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Whether it’¬?s the first course or the entire menu, fondue is the perfect party food or casual company dinner: it provides an instant theme; the little prep needed is done well in advance; and it’¬?s guaranteed to create a leisurely, cozy atmosphere. From Northern California’¬?s wine and cheese country comes Cowgirl Creamery’¬?s head cheesemonger Lenny Rice and culinary instructor Brigid Callinan with a collection of fifty fondue recipes combining the fun of the seventies craze with the complex tastes of European tradition-all in one fondue pot. You’¬?ll find recipes for tried-and-true classics made with traditional as well as artisanal cheeses
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Book ID Asin: 1580088597
Book Title: Fondue
Book Author: Lenny Rice,Brigid Callinan
Book Format and Price:
Book Format Name: Kindle
Book Format Price: $10.99
Book Format Name: Hardcover
Book Format Price: $5.99
Book Format Name: Paperback
Book Format Price: $6.00
Book Price: unknown
Book Category: Books, Cookbooks, Food & Wine, Main Courses & Side Dishes and unknown
Book Rating: 11 ratings
Fondue by Lenny Rice,Brigid Callinan Book Review
Name: Nancy Levine “Nancy”
Rating: 4.0 out of 5 stars
Title: .0 out of 5 stars Dip your Rice Krispies Treats
Date: Reviewed in the United States 🇺🇸 on February 25, 2017
Review: I enjoyed this book and am looking forward to trying some of the recipes. I never thought of dipping Rice Krispies Treats into a sweet fondue. I liked reading about the different kinds of cheeses.
Name: Crystal M. Evans
Rating: 3.0 out of 5 stars
Title: .0 out of 5 stars Just Okay
Date: Reviewed in the United States 🇺🇸 on August 1, 2010
Review: The book is small and compact and has some decent recipes in it. However the requirement for some specialty cheeses may make cooking some of these Fondues a little difficult if you don’t have access to a cheese shop or a good selection of cheeses (as is my case). I was looking for some out of the ordinary recipes and this book has some, but instead of varying other ingredients this book most frequently varies the cheeses used.
Name: B Wood
Rating: 5.0 out of 5 stars
Title: .0 out of 5 stars Good recipes and varied suggestions for what to dip
Date: Reviewed in the United States 🇺🇸 on February 23, 2014
Review: This is a simpler fondue cookbook. The meats are cooked ahead of time. I always had problems with recipes where you have people cook their own meat in oil or broth, as that being too complicated for the relaxing evening I want to have with Fondue. This book has great recipes for different sauce dips and suggests 3–4 items to dip in each sauce recipe.
Name: Charlotte Powell
Rating: 5.0 out of 5 stars
Title: .0 out of 5 stars Fondue date night
Date: Reviewed in the United States 🇺🇸 on January 30, 2014
Review: I wanted to have a fondue date night with my friends and found this book.
It a great book and has many suggestions for a great night with friends.
You will love this book
Name: Bremily
Rating: 5.0 out of 5 stars
Title: .0 out of 5 stars Five Stars
Date: Reviewed in the United States 🇺🇸 on April 23, 2017
Review: Our favorite fondue book.
Name: James Hogan
Rating: 5.0 out of 5 stars
Title: .0 out of 5 stars Five Stars
Date: Reviewed in the United States 🇺🇸 on November 3, 2014
Review: Use it all the time!! :)
Name: ST247
Rating: 5.0 out of 5 stars
Title: .0 out of 5 stars great book
Date: Reviewed in the United States 🇺🇸 on December 5, 2014
Review: great book, awesome recipies!
Name: H. Grove (errantdreams)
Rating: 4.0 out of 5 stars
Title: .0 out of 5 stars Mmmm… Molten Cheddar…
Date: Reviewed in the United States 🇺🇸 on August 13, 2007
Review: Lenny Rice and Brigid Callinan’s Fondue starts off with basic ratios of cheese to liquid and starch; tips for holding a themed fondue party; dipping ideas; and notes on various types of fondue pots and fuel.
White not exactly a negative, I should note so you know what to expect from this book that it consists of three different chapters of cheese fondues and one of dessert fondues — -no non-cheese main-course fondues. The cheese chapters include some basic cheese fondues, gourmet fondues, and “melted makeovers” or fondues meant to replicate the flavors of such things as pizza. There’s also a homemade dippers chapter including such temptations as donut holes and pound cakes.
The flavors were uniformly delightful. The cheese and base combinations worked beautifully. The desserts are delectable. We made both simple and gourmet recipes, and they bowled us over. The boursin and camembert fondue was our favorite of the cheese fondues we made, but the dulche de leche beat everything else simply because, well, it’s dulche de leche!
The cheese fondue recipes aren’t entirely kid-friendly; the vast majority of them use alcohol as a base, and while of course the majority of the alcohol cooks off, I think most kids would still be able to taste the flavor of it (certainly I could). This is a bit of a shame, as fondue can be great fun for kids. However, you should be able to substitute apple juice for wine or beer in many of the recipes without it affecting them adversely (apple juice is one of their own suggestions for possible bases).
We also had some difficulties with the texture of some of the cheese fondues. They kept separating, which I’m not accustomed to, and the authors’ directions for fixing such separation never worked for us. This didn’t affect the flavor, but it did make the fondues a little less attractive. If you plan on just enjoying them at home with your spouse that’s fine, but if you want to put on a festive fondue party for others that might not make you so happy.
Consider my score 3.5 out of 5.
[Review copy courtesy of 10 Speed Press]
