Schweizer Küche

Despite their enduring popularity, there are still exciting recipes to discover in Swiss cuisine that have only been regionally popular until now. For this reason, this new collection takes you through each canton, presenting not only the most famous dishes but also many lesser-known finds. The rather simple cuisine of our ancestors can also inspire 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 includes 2 to 4 recipes each, such as Aargau ham pie, Appenzell curd flatbread, Basel tree frogs, Heimisbacher potato soup, Fribourg Mont-Vully cake, Geneva Malakoffs, Glarus pear bread, Graubünden plain in Pigna, Jura cream cake, Lucerne cheese slice, Neuchâtel vegetable gratin, Schaffhausen Riesling soup, Solothurn wild boar, Muotatal Fänz, filet in Säntis bröckli, Ticino rabbit in Merlot, Thurgau-style Schwale, Nidwalden cholermuäs, Uri chamois with pepper, Vaud blanquette de veau, Valais tomato soup, Zug cabbage bundles, Zurich stew, chicken soup, and much more.