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Lausanne: Ecole Hoteliere
118 of 500 copies
From Vine to Table: Everything Tomatoes
India to Italy
including tahcheen (baked saffron and eggplant rice) and domaj (mixed herb
(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)
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