
  • Dark Chocolate Fondue
  • Heavenly Chocolate Fondue
  • Kids' Favorite Chocolate Fondue
  • Mocha Fudge Fondue
  • Nutty Chocolate Fondue
  • Honey-Nougat Chocolate Fondue
  • White Chocolate and Toffee
  • White Chocolate Fondue
  • Butterscotch Fondue
  • Caramel Fondue
  • Quick Caramel Fondue
  • Maple Walnut Fondue
  • Peanut Butter Fondue
  • Rum and Butter Fondue
  • Vanilla Fondue
  • Cheesecake Fondue
  • Cherries Jubilee Fondue
  • Pineapple Fondue
  • Hawaiian Fondue
  • Luscious
    Lemon Fondue
  • Orange-Peach Fondue
  • Quick Jam Fondue
  • Raspberry Fondue
Dips and Sauces
  • Blue Cheese Dip
  • Honey Dill Dip
  • Horseradish Dip
  • Lemon Dill Dip
  • Mint Yogurt Dip
  • Roasted Red Pepper Dip
  • Sweet Mustard Dip
  • Sweet Thai Dip
  • Asian Dipping Sauce
  • Mongolian Hot Pot Dipping Sauce
  • Quick Garlic Aïoli
  • Dijonnaise (Mustard Mayonnaise)
  • Wasabi Mayonnaise
  • Zesty Mayonnaise
  • Thai Peanut Sauce
  • Sweet-and-Sour Sauce
  • Tomato Curry Sauce
  • Mango Salsa
  • Lemon Sauce
  • Salsa Verde

Index

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Preface

Introduction

There's something unique about sharing a fondue with family and friends around your table. Everyone is relaxed — including the host — and the pace of the intimate meal is as leisurely as you want.

For anyone old enough to remember the 1970s, the fondue also carries with it a certain nostalgia. Remember those college and après ski fondue parties? The obligatory fondue pot given as a bridal shower or wedding gift? Well, fondues are back!

In recent years, sales of fondue pots — ranging from traditional flame-burning fondues to the sleek, new, easy-to-use electric versions — have skyrocketed. You'll find them everywhere, on cookware websites and on the shelves of kitchen stores. Restaurants devoted to fondue have cropped up around North America, and new generations are discovering the allure of the fondue tradition.

Fonduing is a fun and easy way to entertain and is more sociable than your typical dinner party. But you needn't wait for a special occasion to get retro and partake in no-fuss fondue. In today's fast-paced world, a romantic, lingering fondue for two offers an opportunity to enjoy one another's company while enjoying melted comfort food.

Fondue is also an ideal way to spend quality time together as a family, and kids of all ages love to participate in cooking their own food — especially when it involves chocolate! But don't discount other unhurried fondues with the junior set. Big hits in my house with my 11- and nine-year-old sons were Italian Cheese Fondue, Chicken Nuggets oil fondue, Mongolian Hot Pot, and Cilantro Clam Broth with Shrimp, to name a few.

Today's fondue goes well beyond the standard duo of cheese and chocolate. International cooking styles present a plethora of fondue possibilities, such as Japanese sukiyaki and tempura, spicy
Indian curry and Mexican bubbling cheese fondues, as well as simmering Vietnamese, Thai and Jamaican broths. And unlike the fondues of yesterday — never exactly low in fat — many of the new varieties have a healthier twist, with fresh foods swished in flavorful broths instead of oil.

Still, cheese and oil fondues continue to play an important role in creating a contemporary fondue feast. So in addition to dipping French bread into creamy cheese fondue or spearing beef tenderloin into sizzling hot oil, with the recipes in this book you can indulge in Three Cheese and Porcini or Mexican Cheese Fondue, or take a stab at Coconut Shrimp or Sausage Meatball oil fondues.

