Books

I have written two Swiss cookbooks with recipes inspired by my experience cooking, baking and traveling in Switzerland for over a decade: Swiss Bread (October 2020) and Sweet + Swiss (coming September 2022). These recipes represent my interpretation of classic Swiss breads and desserts. I wrote these books in English (my native language), but they’re also available in German and French. It’s my sincere hope that you find at least one recipe in these books that you will continue to make again and again.


Sweet + Swiss (coming Fall 2022)

My second cookbook, Sweet + Swiss, presents a collection of 45 sweet recipes from across Switzerland and some of the stories and traditions behind them. With recipes designed for home cooks, you can find instructions for quick afternoon snacks or more complex recipes for special occasions. You’ll also discover five recipes shared with me by five talented chefs working at Swiss restaurants, ranging 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. I want you to 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.

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


Swiss Bread (October 2020)

My first cookbook contains 42 recipes for delicious Swiss breads from around the country and the stories behind them — who invented them, their history, my personal experiences and more.

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 cultureflour types and more, such as where the oldest preserved bread was found.

“Qui aurait cru qu’un livre sur les traditions boulangères helvétiques serait écrit par une Américaine? Elle s’appelle Heddi Nieuwsma et connaît les pains suisses comme peu d’Helvètes.”

Marie Claire Suisse, March 2021

“…découvrez un livre superbe et très bien illustré qui présente la culture boulangère de certaines régions mais aussi le matériel, les ingrédients et les bases techniques pour se mettre en cuisine.”

GaultMillau Suisse, October 2020

Where to buy my books:

If you would like to purchase any of my books, you can find them online via Helvetiq or at Swiss bookstores, such as Payot or Orell Füssli.

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

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


More Swiss cookbooks & travel guides from Helvetiq

Looking for more Swiss recipes and culinary travel recommendations? Here’s a selection of Swiss cookbooks and travel guides, also available for purchase via Helvetiq.

Disclosure: This page contains affiliate links via Helvetiq. I earn a small commission when you click on the links and make a purchase, at no additional cost to you.

Updated: September 26, 2022