The Fondue Bible: The 200 Best Recipes by Ilana Simon

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    • Categories: Dips, spreads & salsas; Appetizers / starters; Swiss
    • Ingredients: Emmental cheese; Gruyère cheese; dry white wine; kirsch; white pepper; nutmeg
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: Emmental cheese; Gruyère cheese; dry white wine; slivered almonds
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  • Emmentaler fondue with caramelized shallots
    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: Emmental cheese; Gruyère cheese; shallots; Worcestershire sauce; dry sherry; dry white wine
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  • Emmentaler-Gruyère fondue with roasted garlic
    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: Emmental cheese; Gruyère cheese; kirsch; dry white wine; nutmeg; roasted garlic
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: Emmental cheese; Edam cheese; white wine; tarragon
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    • Categories: Dips, spreads & salsas; Swiss
    • Ingredients: Emmental cheese; Gruyère cheese; dry white wine; black olives
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    • Categories: Dips, spreads & salsas; Sauces for desserts; Appetizers / starters; Dessert
    • Ingredients: Emmental cheese; Gruyère cheese; dry white wine; maple syrup; rye whiskey
    • Accompaniments: Maple beef fondue
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: Jarlsberg cheese; Gruyère cheese; dry white wine; smoked paprika; smoked almonds; French bread
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: Jarlsberg cheese; Emmental cheese; shallots; dry white wine; chives; French bread; breadsticks; new potatoes; asparagus
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: Oka cheese; dry white wine; French bread; cinnamon brioche; baby potatoes; marinated mushrooms; broccoli
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: Sir Laurier d'Arthabaska cheese; Gruyère cheese; Emmental cheese; dry white wine; whipping cream; French bread; sourdough bread; broccoli
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: dried porcini mushrooms; dry white wine; button mushrooms; cantonnier cheese; Emmental cheese; Gruyère cheese; French bread
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: bacon; sour cream; Gruyère cheese; aged cheddar cheese; nutmeg; Worcestershire sauce; dry mustard; English muffins
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: aged cheddar cheese; Gruyère cheese; lager beer; Worcestershire sauce; dry mustard; pimientos; French bread; breadsticks; marinated artichoke hearts; pitted olives
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: processed cheddar cheese; aged cheddar cheese; beer; nutmeg; spinach; French bread; English muffins; bagels; green-skinned apples
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: Monterey Jack cheese; Gruyère cheese; processed cheddar cheese; lager beer; dry mustard; garlic bread; cherry tomatoes; asparagus; green beans
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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Main course
    • Ingredients: aged cheddar cheese; processed cheddar cheese; Worcestershire sauce; apple cider (alcohol-free); rolls; asparagus; broccoli; carrots; zucchini; mushrooms; yellow peppers; red peppers; rotini pasta; condensed cheese soup
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: cream cheese; dry white wine; curry powder; French bread; rice crackers; naan bread; baby potatoes; pearl onions; cauliflower; cold-pack cheddar cheese
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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters
    • Ingredients: button mushrooms; green onions; curry powder; cream of mushroom soup; aged cheddar cheese; naan bread; broccoli; cauliflower; asparagus; cherry tomatoes; canned chickpeas
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: milk; processed cheese; Worcestershire sauce; dry mustard; ground cayenne pepper; green onions; English muffins; bagels; baked potato puffs
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: Gruyère cheese; beer; limes; green peppercorns; French bread; pita bread; pretzels; baby gherkins; pearl onions; coarse grain mustard; white cheddar cheese
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    • Categories: Children & baby food; Dips, spreads & salsas; Appetizers / starters
    • Ingredients: aged cheddar cheese; processed cheddar cheese; limes; salsa; cilantro; tortilla chips; cornbread; pumpernickel bread; apple cider (alcohol-free)
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican
    • Ingredients: Monterey Jack cheese; Gruyère cheese; lager beer; limes; ancho chiles; cilantro; tortilla chips; pumpernickel bread; rye bread; cooked shrimp; cooked chicken meat; processed cheddar cheese
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: Gruyère cheese; Monterey Jack cheese; Mexican beer; canned chipotle chillies in adobo sauce; tortilla chips; French bread; cooked shrimp; jicama; cherry tomatoes
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: Emmental cheese; Gruyère cheese; processed cheese; green onions; dry white wine; ground cayenne pepper; creamed corn; canned chipotle chillies in adobo sauce; whole grain bread; tortillas; jicama; celery
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  • ISBN 10 0778801667
  • ISBN 13 9780778801665
  • Published Nov 01 2007
  • Format Paperback
  • Language English
  • Countries Canada
  • Publisher Firefly Books Ltd
  • Imprint Robert Rose Inc

Publishers Text

The complete resource to fun and easy fondue cooking -- an ideal entertaining guide.


Fondue is the ideal way for enjoying the company of family and friends at a meal where everyone cooks. Featuring a limitless variety of ingredients, flavors and cooking styles, fondue dishes are amazingly easy to prepare.


There's a whole new world beyond the familiar cheese and chocolate fondues. Consider the following:

  • Hot oil fondues such as ginger beef fondue, zesty lime chicken, or tempura cauliflower
  • Savory broth fondues like Mongolian hot pot, honey garlic chicken fondue, or Thai pork fondue in lemongrass broth.


For traditional recipes with a new spin or two:

  • Emmentaler fondue with caramelized shallots
  • Cheddar cheese and beer fondue
  • Decadent finishers like bittersweet chocolate fondue, white chocolate and toffee, or cherries jubilee fondue.


Ilana Simon includes dozens of dips and sauces specially designed to complement the 200 recipes in this book. Her menu-planning suggestions, guide to using and maintaining different types of fondue pots, and tips and techniques will turn a fondue meal into an event to remember.



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