The Best Fondue Cookbook: From Cheese to Chocolate Fondue Recipes for All Occasions

By Stephen G.J.

Fondue is ever popular and is the perfect choice when you want to create a memorable meal experience for family and friends. Enjoy premium and delicious fondue recipes perfect for any meal of the day with The Best Fondue Cookbook.

Now you can do fondue right in the comfort of your home with these decadent and delicious fondue recipes. This Fondue Recipe Book offers countless meals for every occasion. Starting from amazing cheese fondues to deluxe chocolate fondues including mouthwatering dipping and sauces with tips and tricks for how to pick the right pot to choosing the perfect cheese for your meal.

This book has everything you've ever wanted to know about creating the perfect fondue for any time of the day.

 

The Best Fondue Cookbook is filled with:

• THE HISTORY OF FONDUE
• FONDUE EQUIPMENT
• FONDUE TECHNIQUES
• CHEESE FONDUES
• ENTRÉE FONDUES
• CHOCOLATE & DESSERT FONDUES
• DIPPINGS&SAUCES

And many more!!

• Language: English
• Publisher: Stephen G.J.
• Release date: Mar 31, 2021
• ISBN: 9781393727262

Book preview

The Best

FONDUE COOKBOOK

From Cheese to Chocolate

Fondue Recipes for All Occasions

Stephen G.J.

Copyright © 2021 by Stephen G.J.

All right reserved. No portion of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means electronic, mechanical, recording or otherwise except for brief quotation in printed reviews without the prior written permission of the publisher or the author.

CONTENT

THE HISTORY OF FONDUE

FONDUE EQUIPMENT

FONDUE TECHNIQUES

CHEESE FONDUES

Cognac Blue Fondue

Crab Brie Fondue

Cheddar Fondue

Classic Swiss Fondue

Creamy Manchego Fondue

Fontina Fondue

Goat Cheese Fondue

Gouda and Cheddar Fondue

Jalapeno Jack Fiesta Fondue

Jarlsberg Crab Fondue

Gruyère Lobster Fondue

Mexican Chile Fondue

Mozzarella Marinara Fondue

Queso Fundido

Scotch Highland Fondue

Jarlsberg and Mushroom Fondue

Tuscan Cheese Fondue

Welsh Rarebit

ENTRÉE FONDUES

Beef Bourguignonne Fondue

Beef Teriyaki Fondue

Chicken Finger Fondue

Chinese Barbecue Fondue

Greek Lamb Fondue

Lamb Curry Fondue

Lemongrass Broth Fondue

Shabu Shabu

Southern Catfish Fondue

Chicken Spicy Soup Fondue

Tuscan Chicken Fondue

CHOCOLATE FONDUES

Blackberry Balsamic Fondue

Butterscotch Fondue

Candy and Cream Cheese Fondue

Cappuccino Fondue

Caramel Pecan Fondue

Chocolate Orange Fondue

Chocolate Peanut Fondue

Chocolate Hazelnut Fondue

Classic Chocolate Fondue

Peanut Butter and Chocolate Fondue

Raspberry Fondue

White Chocolate Almond Fondue

DIPPINGS&SAUCES

Aioli

Asian Herb Sauce with Lime

Bearnaise Mayonnaise

Béarnaise Sauce

Blender Hollandaise Sauce

Chimichurri Sauce

Chipotle Mayonnaise

Chutney Curry Sauce

Horseradish Sour Cream Sauce

Piquant Mint Sauce

Ponzu dipping sauce

Salsa Verde

Sesame Peanut Sauce

Sour Cream Dill Sauce

Tomato Cocktail Sauce

THE HISTORY OF FONDUE

Fondue, which comes from the French fondre, meaning to melt, had its origins in 18th century Switzerland as a means for farm families to stretch their limited resources during the winter months. With some remaining cheese, some stale bread, and a dash of wine the family could gather around the hearth. In Alpine farm villages bread was baked only occasionally so whatever bread was on hand was usually stale. By dipping the bread in the melted cheese, the bread was softened and became delectable. From these simple beginnings, fondue became a Swiss winter tradition.

After World War II and the end of rationing, the Swiss Cheese Union resumed its successful campaign, now promoting fondue as the Swiss national dish and as a symbol of Swiss unity and national identity. Fondue even made its way into the cookbooks of the Swiss military. But fondue was unknown in America, the world's largest cheese market. The introduction of fondue to America occurred in 1964 at the New York World's Fair when fondue was featured at the Swiss Pavilion's Alpine restaurant.

Cheese Fondue: During the 18th century the origin of fondue began in Switzerland as a way to use aged cheeses and breads to feed families who had limited access to fresh foods during the winter time.  Producers of cheese