A culinary journey of Switzerland in 45 irresistible desserts
Gold Medal, Swiss Gourmet Award
Sweet Switzerland is irresistible and Sweet & Swiss brings together 45 recipes for cakes, pastries, tarts, breads, and more, from author Heddi Nieuwsma, an American living in Switzerland. With beautiful photos and highlights from all four linguistic regions-German, Italian, French and Romansh-this book discovers a delicious melting pot of culinary influences. Learn how to make candied walnuts with a spiced sandalwood sugar, provocative jammy rolls, a ""salty"" yeasted cake, and more. In addition, a journey to five renowned Swiss restaurants-an alpine hotel, a plant-based restaurant, Michelin-starred dining, a historic chalet and an island grotto-reveals some extra-special creations, and takes readers on a tour of Switzerland's landscape and culture. Some recipes are classic takes on world-famous alpine desserts, while many others are little known beyond this spectacular alpine country.
By:
Heddi Nieuwsma
By (photographer):
Dorian Rollin
Imprint: Helvetiq
Country of Publication: Switzerland
Dimensions:
Height: 240mm,
Width: 170mm,
ISBN: 9783907293683
ISBN 10: 3907293681
Pages: 288
Publication Date: 11 May 2023
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
TABLE OF CONTENTS I. Introduction II. Baking Tips and Guidance III. Breads, Yeasted Cakes & Pastries 1. Rosinenkranz (Nidwalden) 2. Einback (CH) 3. Pittà (Graubünden) 4. Nussgipfel (CH) 5. Petits Pains à la Confiture (Suisse Romande) 6. Schoggiweggli (Basel-Stadt) 7. Salée Ormonanche (Vaud) 8. Merishauser Bienenstich (Schaffhausen) 9. Andeerer Quarkini - Torsten Rönisch, Hotel Capricorns in Wergenstein (Graubünden) 10. Rissole aux Poires (Genève) 11. Apricot Jalousien (Valais / CH) 12. Pane dei Morti (Ticino) IV. Cakes & Tarts 1. Lebkuchen (Central Switzerland) 2. Torta di Pane – Arturo Sartore, Grotto dei Due Ponti in Giornico (Ticino) 3. Fideriser Torte (Graubünden) 4. Chocolate Gugelhopf (Bern) 5. Tuorta da Nuschs (Graubünden) 6. Vegan Rüblitorte – Zineb Hattab, Restaurant KLE in Zürich (Zürich) 7. Zimtfladen (Appenzell, St. Gallen) 8. Flon de Savièse (Valais) 9. Gâteau aux Noisettes (Neuchâtel) 10. Carac (CH) 11. Schlorzifladen (Appenzell, St. Gallen) 12. Solothurnerli (Solothurn) 13. Tarte à la Raisinée – Romano Hasenauer, Auberge du Chalet-des-Enfants in Mont-sur-Lausanne (Vaud) 14. Tarte aux Pruneaux (Geneva, Vaud and Neuchâtel) V. Cookies 1. Grassins (Graubünden) 2. Basler Leckerli (Basel-Landschaft / Basel-Stadt) 3. Ciambelle (Ticino) 4. Spitzbuben (CH) 5. Zimstängel (Basel-Landschaft) 6. Drusenzelte (Glarus) 7. Seisler Brätzele (Fribourg) 8. Crèfli (Ticino) 9. Totenbeinli (Graubünden) VI. Creamy desserts & other sweet treats 1. Brönnti Crème (CH) 2. Chocolate Parfait Glacé à l'Absinthe (Neuchâtel) 3. Griessauflauf with Cherries (Zug) 4. Apple Meringue with Süssmostcreme, Rum Raisin Ice Cream and Hüppen – Bernadette Lisibach, Neue Blumenau in Lömmenschwil (St. Gallen) 5. Cholermüs (Obwalden) 6. Heiperchochchüechu (Valais) 7. Meringues (CH) 8. Caramels à la crème (CH) 9. Candied Walnuts with Magenträs (Glarus) 10. Plum Sorbet with Rosemary and Damassine AOP (Jura) VII. Acknowledgements VIII. References IX. Index
Originally from the United States, Heddi Nieuwsma moved to Switzerland in 2012. Since her arrival, she has developed a passion for learning about Swiss food. Via her blog,Cuisine Helvetica, she shares recipes, stories and travel experiences.In 2018, the American magazine Saveur chose her blog among thousands as a finalist for its international awards under the category ""Best Special Interest Food Blog."" She works to make Swiss cuisine known for more than just chocolate and cheese.
Reviews for Sweet & Swiss: Desserts from the heart of Europe
Astonishing Heddi Nieuwsma. The American blogger, a Neuchatel native by adoption, devotes a delightful book to Swiss sweets - breads, pastries, pies, cookies and other desserts. A territory that has been little explored to date in its confederal diversity and hardly yet known for its refinement. - Le Temps Nieuwsma doesn't just leave it at the recipes, she reports with fine humor and diligent research on the stories behind them, on origins and legends. - Schweiz am Wochenende
