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Beyond Muesli and Fondue: The Swiss Contribution to Culinary History by Martin Dahinden

Beyond Muesli and Fondue: The Swiss Contribution to Culinary History

by Martin Dahinden

190 pages
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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Category: Cooking
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About the Book
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.

 

 

About the Author
Martin Dahinden 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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