The Book of Fondues
by Lorna Rhodes
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Book Reviews of The Book of Fondues
Book Review: Good, but only a few, fondue recipes
Summary: 3 Stars
I was impressed that someone could write a 120-page cookbook about fondues, until I realized that Lorna Rhodes hadn't.
Less than half of this book is actual fondues, in the sense of things you would use a fondue pot for. That includes cheese fondues, "hot pots" where you cook food in broth, deep-frying fondues, and dessert fondues. Even then, many of the "recipes" are more dipping sauce recipes than fondue recipes. There are two recipes that both simply involve cutting beef tenderloin into 1-inch cubes so that people can fry them in oil, the only difference being the sauce you provide for dipping. With a whole page for every recipe, there's often a lot of white space.
The rest of the book has things that you could serve with fondues. That's how the justify filling pages with recipes for such things as guacamole, potato salad, and fried rice. Does a book called "The Book of Fondues" need a recipe for potato skins with sour cream? I don't think so. I haven't tried any of these recipes, as there are much better sources elsewhere, such as the Cooks Illustrated books.
The fondue recipes are fine. If you understand upfront that you're getting a book that's roughly half about fondue and half filler, you'll probably be satisfied.
Book Review: Nice pictures, Easy to follow recipes
Summary: 3 Stars
I think this book is good but a bit confusing if you are new to fondue. I was new to fondue and I actually bought this book because it has gorgeous and simple photos and recipe pages. It has a picture of the completed product at the top and step by step photos next to the instructions. I liked that simplicity a lot. However, I found that it didn't explain the basics of fondue in a detailed enough way for me. Because it has so many dip and sauce recipes, I was confused as to what fondue meant...or what a fondue process was...Having said all that, I do still believe it is one of the best photographed and simply laid out books. The recipe & photos are all on one page, it has step by step pictures next to the recipe steps. I enjoy looking at this book and using it now that I understand the basics of fondue better. Some of the recipes are really elaborate and multi stepped - like "go bake these cookies and then make this sauce so you can dip them in" Others are simple.Book Review: good recipes & lot's of pictures
Summary: 4 Stars
This book does assume you have some basic idea of fondue. It does talk about different pots to use, and how to prepare for a fondue dinner (what to provide guests, how to instruct them, etc). It doesn't discuss things like why alcohol is used in many recipes (to prevent cheese from curdling) & cooking techniques, like keeping the heat on low. However, these are adequately covered in newsgroups & web sites.The cheese fondue recipes are very good & simple. They usually don't call for expensive ingredients and do suggest many dipping foods. There are color pictures on every page. The sauces for Tempura are weak. While tasty, the variety is slim -- you'll use diff. sauces for seafood vs. beef vs. chicken.
Additionally, there are yummy looking dessert fondue recipes 'tho I have not tried those yet.
Overall, very good book for the money.
Book Review: Great Book for a Narrow Cooking Category
Summary: 5 Stars
I think some people expected a two-book 1,000 page volume about how to do Fondue when they got this book. For $10 this book is outstanding as every single recipe has color photos and good instructions. I have made 50% of the fondues in the book for entertaining and there was not one that I served to guests that didn't stop all other conversation and make the party a hit. So far, all of the recipes have been unbelievably delicious and unique. This was my first experiment with "The Book Of..." cooking series and made me look at the other 50 or so titles. The book assumes that you have some basic knowledge of cooking.Book Review: Good for Hot Pot Too
Summary: 4 Stars
This book has served me well for both fondue and Mongolian hot pot meals. I would agree that it isn't a book for beginners, as you have to improvise a bit to get exactly what you want. . . but it is good for providing a jumping off point. For those who like to cook meats in broth instead of oil, the book has several simple and tasty recipes for dipping sauces spread throughout the book.