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The writing
118 of 500 copies
From Vine to Table: Everything Tomatoes
This volume has another merit: the preparations described require ingredients of impeccable quality but few other "frills": just a planetary and a blast chiller
including tahcheen (baked saffron and eggplant rice) and domaj (mixed herb
(Fondue) Ed Callahan. The Fondue Cook Book. Farm The writingIllus. 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)
