Here you’ll see a glimpse of the cheese books I own, read, use, and review.

Although I may show pictures of many books, it’ll take awhile to post reviews of all of them. If you are interested in a particular one which is not yet reviewed, write a comment, and I’ll try to get to it sooner than later.

 

FONDUE BOOKS:

 

Fondue the Fine Art of Fondue, Chinese Wok and Chafing Dish Cooking edited by Carol D. Brent for Gourmet International

 Brent, Carol D. 1969. Fondue the Fine Art of Fondue, Chinese Wok and Chafing Dish Cooking. Doubleday & Company, Incorporated. New York, New York.

 

 

Fondue and Tabletop Cooking Editorial Director: Don Dooley for Better Homes & Gardens, Food Editor: Nancy Morton

Dooley, Don. 1970. Fondue and Tabletop Cooking. Better Homes and Garden Books. New York, New York.

 

 

 Fondue on the Menu Edited by Beverly Kees and Donnie Flora

Kes, Beverly and Donnie Flora. 1971. Fondue on the Menu. Golden Press. New York, New York

 

 

 

Fondues from Around the World by Eva and Ulrich Klever

 

The Book of Fondues by Lorna Rhodes

 Rhodes, Lorna. 1988. The Book of Fondues. HPBooks. New York, New York.

 

 

   

 The Book of Fondues Volume 2 by Lesley Mackley

 Mackley, Lesley. 2002. The Book of Fondues Volume 2. HPBooks. New York, New York.

 

  

 Fondue Magic: Fun, Flame and Saucery Around the World by Anita Prichard

 Prichard, Anita. 1969. Fondue Magic: Fun, Flame and Saucery Around the World. Hearthside Press Incorporated. New York, New York.

 

 

 

  The 125 Best Fondue Recipes by Ilana Simon