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Beyond Muesli and Fondue: The Swiss Contribution to Culinary History

Beyond Muesli and Fondue: The Swiss Contribution to Culinary History

by Martin Dahinden

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Switzerland is known for fondue, chocolate, and muesli. But did you know that some of the most outstanding contributions to culinary history were made by the Swiss?

Discover the most important Renaissance chef, the first woman who ever wrote a cookbook, the man who prepared a fateful dinner for the Sun King, Napoleon's chef, the Delmonico family and their influence on American restaurant culture, César Ritz, who founded an entire hotel empire, Oscar of the Waldorf, Joseph Favre, the anarchist who cooked in the most prestigious places of his time, Henry Haller, who ran the White House kitchen for five U.S. presidents, Carlo Gatti, the creator of the ice cream cone, and Julius Maggi, the brilliant inventor of the Maggi cube. Learn about the soups, desserts, and cocktails that tell stories about Switzerland. Try out the 78 food recipes and 17 drink recipes.

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Product Details

BN ID: 2940161997444
Publisher: BookLocker.com, Inc.
Publication date: 05/15/2018
Sold by: Barnes & Noble
Format: NOOK Book
File size: 189 KB

About the Author

Martin Dahinden is the Swiss Ambassador to the United States. He was previously Head of the Swiss Agency for Development and Cooperation (SDC). As a diplomat he has worked in Geneva, Paris, Lagos, New York, Brussels and Bern.

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