Food of the Fifties with Ruth Chier Rosen

Fondue is Beautiful

105 mouth-watering Fondue Recipes, covering savory selections for meat-eaters AND vegetarians
• Mint Condition Vintage Cookbook / Has Never Been Used
• Published in 1970

• 140 pages
• 5 x 3 5/8 inches
• Plastic-coated recipe cards in a removable binding comb
Foreword from 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 natural cheese. A Gruyère is admirable. To cube or grate coarsely depends upon your preference. Small cubes tend to melt more easily with less tendency to become stringy. Be sure that the heat source can be regulated so that you will not work with too hot a flame. It is often desirable to melt the cheese in your fondue pan over the kitchen range and bring it to your fondue stand to keep it hot and melted. It is difficult  to maintain the consistency much longer than 20 minutes. If the cheese begins to thicken too much, preheat some white wine or Kirsch and add to cheese mixture. The ingredients should be of the highest quality, best unprocessed cheese available, table quality wine. I never cook with wine I wouldn't serve at the table. Use the freshest and crustiest French or Italian bread available. Cut into the bite sized pieces with some crust on each…However formally or informally you wish to entertain, FONDUE IS BEAUTIFUL!"
Cookbook Features:

• Section with 17 distinct Menus combining various recipes for each meal of the day or featured special occasion
• All recipes are sized for a party of four unless otherwise indicated
• 5 Tabbed Sections with Indexes: • Menus Appetizers • Cheese & Poultry • Meat & Fish • Desserts

• Black-and-White Photography
• Table of Weights and Measures

Recipes for Fish & Meat-eaters include:
Cantonese Liver Appetizer, Sweet Sour Meat Balls, Glazed Franks, Sauerkraut Balls, Crab Rolls, Tomato Curry Rabbit, Stuffed Veal, Shrimp Rabbit, Cheeseburger Fondue, Fondue Bourguignonne, Anchovy Butter, Tuscan Liver, Chili Fondue, French Fried Shrimp, Japanese Fried Fish, Fried Herring, Fruits De Mer Fondue, Rum Sauce

Recipes for Vegetarians include: Hot Fruit Medley, Butterscotch Sauce, Boysenberry Sauce, Cherry Sauce, Caramel Apples, Honeyed Bananas, Orange Sauce, Fried Zucchini, Dressy Olives, Alpine Fondue, Fondue Welsh


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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