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The Fülscher Cookbook is a standard work of Swiss cuisine. Anyone looking for a recipe or a method of preparation that they cannot find elsewhere will rarely be disappointed with Fülscher. The first edition of the work was published in 1923 and was authored by Anna Widmer. After the death of her mentor, Elisabeth Fülscher continued to oversee the cookbook and published further editions independently. Elisabeth Fülscher has continually adapted her book. With the annotated new edition, this tradition is being continued, ensuring that the original is preserved. Because "the Fülscher" is not just a cookbook, but also an important historical document. It showcases the preparation of food in private households, the economical use and rationing of food during wartime, and the changing perceptions of what constitutes a healthy diet. The comments provide insights into the recipes, technical texts on current cooking techniques, and essays on the evolution of cooking and dining culture. They transform Elisabeth Fülscher's work into not only a contemporary cookbook but also a reading book on the culture and history of cooking and eating in Switzerland.

Actual product image Elisabeth Fülscher Kochbuch (German, Elisabeth Fülscher, Elisabeth Joris, Andreas Heller, Ruth Städeli, Max Rigendinger, Katharina von Blarer, Walter Leimgruber, Ute Bender, Stefan Zweifel, Susanne Vögeli, 2013)

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