Article: books Fondue feast (serves 4-6); Shereen Low finds there's a lot more to this melted meal than cheese and bread.(Features)

Byline: Shereen Low

GONE are the days when fondues consisted of only cheese and bread. Today fresh seafood,fruits and vegetables, a variety of meats and even chocolate can be used.

Exciting modern fondues are also cooked in a variety of styles; as an Asian hot pot or simmered in flavour some oils or made with alcohol or broth.

But however exciting they have become, the tradition of dipping tasty morsels on skewers into a pot of delicious sauce has been maintained.

And as Robert Carmack,author of Simple & Delicious Fondue points out, fondues are and always have been ``a communal affair''.

He says: ``Diners revel in fixing small bits of bread or other ...

Related newspaper, magazine, and journal articles:

Newsweek Harper's Magazine The Washington Post Chicago Tribune Crain's Chicago Business PRNewswire Pediatric News The Nation Advertising Age The Economist (US) A FREE trial gives you access to over 80 million articles! Access over 6,500 publications with a FREE trial!