Schweizer Küche

Despite its continuing popularity, there are still exciting recipes to be discovered in Swiss cuisine that have so far only been regionally popular. For this reason, this new collection takes you to every single canton and presents not only the most popular but also many less well-known finds. The rather simple cuisine of our ancestors can also inspire in these local specialties. The recipes have been adapted to modern needs. Short culinary portraits of each canton make the book the perfect little souvenir. An introduction to the culinary specialties of the cantons and 2 to 4 recipes each, for example, Aargauer Schinkenpastete, Appenzeller Quarkfladen, Basler Laubfrösche, Heimisbacher Härdöpfelsoppe, Freiburger Mont-Vully-Kuchen, Genfer Malakoffs, Glarner Birnbrot, Bündner Plain in Pigna, Jura-style cream cake, Luzärner Chässchnitte, Neuchâtel vegetable gratin, Schaffhausen Riesling soup, Solothurn wildebeest, Muothatal-style Fänz, fillet in Säntisbröckli, Ticino Coniglio in Merlot, Schwale Thurgau-style, Nidwalden Cholermuäs, Uri chamois pepper, Vaudois Blanquette de Veau, Valais tomato soup, Zug Chabisbündeli, Old Zurich pot and chicken soup, and much more.