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From Vine to Table: Everything Tomatoes
Lausanne: Ecole Hoteliere
This volume has another merit: the preparations described require ingredients of impeccable quality but few other "frills": just a planetary and a blast chiller
118 of 500 copies
The writing
(Fondue) Ed Callahan. The Fondue Cook Book. Farm From Vine to Table: EverythingIllus. 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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