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While this isn’t a ground-breaking cookbook, it will please fans of the Elkaffases’ social media presence and readers who are looking for beautifully showcased Mediterranean dishes.
This introduction to Swiss suppers will be welcome in larger cookbook collections, a community with Swiss heritage, or those that focus on armchair travel.
Sandor Ellix Katz’s James Beard Award–winning The Art of Fermentation (cited in Cooper’s bibliography) remains a touchstone on the topic, but the context Cooper provides on this subject as well as the book’s insight into techniques and in-depth instructions make this a valuable introduction for any home cook hoping to channel their inner Bill Nye the Science Guy in the kitchen.
There are a number of excellent vegan cookbooks on the market, but fans of Howell’s restaurant and those interested in auditioning a more plant-based approach to eating will be enticed by the warmth and passion Howell infuses into her writing.