Peggy Fallon has done it again, with another edible offering of temptations both savoury and sweet. I have recently reviewed books by Peggy on ice cream and dips and they both have the same easy style which encourages the reader to believe that they too can produce stunning food.

Great Party Fondues is bound to be popular. Those who lack courage in the kitchen will warm to a fondue because some of the responsibility for the meal lies with the guests. Others with a bit more culinary savvy will enjoy the amazing variety of fondues collected here.

My fondue set dates back to the 1970s, shortly after cheese was invented. It has a ceramic bowl in blood red (I did mention that it was the 70s) for Swiss Fondue, and a metal pot for meat fondue. Well, having invited family and people I liked for meals I finally concluded that you could only present fondue once a year to each guest... so the fondue set has hardly seen the light of day in a couple of decades. But it seems that there are more than two kinds of fondue, and the abandoned wedding present is now back in full swing.

The book has chapters on Cheese Fondues, Savoury Fondues, Dessert Fondues and Dipping Sauces. There are 70 or so recipes so you'll not be chained to the traditional classic Swiss, although I do love it and it?s a good start for a fondue virgin. Welsh Rarebit (no, it doesn?t contain rabbit) would be a winner for a cold evening. This has bite and tang and is based on the traditional recipe which is more often seen garnishing a slice of toast.

Tomato-Vodka Fondue is going to introduce much of the world to a sauce that is already popular on pasta and enjoyed throughout the USA. It's not quite so well known worldwide and you'll wonder why when you taste this. Use roast vegetables to dunk but also fried polenta cubes or meatballs for a real Italian feast. This couldn't be easier to make and it's a stunner.

For a smart dinner party try Tabletop Fish Fry. Shrimp, tuna, scallops and squid are marinated in an oriental sauce and then fried in peanut oil. This would be a convivial ice-breaker and very chic when served with a selection of dips, but my favourite savoury recipe is Creamy Bagna Cauda. This is a punchy fondue of garlic and anchovies which are, in this particular recipe, tamed by the addition of cream. This is a warm rather than hot fondue and would be an ideal addition to a buffet table.

The sweet Dessert Fondues are to die for. Peanut Butter Fondue with Chocolate Swirls is outstanding, and if you serve it with chunks of fruit you can call it a health food. Dulce de Leche Fondue has a hint of summer when served with pineapple and semi-frozen bananas, although a pound cake or Madeira cake would be my choice if I had to use anything other than a big spoon!

Great Party Fondues is an attractive book (pictures by Alexandra Grablewski) and full of innovation. This is cooking at its most simple but the results are impressive. Dust off your fondue set and have some retro fun. That's what I'll be doing.

Great Party Fondues
Author: Peggy Fallon
Published by John Wiley and Sons
Price: £11.99, $16.95US
ISBN 978-0-470-23979-7

Written by Chrissie Walker - Editor, Mostly Food Journal (www.mostlyfood.co.uk)