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Swiss Cooking:     more books (58)

Schweizer KĂĽche. Swiss Cooking - Cuisine Suisse. by Karlheinz Deschner, Michael Klein, 2003-04-01 Cooking the Swiss Way (Easy Menu Ethnic Cookbooks) by Helga Hughes, 1995-02 Swiss Cooking by Elisabeth & Fiertz, Gertrude Barnes Rosenthaler, 1965-01-01 Swiss Cooking by Anne Mason, 1984-04 The Swiss Cookery Book, Recipes From All Cantons The Secrets of Cooking with Swiss Whey D'lite Whey Lover's Cookbook by Swiss Whey D'lite, 1991 Swiss Cooking by anne mason, 1964 Natural Gourmet Cooking by Johri, Kuchler, et all 1998 Dutch Country Cooking by Swiss Country Enterprises, 1976-01-01 Swiss Cookies by Trudi Christiansen-Bar, 1983 Swiss Cooking by MASON Anne, 1977 Swiss Cooking by Anne Mason, 1973 Let's Cook Swiss by Swiss Embassy, 2002 Encyclopedia of European Cooking. 1962. austrian, Belgian, British, Bulgarian, Czech, Dutch, Finnish, French, German, Greek, Hungarian, Italian, Polish, Portuguese, Rumanian, Russian, Scandinavian, Spanish, Swiss, Turkish, Yugoslav cooking.

lists with details

1. Old Cookbooks.com Swiss Cooking
   Great Swiss recipes sure to please. OVERALL = A = Very Good Condition. COVER Very nice, lightly used. DUST JACKET None, as issued.  
   http://www.oldcookbooks.com/product/BCB558068/Swiss_Cooking.html
   
   Extractions: CATEGORIES advert/promo american classics american cooking appliance ... PRODUCT INDEX Mason, Anne "Great Swiss recipes sure to please." OVERALL = A- = Very Good Condition. COVER: Very nice, lightly used. DUST JACKET: None, as issued. INTERIOR: Clean and fresh. Previous owner name neatly penned inside. pub date: publisher: Andre Deutsch pages: format: Paperback ISBN: sku:

2. Mid-century Modern Books Architecture And Design Swiss Cooking
   Great Swiss recipes sure to please. OVERALL = A = Very Good Condition. COVER Very nice, lightly used. DUST JACKET None, as issued.  
   http://www.digmodern.com/product/BCB558068/Swiss_Cooking.html
   
   Extractions: Books architecture art collecting stuff ... Product Index Mason, Anne "Great Swiss recipes sure to please." OVERALL = A- = Very Good Condition. COVER: Very nice, lightly used. DUST JACKET: None, as issued. INTERIOR: Clean and fresh. Previous owner name neatly penned inside. pub date: publisher: Andre Deutsch pages: format: Paperback ISBN: sku:

3. Swiss Cooking (0233962573) By Anne Mason @ BookFinder.com
   Find the best deals on Swiss Cooking by Anne Mason (0233962573)  
   http://www.bookfinder.com/dir/i/Swiss_Cooking/0233962573/

4. Swiss Cooking Scool, Chuchichaschtli, Expert Family Travel
   Switzerland Cooking Course Tour by Travelwell Return to Switzerland Page A Week's Training with Top Swiss Chefs a unique cuisine and cultural  
   http://www.expertfamilytravel.com/swiss_cooking.htm
   
   Extractions: The refined charm of France, the earthiness of Germany, and the playful lire of Italy. In Switzerland, the best elements of our three neighbor lands are bound together to make up our typical cooking and dining culture. This is the result of the products of a most unprecedented variating landscape. You'll find, for example, in the famous Swiss specialty, cheese fondue, the combined traditions of the alpine dairy business, the grain industry of the flatlands, and the mediterranean-hinted vineyard culture of western Switzerland...bound together in flavorful harmony. 10-Day 2004 Packages: Interlaken, Hotel Jungfrau Victoria

5. A CULINARY TRIP AROUND SWITZERLAND
   Superb specialty sausages Sch blig, Bratwurst, Wienerli, Emmentalerli and Saucisson - are tempting treasures of Swiss cooking. Different regions produce a variety of delicious  
   http://www.travellady.com/articles/article-swiss-taste.html
   
   Extractions: TM A CULINARY TRIP AROUND SWITZERLAND BY MADELYN MILLER If variety is the spice of life, then the Swiss certainly offer a colorful palate. Drawing the best from their neighbors, they incorporate cuisine of Italy, France and Germany into their own Swiss specialties. Before a meal begins, some Swiss wish each other en Guete or bon appetit, while others say buon appetito or bien appetit. In any of the four national languages - Swiss-German, French, Italian, Romansh - it all means the same: "Enjoy!" There is no "official" Swiss cuisine; the cooking mirrors the diversity of local history and customs, but also brims with wonderful innovations. It's just one of the ways the Swiss celebrate their profound passion for food. All around the country, Switzerland treasures the distinct tastes of its regional specialties. Of course, there's the insistence by almost every region that only their cooks can properly prepare their specialties. But they do serve up each other's treats with flair and success. Some common qualities are evident in all genuine Swiss cooking. There's universal pride in using only top ingredients, prepared to perfection. The Swiss are very fussy patrons, after all, and they love good food whether it is a a renowned restaurant such as FLETSCHHORN or down-home simple, based on unpretentious country fare.