And don't forget that despite our culture's calorie-counting obsession, decadent desserts still reign supreme — and in moderation, why not? Chocolate lovers will love the extensive compilation of dessert fondues in this book, including various types of chocolate paired with complementary flavors like coconut, coffee and mint. Also included are a dizzying array of other sweet sensations, ranging from caramel to rum and butter.

Ultimately, fonduing is all about fun and relaxation. For the host, a fondue party requires only a little shopping, chopping, marinating and grating. After that, it's the guests who do the work: cooking, dipping, dunking and devouring.

Fire, food and friendship appeal to our primitive urges — think cavemen, huddling around a campfire, spearing meat and cooking over fire.

A fondue party offers a chance to recreate (well, kind of) this fabled scenario. It's a cosy meal focused on a pot over fire in which guests cook their skewered meat while enjoying good conversation, good food and good times.

Enjoy!
Ilana Simon

Read More Show Less

Introduction

Introduction and Sample recipe

Introduction

There's something unique about sharing a fondue with family and friends around your table. Everyone is relaxed -- including the host -- and the pace of the intimate meal is as leisurely as you want.

For anyone old enough to remember the 1970s, the fondue also carries with it a certain nostalgia. Remember those college and après ski fondue parties? The obligatory fondue pot given as a bridal shower or wedding gift? Well, fondues are back!

In recent years, sales of fondue pots -- ranging from traditional flame-burning fondues to the sleek, new, easy-to-use electric versions -- have skyrocketed. You'll find them everywhere, on cookware websites and on the shelves of kitchen stores. Restaurants devoted to fondue have cropped up around North America, and new generations are discovering the allure of the fondue tradition.

Fonduing is a fun and easy way to entertain and is more sociable than your typical dinner party. But you needn't wait for a special occasion to get retro and partake in no-fuss fondue. In today's fast-paced world, a romantic, lingering fondue for two offers an opportunity to enjoy one another's company while enjoying melted comfort food.

Fondue is also an ideal way to spend quality time together as a family, and kids of all ages love to participate in cooking their own food -- especially when it involves chocolate! But don't discount other unhurried fondues with the junior set. Big hits in my house with my 11- and nine-year-old sons were Italian Cheese Fondue, Chicken Nuggets oil fondue, Mongolian Hot Pot, and Cilantro Clam Broth with Shrimp, to name a few.

Today's fondue goes well beyond the standard duo of cheese and chocolate. International cooking styles present a plethora of fondue possibilities, such as Japanese sukiyaki and tempura, spicy Indian curry and Mexican bubbling cheese fondues, as well as simmering Vietnamese, Thai and Jamaican broths. And unlike the fondues of yesterday -- never exactly low in fat -- many of the new varieties have a healthier twist, with fresh foods swished in flavorful broths instead of oil.

Still, cheese and oil fondues continue to play an important role in creating a contemporary fondue feast. So in addition to dipping French bread into creamy cheese fondue or spearing beef tenderloin into sizzling hot oil, with the recipes in this book you can indulge in Three Cheese and Porcini or Mexican Cheese Fondue, or take a stab at Coconut Shrimp or Sausage Meatball oil fondues.

And don't forget that despite our culture's calorie-counting obsession, decadent desserts still reign supreme -- and in moderation, why not? Chocolate lovers will love the extensive compilation of dessert fondues in this book, including various types of chocolate paired with complementary flavors like coconut, coffee and mint. Also included are a dizzying array of other sweet sensations, ranging from caramel to rum and butter.

Ultimately, fonduing is all about fun and relaxation. For the host, a fondue party requires only a little shopping, chopping, marinating and grating. After that, it's the guests who do the work: cooking, dipping, dunking and devouring.

Fire, food and friendship appeal to our primitive urges -- think cavemen, huddling around a campfire, spearing meat and cooking over fire.

A fondue party offers a chance to recreate (well, kind of) this fabled scenario. It's a cosy meal focused on a pot over fire in which guests cook their skewered meat while enjoying good conversation, good food and good times.

