Helvetia Vegetaria

Like all rural and agricultural regions, Switzerland has a long tradition of vegetarian dishes. For centuries, people mainly cooked what the vegetable garden, fields and forests had to offer, supplemented with plenty of cheese, milk, butter and cream. This gave rise to classics such as rösti, fondue, Älplermagronen and Capuns, casseroles, gratins and Wähen in countless variations and, of course, sweet treats such as Rüeblitorte, Merängge, Spanischbrödli, Torta di pane, Toétché and Cuchaule. Carlo Bernasconi has combed through old cookbooks, archives and the traditional countrywomen's kitchen, unearthing a rich treasure trove of recipes and gently updating them for today. 150 recipes, divided by region, accompanied by informative texts on the origins of the dishes and the vegetarian tradition of Switzerland.

Author: Carlo Bernasconi, Juliette Chrétien

Size L/W: 29x21.3x cm

Pages: 264

Language: German