Fondue
Subtitle: the fine art of fondue, Chinese wok, and chafing dish cooking
By: editor, Carol D. Brent. Publisher: R. Arthur Barrett. Art Director: Dick Collins. Photography by Bill Miller
Edition: [1st ed.]
Publisher: Tested Recipe Publishers; book trade distribution by Doubleday, Garden City, N.Y.
Published: 1969
Place of publication: Chicago
Language: eng
Number of pages: 64
Subjects: Fondue.; Chafing-dish cookery.