Beyond Muesli and Fondue: The Swiss Contribution to Culinary History

Beyond Muesli and Fondue: The Swiss Contribution to Culinary History

by Martin Dahinden

Hardcover

$24.95
View All Available Formats & Editions
Members save with free shipping everyday! 
See details

Overview

Switzerland is known for fondue, chocolate, and muesli. But did you know that the Swiss made some of the most outstanding contributions to culinary history? Take a culinary journey from the Renaissance to today. Discover remarkable chefs and stories, and try out the 78 food recipes and 17 drink recipes.

Product Details

ISBN-13: 9781632636317
Publisher: BookLocker.com Inc
Publication date: 05/25/2018
Pages: 190
Product dimensions: 6.00(w) x 9.00(h) x 0.50(d)

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.

Table of Contents

Preface

Sunlight Food: Dr. Bircher-Benner and His Muesli

A Chocolate Dinner

Maestro Martino: A Ticinese Ends the Culinary Middle Ages

Anna Weckerin and her Delightful New Cookbook

Vatel and the Sun King’s Delights of the Table

Dunand: Napoleon’s Chef and Poulet Marengo

Delmonico’s and Haute Cuisine in the New World

Joseph Favre: The Revolutionary and his Culinary Dictionary

César Ritz: King of Hoteliers and Hotelier to Kings

Oscar of the Waldorf

Henry Haller: The White House Chef

Julius Maggi: Soup in the Industrial Age

Savory Swiss Soups and Their Stories

Carlo Gatti: The Swiss Inventor of the Ice Cream Cone

Swiss Desserts and the Stories behind Them

Cocktails Served at the Swiss Residence in Washington

In Search of a Swiss National Cuisine

List of Recipes

Bibliography

Customer Reviews