Publishers: Nicholas Kaye
Publication date: 1965
Edition: First (UK)
Fondue, yes, and cherry jam… but readers may ask what else there can be in the Swiss kitchen — and in one sense they are right, for many of the glories of Swiss cooking are not national dishes at all but the dozens upon dozens of regional specialities that tourists rarely see.
All recipes have been adapted for British requirements while retaining the authentic flavour. There is an explanatory introduction, notes on the background of the many traditional dishes in this compilation of old and new, and full and comprehensive indexes. For every cook, Switzerland offers both recipes that are easily and deliciously prepared for a world of inspiration and fresh ideas, from party cooking to pot-au-feu.
Rare and hard to find this edition in the UK
Illustrations by Judith Olonetzky-Baltensperger
Chipping to d/j
Publishers: Nicholas Kaye
Publication date: 1965
Edition: First (UK)
Fondue, yes, and cherry jam… but readers may ask what else there can be in the Swiss kitchen — and in one sense they are right, for many of the glories of Swiss cooking are not national dishes at all but the dozens upon dozens of regional specialities that tourists rarely see.
All recipes have been adapted for British requirements while retaining the authentic flavour. There is an explanatory introduction, notes on the background of the many traditional dishes in this compilation of old and new, and full and comprehensive indexes. For every cook, Switzerland offers both recipes that are easily and deliciously prepared for a world of inspiration and fresh ideas, from party cooking to pot-au-feu.
Rare and hard to find this edition in the UK
Illustrations by Judith Olonetzky-Baltensperger
Chipping to d/j
