Fondue by Robert Carmack
The Essential Kitchen Series

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Serious lovers of food know that fondue is not about goopy cheese sauces or soupy mixes of chocolate. Fondue is an extremely adaptable and inventive cuisine 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 cheese fondues, Bacchus fondues, Asian hot pots and a variety of delicious and fascinating desserts.

About Robert Carmack

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Robert Carmack, an American residing in Sydney, is a highly acclaimed television food stylist and writer. 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. Didier Corlou is the Executive chef at Hanoi's prestigious heritage hotel, The Sofitel Metropole. He received the National Order of Merit from French President Jacques Chirac in 1996 for his contribution to French and Vietnamese cultures. Nguyen Thanh Van is a skilled sous chef working under Didier Corlou in The Sofitel Metropole hotel.
Published January 1, 2001 by Periplus Editions. 112 pages
Genres: Cooking.