Fondue may be the most convivial dish ever invented. The authors agree, saying, "We would love to invite a bunch of sociologists of to observe a fondue party. Maybe they could explain how fondue can transform a group of disparate social factions into a competitive yet cooperative cheesy love fest, bound by melted cheese and color-coded forks."
Lenny Rice and Brigid Callinan must have a lot of friends because in Fondue, they give us recipes for fifty fondue recipes ranging from tried and true classics made with traditional and artisanal cheeses, others flavored with the tastes we associate with pizza or French onion soup, and, of course, some sweet fondues for a festive occasion. You'll find recipes such as Autumn in Vermont or California Cheddar-Apple for rich cheddar fondues, Cheese of La Mancha which uses the trendy manchego cheese. There's a Mexican inspired Queso con Chili, a Greek inspired Goat of Greek Island, and Bavarian Blue with Roasted Garlic for the blue cheese lovers. For sweet dessert flavors, there are recipe such as Caramel Latte, Pineapple Upside-Down Fondue, a Yo Ho Ho and Some Coconut Rum. Each recipe has suggestions for what to dip into the fondue.
Rice and Callinan cover all aspects of fondue. There is a section of party planning, buying and storing cheese, what to dip. There is information on fondue pots and fuel. And, knowing that there are favorite things to dip they've included a few recipes for the dippables, such as Devil's Food Pound Cake, Irish Brown Soda Bread and Mango Marshmallows. There are tips on cheese throughout as well. To make the occasion even more successful, you can choose to cook some of the accompaniments that Rice and Callinan have developed in recipe form.
There are photos throughout by Leo Gong to guide you to a successful party.
About the authors: LENNY RICE and BRIGID CALLINAN left the East Coast for Napa in 1996, Lenny to teach at Robert Mondavi Winery and Brigid to be pastry chef at Mustards Grill. In 2000, they formed the original culinary team at Copia. Lenny has since become head cheesemonger at Cowgirl Creamery/Tomales Bay Foods, and Brigid teaches cooking and baking at the U.S. Coast Guard Training Center. Both live in Petaluma, California.
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