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A Taste of Switzerland Hardcover – September 24, 1992


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Product Details

  • Hardcover: 160 pages
  • Publisher: Pavilion Books (September 24, 1992)
  • Language: English
  • ISBN-10: 1851456929
  • ISBN-13: 978-1851456925
  • Product Dimensions: 9.4 x 9.2 x 0.8 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #10,932,790 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Sue Style, a food, wine and travel writer, was born and brought up in North Yorkshire. She studied Spanish at Madrid University ad later worked for the Latin American edition of The Economist. She has published a number of books on cooking and gastronomy and writes regularly for Financial Times Weekend and sporadically for Waitrose Food Illustrated, Gourmet and Decanter.com. --This text refers to an out of print or unavailable edition of this title.

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Most Helpful Customer Reviews

14 of 14 people found the following review helpful By Andrew S. Rogers VINE VOICE on February 27, 2002
Format: Hardcover
We were discussing Switzerland recently, and someone asked, 'What do the Swiss eat, anyway?' Apart from the obvious -- cheese and chocolate -- I had no idea. But then I found this attractive book, and now my questions are answered.
Sue Style here tackles the difficult task of giving us a culinary portrait of a nation which, as she points out in her introduction, is 'at least four countries rolled into one,' not counting influences from neighboring countries and cultures. The key, she says, is in realizing that Swiss food, wine, and tastes aren't monolithic, but rather vary (sometimes widely) from canton to canton.
Aided by John Miller's skilled photography of landscapes (sometimes I wonder if it's even possible to take an unattractive photo of Switzerland), people, and ... not least of all ... food, Style not only gives us a wide variety of recipes, but also shows how those foods fit into the broader Swiss lifestyle. Bread, cheese, chocolate, and sausage ... each gets its own chapter, as do Swiss winemaking (who knew? -- 'Many Swiss wines never make it beyond the confines of the canton, let alone the country' -- yet some are apparently quite nice) and the art of the Swiss innkeeper.
In all, whether you have no experience of Swiss food at all, or are a former visitor or resident looking to recreate happy memories, Sue Style's book seems like an excellent way to explore the surprisingly varied world of Swiss tastes.
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