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NY: Exposition Press
and vegetables are key to her recipes for regional delicacies like fried oysters
still apparent in the labyrinthine passageways of the historic Panier quarter
With this inspiring resource
Fondue & Raclette: Indulgent Recipes for Melted Cheese, Stock Pots & More (Louise Pickford German NY: Exposition PressStarting with the well known melted cheese fondues from ski resorts around the world, recipes here include classics from the Alps, such as the archetypal Fondue Neuchatel, based on local cheeses and local wines, and the variation Raclette. But there are others, too, such as a Roasted Tomato Fondue and the Italian version, Fonduta and hot oil Fondues to try such as Fondue Bourguignonne. Also included are some delicious lighter choices, like stock
