Food of the Fifties with Ruth Chier Rosen

Fondue is BeautifulFondue is Beautiful, Fondue Cookery
140 pages, Copyright 1970
"Every tradition has its own rituals and if we were to be purists we would have to write a very short recipe book. Fondue actually means to melt and that limits us pretty much to cheese. The classic cheese fondue is a delight, and, of course, there are variations of ingredients and procedure, but everyone agrees it should be primarily a melting of natural cheese. A Gruyère is admirable…However formally or informally you wish to entertain, FONDUE IS BEAUTIFUL."

I have this in my online shop, take a look!

Written by fiftiesfood88 — January 24, 2012

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Ruth Chier Rosen’s cookbooks are the go-to source for almost any recipe you desire—from the simplest cocktail to the most sophisticated soufflé. With decades of culinary experience packed into 30+ cookbooks under the Handy Aid Cookbooks Press, Ruth specializes in creating simple but delicious and dazzling dishes and drinks. Her books are great for the beginning cook or the seasoned chef.

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