Berne, Switzerland: l'Union Centrale des Producteurs Suisses de Lait, 1927. Hardcover. Cook book with 103 French & Swiss recipes which include milk, cream or cheese, illustrated with color printed photographs. Contents include: mets au fromage a base de pate (cheese dishes with pate base); mets de Fromage aux oeufs (cheese dishes with egg); Mets au fromage pur (exclusively cheese dishes); mets releves au fromage; fromage de dessert; mets au lait; entremets a la creme; and specialites diverses au lait, a la creme at au fromage.
Small 8vo, 80 pp, color printed photographic illustrations. With a notes section at the rear, with a handwritten note in French on how to determine when a souffle is properly cooked. Quarter gray cloth with gray printed boards. Title printed in maroon at front board; no title at cloth spine. Very faint marks at front board, otherwise very good. OCLC: 83397231 records one copy at the Swiss National Library. Very good condition. Item #22592