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Swiss Cookbook (Hippocrene International Cookbooks) | 
| Author: Nika Standen Hazelton
Publisher: Hippocrene Books
Category: Book
Buy Used: $214.80
Rating:  4 reviews
Sales Rank: 991131
Media: Paperback
Pages: 236
Number Of Items: 1
Shipping Weight (lbs): 0.6
Dimensions (in): 8.2 x 5.5 x 0.5
ISBN: 0781805872
Dewey Decimal Number: 641
EAN: 9780781805872
ASIN: 0781805872
Publication Date: May 1998
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Book is like new condition. Thousands of satisfied customers!
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| Editorial Reviews:
Product Description
Drawing from her long experience of and affection for Switzerland, cookbook expert Nika Hazelton explains the basic elements of Swiss cooking as it is understood and practised in Swiss homes. Her 'lessons' include such necessities as complete directions for 'au bleu' fish cookery, for making superb dumplings or Swiss pasts, for plain or fancy Fondue in all its variations, and for roasting veal in the Swiss manner. The book's 250 recipes, gathered over many years from peasants, housewives, and chefs through history, cover the range of home cooking, from appetisers to desserts. Included are such delights as Heidi's Devil's Dip, Gypsy Salad, Farina-Cheese Souffle, Minced Veal Bellevoir, and Apfelbroisi. This classic guide to Swiss cuisine, originally published by Atheneum, is sure to prove a favourite to today's cook as well.
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| Customer Reviews:
Swiss Cookbook by Nika Hazelton September 13, 2005
S. E. Pfaendler (York, PA)
1 out of 1 found this review helpful
I was so pleased to purchase three copies of my well-used cookbook, containing many family favorites, for my daughters! Since I believed my (signed) hardback copy was no longer available after so long, finding the softcover version online was a delight.
Swiss Cookbook August 19, 2003
Joan Sweeney (mountain lakes, new jersey United States)
3 out of 3 found this review helpful
For anyone who loves Switzerland, this is not only a cookbook but a beautifully written tribute to that lovely country. Although it was published in 1967, most of the almost lyrical observations are still valid because the Swiss hold to their traditions steadfastly. It is an authentic description of the countryside, the Swiss and the cooking of that most charming place.
Good Cookbook December 21, 2002
Lia Sullivan (Arcata, CA USA)
3 out of 4 found this review helpful
I would like to say that I remember this book from 30 years ago, when I lost track of my copy, and have been trying to track one down ever since (with temporary success -- now I'm finally buying a copy again, thank goodness it is STILL IN PRINT - can you believe it-haven't been so luck on other titles). So, I would like to re-writ my review AFTER I have read it again. Having said this, I will say this about the book. It had a wonderful description of the Tobler Chocolate factory and what I learned about chocolate, I think about every time I enjoy really GOOD choclate (in fact, that's how I know it's really good -- it's in the "conching." This book introduced me to Raclette, which I enjoyed immensely and often during the several months I lived in Switzerland a few years later. There is a memorable Neufchatel Wine Tart. The book was a great "read," as I recall; I just loved it.
 Very Enjoyable March 28, 2000
12 out of 13 found this review helpful
I really enjoyed this cookbook because it features a lot of authentic Swiss food. I worked in the area when I was in college and this book contains recipes for many of the dishes I enjoyed. This cookbook was originally published about 30 years ago, so some of the preparation styles are a bit dated. The food is delicious, but the fat content can be high.
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