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.

"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!

"Great first fondue book to go with new fondue pot..."
If you can get past the author's self-serving commentary about how everyone loves his recipies and never turns down an invite to a party he's catering, this is a great "starter" fondue book. A brief history of fondue is covered, which is interesting, but most of the book consists of fondue recipies in four major categories:

1. Cheese fondue. This is your basic fondue most people think of as Swiss fondue - a pot of warm cheese that you dip bread in. The variety of recipies covers different types of cheeses and spices/other additions that range from the simplest "classic swiss three-cheese fondue" to the more adventerous "gorgonzola, port, and walnut fondue" to the extreme (IMHO) "normandy shrimp fondue with cider and gruyere".

2. Fried fondue. This is your classic 1980s pot of hot oil for frying chunks of meat, and which I'll admit is still my favorite. Given the premise of fried meat pieces on a fork, the recipies in this section center on sauces, though the book also covers important points on oil selection and temperature. Some of the sauces are really excellent.

3. Asian hot pot, aka Asian fondue or Chinese fondue. Basically, you're starting with a chicken, beef, or fish stock, in which you cook a thin piece of selected meet in the fondue pot on your own fork. Then you dip in a special sauce. Recipies are provided for several different stocks, as well as a variety of sauces.

4. Dessert fondues. Obviously, chocolate fondue is the first recipie and probably the only one most people will actually try, but several other things like "white chocolate and raspberry swirl fondue" and "tiramisu mascarpone fondue" sound awfully tempting.

With a good selection of recipies - I'd guess 75-100 in all - this is a great book to accompany a fondue pot gift, or for yourself if you got the pot as a gift but no book, or (as in my case) if you're buying your own fondue pot and don't want to be stuck with fried beef chunks dipped in Kraft BBQ sauce as your only "recipie". This is the only fondue book I have, but it will probably be years - if ever - before I need another.

"Excellent how to for any fondue fan!"
As first time fondue person I bought this book and it is great.
It has clear instructions for all kinds of fondue making as well as practical general fondue do's and don'ts.
It has lots of great recipes for all kinds of fondue and great explanations of all the food items for the inexperienced cheese, bread etc person to use in a fondue.
If you want an all around book for fondue use get this book, I love it!!!
It is now 2003 and I have STILL not found a fondue book that can top this one...buy this book folks!!!