A Little Swiss Cookbook

by Jacqueline Martinet

In Switzerland there are four completely different ethnic groups composing a population smaller than that of London or New York. This collection of recipes gives delicious examples of the four major regional traditional cuisines, as well as food that is prepared all over Switzerland. From the Bernese farmlands comes the Plaited Loaf that is eaten at breakfast; from Basle comes the Toasted Flour soup served at Carnival time; from the lakes the poached Omble Chevalier trout; and from the mountains of the Grison region, a robust beef stew. And, of course, no Swiss Cookbook would be complete without those traditional Swiss dishes - Muesli, Fondue, and Raclette.

Genres: Cookbooks

60 pages, Hardcover

First published January 1, 1991

Reviews

[Nancy]

A few choice recipes highlight Swiss favorites. Simple and delicious.