6. Cooks.com - Recipes - Swiss Chard
   In a large saucepan, bring 1/4 cup water to a rolling boil. Drop in washed beet greens. Peel garlic cloves and slice or shave thinly (a vegetable  
   http://www.cooks.com/rec/search/0,1-0,swiss_chard,FF.html
   
   Extractions: Home Forums ... Vegetables FEATURED COLLECTIONS BEST CASSEROLES CARNATION® MILKS MORTON® SALT RECENT SEARCHES EVERY FEW MINUTES SCONE CREAM BAKED POTATO FRIES EASY CORNBREAD POPPY SEED CAKE ... STUFFED PASTA SHELLS NEW RECIPES READER SUBMITTED SAVORY STUFFED PUMPKIN OR SQUASH HERBED BEEF RAVIOLI RICH AND GOURMET CHOCOLATE CHIP COOKIES DREW'S SOFT CHOCOLATE CHIP COOKIES ... More new recipes... MOST ACTIVE SHEPHERDS PIE (BRITISH) NO YEAST PIZZA DOUGH KELLOGG'S RICE KRISPIES TREATS STELLA DORO ANGINETTI COOKIES ... Recipes swiss chard Putting Food By by Beatrice Vaughan

7. EWorldWideWeb, Inc. Exclusive Domains. Your Domain Name Search Starts Here.
   eWorldWideWeb.com eWorldWideWeb, Inc. Exclusive Domains. Brandable domains at a fair price. Let us help you in choosing the perfect web address that identifies you and your  
   http://swisscooking.com/

8. Journal - Hartford House
   Hartford House Restaurant, House and Leisure Best SA Restaurant, House and Leisure Visa Best of SA Awards, Italian Cooking, Jackie Cameron, Michelin Star Kitchens, Swiss Cooking,  
   http://blog.hartford.co.za/hartford-journal/tag/swiss-cooking

9. Swiss Cuisine - Recipes Wiki
   You have to place it over a steady low fondue flamer and serve it right away. Special Equipment for Swiss Cooking . For a Swiss classic meal, you will definitely need a lot of  
   http://recipes.wikia.com/wiki/Swiss_Cuisine
   
   Extractions: This article needs some work. You can help by adding some more information to it. Switzerland is an Alpine European country that has stated as a compact country for centuries. Being a neutral country during both world wars, Switzerland has been the refuge place for a lot of German, Austrian and Italian writers, such as Thomas Mann, Stefan George and Ignazio Silone. The food culture of Switzerland has been influenced by its neighbors, especially Italy and France. Pasta and pizza are very familiar in Switzerland, people serving them in restaurants as well. Over the years a distinctive culture with strong regional differences has developed inside the country. Some parts haven’t been influenced by cultural and food differences found in other countries, and have developed their own eating habits.

10. Swiss Cookbook - Traditional Recipes Of Switzerland - The Swiss Taste
    Enjoy this 50 page cookbook filled with delicious Swiss Recipes and other European inspired dishes. Instant download available!  
    http://swisscookbook.com/
    
    Extractions: AC_FL_RunContent( 'codebase','http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,29,0','width','723','height','156','src','header?button=1','quality','high','pluginspage','http://www.macromedia.com/go/getflashplayer','movie','header?button=1' ); //end AC code Welcome to The Swiss Taste. I invite you to enjoy some of the most traditional Swiss Recipes, which have been family inspired. I have dedicated my Swiss recipes and products to my family and friends, who I hope will enjoy every delicious recipe. Switzerland is best known for it's chocolate and cheese, which are both to die for. As a native born Swiss, I would like to bring the delicious flavors of Switzerland to your kitchen. As much as I like traveling home to visit family and friends, it has been a great pleasure to share my Swiss Recipes with families of all cultures. The Swiss Taste

11. Hugentobler Swiss Cooking Systems
    Your Partner for High Kitchen Yield  
    http://en.hugentobler.ch/

12. Swiss Top Food Recipes - Cooking Swiss
    Swiss Top Food Recipes Cooking Swiss  
    http://www.cookadvice.com/recipes/by_cuisine/swiss.htm

13. Institut Villa Pierrefeu ¦ The Original Swiss Finishing School™
    Institut Villa Pierrefeu The Original Swiss Finishing School has developped over 50 years a knowhow in International Business and Social Etiquette second to none.  
    http://www.swissfinishingschool.com/

14. How To Cook Swiss Chard
    Of all the fresh greens that you can find in your supermarket's produce section, none is as nutritious for you as Swiss chard. Even the ancient Greeks and Romans praised chard for  
    http://ezinearticles.com/?How-to-Cook-Swiss-Chard&id=352325

