Fiona Smith has collected fabulous fondue recipes from ski resorts around the world, especially the great classics from the Alps. Cheese Fondues include the archetypal Fondue Neuchâtel, based on local cheeses and local wines. There are others too, such as Roasted Tomato Fondue and the Italian version, Fonduta. Oil Fondues include the classic Fondue Bourguignonne, plus Fiona's own delicious modern choices. Others include Lamb Fondue, sprinkled with a delicious spice mix, then wrapped in flatbreads. Stock Fondues cook the food in scented broth - try Fish and Seafood in Saffron and Tomato Broth. Fiona Smith has also created some up-to-the-minute, stylish Modern Fondues, such as Blue Cheese Fondue with Walnut Grissini. And don't forget Sweet Fondues - there's Bitter Chocolate Fondue with Orange and Chilli or White Chocolate Fondue with Lemon and Gin.