Drawing from her long experience of and affection for Switzerland, cookbook expert Nika Hazelton explains the basic elements of Swiss cooking as it is understood and practised in Swiss homes. Her lessons include such necessities as complete directions for au bleu fish cookery, for making superb dumplings or Swiss pasts, for plain or fancy Fondue in all its variations, and for roasting veal in the Swiss manner. The books 250 recipes, gathered over many years from peasants, housewives, and chefs through history, cover the range of home cooking, from appetisers to desserts. Included are such delights as Heidis Devils Dip, Gypsy Salad, Farina-Cheese Souffle, Minced Veal Bellevoir, and Apfelbroisi. This classic guide to Swiss cuisine, originally published by Atheneum, is sure to prove a favourite to todays cook as well.