15. Swiss Food - World Food And Wine
    Though Swiss cooking shows influences from neighboring countries, many recipes have become distinctively Swiss, such as fondue –melted cheese dip Raclette –more melted cheese  
    http://world-food-and-wine.com/swiss-food.html
    
    Extractions: Fascinating information for food and wine lovers! World of food and wine looks at a fascinating variety of customs and traditions in different countries across the globe, describing how the world cooks, eats, and drinks. Home Food and drink keep body and soul together" is a proverb often displayed in kitchen and dining rooms at Swiss homes. It shows that they take food seriously and meals are the center of family life. Switzerland has its share of snow capped mountains and luscious green valleys where cows graze. Toward the end of the day, you can still hear the deep sound of alphorns - the long wooden horns used to summon the cows from the mountainsides - intermingled with the ringing of cowbells as the herds make their way down the slopes to find shelter for the night. Alpine farms make cheese with all that milk. Gruyère or Emmental are famous cheeses all over the world. Switzerland has a reputation for marrying health and nature, and many people, including entire families, make a weekend pastime of hiking the woods with a knapsack, gathering fresh elderberries, rosehips, dandelion, chamomile, and flowers from linden trees to make herbal teas and other health foods. The Swiss start the day by eating a hearty breakfast even though their main meal, the Swiss equivalent of dinner, is eaten at midday. A typical menu would bring to the table vegetable or cheese soup, followed by a dish of poultry, beef, or fish, served with rosti in the German or French regions but with pasta in the Italian ones.

16. Swiss : Regional International : Food Network
    Find swiss recipes, food and cooking techniques from Food Network.  
    http://www.foodnetwork.com/topics/swiss/index.html

17. _ Food Swiss Eat Eating Drink Drinking Switzerland Guide
    Unsurprisingly, Swiss cooking is firmly rooted in dairy products – cheese, milk, cream, butter and/or yoghurt find their way into most dishes.  
    http://switzerland.isyours.com/e/guide/basics/swiss.food.html
    
    Extractions: Switzerland is overshadowed by its near neighbours when it comes to food and drink, and yet the country nurtures a wide and absorbing range of local cuisines, taking in influences and styles from the surrounding diversity of French, German and Italian cooking while sticking close to its rural and Alpine roots. Extreme cultural decentralization means that if you dig below the surface of the national staples, you’ll consistently come across delicious regional dishes relying on local ingredients and idiosyncratic styles of preparation that are unknown in the next canton, let alone elsewhere in Europe. The Swiss take the joy of communal eating to heart, and many eateries rely on old-style rustic decor, wood beams, plenty of Swiss kitsch (cow-bells, alphorns and the like) and a cosy, hearty, family-like atmosphere – and that may just be for a diner in Zürich’s financial district. For the Swiss, much as for the Italians or the French, eating is an expression of local culture, and many people have no time or patience for foreign cuisines. High levels of immigration over the 1980s and 1990s has resulted in a host of Turkish, Arabic and, to a lesser extent, East Asian eateries opening up in towns and cities across the country, but they tend to be fast-food joints for wolfing down kebabs or chow mein on the hoof rather than musing on the subtle flavours of the orient – you’ll only find quality international cooking in Geneva, Zürich and possibly Bern.

18. Cooking Weights And Measures - Wikipedia, The Free Encyclopedia
    In recipes, quantities of ingredients may be specified by mass ( weight ), by volume, or by count. For most of history, most cookbooks did not specify quantities precisely, instead  
    http://en.wikipedia.org/wiki/Cooking_weights_and_measures
    
    Extractions: From Wikipedia, the free encyclopedia Jump to: navigation search Metric measuring spoons Measuring Spoons In recipes , quantities of ingredients may be specified by mass ("weight"), by volume , or by count For most of history, most cookbooks did not specify quantities precisely, instead talking of "a nice leg of spring lamb", a "cupful" of lentils, a piece of butter "the size of a walnut", and "sufficient" salt. citation needed In Europe, cookbooks used mass ("weight") rather than volume, citation needed though informal measurements such as a "pinch", a "drop", or a "hint" ( soupçon ) continue to be used from time to time. In the U.S.A., Fannie Farmer introduced the more exact specification of quantities by volume in her 1896 Boston Cooking-School Cook Book Today, most of the world prefers measurement by weight, though the preference for volume measurements continues in North America. Different ingredients are measured in different ways: Liquid ingredients are generally measured by volume worldwide. Dry bulk ingredients such as sugar and flour are measured by weight in most of the world ("250 g flour"), and by

19. Swiss Cheese : Recipes And Cooking : Food Network
    Find swiss cheese recipes, food and cooking techniques from Food Network.  
    http://www.foodnetwork.com/topics/swiss-cheese/index.html

20. Swiss Cooking - English Forum Switzerland
    I just found a wonderful recipe for Lebkuchen, but the spices are measured as 1 pn. What is the definition in weight of an pn  
    http://www.englishforum.ch/food-drink/20978-swiss-cooking.html

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