This two-book bundle, The International Fondue Cook Book by Leonard Louis Levinson (1971) and The New International Fondue Cookbook by Ed Callahan (1990), offers a delightful journey into the world of fondue. Levinson’s book explores the origins of fondue and presents a variety of classic recipes, while Callahan’s updated volume introduces modern twists and creative flavor combinations, making fondue accessible for any occasion. Together, these cookbooks provide a comprehensive guide to preparing this beloved communal dish, from cheese and chocolate to broth and oil-based variations, perfect for entertaining or cozy family meals.
 
Both books are in very good condition, showing only some shelf wear consistent with their age. A fantastic pair for collectors of vintage cookbooks or anyone passionate about fondue.