Research Catalog

Beyond Muesli and fondue : the Swiss contribution to culinary history /

Beyond Muesli and fondue : the Swiss contribution to culinary history / Martin Dahinden.
Dahinden, Martin, 1955-
St. Petersburg, Florida :, Inc, 2018.

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TextUse in library TX723.5.S9 B35 2018Off-site


ix, 178 pages; 24 cm
  • 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.-Amazon.
Bibliography (note)
  • Includes bibliographical references and index.
  • 163263631X
  • 9781632636317
  • 9781632636300
  • 1632636301
Owning Institutions
Princeton University Library