This book is a classic and a must for every fondue enthusiast. Fred's style is as warm and inviting as the recipes he presents. I particularly enjoyed his anecdotes regarding the history of fondue. I was intrigued that his first edition of the book, written over 35 years ago, was published under the pen name of M.N. Thaler, a take off on the name of the popular fondue cheese emmenthaler. I also enjoyed the fact that the book covered many different styles of fondue cooking including cheese, meat in oil, broth, vegetable, and dessert.