With a fabulous range of fondue recipes, mouth-watering foods for dipping and a whole host of practical tips and techniques, this is the perfect guide to this fun way of entertaining and eating.
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About the Author
Becky Johnson trained and worked as a chef at Villandry in London and Ballymaloe House in Southern Ireland before embarking on 2 years of culinary discovery through Asia, Australia and America. She now works freelance as a food stylist for photography in the national press, magazines and books as well as writing recipes and looking after her daughter. This is her fourth book. Her other titles include Weight Watchers pasta and Weight Watchers Mediterranean food.
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