Fondue

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Fondue Fondue

Serious lovers of food know that fondue is not about goopy cheese sauces or soupy mixes of chocolate. Fondue is an extremely adaptable and inventivecuisine in its own right, a style of cooking that appears around the world in many different forms, offering dozens of fascinating fondue recipes for the adventuresome home chefs. Whether for a romantic dinner or a child's birthday party, for cocktail hour or a summer picnic, here are recipes for sophisticated, perfectly executed European cheese fondues, Bacchus fondues, Asian hot pots and a variety of delicious and fascinating deserts. With a complete guide to fondue pots and other equipment, this book has all the information readers need to get started-and to go beyond the basics with new fondue innovations of their own. Author Biography Robert Carmack, an American residing in Sydney, is a highly acclaimed television food stylist and writer, and holds the coveted Grand Diplome from La Varenne in France. Carmack has worked closely with James Beard in New York and Anne Willan in Paris, and on Time-Life's celebrated The Good Cook Series. A former food editor who has worked on several magazines, Robert travels the world for material to put on his popular website.