I’ve written three Swiss cookbooks with recipes inspired by my experiences cooking, baking and traveling in Switzerland for over a decade. They are: Swiss Suppers (2024), Swiss Bread (2020) and Sweet + Swiss (2022).

The recipes in these Swiss cookbooks represent my interpretation of classic Swiss dishes. I wrote them in English (my native language), but they’re also available in German and French. It’s my sincere hope that you’ll find AT LEAST one recipe in my books that you’ll continue to make again and again!

Where to buy my Swiss cookbooks:

In Switzerland – You can purchase them online via Helvetiq (in English, German or French). They are also available a number of Swiss bookstores, such as Payot or Orell Füssli.

International orders – Bergli Books ships my cookbooks (English versions only) internationally. It currently offers free shipping to the US for purchases over $30.

Additional questions? Please don’t hesitate to contact me.

Swiss Suppers (2024)

52 comforting recipes from Switzerland for the evening meal

My third cookbook explores Switzerland through simple and delicious dishes for supper. As with my previous books, each recipe comes with a brief story about the dish’s history, ingredients and more. From Zurich’s famous Birchermuesli, to Graubünden’s Pizzoccheri (buckwheat tagliatelle), to the saffron risotto of Switzerland’s Italian region, let these sweet and savory supper recipes help you connect (or reconnect) with Switzerland. Learn Swiss history, culture, and geography—and taste one of the world’s favorite travel destinations. 

In my Swiss Suppers cookbook, you can learn how to make quenelles out of mashed potatoes for Floutes Jurassiennes. Discover where I first tried Hindersi-Magronen, a “backwards” macaroni and cheese made in the mountains of Obwalden. Make a spiced French Toast with sandalwood powder, an ingredients use to make Magenträs, a specialty from the canton of Glarus.

Details
ISBN: 9783039640584
Pages: 248
Sources and References: Downloadable PDF
Dimensions: 17 x 24 cm

Sweet + Swiss (2022)

Swiss Gourmet Book Award Winner 2023 – Gold Category for Dessert / Pâtisserie

My second cookbook, Sweet + Swiss, presents a collection of 45 sweet recipes from across Switzerland. Just like in Swiss Bread, I’ve written about some of the stories and traditions behind them. Designed for home cooks, these recipes provide instructions for quick afternoon snacks or more complex desserts for special occasions. You’ll also discover five recipes from five talented chefs working at Swiss restaurants. These establishment range from an alpine hotel to a Michelin-starred dining experience.

Furthermore, Sweet + Swiss takes you on a culinary voyage of Switzerland, with dozens of stunning color photographs, once again, from Dorian Rollin. More than a cookbook, it also serves as a guidebook of regional and national Swiss desserts and where to find them. You can use this book to not only inspire your next weekend baking project, but also to taste these desserts yourself in bakeries and restaurants throughout the country.

Zuckersüsse Schweiz, the German language version of Sweet + Swiss, earned the Gold award for Dessert / Pâtisserie at the 2023 Swiss Gourmet Book Award ceremony held Zürich. 

Details
ISBN: 978-3-907293-68-3
Pages: 240
Sources and References: Downloadable PDF
Dimensions: 17.5 x 24.5 cm

Swiss Bread (2020)

My first cookbook contains 42 recipes for delicious Swiss breads from around the country. I’ve also included some of the stories behind them — who invented them, their history, my personal experiences and more. Please note: The English version (hard copy) of my Swiss Bread cookbook is currently out of print, but you can still buy the Kindle version via Amazon.

Here’s what else you’ll find in this book:

• Dozens of incredible images of my homemade breads from photographer Dorian Rollin with food styling by Camille Stoos.
• Profiles of 5 artisanal Swiss bakeries from Switzerland’s different linguistic regions.
• My bread-baking tips and tricks, including my favorite tools and an easy recipe for a sourdough starter.
• Background information on Switzerland’s bread culture, flour types and more, such as where the oldest preserved bread was found.

Details
ISBN: 978-2-940481-79-8
Pages: 336
Sources and References: Downloadable PDF
Dimensions: 17.5 x 24.5 cm

Updated: July 26, 2025