New York, Atheneum, 1967. Hardcover. First Edition.
In The Swiss Cookbook, acclaimed food writer Nika Standen Hazelton offers a thoughtful and accessible look at traditional Swiss home cooking. From alpine staples like fondue and rösti to elegant pastries and regional specialties, the book reflects Hazelton’s signature clarity and love of straightforward, flavorful food.
Nika Standen Hazelton was a prolific mid-century food writer and journalist, best known for making European cuisines approachable for American home cooks. Her writing helped shape the early landscape of international cookbook publishing in the U.S.
Previous owner - cookbook author Jean Anderson - name written inside the front of the book. Otherwise clean and intact.
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