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Drawing from her long experience of and affection for Switzerland, cookbook expert Nika Hazelton explains the basic elements of Swiss cooking as it is understood and practised in Swiss homes. Her 'lessons' include such necessities as complete directions for 'au bleu' fish cookery, for making superb dumplings or Swiss pasts, for plain or fancy Fondue in all its variations, and for roasting veal in the Swiss manner. The book's 250 recipes, gathered over many years from peasants, housewives, and chefs through history, cover the range of home cooking, from appetisers to desserts. Included are such delights as Heidi's Devil's Dip, Gypsy Salad, Farina-Cheese Souffle, Minced Veal Bellevoir, and Apfelbroisi. This classic guide to Swiss cuisine, originally published by Atheneum, is sure to prove a favourite to today's cook as well.
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About the Author:
Nika Standen Hazelton
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- PublisherAtheneum
- Publication date1967
- ISBN 10 0689703635
- ISBN 13 9780689703638
- BindingPaperback
- Edition number1
- Number of pages371
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The Swiss Cookbook (Swiss Cook Book 200)
Published by
Atheneum
(1967)
ISBN 10: 0689703635
ISBN 13: 9780689703638
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