The Zurich Cookbook

Specialities • Traditions • Chefs

Discover the cuisine of the city and canton of Zurich! Learn what people cook and eat in Zurich through 20 easy-to-follow recipes from top chefs! Featuring regional produce, restaurant and local recommendations, markets, and historical anecdotes, this book offers a contemporary perspective on specialities from the city of Zurich, the surrounding area, its vineyards and waters.

In this book, journalist Claudia Salzmann and recipe writer Anja Steiner bring together five of Zurich’s most outstanding chefs. Whether it’s Nicolas Schröder at the traditional Restaurant Buech in Herrliberg, or Corin Schmid from the cosy neighbourhood restaurant Drei Stuben, the team at the hyper-regional and modern Menoir, the various pop-ups by gastronomic entrepreneur Michaela Frank, or finally the team at the strictly vegan Anoah – The Zurich Cookbook allows you to discover the diversity, tradition and innovative spirit of Zurich’s restaurateurs and invites you to recreate their best recipes yourself, bringing a taste of Zurich into your own home.

About the authors

Claudia Salzmann has been reporting on the Swiss restaurant scene for sixteen years. She started out at the Berner Zeitung and Sonntagszeitung, and currently writes for Falstaff and Salz & Pfeffer. She hosts the Gastro-Brief newsletter for the capital’s online magazine and, together with Camilla Landbø, has published *Das Bern-Kochbuch* with Helvetiq.

Anja Steiner is a trained chef and copywriter. After thirteen years in the restaurant industry and ten years as a recipe writer, food stylist and copywriter at Migusto, she recently took the bold step of going freelance. In the field of food content, she develops recipes, styles food, writes copy, creates concepts and social media content – all centred around good food. If there’s one thing Anja can’t resist, it’s marble cake. Or spaghetti bolognese.