Summary
"I had been writing a weekly feature for the Free Press and I went to this fabulous Cuisine Canada conference," says [Ilana Simon], "I met a cookbook publisher from Toronto from [Robert Rose] and started discussing the possibilities of a cookbook and we came up with this idea. My first cookbook was The 125 Best Fondue Recipes and it's now sold 100,000 copies world-wide."
"I think fondue has come back into vogue for a number of reasons. People like to stay at home to entertain. It's also a really fun, sociable way to entertain, because instead of the host or hostess stuck in a kitchen, you're out there with your guests, all together. It's leisurely and it's slow and you're really enjoying each other's company.""You can prepare in advance, you can shop and chop, and then sit with your guests and enjoy your dinner," says Simon, "And you can ask people to help out by bringing things, like maybe some of the side dishes, so you're not doing everything by yourself. But the whole act of a fondue party is really fun."See the full content of this document
Extract
Go for a Dip
Former Free Press food writer Ilana Simon wants to lead you to the promised land of melted goodnessin The Fondue Bible
Wendy BurkeDOES smooth, liquid chocolate send your spirit to Nirvana? Do you believe that warm, melted cheese and soft bread is a deeply religious experience? If so, you could be a "fondue-mentalist" -- and Ilana Simon's new cookbook, The Fondue Bible: The 200 Best Recipes (Robert Rose, $27.95), might be the culinary c...See the full content of this document
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