The Fondue Cookbook
by Gina Steer
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Book Summary Information
Author: Gina SteerEdition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2000-05-01
ISBN: 0809224429
Number of pages: 128
Publisher: McGraw-Hill
Book Reviews of The Fondue Cookbook
Book Review: Less of a cheesy feast
Summary: 3 Stars
Well I love fondues and I wanted to explore some more contemporary recipes (as I tend to rely on my battered old Boots fondue book from the 80s)- I felt the world of fondue must have changed.
Hmmm, it has for meaties- this does have many fishy and meaty explorations- but not as many exciting CHEESE recipes! (And when they do turn up the woman is dipping crab and prawns into them). There are a few inventive bits on the veggie side to try however- avocado and pecan fondue looks intriguing, and she doesn't stint on side salad offerings and fondue desserts (maple and cinnamon? dark cherry? brandied orange?).
However I'm mentally trying to substitute the blue cheese in the recipes (for some reason I suddenly stopped liking blue cheese 15 years ago after ravening my way through gorgonzola and stilton for decades). Also for someone who broadcasts on London Radio, she uses a lot of the American cheese, Monterey Jack. I can't see it anywhere. I've ate it in a supermarket sandwich once. No you can't substitute cheddar for it convincingly- as far as I can google it's a meltable semi hard cheese "similar to mozzarella, but with a less robust flavour". Fairly bland for fondues then!
When we were in Barcelona, we had the most amazing fondue in a damp walled, tiny upstairs restaurant. The hombre cooked it in front of us, beating and beating and beating the wine-cheese mixture as he heated it, until it emulsified like mayonnaise. This completely changed our fondue eating, which had until then been a bit watery. (Plus it meant my other half fired up his barbecue testosterone and took over the actual cooking, which is plenty fine by me, heh heh.) Now I would expect a relatively new fondue book to sort of delve into correct fondue making - not say of a Swiss fondue "stir until cheese completely melted" ... "then add cornflour". Nope not the original foolproof Delia spirit (who sadly never campaigned to resurrect the fondue, before she got into her tin opening and defrosting mode).
So some interesting combinations, but not the definitive book.
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