Authentic Swiss Culinary Heritage - Traditional Swiss Recipes & Gourmet Food for Home Cooking & Gifting

Here is what the publisher tells us about the book:

Discover everything you want to know about Switzerland’s many culinary treasures, presented in a volume to savor without moderation.

This book brings together a comprehensive collection of Switzerland’s culinary heritage—more than 450 recipes, including appetizers, main courses, desserts, drinks, and regional specialties. Each of these delights is rooted in its historical and geographical context, enriched by the author’s extensive research and passion for Swiss gastronomy.

This “gourmet erudition” delves into the origins of terms found in ancient recipe collections, archives, and dictionaries, and draws on the expertise of cheesemakers, butchers, bakers, confectioners, and distillers past and present. Author Paul Imhof spent years traveling across Switzerland, interviewing artisans, local producers, passionate farmers, and restaurateurs.

Have you ever heard of Uristier, Dittiring, or Doppeladler? How about Uranian anise biscuits? Did you know that cotechino is a plump Ticino sausage, or that goat cheese is also a kind of Genevan “champagne” made from fermented fruit juice, rice flour, and brandy?

This book is brimming with such curiosities, alongside the most celebrated gems of Swiss cuisine—our iconic cheeses, sausages, and cakes, unique to each canton.

Even renowned industrial products like Ovomaltine and Rivella have earned their place in this rich tribute to Switzerland’s culinary legacy.