The Swiss Cookbook 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, Atheneum; 1st edition, 1967

The Swiss Cookbook by Nika Standen Hazelton 1967

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Condition: Very Good  Text is clear and crisp and appears unread.  The dust jacket has light wear to the edges with a couple of small tears. 

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 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 appetizers 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.

Publishing details
Atheneum; 1st edition, 1967
Hardcover: 371 pages‎
Dimensions: 14.5 x 3.3 x 24.4 cm
Weight: 593 g