Swiss Suppers: 52 Wholesome Recipes from the Heart of Europe

Writer of the Cuisine Helvetica blog, Nieuwsma’s (Swisss Bread; Sweet + Swiss) third outing is part cookbook, part travelogue. The narrative includes chapter introductions that provide an overview of Nieuwsma’s travels and the accompanying dishes and recipe vignettes that highlight regional favorites and their origins, history, and even a helpful map. The simple, modern design is eye-pleasing and the blue-and-white themes are carried throughout, including the rich food photography. Recipes cover a wide variety of styles and flavors with plenty of vegetarian options. Readers may be surprised to not find more fondue represented, but there is plenty of cheese. Cooks who are looking for nostalgia will enjoy unique dishes including Riz Casimir, which might not translate to the typical American palate. While this title may not have the broadest appeal, it will hit the spot for those looking for a culinary trip through Switzerland.