Fondue history
Fondue originated in Switzerland as a way of using up hardened cheese. Deriving from the French verb fondre, meaning "to melt," fondue was a classic peasant dish. Accounts vary on how fondue was originally created.Traditional fondue is made with a mixture of Emmenthaler and/or Gruyere cheese and wine, melted in a communal pot. Cherry brandy is added to the melted mixture, which becomes a dip for pieces of stale bread and crusts.
French gastronome Brillat-Savarin mentioned fondue in his 19th century writings. However, fondue really hit its heyday in 1952, when chef Konrad Egli of New York's Chalet Swiss Restaurant introduced a fondue method of cooking meat cubes in hot oil. Chocolate fondue followed in 1964.
More about Fondue:
• Fondue Cooking Tips
• Fondue History
• Compare Prices on Fondue Pots
• Fondue Recipes
• Emmentaler / Gruyere Recipes
• Swiss Cheese Recipes
Cookbooks
| • | Fondue: Great Food to Dip, Dunk, Savor, and Swirl |
| • | Fondues From Around The World |
| • | Book of Fondues |
| • | The New International Fondue Cookbook |
| • | More Cookbooks |
