The Fondue Cookbook - Softcover

Gina Steer is an established cooking writer and is currently the cooking editor for a British women's magazine. She also hosts a radio show on cooking and entertaining.

Introduction

Fondues of all kinds are enjoyed throughout the world today. However, the dish originated many centuries ago in Switzerland as a result of the country's climate and geography, and fondue is now the Swiss national dish.

The harsh winters of the Alpine mountains meant small isolated villages could be cut off from the outside world for months at a time and food supplies were limited. The only readily available ingredients in many villages were cheese, wine, and bread. As the winter dragged on, the cheese made in the summer began to dry out. The villagers needed to find a dish that would be both filling and sustaining but which also tasted good -- hence the birth of fondue. The word fondue comes from the French word fondre, meaning to melt or to blend. The original Swiss fondue came from the region of Neuchâtel and was made with Gruyère and Emmentaler cheese. Other villages soon adopted the dish and created their own versions, using local cheese and produce.

Nowadays, we can find many varieties of fondue, and in this book I have featured a selection of my favorites. France is famous for its Fondue Bourguignonne page 301, in which strips of prime steak are cooked in hot oil, then dipped into a savory sauce. The Asian version (page 48) uses a Mongolian hot pot to cook the food in a fragrantly flavored broth; other fondues consist of vegetables and meat dipped into a Japanese-style tempura batter and cooked in sizzling oil. Then there are deliciously wicked chocolate and fruit fondues. As a matter of fact, almost any food can be cooked in a fondue pot, making it an easy and fun way to entertain your family and friends.

To keep a cheese fondue creamy, you must swirl the dippers in a figure of eight when dipping. Tradition has it that if you have the misfortune to lose your dipper in the fondue you have to pay a forfeit -- a woman must kiss all the men present and a man must give the hostess either a bottle of wine or a glass of kirsch; if anyone loses their dipper again, they have to host the next fondue party.

While the fondue is sitting on the denatured alcohol burner, a delicious crust is formed on the base of the pot. This is considered to be the greatest delicacy of the entire meal and should be shared among all the guests.

It is traditional not to drink cold drinks while eating, as it was always believed they would cause indigestion, Instead, unsweetened tea, warm fruit juice, or even mulled wine would be served with the food, and a glass of cherry brandy, schnapps, or kirschwasser would be offered in a "rest period" halfway through the meal. However, a glass of the wine used in making the fondue would be an excellent accompaniment, preferably served at room temperature.