Fondue Magic: Fun, Flame and Saucery
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!
The Fondue Cookbook
Fondue was the hip food trend back in the day. (Never mind that the Swiss had been doing the fondue thing for centuries.) It was quite chic for my Midwestern small town upbringing. Naturally, any cheese related food trends are sure bets in the Midwest. This book is just okay. I am sure most foodies would be appalled at the use of canned soup. The recipes are pretty standard and this book needs some decent artwork. I did enjoy reading about Welsh Rabbit or Rarebit. As a kid, I was sure it was something to do with rabbits from Wales.