Typisch Schweiz
German edition of A Taste of Switzerland by
Sue Style
ISBN 3-275-01039-5
160 Seiten
CHF 48.50
Kulinarische Köstlichkeiten aus der Schweizer Haute
Cuisine und aus der Bauernküche, Begegnungen mit Land und Leuten, Geschichte und
Brauchtum.
Sue Style hat die ganze bunte Vielfalt der Schweiz in
dieses Buch gepackt und mit ausnehmend schönen Aufnahmen von John Miller illustriert. So
ist ein Geschenkband entstanden, der Touristen wie allen Freunden der Schweiz gefallen
wird.
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Fruits of the Forest
Cooking with Wild Food
ISBN 1-85793-385-0
CHF 45.00
160 pages, photographs by John Miller
Sue Style takes you along to explore the excitement
and rich variety of foods to be found in the forests in Europe from a culinary, historical
and botanical point of view. She explains how to gather these foods, what to watch out for
and how to prepare them in over 100 recipes.
The flavour of the first dandelions with their green
indented leaves, served with crisp bacon, the sweet scent of raspberries and wild
strawberries picked in June, the sour taste of finely shreeded sorrel, the freshness of
meadow mushrooms and ceps gathered while still veiled with the morning dew, the aroma of
chestnuts roasted over a wood fire: each season brings its own harvest of wild fruits,
berries, vegetables, mushrooms and aromatic herbs and plants, all of incomparable flavour.
Gathering the fruits of the forests and fields is a
joy that comes from combining the excitement of the hunt with the long walks in the
countryside.
The many luscious photographs throughout this
splendid book will be appreciated by anyone who loves exploring the simple and natural
beauty of forests.
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Alsace gastronomique
Sue Style takes a gourmet's-eye view of this
fascinating melting-pot of cultures.
ISBN 1-85029-764-9
CHF 42.00
144 pages, with over 250 colour photographs
From the elegant city of Strasbourg, with its
Christmas markets, mouthwatering pâtisseries and chocolate shops, the author transports
the reader to the prosperous, wine-growing Haut-Rhin area, the breathtaking scenery and
game-rich forests of the Vosges mountains and the lush green pastures of the Rhine plain.
Along the way she introduces some of the culinary
specialities of Alsace, as well as many of the superb wines for which the region is
famous.
On a varied journey through vineyards, tiny villages
and bustling market towns, a selection of delicious regional recipes is given. The book
concludes with a Visitor's Guide of recommended restaurants, museums and shops.
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