Fondue
Subtitle: the fine art of fondue, Chinese wok, and chafing dish cooking.
By: Editor: Carol D. Brent. Photography by Bill Miller.
Contributors: Brent, Carol D., ed.
Edition: [New rev. ed.]
Series: Gourmet international
Publisher: Tested Recipe Publishers; book trade distribution by Doubleday, Garden City, N.Y.
Published: 1970
Place of publication: Chicago
Language: eng
Number of pages: 64
Subjects: Fondue.; Chafing dish cookery.