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 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.

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Product Details

ISBN-13: 9781632636317
Publisher: Inc
Publication date: 05/25/2018
Pages: 190
Sales rank: 869,549
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


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


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