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Fondue fun grows as oil fondues take the lead
The article notes fondue evolving from cheese to oil based fondues, featuring Bourguignonne and international variations. It highlights corn oil as a neutral medium and introduces an automatic rondue with temperature control, plus accessories like color coded forks and a double boiler option for cheese and dessert. It suggests a French influenced green salad dressing and a lemon chiffon parfait for the meal.
MENTIONED IN THIS ARTICLE
Switzerland
France