Home

My Pages

Home

About Me

Books by Sue Style

Where to Eat in Alsace, Basel and Baden

Search Site

27 January 2012

Sue's Swiss cheese book cover, Bergli Books

My new book, Cheese: Slices of Swiss Culture, is getting excellent reviews and heartwarming feedback - we just celebrated the first 1000 copies sold. Though there are recipes, it's not really a cookbook, but rather a journey around Switzerland in search of the finest farmhouse cheeses. Each chapter (28 of them) profiles a particular cheese and attempts to answer the questions: Why this cheese? Why here? How is it made? And - most importantly - what does it taste like? There are around 270 gorgeous illustrations, a combination of specially commissioned photographs by Nikos Kapelis, and a selection of beautiful artwork from the Roth Stiftung in Burgdorf, which illustrate the extent to which cheese is anchored in Swiss culture. You can order the book direct from the publishers at info@bergli.ch or online here. In Switzerland you can find it at Bider & Tanner bookshop in Basel, at The Bookshop (Orell Füssli) in Zürich, in Geneva at Helen Stubbs's gem of a store, OffTheShelf, and at the Stauffacher Bookshop in Bern. And it's now up on Amazon (.com and .de, shortly also on .co.uk)

Beady-eyed readers will have noticed I'm simplifying things a bit here on my site. Instead of separate pages for What's Cooking (recipes), Food & Wine Travels (travel pieces, restaurant reviews) and Wine Jottings (tastings, articles on wine), these now appear at the bottom of this page as articles. I'm moving all the material over gradually to an archive section on my blog - if you haven't already had a look, I recommend a visit soon! It's fast taking over as the buzzy, active (and interactive) window into my world of food, wine and travel. In future, suestyle.com will gradually subside into a gentle stupour and become a kind of static archive of past pieces.

If you always thought Alsace wine was all white, go to my latest piece on Zester to get up to speed on what Alsace's top producers are doing with Pinot Noir.

Finally, keep an eye on Where to Eat in Alsace, Basel and Baden - I'm adding new stuff all the time. The same page is now up on my blog.

Keep on reading/cooking/tasting - and come back soon!

Recent articles

Restaurant Bareiss: A Blowout for all the Senses (in: Food & Wine Travels): Claus-Peter Lumpp, chef at the Michelin-starred Restaurant Bareiss, has just brought out a spectacular book about his cuisine. If you haven't had the chance to taste his food yet, here's an updated piece about what makes this world-famous restaurant worth a special journey...

Cadettes' International Surprise Menu (in: What's Cooking): I recently had a visit from a great group of Basel Girl Scout Cadettes, who came to cook up a storm (and earn themselves a badge into the bargain). Here's what they came up with...

Fungi Forever: the Foire aux Champignons in St Bonnet-le-Froid, France (in: Food & Wine Travels): Every year on the first weekend in November, the tiny village of St Bonnet-le-Froid hosts the Foire aux Champignons. Fungi-festlers check here...

Soup's Up: Mushroom Cappuccino (in: What's Cooking): A great autumn/winter mushroom soup with real depth of flavour from a mixture of fresh, wild and dried fungi, plus a parting shot of frothy milk.

Córdoba: Foodie Weekend (in: Food & Wine Travels): Córdoba is a great city, one of Andalusia's finest, and certainly its foodiest - this piece, originally published in FT's How to Spend It mag, gives ideas on where to stay, eat and visit

Autumn Harvest: Quince, Grapes, Walnuts and Tomatillos (in: What's Cooking): Need ideas for what to do with an autumn glut of fruit, nuts or - maybe - tomatillos? Here's how...

The Costa Brava - Convincing Reasons to Visit (in: Food & Wine Travels): If you've always thought the Costa Brava was wall-to-wall mass tourism and lacking any kind of appeal to discerning folks like you, think again - it has some stunning stretches of wild coastline, extraordinary restaurants (but, no longer, El Bulli) and inland some interesting wine discoveries to be made.

Chutney: a Trio of Autumn Beauties (in: What's Cooking): It's a fine time of year to make chutney, just as the weather is turning cooler. Make some now and they'll be perfect for Christmas, with cold meats pâtés, pies - or cheese.

Suquet de Peix: a Catalan Fish Stew with Punch and Pizazz (in: What's Cooking): A recipe for a delectable fish stew from Catalunya, lightly thickened with a chopped almond mixture known as picada. There are no hard and fast rules (at least none that anyone will agree on) - here's my take on this great Catalan classic...

Summer Hols: Secrets of Success (in: Food & Wine Travels): Forget two weeks on a paradise island in the Indian Ocean, a fortnight on a private yacht off the Dalmatian coast, a hip hotel on Mexico’s Pacific coast, or a castle in Spain with its own spa. One of the best hols we ever had was in a simple self-catering farmhouse in Tuscany...