From the Publisher:
* A fresh look at a favorite party pleaser, sure to inspire many a feast of melty cheese, chocolate, and caramel delights. * Includes 50 fondue recipes (40 savory, 10 sweet) with 20 full-color food shots. * Features a fondue primer, equipment essentials, a guide to cheese selection, basic prep guidelines, fondue party menus, and accompaniment and wine pairing suggestions for each fondue. * Failsafe formulas for using now widely available artisanal cheeses.
About the Author:
LENNY RICE and BRIGID CALLINAN left the East Coast for Napa in 1996, Lenny to teach at Robert Mondavi Winery and Brigid to be pastry chef at Mustards Grill. In 2000, they formed the original culinary team at Copia. Lenny has since become head cheesemonger at Cowgirl Creamery/Tomales Bay Foods, and Brigid teaches cooking and baking at the U.S. Coast Guard Training Center. Both live in Petaluma, California.
LENNY RICE and BRIGID CALLINAN left the East Coast for Napa in 1996, Lenny to teach at Robert Mondavi Winery and Brigid to be pastry chef at Mustards Grill. In 2000, they formed the original culinary team at Copia. Lenny has since become head cheesemonger at Cowgirl Creamery/Tomales Bay Foods, and Brigid teaches cooking and baking at the U.S. Coast Guard Training Center. Both live in Petaluma, California.
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