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baked glazed ham
including tahcheen (baked saffron and eggplant rice) and domaj (mixed herb
India to Italy
Lausanne: Ecole Hoteliere
The author describes the dual extremes of "strumming banjos-crooning mammies and violence
(Fondue) Ed Callahan. The Fondue Cook Book. Farm baked glazed hamIllus. 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)
