[.ca] Fondue: Great Food to Dip, Dunk, Savor, and Swirl (ISBN 0688158668)

From Amazon.com:
There was a time in America (the dark ages of the 1960s and early 1970s) when fondue was synonymous with cubes of white bread dipped in melted Velveeta. After a brief craze, fondue went the way of lava lamps, shag carpeting, and leisure suits, its pot and skewers retired to the back of a high kitchen cupboard where they're forgotten until the next garage sale. Now, however, fondue is making a comeback, and--like Barbie--it's gotten a whole new look. In Fondue, Rick Rodgers takes the three basic fondues--cheese, chocolate, and fried--and mixes in the flavors of the '90s--everything from sun-dried tomatoes to espresso. He even adds a fourth category, Asian fondue, for those fat- and calorie-conscious cooks who prefer their food simmered in broth. Swordfish Fondue with Tapenade Mayonnaise; Gingered Curry and Cheddar Fondue; Vietnamese Beef Fondue with Rice Vinegar Stock and Anchovy-Pineapple Sauce--the '60s were never like this! In Fondue, Rick Rodgers proves that, once again, it's hip to dip.

No photos needed!!!:
Since when are photos needed when the book is clear and as well written as this one? In my mind never. This was my first book for fondue and frankly ALL the others books I either bought or looked at may have had photos but were so lacking in details, originality and interesting recipes I haven't used the two others I bought and haven't bought anymore. This book is simply the best fondue book you can buy, not only does it have good recipes it has clear instructions on how to use a fondue pot the differnt kinds of fondue pots as well as a comprehensive list of cheeses, breads, meats and other ingrediants good for fondue. Anyone with a fundimental skill in cooking doesn't need a photo to know how to grate cheese or cut bread into cubes.

No Photos!:
This book does not contain a single photograph, which is disappointing for a cookbook. The cover is actually different than what is on the site (a 1950's kitschy illustration). The recipes might be good, but the book itself is not inspirational. I sent it back and got Fondue by Petra Casparek, which is a much more appealing book with mouth-watering photographs.

Great for the fondue rookie!:
I have always loved fondue, and bought a fondue pot so that I could make fondue with friends. However, without this cookbook, I would not have been able to branch out of anything other than chocolate and fruit fondues. The cookbook is wonderful, as it is broken into sections and each recipe is easy to understand, with each step present. I also really loved the explanations he gives of the types of ingredients to use, and especially liked the recommendations on what to dip in the given fondue. Great, great, great! I'm actually giving as a gift with two fondue pots this summer!

Dip It Fun Food Cookbook:
Rodgers is a prolific cookbook writer of all types and sorts, including his Christmas and Thanksgiving 101 books, as well as the more serious and magnificent cookbook on Vienna, et al Bakery. This is focused on a comeback entry, fondue. Many of us from sixties and seventies went through the rage for this and had not thought of it for awhile. Now this resurrgence, and Rodgers provides us with a quality work to explore this new appetizer, main course and dessert entry. He provides equipment section, that although brief is usuable and reliable info. Would have been nice to have photos and source info, but these aren't really that vital to this food venue. His creativity in collected these recipes is what makes this book valuable: feast your fondue spear on such as: Sun Dried Tomato Pizza Fondue; Caribbean Edam and Habanero Chile Fondue; Rosemary Ragna Cauda with Vegetables; White Chocolate and Raspberry Swirl Fondue; and Double-Berry and Riesling Fondue. Each is helped by a "What To Dip" box with many times dozen and more items suggested.

A good book with easy recipes:
I bought this book as a gift for my in-laws but of course read through it before I wrapped it. There were a lot of recipes that looked easy to make and sound delicious. I can't wait for their next fondue party!