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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.
Product details
Hardcover: 190 pages
Publisher: Booklocker.com (May 25, 2018)
Language: English
ISBN-10: 163263631X
ISBN-13: 978-1632636317
Product Dimensions:
6 x 0.5 x 9 inches
Shipping Weight: 14.7 ounces (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
3 customer reviews
Amazon Best Sellers Rank:
#1,419,791 in Books (See Top 100 in Books)
Excellent research with fascinating stories. The recipes are accessible and delicious.
Culinary diplomacy at its best! This book is such an interesting read and truly provides surprising information about Switzerland's rich culinary heritage and the broad influence it has had on American cuisine "Beyond Muesli and Fondue." It was a fun read and trying to cook these recipies proved to be a delicious experience stimulating mind and body. I highly recommend this book to anyone who is curious about the fascinating culinary carpet woven together by Switzerland and the United States.
Delightful recipes and cocktails presented in their historical context. This book expanded my understanding of Swiss food, beyond the traditional dishes with which most people are familiar. More than just a cookbook, this book also offers a fascinating glimpse into the life of an ambassador, with recipes and menus that are prepared for diplomatic guests, and reflections on the importance of food and cuisine in diplomacy.
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