(Fondue) Ed Callahan. The Fondue Cook Book.

Illus. with drawings. Oblong 5.25x8", pictorial olive green wrappers. First Edition. San Francisco: Pacific Productions, [1968].

A book of fondue meals from its heady era of the 1960's, including recipes for fondue Marseillaise (a shrimp fondue), fondue rouge, fonduta (Italian version), fondue Sonoma, fondue avec oeufs, etc. Very good.

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