(Fondue) Ed Callahan. The Fondue Cook Book. Farm Lausanne: Ecole Hoteliere

Lausanne: Ecole Hoteliere

From Vine to Table: Everything Tomatoes

Burmese mohinga

118 of 500 copies

This volume has another merit: the preparations described require ingredients of impeccable quality but few other "frills": just a planetary and a blast chiller

(Fondue) Ed Callahan. The Fondue Cook Book. Farm Lausanne: Ecole HoteliereIllus. with drawings. Oblong 5. 25x8", pictorial olive green wrappers. First Edition. San Francisco: Pacific Productions, [1968]. A book of fondue meals from its heady era of the 1960's, including recipes for fondue Marseillaise (a shrimp fondue), fondue rouge, fonduta (Italian version), fondue Sonoma, fondue avec oeufs, etc. Very good. (58)