Fondue & Table Top Cookbook ~ Marina Wilson

Who doesn't like a good fondue? It's a great social occasion sharing a glass of wine or two as you hover around the pot with your guests trying desperately not to drop the cube of bread off your fork. As a true child of the 1970's with a mother who, at least when I was young, entertained in the true spirit of the times, I grew to love fondue parties, as they were the highlight of the social calendar. It's a fondness that has stayed with me, though I can't say I've hosted a fondue party, so when I mentioned a few days ago that I am partial I was pleasantly surprised by the response of my friends (who I believe are also true 1970's children). What better to do then than to pull out a true 1970's fondue cookbook with a view to a fabulous 1970's style fondue party sometime in the not too distant future? And they don't come much more authentic than this gem, published in 1974, another originally from my mother's collection.

The book is in two parts, that specifically dealing with fondue's (and a chapter on sauces), and that for tabletop cooking. The latter features appetizers and dips such as the somewhat interesting sounding Gherkin dip, a selection of even more interesting sounding mains like the Elmhouse chicken livers and Kidneys flambes, some less than interesting salads as well as desserts and beverages. Some of the latter two sections sound decidedly tasty, and I'm certain I would have no difficulty getting through the Apples a la Brandy, the Jamaican mango or the Cherries flambes washed down with an Orange and Cognac supreme or a strong Irish coffee.

The true strength of course of the book though is the chapters of fondues in all their kitsch glory. The opening chapter does what all opening chapters should, and draws you in with the hook of the cheese fondues. 36 cheese fondues to be precise, ranging from Affluent fondue which has both kirsch and riesling, and is served with tinned champignons (yes I think affluent may have meant something different in 1974), to Port and cheddar fondue (very strong - I recall making this when I was in my teens), Rheinlander fondue and Queensland fondue, because we all know that Queenslanders are different to the rest of us. Following up this are the meat fondues, where the meat is cooked in the pot of flavoured stock or oil, and then the seafood fondues. Again there is quite a variety to cater for all tastes, ranging from Rabbit fondue and Meatball fondue through to Mussel fondue. I can honestly say I am unlikely to cook too many of these, but it warms my heart to know that the recipes are out there. There are a small selection of sauces on offer, but as we all know, the fondue wins out when it comes time to open the chapter on dessert fondues.

Oh the desserts! Okay, honestly, I'm never going to cook the Peanut butter and honey fondue, but the Sweet fondue of cream, Tia Maria and brown sugar, the Chocolate Rum fondue or the Brandied coffee fondue - not a problem at all - Yum!

Simple, easy to follow recipes the whole way through the book, and very difficult to fail at achieving a most authentic 1970's feel if you follow the recipes religiously. Use your nous and modify them a smidgen and you might even convert a few non fondue aficionados to the cause.

Recommended for 1970's children, their reminiscing mothers and fondue lovers everywhere.

- Kath