vintage cookbook Fondue Cookery by Alison Burt, published in 1971

Fondue Cookery  Vintage / 1971   Author: Alison Burt Publisher: Paul Hamlyn Pty Ltd, London ISBN: 0600334570 Format: Hardcover, 117 pages  Out of print but now a vintage classic, Fondue Cookery was written over 50 years ago, when fondue parties were all the entertainment rage. Are you curious about fondue cookery? Wondering what all the 70’s fondue hype was about? Fondue Cookery will show you how to use a fondue, what foods work best in a fondue pot, and how to set a fondue table, whether you are interested in simple Swiss Cheese fondues or more elaborate flambe desserts.  Sectioned into six main chapters: 1) Cheese Fondues, 2) Dessert Fondues, 3) Bourguignonne Fondues, 4) Sauces, 5) Other Fondue Recipes, and 6) More Table-Top Cooking, this cookbook offers a range of international fondue dishes to wow your guests. The dessert recipes come from America, the cheese recipes come from the Netherlands, Holland, and Switzerland. The meat dishes, complete with side accompaniments, come from Australia and France. The sauce chapter includes a range of sauces beginning with bechamel, tomato and remoulades to gravies, salad dressings, and fruit sauces. The “Other” and “More Table-Top Cooking” chapters feature recipes from Asia, Belgium, Germany and Ireland and includes how to make and serve Glogg, mulled wine, and cider.  Measures 9 inches tall, 6.25 inches wide, .75 inches thick