Fondue Rule Book - Cookbook

The Fondue Rule Book

The well received idea of people having fondue parties in their own homes was started by the Pot Shop in 1962 when it advertised Fondue Party Equipment  and Fondue Party Rules in the New York Times. This resulted in a nationwide spree for having fondue parties. Prior to that time, only a very few Americans knew what the term “fondue” meant. In short, it was the publication of the Fondue Rule Book 47 years ago that made Fondue Parties popular.
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Whether mired in 60-hour work weeks or "burdened" with too much leisure, for most of us nothing is more gratifying than sharing a meal at home with friends or family. Serving fondue at that meal provides the ultimate dining experience--at once simple yet sophisticated, social yet consumed to individual taste, quick to prepare yet lingering in consumption.

 

This delightful 139 page book is by far the leading authority on everything Fondue. Recipes and procedures are given for everything from cheese fondues to meat, broth, and even dessert fondues not forgetting, of course the sauces, breads, dips, and all of the other things most important for the total Fondue experience.

 

 

 

Click on the footing below to read a few pages from

The Fondue Rule Book:

 

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MAGIC OF FONDUE...AND ITS RULES

 

 

$15.95 each
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- Add $5.00 Shipping & Handling

 

 

 

 

 

 

 

 

 

 

 

Pictured:  Large Cheese Fondue Pot and The Fondue Rule Book

 

 

 

2 Quart Cheese Fondue Pot - Without BurnerFondue Rule Book - Cookbook

 

 

 

 

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