Das Kulinarische Erbe der Schweiz 2. Bern, Jura, Solothurn

The culinary heritage of Switzerland is an overflowing treasure of taste delights, a land of plenty filled with tradition and innovation. Its inventory currently includes around 400 products. The knowledge about local foods and beverages has been carefully compiled and documented by experts. Paul Imhof presents this rich collection by canton in easily digestible portions. The culinary heritage of Switzerland is published in five volumes. The second volume includes 96 products from the cantons of Bern, Jura, Solothurn, Basel-Landschaft, and Basel-Stadt. It features selected recipes by Marianne Kaltenbach and illustrations by Hans-Jörg Walter, Markus Roost, and Roland Hausheer. Paul Imhof is a journalist and author. He has been involved in the documentation of Switzerland's culinary heritage, an ongoing project commissioned by the federal government and the cantons, from the very beginning.