Enjoy!
Ilana Simon

 

Sample Recipe from the chapter on Broth Fondues

Szechwan Sesame Chicken Fondue

Serves 4
Marinade
1 1/2 tbsp (20 mL) hoisin sauce
1 tbsp (15 mL) soy sauce
1 tps (15 mL) water
2 tsp (10 mL) honey
1 clove garlic, minced
1 tsp (5 mL) minced ginger root
Salt and freshly ground black pepper to taste
1 tsp (5 mL) sesame oil
1 tsp (5 mL) sesame seeds, toasted
1 lb (500 g) boneless skinless chicken breasts, thinly sliced into 1-inch (2.5 cm) pieces
5 cups (1.25 L) chicken broth, homemade (recipe in book)
or canned (2 cans plus 2 cans water)
  1. Marinade: In a saucepan over medium heat, combine hoisin sauce, soy sauce water, honey, garlic, ginger, salt and pepper; stir until well mixed and honey is melted. Remove from heat; stir in sesame oil and sesame seeds.
  2. In a shallow casserole, cover chicken with marinade, making sure that all pieces are well coated. Cover and refrigerate for at least 1 hour.
  3. Broth: In a large saucepan, bring chicken broth to a boil. Immediately transfer to fondue pot, setting flame to keep at a simmer.
  4. Remove chicken from marinade and spear with fondue fork. Fondue for 2 to 4 minutes or until cooked through.

TIP:

Hoisin sauce, made from fermented soybeans, adds a unique flavor to the marinade in this recipe; there is really no substitute.

Toasting the sesame seeds adds extra flavor to the marinade. Just toast in a non-stick skillet over low heat for 3 to 5 minutes, turning once.

To give the broth a little extra punch, add 2 tbsp (25 mL) salsa verde.

MAKE AHEAD:

Prepare marinade in advance and marinate chicken breast pieces for several hours before the fondue meal.

SERVE WITH:

Sweet-and-sour sauce, sweet chili sauce, peanut sauce, soy sauce, salsa verde.
Read More Show Less

Recipe

Szechuan Sesame Chicken Fondue

Serves 4
Marinade
1 1/2 tbsp (20 mL) hoisin sauce
1 tbsp (15 mL) soy sauce
1 tps (15 mL) water
2 tsp (10 mL) honey
1 clove garlic, minced
1 tsp (5 mL) minced ginger root
Salt and freshly ground black pepper to taste
1 tsp (5 mL) sesame oil
1 tsp (5 mL) sesame seeds, toasted
1 lb (500 g) boneless skinless chicken breasts, thinly sliced into 1-inch (2.5 cm) pieces
5 cups (1.25 L) chicken broth, homemade (recipe in book)
or canned (2 cans plus 2 cans water)
  1. Marinade: In a saucepan over medium heat, combine hoisin sauce, soy sauce water, honey, garlic, ginger, salt and pepper; stir until well mixed and honey is melted. Remove from heat; stir in sesame oil and sesame seeds.
  2. In a shallow casserole, cover chicken with marinade, making sure that all pieces are well coated. Cover and refrigerate for at least 1 hour.
  3. Broth: In a large saucepan, bring chicken broth to a boil. Immediately transfer to fondue pot, setting flame to keep at a simmer.
  4. Remove chicken from marinade and spear with fondue fork. Fondue for 2 to 4 minutes or until cooked through.

TIP:

Hoisin sauce, made from fermented soybeans, adds a unique flavor to the marinade in this recipe; there is really no substitute.

Toasting the sesame seeds adds extra flavor to the marinade. Just toast in a non-stick skillet over low heat for 3 to 5 minutes, turning once.

To give the broth a little extra punch, add 2 tbsp (25 mL) salsa verde.

MAKE AHEAD:

Prepare marinade in advance and marinate chicken breast pieces for several hours before the fonduemeal.

SERVE WITH:

Sweet-and-sour sauce, sweet chili sauce, peanut sauce, soy sauce, salsa verde.
Read More Show Less

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