w. Welsh Rabbit, Chili Con Carne Fondue, Chili Con Queso, Oatmeal French Bread & more.
Cookbook: The Fondue Cookbook, Beth Merriman
Publication Details: Grosset & Dunlap, 1969
1969's The Fondue Cookbook was released at what was close to the height of that particular party food craze in North America. Though there have been some brief revivals and while there are some folks who still like to fondue, it has nowhere near the popularity it did then. It is also not a terribly pandemic-friendly idea.
After the pandemic, when people are looking to do party nights again perhaps it will make a small comeback.
This cookbook sold itself as a complete guide and it does cover all the bases starting with a whole section on the utensils and equipment of fondue before heading into the recipes.
Naturally these start with a section devoted to cheese fondue but they are many more recipe types as well including sauces, dessert fondues and meat fondues. There is even a bread recipe section in case you are inclined to bake the bread for your fondue party.
Maybe pencil in a date for a back to the future fondue night.
(Note: The letter in brackets beside some of the recipe titles indicates the original source of the recipe which was listed separately.)