A culinary journey in 45 recipes: From crunchy hazelnut biscuits to rich chocolate tarts with an unexpectedly green icing, Switzerland has an irresistible collection of sweet recipes. This book contains 45 recipes and the stories behind them: try out cakes, pastries, tarts, creams and more. The author Heddi Nieuwsma is an American who has lived in Switzerland for a long time. With beautiful photos and highlights from all regions, this book shows a delicious melting pot of culinary influences. Some recipes are classic interpretations of well-known desserts, while many others are little known beyond their region.…mehr
A culinary journey in 45 recipes: From crunchy hazelnut biscuits to rich chocolate tarts with an unexpectedly green icing, Switzerland has an irresistible collection of sweet recipes. This book contains 45 recipes and the stories behind them: try out cakes, pastries, tarts, creams and more. The author Heddi Nieuwsma is an American who has lived in Switzerland for a long time. With beautiful photos and highlights from all regions, this book shows a delicious melting pot of culinary influences. Some recipes are classic interpretations of well-known desserts, while many others are little known beyond their region.
Heddi Nieuwsma moved from the US to Switzerland in 2012. Since her arrival she has developed a passion for learning more about Swiss cuisine. She shares recipes, stories and travel experiences on her blog "Cuisine Helvetica". Heddi wants to make Swiss cuisine known abroad for more than just chocolate and cheese. In 2018, the American magazine "Saveur" chose her blog as the "Best Special Interest Food Blog".
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TABLE OF CONTENTS I. Introduction II. Baking Tips and Guidance III. Breads, Yeasted Cakes & Pastries 1. Rosinenkranz (Nidwalden) 2. Einback (CH) 3. Pittà (Graubünden) 4. Nussgipfel (CH) 5. Petits Pains à la Confiture (Suisse Romande) 6. Schoggiweggli (Basel-Stadt) 7. Salée Ormonanche (Vaud) 8. Merishauser Bienenstich (Schaffhausen) 9. Andeerer Quarkini - Torsten Rönisch, Hotel Capricorns in Wergenstein (Graubünden) 10. Rissole aux Poires (Genève) 11. Apricot Jalousien (Valais / CH) 12. Pane dei Morti (Ticino) IV. Cakes & Tarts 1. Lebkuchen (Central Switzerland) 2. Torta di Pane – Arturo Sartore, Grotto dei Due Ponti in Giornico (Ticino) 3. Fideriser Torte (Graubünden) 4. Chocolate Gugelhopf (Bern) 5. Tuorta da Nuschs (Graubünden) 6. Vegan Rüblitorte – Zineb Hattab, Restaurant KLE in Zürich (Zürich) 7. Zimtfladen (Appenzell, St. Gallen) 8. Flon de Savièse (Valais) 9. Gâteau aux Noisettes (Neuchâtel) 10. Carac (CH) 11. Schlorzifladen (Appenzell, St. Gallen) 12. Solothurnerli (Solothurn) 13. Tarte à la Raisinée – Romano Hasenauer, Auberge du Chalet-des-Enfants in Mont-sur-Lausanne (Vaud) 14. Tarte aux Pruneaux (Geneva, Vaud and Neuchâtel) V. Cookies 1. Grassins (Graubünden) 2. Basler Leckerli (Basel-Landschaft / Basel-Stadt) 3. Ciambelle (Ticino) 4. Spitzbuben (CH) 5. Zimstängel (Basel-Landschaft) 6. Drusenzelte (Glarus) 7. Seisler Brätzele (Fribourg) 8. Crèfli (Ticino) 9. Totenbeinli (Graubünden) VI. Creamy desserts & other sweet treats 1. Brönnti Crème (CH) 2. Chocolate Parfait Glacé à l'Absinthe (Neuchâtel) 3. Griessauflauf with Cherries (Zug) 4. Apple Meringue with Süssmostcreme, Rum Raisin Ice Cream and Hüppen – Bernadette Lisibach, Neue Blumenau in Lömmenschwil (St. Gallen) 5. Cholermüs (Obwalden) 6. Heiperchochchüechu (Valais) 7. Meringues (CH) 8. Caramels à la crème (CH) 9. Candied Walnuts with Magenträs (Glarus) 10. Plum Sorbet with Rosemary and Damassine AOP (Jura) VII. Acknowledgements VIII. References IX. Index
