The Swiss Cookbook
In a country with over a thousand valleys, where four different languages and cultures come together, there's an enormous variety in the cuisine. We've been hard at work bringing together popular traditional favourites, creative new recipes with domestic produce, and classics in new and often surprising combinations. The result is Betty Bossi's standard work on Swiss cuisine: a book that unites the traditional with the modern.
Special XL-edition, 320 pages
A paradise for good food lovers
Switzerland has every reason to be proud of its produce and culinary traditions, and we present each canton and region together with the products and specialities traditionally associated with them. The recipes are garnished with anecdotes and fascinating information about typically Swiss produce. You'll find classics like Bernese platter, Zurich-style veal ragout, papet vaudois (leeks and potatoes with sausage) or Graubünden nut and honey pie alongside new creations made with typical and innovative domestic products.
From appetizers and starters all the way through to dessert, you'll find fabulous recipes from all four parts of the country.
Delicacies to appeal to every palate
The Swiss Cookbook is beautifully illustrated and promises enough to tempt anyone on a culinary journey of discovery through Switzerland. The French-speaking area, of course, has lots of wonderful delicacies, some of which are among the nation’s favourites, others that are well worth discovering. This also applies to recipes from central Switzerland, Ticino and Graubünden.
But the book is far more than a collection of traditional recipes. We have borrowed the ingredients from classical recipes and transformed them into new and innovative dishes. Prepare to be surprised.
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