Comments for Fondue Pots

Comment on Raclette by Connoisseur 24

Connoisseur 24 — Sat, 03 Oct 2009 07:21:06 +0000

I will agree with the other reviewers who state that the book leaves a bit to be desired in introducing one to the world of raclette; I must insist, however, that contrary to what one of our reviewers says, the word “raclette” here within the border Alpine states (Germany, Switzerland), can also refer to the cooking practice of using a ‘raclette’ grill to prepare a tableside meal with raclette cheese and various other ingredients, much in the way that the word “barbeque” can describe a way of cooking in the US, but can additionally be used to describe a particular ingredient or finished meal as well.

Comment on Raclette by jopro

jopro — Sat, 03 Oct 2009 04:28:13 +0000

This book isn’t worth getting….It doesn’t even give recipes for

sauces,warm dips or recommendations for cheeses . waste of money

Comment on Raclette by William E. Shere

William E. Shere — Sat, 03 Oct 2009 04:22:21 +0000

Please be aware that this book by Claudia Schmidt has been published with at least three different titles and covers. If you have a raclette book by this woman, it’s probably this one. I would rate it “0″ but 1 is the lowest allowed.

Comment on Raclette by Anneliese C. Krauter

Anneliese C. Krauter — Sat, 03 Oct 2009 01:33:19 +0000

This book is the perfect and necessary compliment to the actual small appliance: the “Raclette”, which we purchased for our college-age granddaughter for Christmas. She will be graduating as an RN in May of 2007 – loves to entertain and cook for friends in her itsy-bitsy off campus apartment. She is especially adventurous in trying out different cuisines and methods. This fit the bill to perfection! And, she was delighted. (PS: We’re patiently waiting for our invitation to dinner…. she must be practicing.)

Comment on Raclette by Miss

Miss — Fri, 02 Oct 2009 22:33:54 +0000

I do not own the book but I just looked at the first few pages. I was mostly interested in the list of cheeses the author recommended. To my surprise the original cheese is not listed: Raclette. “Raclette” is not a grill or even a technique to cook with cheese, IT IS A CHEESE.

I think the author missed something the last time she went to the Alps (IF she went…)

Comment on Fondue and Hot Dips by D. Childs

D. Childs — Mon, 28 Sep 2009 00:53:34 +0000

this is a cookbook my mom used when i was a kid and it has tons of great recipes for fondue in it. it is a gift and i am sure they will be pleased!

Comment on Fondue and Hot Dips by Peggy

Peggy — Sun, 27 Sep 2009 22:42:42 +0000

I purchased this to acompany a fondue I gave as a gift. It was well received. Of course I glanced throught the book before giving it and may buy one for myself since it is still part of the 4 for 3 sale. For the price and quality, it can’t be beat!

Comment on Fabulous Fondues: Appetizers, Main Courses & Desserts by Terri-Lynn Thayer

Terri-Lynn Thayer — Tue, 08 Sep 2009 05:43:27 +0000

This book is a classic and a must for every fondue enthusiast. Fred’s style is as warm and inviting as the recipes he presents. I particularly enjoyed his anecdotes regarding the history of fondue. I was intrigued that his first edition of the book, written over 35 years ago, was published under the pen name of M.N. Thaler, a take off on the name of the popular fondue cheese emmenthaler. I also enjoyed the fact that the book covered many different styles of fondue cooking including cheese, meat in oil, broth, vegetable, and dessert.

Comment on The New International Fondue Cookbook by Eric Flescher

Eric Flescher — Tue, 08 Sep 2009 03:08:03 +0000

The introduction has two pages of very rudimentary advice and information concerning different types of fondues, equipment and entertaining. The rest of the book is the ” star of the show”- the recipes. Most are easy to make and the ingredients are fairly easy to find. These fondue recipes span cheese, meat (like mongolian hotpot), seafood but also include seafood, hot dips, baked , desserts, oriental , poultry, tempura and more. There is also the very different “rarebits”( a cheese fondue ) recipes. Each recipe also tells the ingredients, that can be dipped into the the fondues. I did try the creamy spinach (fondue) dip and it was very good (my rating 9.4/10). Some interesting ones that I have not tried as yet but will soon are: baked rice fondue, baked turkey fondue, pizza fondue and baked tuna fondue. If you have all the equipment and more information etc then this is a non pricey book and easy way to find some more recipes. If you need to find equipment, find out more about entertaining, then you might either need another book or use this book in conjunction with an appetizer or another book to round out your fondue adventures.

Comment on Fondue It! 50 Recipes To Dip, Sizzle, And Savor by W. Rothman

W. Rothman — Mon, 07 Sep 2009 07:36:43 +0000

I was totally disappointed with Fondue It! I expected a jumping off point closer to traditional fondue, but instead, the majority of the book deals with elaborate recipes — spring rolls, grilled polenta — that are better suited to kitchen preparation, not around the fondue pot, with full guest interaction. Also, the book was laid out in an amateurish, hard to follow way. It was really not what I, as an experienced cook but a beginner at home fondue, was looking for.