Jan./Feb. 2010 California Country magazine
By Kate Campbell
Time to dig out that '70s artifact buried in the garage and declare a love of fondue. These days the old fondue pot is new again. Now the warm, satisfying concoctions are made with inventive California-fresh ingredients. Petaluma chef Lenny Rice and cooking teacher Brigid Callinan present 50 recipes in their new cookbook, Fondue, and feature California cheeses and wines. $9.95 in paperback from Ten Speed Press. Order through local booksellers or online at www.tenspeed.com.