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[ A Practical and Comprehensible Manual for making all kinds of sausage
A profile of the restaurants that made New Orleans famous
and the popularity and quality of American fortified wines is in resurgence
and Saffron
(Fondue) Ed Callahan. The Fondue Cook Book. Inspiration [ A Practical and ComprehensibleIllus. 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. (58)
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