Fondue it

Silvana Franco

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Classic cheese fondues and hot-oil sizzlers are joined by healthy fondues in this cookbook. Although recipes are plentiful, there are endless possibilities for new food combinations, and experimentation is encouraged with ideas for things to dip.

Fondues are at long last enjoying a welcome return to the most stylish dinner tables. This 1970s phenomenon has been given a new lease of life with modern culinary influences from across the globe, and flavourings such as soy sauce, coriander and ginger are now as likely to feature at a fondue party as the classic fondue ingredients such as Gruyere and Emmenthal cheeses and Kirsch. Fondues are the perfect dinner party for the '90s...what more sociable, relaxed way to feed friends than by offering a bubbling pot surrounded by tempting morsels for diners to dip? In this new book, the classic cheese fondue and hot-oil "sizzlers" are joined by healthy fondues where food is cooked at the table in a hot, aromatic stock. There are, of course, also recipes for other savoury and sweet fondues, but this is much more than simply a recipe book. Although recipes are plentiful, there are endless possibilities for new food combinations, and experimentation is encouraged with lots of ideas for things to dip, information on the properties of different cheeses and advice on the best breads to use, as well as problem-solving and safety tips.

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