Fondue: Great Food To Dip, Dunk, Savor, And Swirl
There was a time in America (the dark ages of the 1960s and  early 1970s) when fondue was synonymous with cubes of white bread  dipped in melted Velveeta. After a brief craze, fondue went the way of  lava lamps, shag carpeting, and leisure suits, its pot and skewers  retired to the back of a high kitchen cupboard where they're forgotten  until the next garage sale. Now, however, fondue is making a comeback,  and--like Barbie--it's gotten a whole new look. InFondue, Rick  Rodgers takes the three basic fondues--cheese, chocolate, and fried--and mixes in the flavors of the '90s--everything from sun-dried  tomatoes to espresso. He even adds a fourth category, Asian fondue, for  those fat- and calorie-conscious cooks who prefer their food simmered  in broth. Swordfish Fondue with Tapenade Mayonnaise; Gingered Curry and  Cheddar Fondue; Vietnamese Beef Fondue with Rice Vinegar Stock and  Anchovy-Pineapple Sauce--the '60s were never like this! InFondue, Rick Rodgers proves that, once again, it's hip to dip.