This collection of 50 dipping delights from Lou Seibert Pappas explores all the potential of the fondue pot — from '70s-era essentials to more complex European flavors rooted in tradition. Savory recipes with cheeses both familiar and artisanal are joined by novel entrée options like beach lover's fish pot, shabu shabu and Asian duck with vegetables. An entire section is devoted to global sauce accompaniments. Sweet treats make the most of rich chocolate and gooey caramel, plus less common flavors such as cappuccino, white chocolate and raspberry. Best of all, the prep work is done in advance, making for leisurely and cozy entertaining. Cookbook. 7.25"Wx8"Dx0.75"H

• By Lou Seibert Pappas
• Hardcover
• Color photography
• 95 pages
• Made in China