Culinary Time Travel
Culinary Pleasures at Swiss Historic Hotels
«Culinary Time Travel – Culinary Pleasures at Swiss Historic Hotels» is a companion volume to the first «Time Travel» book, and it presents five appetizing seasonal journeys to 54 Swiss Historic Hotels. Author Anita Brechbühl and photographer Nicolas Glauser set out together on a delicious exploration of Switzerland. By train, post bus, ship and often on foot, they travel from one Swiss Historic Hotel to the next. Along the way, they visit picturesque villages and spectacular panoramic sites, discovering regional specialties and visiting the farmers who work closely with the hotels.
The journeys lead directly from fields and pastures to the kitchens, where chefs peel, chop, stew, simmer and roast – and allow the reader to observe them at work. An impressive collection of recipes is provided, ranging from Stammer saffron parfait to Lucerne’s Chügelipastete (puffed pastry shell filled with diced veal and mushrooms) and Goms’ Chouera (vegetable pie), offering a view of Switzerland’s versatile regional dishes. The scope ranges from original recipes passed down through the ages to the latest creations made with heirloom vegetables, and from the simplest and fastest preparation to time-consuming stews. This book also takes you through historic interiors, describes exceptional restaurants and reveals the loveliest outdoor terraces. Be our guest. Sit back and indulge in Switzerland’s culinary pleasures.