Lou Seibert Pappas - Fondue

By Lou Seibert Pappas

Photographs by Alison Miksch

Text copyright 2005 by Lou Seibert Pappas.

Photographs copyright 2005 by Alison Miksch.

All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

Library of Congress Cataloging-in-Publication Data available.

ISBN: 978-1-4521-2471-1

Food styling by William Smith

Prop styling by Leslie Siegel

Photography assistance by Jada Voght

Food styling assistance by Matthew Vohr

Chronicle Books LLC

680 Second Street

San Francisco, California 94107

Thanks and appreciation to the following for providing the beautiful cookware and serving ware photographed for this book: Chantal Cookware Corporation (chantal.com), Chocolate Bar (chocolatebarnyc.com), Home & Haven (homehavennyc.com), Jonathan Adler (jonathanadler.com), La Cafetire (lacafetiere.com), Pearl River (pearlriver.com), Williams-Sonoma (williams-sonoma.com).

Cointreau is a registered trademark of Cointreau Corporation, Frangelico is a registered trademark of Giorgio Barbero & Figli S.P.A., Grand Marnier is a registered trademark of Socit des Produits Marnier-Lapostolle, Guittard is a registered trademark of Guittard Chocolate Company, Inniskillin is a registered trademark of Inniskillin Wines, Inc., Kahla is a registered trademark of The Kahla Company, Pernod is a registered trademark of Pernod Ricard, Scharffen Berger is a registered trademark of SVS Chocolate LLC., Valrhona is a registered trademark of Valrhona S.A.

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What a joy to experience the skilled talents of two Chronicle editors: Laurel Leigh, a creative gem with copy and layout, and Leslie Jonath, a devoted pro in conceiving and managing many book projects. And many thanks, also, to Jonathan Kauffman for the smooth copyediting.

With many thanks to Cathy Priest, a great cook, as well as Sharon Armstrong and Joan Bower, other Kappa Kappa Gamma alumnae friends, for their enthusiastic testing. An additional thank-you to cooking class members Tong Sun Kobilka, Rhoda Daner, Lisa Skinner, and Yiva Risano. And a grateful thanks to Claire Stewart Kostic and Sandy Stewart Stevenson for their inspiration as I crafted menus.

FONDUES ARE BACK IN STYLE. THIS POPULAR DISH OF THE 1950S AND 60S has been rediscovered for intimate entertaining with flair.

The word fondue may derive from the French word fondremeaning to melt. The French-speaking canton of Neuchtel in Switzerland is often credited with creating the original cheese-and-wine fondue in the sixteenth century. One legend suggests that the dish originated during fighting between Protestants and Catholics, who reached common ground after the two created a communal dish together, one side providing the bread and the other the cheese. However, mentions of fondue have been found in court records from 1,000 years ago. In fact, a prototype of fondue using wine, goat cheese, and barley can be found in Homers Iliad.

What commenced as a simple Swiss peasant dish, created out of necessity, has spawned countless variations. The fondue repertoire now encompasses vegetable, seafood, and meat fondues cooked in broth or oil, as well as elegant dessert fondues.

These fondues present diners with options that suit the trend toward lighter, more healthful dining. A fondue party can satisfy vegetarians and meat fanciers alike. The cooking medium can be hot, fat-free broth. The wide range of sauces presented with each recipe allows for personal creativity in the menu.

Served on celebratory occasions, fondue creates a special closeness and congeniality as guests share a communal pot and everyone participates in the meal. At holiday times, fondues are ideal. Many families and groups of friends carry on a tradition of serving fondue on Christmas Eve around a crackling fire. Other special occasions include tree-trimming parties, Hanukkah dinners, and New Years Eve festivities.

A fondue party offers many rewards. Its convivial and distinctive. Preparations are easily made in advance. Hosts cherish being able to enjoy their guests, as the cooking is done at the table. Plus, cleanup is minimal.

You, the host, can design a party around an appetizer, entre, or dessert fondueor all three types at a single occasion. Another virtue of fondue menus is that they are adaptable to any time of day.

), and luscious chocolate fondues in countless stories.

Friends who married in the 1950s delight in telling tales of the fondue pots they received as wedding presents. Now, as they celebrate their fiftieth anniversaries, they have rediscovered their prize ceramic-and-steel pots for celebratory family soires. And younger generations are reveling in the ease of plugging in an electric fondue pot for an intimate feast.

As you enjoy the fondues this book inspires you to make, may you dwell in the warmth of this happy custom.

Lou Seibert Pappas