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by Sue Style
photographs by John Miller
Enjoy the best that Swiss cuisine can offer and create easily Switzerland’s
finest recipes. Swiss food, folklore, traditions and many recipes give you a
tempting taste of the richness of this country’s diverse gastronomic cultures.
This award-winning international food writer takes you to dairies, vineyards,
butchers and bakers, as well as to some of the finest restaurants and hotels.
The book includes over 50 recipes of specialties from all regions, including:
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Züri-Gschnätzlets
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(diced veal with cream and mushrooms)
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Zibelewaie
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(onion tart)
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Ticinese Carnival Risotto
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Züpfe
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(plaited bread)
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Fondue
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Rösti
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Birchermüesli
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Älpler Magrone
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(Macaroni specialty)
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Bündner Gerstensuppe
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(barley soup)
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Spätzli , Knöpfli, Pizokels
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(pasta)
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Game terrine
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Essigzwetschgen
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(pickled plums)
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Chocolate mousse
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Truffles Chocolate
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Kuchen
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(cakes)
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Apfelstrudel
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(apple strudel)
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Gâteau aux pruneaux
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(plum tart)
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Black cherry jam
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Kirschpfannkuchen
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(cherry cake)
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