Louise Pickford - Fondue & Raclette

Senior DesignerToni Kay

Senior EditorGillian Haslam

Editorial DirectorJulia Charles

Head of ProductionPatricia Harrington

Production ManagerGordana Simakovic

Creative DirectorLeslie Harrington

Food and Prop StylistLouise Pickford

IndexerHilary Bird

First published in 2022 by

Ryland Peters & Small

2021 Jockeys Fields

London WC1R 4BW

and

341 E 116th St

New York NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Text copyright Louise Pickford 2022 (see also )

Design and photographs copyright Ryland Peters & Small 2022

ISBN: 978-1-78879-472-5

eISBN: 978-1-78879-491-6

The authors moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress cataloging-in-publication data has been applied for.

Printed and bound in China

NOTES

Both American (Imperial plus US cups) and British (Metric) measurements and ingredients are included in these recipes for your convenience; however, it is important to work with one set of measurements and not alternate between the two within a recipe.

All spoon measurements are level unless otherwise specified.

All eggs are large (US) or medium (UK), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

When a recipe calls for the zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturers instructions.