Copyright © 2007 by Lenny Rice and Library of Congress Cataloging-in-

Brigid Callinan Publication Data

Photography copyright © 2007 by Leo Gong Rice, Lenny.
Fondue / Lenny Rice, Brigid Callinan.
All rights reserved. No part of this book
p. cm.
may be reproduced in any form, except brief
Includes index.
excerpts for the purpose of review, without
written permission of the publisher. ISBN-13: 978-1-58008-859-6 (pbk.)
ISBN-10: 1-58008-859-7 (pbk.)

1. Fondue. I. Callinan, Brigid. II. Title.

Ten Speed Press
TX825.R53 2007
PO Box 7123
641.8’1—dc22 2007010652
Berkeley, California 94707
www.tenspeed.com Hardcover ISBN-13: 978-1-58008-889-3
Hardcover ISBN-10: 1-58008-889-9
Distributed in Australia by Simon and
Schuster Australia, in Canada by Ten Speed Printed in China

Press Canada, in New Zealand by Southern First printing, 2007

Publishers Group, in South Africa by Real 1 2 3 4 5 6 7 8 9 10 — 11 10 09 08 07

Books, and in the United Kingdom and

Europe by Publishers Group UK.

Cover and text design by Chloe Rawlins

Prop styling by Natalie Hoelen
Food styling by Kim Konecny
Food styling assistance by Julia Scahill
Photography assistance by Akiko Seki and
Harumi
Food styling on page 96 and on the hardcover
edition cover by Karen Shinto
 dBrown
Irish dd Sodad d
Bread
An extremely unadventurous eater as
a child, Brigid remembers her visits to
family in Ireland as an exercise in trying to
convince her parents that she could live
off Cadbury Fruit and Nut bars, ginger ale,
and brown bread with Kerrygold butter.
Although her parents didn’t see eye-to-
eye with her on the first two, brown bread
was always plentiful, delicious, and parent
approved at every meal (the butter was
negotiable). Few breads require so little
effort in return for such a satisfying payoff.
Brown bread is actually better after it has
sat for several hours, so you might want to
make it a day before you plan to serve it.
2 cups unbleached all-purpose flour
2 cups whole wheat flour
/2 cup toasted wheat germ
1 to flatten it slightly. Bake until the loaf is
/2 cup old-fashioned oats
1
2 tablespoons brown sugar
1 tablespoon plus 2 teaspoons kosher salt
2 teaspoons baking soda
4 ounces cold unsalted butter,
cut into pieces
21/2 cups buttermilk
108 • Fondue
dddd
Preheat the oven to 400ºF. Grease a baking
sheet or line it with parchment paper. In
a large bowl, combine the flours, wheat
germ, oats, brown sugar, 1 tablespoon of
the salt, and baking soda and toss to mix
well. Add the butter pieces and rub into
the flour mixture with your fingers until the
mixture resembles coarse meal. Make a
well in the center of the flour mixture and
pour in the buttermilk. Stir with a wooden
spoon or rubber spatula until a soft, sticky
dough forms. Wet your hands slightly and
gather the dough into a ball. Place it on
the prepared baking sheet (if making two
smaller loaves, divide the dough into
two balls and place 3 to 4 inches apart on
the baking sheet), shaping it into a uniform
round loaf. Press on the top of the loaf
golden brown on top and resists gentle
pressure when pressed, 50 to 60 minutes.
Allow the bread to cool completely on a
cooling rack before cutting. Store the bread
at room temperature wrapped in a kitchen
towel to preserve the crust or in a freezer
bag for a softer loaf. The bread will keep
for several days at room temperature.
Makes one 2-pound or two 1-pound
loaves