Impress your guests and take home entertaining to a new level with the recipes from Great Party Fondues, a guide to everything you need to know about preparing and serving great-tasting fondue with expert advice on fondue pots, ingredients, safety, and even etiquette. Whether they prefer cheese, savory, or dessert fondues, your guests will devour traditional favorites like Classic Swiss Fondue, international dishes like Rumaki, and innovative new recipes like Chipotle Sweet Potato Fondue. Twenty-eight stylish color photographs show will inspire you to follow the straightforward advice and no-fuss recipes.
I was born on Thanksgiving, shortly after my mother had prepared a traditional holiday meal for my father and 5 siblings. My fate must have been sealed at that moment, as it seems I've been cooking ever since.
When I'm not writing cookbooks I freelance as a food writer, editor, recipe tester, and recipe developer. I was the recipe developer for NUTS, which was named Best Cookbook of the Year by Food & Wine magazine; and served as a recipe consultant for the award-winning MAYO CLINIC WILLIAMS-SONOMA COOKBOOK. I am currently a Consulting Editor at www.projectfoodie.com, and write a monthly column for the Pacific Coast Farmers' Market Association. A caterer-in-recovery, I occasionally teach cooking classes, as well.
I am a member of the International Association of Culinary Professionals, the San Francisco Professional Food Society, Baker's Dozen, and Consumer Business Professionals of San Francisco.
At the end of the day, there is still nothing better than enjoying good food with family and friends.
