The Swiss Cookbook by Nika Hazelton
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Notes about this book
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- Published Jan 01 1967
- Format Hardcover
- Page Count 371
- Language English
- Edition First Edition
- Countries United States
- Publisher Atheneum
Publishers Text
Forward: I chose the recipes in this book because to me they seem to represent Swiss cooking rather than French, German, or Italian cooking transplanted to Switzerland. This is the reason why my readers won't find the standard recipes for omelets, sauce Bearnaise, sauerbraten, spaghetti, etc., which are eaten as much in Switzerland as in their countries of origin..................Other cookbooks by this author
- American Home Cooking
- American Home Cooking
- The Art of Cheese Cookery
- The Art of Cheese Cookery
- The Art of Danish Cooking
- The Belgian Cookbook
- Best of Italian Cooking
- Classic Scandinavian Cooking
- Classic Scandinavian Cooking
- The Continental Flavour
- The Cooking of Germany (Foods of the World)
- Cooking of Germany (Foods of the World)
- The Cooking of Germany (Foods of the World)
- Danish Cooking
- Danish Cooking (Penguin Handbooks)
- From Nika Hazelton's Kitchen
- I Cook As I Please: Travels, Opinions, Recipes
- Nika Hazelton's Pasta Cookbook
- Nika Hazelton's Way with Vegetables: The Unabridged Vegetable Cookbook
- Nika Hazelton's Way with Vegetables: The Unabridged Vegetable Cookbook
- Nika Hazelton's Way with Vegetables: The Unabridged Vegetable Cookbook
- Nika Hazelton's Way With Vegetables
- The Picnic Book
- Raggedy Ann and Andy's Cookbook
- The Regional Italian Kitchen
- The Regional Italian Kitchen
- The Regional Italian Kitchen
- The Regional Italian Kitchen
- The Regional Italian Kitchen
- The Russian Tea Room Cookbook
- The Russian Tea Room Cookbook
- The Swiss Cookbook
- The Swiss Cookbook
- The Unabridged Vegetable Cookbook
- Ups and Downs : Memoirs of Another Time
- Vegetable Cookery
- What Shall I Cook Today?: Menus and Recipes for Every Day of the Year
