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Fondue
by Marlisa Szwillus
Silverback Books, Inc.
ISBN 1-930603-40-1
Published December 2000 - Softcover - 64 pages - $7.95
I sort of like fondues but I'm hesitant in many ways. The big way is double-dipping. I know most people don't double-dip, but it's too easy to forget if you have a large portion on your fork to go straight from the fondue into your mouth and back again for another dunk. Maybe it's just me. However, what does appeal to me are the gorgeous sauces to drench your food in, both savory and/or sweet. Freelance food journalist and cookbook author Marlisa Szwillus has put together a short book on fondues, and she covers Cheese Fondues, Oil Fondues, Stock Fondues, International Fondues, Side Dishes and Sweet Fondues. Some of the recipes that sounded good to me include: Cheese Fondue with Porcini Mushrooms (uses Gruyère and Emmenthaler cheeses); Traditional Meat Fondue (oil fondue—reading about this kind of fondue will help keep you and your guests safe); Crunchy Vegetable Fondue; Fish Fondue (although I could do without the Cranberry-Horseradish Sauce), and Chile-spiced Pork Fondue among others. The cheese fondues are heavy on the fat because of the all the cheeses and cream, so make this a special evening when your cholesterol won't act up!. Turns out that I've not had a proper fondue after all. I didn't know you use wine in the cheese fondue! I liked the calorie counter and breakdown of recipes as "easy", "kids love it", "takes a while", "sophisticated", "low-cal", "vegetarian", "can prepare in advance", and "inexpensive", so at a glance you can see what suits and meets your needs! Very useful.
Lovely illustrations. Nutritional guides are given.
Conclusion - Something different to try with some nice-sounding recipes.
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