The Fondue Cookbook

Traditionally, hard Swiss cheeses such as Emmenthal and Gruyere were used for fondue: today, many other cheeses are used and different varieties can be mixed together to give a more interesting flavour. The number of ingredients suitable for fondue is endless, making it the perfect party dish. "The Fondue Cookbook" contains over 50 recipes for cheese fondue, and fondue bourguignonne using meat, fish and poultry. There are also a number of orientally inspired fondue included, as well as a selection of dessert fondue.
 
Traditionally, hard Swiss cheeses such as Emmenthal and Gruyere were used for fondue: today, many other cheeses are used and different varieties can be mixed together to give a more interesting flavour. The number of ingredients suitable for fondue is endless, making it the perfect party dish. "The Fondue Cookbook" contains over 50 recipes for cheese fondue, and fondue bourguignonne using meat, fish and poultry. There are also a number of orientally inspired fondue included, as well as a selection of dessert fondue.