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Cargando... The Swiss cookbook (1967)por Nika Standen Hazelton
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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 Soufflé, 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. No se han encontrado descripciones de biblioteca. |
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Google Books — Cargando... GénerosSistema Decimal Melvil (DDC)641.59Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cookingClasificación de la Biblioteca del CongresoValoraciónPromedio:
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