This is a stunning collection of traditional and contemporary recipes for both the beginner and the experienced cook.
Gone are the days when fondues consisted of only cheese and bread. Today you can also use fresh seafood, fruits and vegetables, a variety of meats, and even creamy chocolate. Fondues are also cooked in a variety of styles - as an Asian hotpot, simmered in flavoursome oils, marinated and toasted with alcohol or broth - all keeping with the tradition of dipping tasty morsels on skewers into a pot of "sauce", melted to perfection.
