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Fondue

by Lenny Rice Brigid Callinan

Whether it'¬?s the first course or the entire menu, fondue is the perfect party food or casual company dinner: it provides an instant theme; the little prep needed is done well in advance; and it'¬?s guaranteed to create a leisurely, cozy atmosphere. From Northern California'¬?s wine and cheese country comes Cowgirl Creamery'¬?s head cheesemonger Lenny Rice and culinary instructor Brigid Callinan with a collection of fifty fondue recipes combining the fun of the seventies craze with the complex tastes of European tradition-all in one fondue pot. You'¬?ll find recipes for tried-and-true classics made with traditional as well as artisanal cheeses, novel spin-offs on favorite flavors like pizza and French onion soup, and chocolate and caramel desserts that will keep the tea lights burning long and bright. And should a melted pound of cheese or chocolate not be reason enough, you'¬?ll also find deliciously creative accompaniment and beverage pairing suggestions sure to inspire a return to blessedly uncomplicated and authentic fondueReviews"Anyone who already loves fondue, or who wants to dust off the old fondue pot and put it to work, needs to find a copy of this little book. It will revolutionize your fondue aspirations."-Oakland TribuneFrom the Trade Paperback edition.

Mustards Grill Napa Valley Cookbook

by Cindy Pawlcyn Laurie Smith Brigid Callinan

As anyone who has spent time in Napa Valley knows, Mustards Grill is an institution in the wine country--the friendly restaurant where locals first started going for a full plate of fabulous food and a glass of Napa's finest. Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner, put down her roots in Napa over 15 years ago, bringing her midwestern sensibility and flair for reinventing American food to the valley. Ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. Gorgeous full-color food photography from Saveur photographer Laurie Smith. Awards2002 James Beard Award WinnerReviews"Take home some hearty American fare." --The San Jose Mercury News "Accurate views of the restaurant, its food, and its sense of fun . . . it's a feast for the eyes and the imagination." --Omaha World Herald "The recipes in MUSTARDS GRILL represent a wonderful marriage between common American foods, California produce and influences from Latin American and Asian immigrants."--New Orleans Times Picayune "The book is a perfect reflection of its author's eclectic style that melds sophistication and global inspirations with an earthy American quality."--San Francisco Chronicle "Like its namesake, the cookbook is bright and bountiful, with a touch of tongue-in-cheek flippancy." --Charleston Post & Courier"A feast for the eyes with no muss and fuss." --The Los Angeles Daily News "The book is as honest as the chef" and the "dreamy desserts . . . are the epitome of comfort."--Santa Rosa Press Democrat"Pawlcyn's casual writing style gives the reader a feel for her restaurant, and her easy-to-follow recipes are accompanied by chatty--and helpful--notes." --Minneapolis Star Tribune"[MUSTARDS GRILL is] a place that's sophisticated without being pretentious. The recipes in this cookbook are no different." --American Way"Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards' always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle." --FOOD LOVER'S GUIDE TO SAN FRANCISCO"As the first (some would say the best) in a string of successful, precedent-breaking restaurants originated by chef Cindy Pawlcyn. It changed Napa Valley and took the stuffiness out of dining by showing that Americans could be as serious about food and wine as the French, but have more fun." --Gourmet

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