Fondue or Fon don’t

Christianity can be fun!
Keeping it warm

fondue cover

Fondue Magic: Fun, Flame and Saucery
Prichard
1969

Fondue was all the rage in the 1970s and was considered pretty chic and sophisticated (at least by my teen self, growing up in the middle of Illinois). I always had the impression that fondue was something served at fancy parties right before everyone threw keys into the bowl for a swinging good time.

Unfortunately, this book isn’t that sexy. Lots of discussion of the “fondue experience” and some recipes. Nothing like my teen brain had imagined. I had not thought about fondue in a long time, but a couple of restaurants around here have a few items that could be considered fondue. Maybe it’s making a comeback? Foodies please weigh in!

Mary

about fondue

fondue

fondue recipes

10 comments

  1. Yes, it is making a comeback! After all, how could hot bread and melted cheese be a magical combination of sexy and comfort food. This book? Well, maybe not so much. There are several fondue restaurants in Denver, which may relate to its 1970s reputation as apres-ski food. I also went to a fondue restaurant in Guatemala City.

    Love Awful Books! I am library director at Colorado Mountain College, Leadville.

    1. There are several in the Dallas/Fort Worth area as well. I think it’s becoming trendy again because we definitely don’t do any skiing around here. 🙂

      I still have my parents’ fondue set from the seventies and there was one time where my mom made some after it came up in conversation once.

  2. I had the “fire pot” mentioned in the book several times while I was in China and I never made the fondue connection until now.

    1. That’s why double-dipping is a no-no. Think dip, salsa, cheese ball, bowl of nuts or Chex Mix…life wasn’t meant to be sanitary! Pack your hand sanitizer and have a Happy New Year!

    2. It depends, in Asian-style hotpots – the liquid in the pot (some sort of broth/stock) is usually at boiling/simmering, and all foods “dipped” (more like dropped into the pot & retrieved when thoroughly cooked) are safe to eat.

  3. There used to be a place in Atlanta called Dante’s Down the Hatch that served fondue — oil-based for meat and vegetables, the traditional cheese, and chocolate with fruit — along with fresh French bread, imported butter, and a decent wine list. And live jazz. And that was it, and it was great.

    On the other hand, I tried making cheese fondue once and ended up with glue. It’s trickier than it looks.

  4. I’m iffy about fondue and enjoy maybe once in a blue moon; however, a much bigger fan of shabu shabu (Japanese hotpot where meat/seafood/vegetables cut into bite-sized portions and individually cooked in a communal bowl of stock/broth) – which I eat at least once every other week in cooler months.

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