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Culinary art and traditions of Switzerland : a selection of recipes, typical regional foods, characteristic aspects of the country.

LIBRA Rare TX723.5.S9 C84 1992 Malgieri copy
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Penn Provenance:
  • Malgieri, Nick (donor) (Malgieri Collection copy)
Physical Description:
189 pages, 51 unnumbered pages : color illustrations, maps ; 29 cm
Edition:
[Sixth revised edition].
Place of Publication:
[Vevey, Switzerland] : [Pro Gastronomia, a Nestlé Foundation], [1992]
Contents:
  • "Entrées" and trimmings
  • Thick and clear soups
  • Fish from rushing stream and lake
  • Meats and main dishes
  • Desserts and pastries.
Notes:
  • "The Berstseller on Swiss Culinary Art"--Cover.
  • Map on lining papers.
  • Contains illustrated sections of typical Swiss foods and characteristic aspects of the country.
  • Short glossary of French terms (1 leaf) inserted.
  • "Texts: Patrice Dard, Paris. English translation: Jean Huber, Victor Ceserani, Lesley Westaway, London."
Local Notes:
  • Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.
  • Malgieri Collection copy has ribbon bookmark with table of measurements attached.
OCLC:
55197279

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