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Ryland Peters & Small, Aug 1, 2007 - Cooking - 64 pages
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Fiona Smith brings together fabulous fondue recipes from ski resorts around the world, especially the classics from the Alps. Cheese Fondues include the archetypal Fondue Neuchatel, 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. Stock Fondues cook the food in scented broth--try Fish and Seafood in Saffron and Tomato Broth, and Beef with Horseradish in Red Wine and Juniper Stock. Fiona 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 Chocolate with Orange and Chile, or White Chocolate Fondue with Lemon and Gin. *Retro food with a modern twist. *Delicious recipes to shre with family and friends. *More than 92,000 copies sold.

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About the author (2007)

Fiona Smith is a young food writer and stylist who works in Europe and New Zealand. Her creations appear in books, magazines, advertising and on television.

In 1990, inspired by the writings of Elizabeth David and jane Grigson and the photographs of Robert Freson and Tessa Treager, William Lingwood decided to start a career in food photography. From his London studio and also on location worldwide, he has specialized in food and drink photography for fifteen years. His work appears in numerous magazines, books and advertising campaigns.

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