The Swiss Cookbook

The Swiss Cookbook offers authentic recipes gathered from Swiss kitchens and restaurants. Here are 250 recipes, plus a cook's tour of Switzerland. 


Format: Softcover, 371 pages. 

Copyright: 1977 

Publisher: Atheneum 

Author: Nika Standen Hazelton 

ISBN: 9780689703638

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Description: Swiss cooking, like the Swiss people, although drawing heavily on French, Italian, and German influences, has a unique character of its own -- distinctive combinations, special accents. Drawing from her long experience of and affection for Switzerland, Nika Hazelton explains the basic elements of Swiss cooking as it is understood and practiced in Swiss homes and those genuinely Swiss restaurants unknown to the casual traveler. 

Hazelton's "lessons" include such necessities as complete directions for an bleu fish cookery, for making superb dumplings and Swiss pasta, for plain or fancy fondue in all its variations, for roasting veal in the Swiss manner. 

The book's 250 recipes, gathered over many years from peasants, from housewives, from chefs and from history, cover the whole menu from appetizers to desserts, and include such delights as Heidi's Devil's Dip, Gypsy Salad, Schwyz Cabbage-and-Rice Soup, Farina-Cheese Souffle, Minced Veal Bellevoir, Traditional Berner Platte, Artichoke Bottoms with Cheese, Basle Onion Tart, Engadiner Nusstorte, and Apfelbroisi. 

In addition to presenting a completely authoritative guide to the Swiss cuisine, Mrs. Hazelton has provided a colorful, fascinating, and highly personal "cook's tour" of Switzerland's cantons and regions, its lakes and mountains and trains, its markets and festivals, to show you just what is most marvelous where. There are even a visit to a chocolate factory and a comprehensive guide to Swiss wines and cheeses. 


Condition: Good condition. 

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