Condition: Very Good. The text is clear and crisp, and the book appears unread. The dust jacket has light wear to the edges with a couple of small tears.
Drawing on her extensive experience and affection for Switzerland, cookbook expert Nika Hazelton explains the fundamental elements of Swiss cooking. 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 roasting veal in the Swiss manner. The book's 250 recipes, gathered over many years from peasants, homemakers, and chefs throughout history, cover the range of home cooking, from appetizers to desserts. Included are such delights as Heidi's Devil's Dip, Gypsy Salad, Farina-Cheese Souffle, Minced Veal Bellevoir, and Apfelbroisi.
Publishing details
Atheneum; 1st edition, 1967
Hardcover: 371 pages
Dimensions: 14.5 x 3.3 x 24.4 cm
Weight: 593 g