About the Book
Switzerland is known for fondue, chocolate, and muesli. But did you know that some of the most outstanding contributions to culinary history were made by the Swiss? Swiss cuisine is rich in anecdotes which connect the country’s history with its culinary achievements. Beyond Muesli and Fondue is a cookbook with stories and many dishes and drinks you can make yourself.
Discover the most important Renaissance chef, the first woman who ever wrote a cookbook, the man who prepared a fateful dinner for the Sun King, Napoleon’s chef, the Delmonico family and their influence on American restaurant culture, César Ritz, who founded an entire hotel empire, Oscar of the Waldorf, Joseph Favre, the anarchist who cooked in the most prestigious places of his time, Henry Haller, who ran the White House kitchen for five U.S. presidents, Carlo Gatti, the creator of the ice cream cone, and Julius Maggi, the brilliant inventor of the Maggi cube. Learn about the soups, desserts, and cocktails that tell stories about Switzerland.
Martin Dahinden has been appointed as Ambassador of Switzerland to the United States of America in 2014. Prior to that, he served as Director of the Swiss Agency for Development and Cooperation (SDC) from 2008 to 2014 and headed the Directorate of Corporate Management of the Federal Department of Foreign Affairs (FDFA) from 2004 to 2008.
Martin Dahinden was born in Zurich, Switzerland, in 1955. He earned a Ph.D. in Economics (Business Administration) from the University of Zurich. Before joining the diplomatic service, he worked as a postgraduate assistant at the university, and was then employed by a bank and a publishing house.
More Books from the Author
The Swiss physician Maximilian Bircher-Benner invented the world-famous Bircher muesli, and the Maggi soup cube was also invented by a Swiss. However, the Swiss have contributed much more to the culinary arts, haute cuisine, and luxury gastronomy.
In his cultural history book, Martin Dahinden, Ambassador of Switzerland to the United States, tells 30 culinary stories with recipes.
Book only available in German.
"It is hard to ignore the Swiss contributions to culinary history and just as hard to pick a favorite because every chapter is outstanding in its own right."
C. Naseer Ahmad