Fondue Book Review: Fondues from Around the World
One look at the 70’s style photos in “Fondues From Around the World” might make you run to find a book that is more up to date. There’s even a guy wearing a flannel bowtie for goodness sakes. But taste one recipe from this book, and you will see what we are talking about when we say that good fondue is never out of fashion.
We always closely scrutinize the Cheese Fondue section of a fondue book, and the one in Fondues from Around the World is extremely well done. No crazy, exotic recipes here. Instead, each recipe is a basic, but proven, cheese fondue. There are also some excellent suggestions on adding seasonings like tarragon or curry to liven up your favorite fondues.
The Meat Fondue section takes up the majority of the book. Of course mainstay meat fondues like Fondue Bourguignonne are covered, but the book also touches on Asian fondues like Mongolian hot pot fondue and Vietnamese firepot fondue. These recipes all include details like how to slice the meat and how to make sauces that go well with the recipe. Also, If you are a seafood lover there are plenty of recipes in here that will make you happy.
The book includes some things, like a section about homemade bread, that seem sort of out of place. And some of the way the book is organized didn’t make sense to us. For instance, the “Overview of Fondue Equipment” section is at the very end of the book. Still, these are minor issues.
The bottom line is that “Fondues from Around the World” is packed with tons of great recipes and it also includes styles of fondue that you won’t be able to find in any other fondue book. Highly recommended.
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