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Books by Sue Style
 Cheese: Slices of Swiss Culture
Bergli Books (Switzerland)
ISBN 978-3-905252-20-0
A book that takes you on a journey into the
wonderful world of Swiss farmhouse cheeses.
Through its 256 pages and 270 illustrations (specially
commissioned photographs by Nikos Kapelis plus
artwork from the Roth Foundation), you'll get
up-close-and-personal with around 28 of
Switzerland's finest, find out why this cheese, why
here, how it's made, what it tastes like.
Twenty recipes complete the collection.
For a full-page review (in German) of the book from
Basler Zeitung, 3.12.11, click here
Eat and Two Veg
David & Charles (UK), Trafalgar Square (US), 2001
ISBN 0-7153-1010- 0
A welcome trend in today’s eating habits is the freedom people feel to put together meals in which meat or fish play only a minor role. These people are not vegetarians, just passionately interested in good food based on the best raw materials. They love salads, vegetables, rice, pasta and pulses. Sometimes they enjoy meat, poultry and fish. Desserts tend to fall into one of two categories: simple, fruit-based pleasures, or wicked and beautiful indulgences for special occasions. Such people eat well and simply every day. They entertain in the kitchen, without ceremony. They are young and not so young. They are curious to try out new ingredients and are open to influences from foreign cuisines. This book is for them. Gorgeous colour pics by Gus Filgate.
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A Taste of Switzerland
Bergli Books (Switzerland), 1996, reprinted 2001, 2005, 2006 and 2007
ISBN 3-9520002-7-2
Switzerland is a special place. As John Hillaby commented in his foreword to Ancient Pathways in the Alps, ‘unless they are mendicant or mad, people do not wander about the Alps unless they enjoy it and know what to look for.’ Beggars would probably get short shrift in Switzerland nowadays, but for those mad souls who enjoy good food and wine and who plan to wander about the country, this book will help them to know what to look for and where to find it. A rich gastronomic tradition based on festive foods, bread, cheese, sausages, game, mushrooms, chocolate, wine and spirits has evolved on either side of the Alps over seven centuries of co-habitation by people from four distinct linguistic groups, two main religions and twenty-three different cantons. It’s all here in this book. Photographs by John Miller.
‘Sue Style [A Taste of Switzerland, 1992] has given an exceptionally clear account of Swiss history as the backdrop to the emergence and characteristics of the 23 cantonal cuisines.’
Alan Davidson, Oxford Companion to Food
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Honey, from Hive to Honeypot
Pavilion (UK), Chronicle (US), 1992
ISBN 1-85145-884-0
The simple sense of wonder provoked by bees and their by-products is as great as it's ever been – perhaps even greater, as people tire of urban life and hanker after the idea of country living. In this beautiful little volume, illustrated by Graham Evernden (of Crabtree & Evelyn fame), Sue Style explores the history of bee-keeping and the domestication of the honey bee, what the bees get up to in the hive, and what keeps the bee-keeper busy. She also addresses the question of whether honey is good for you, or simply good to eat, and how the taste of honey differs from one type to another. There are 26 recipes, savoury and sweet. |
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Fruits of the Forest
Pavilion (UK), 1995
ISBN 1-85793-3850
One of the most appealing things about wild foods is that each has its own definite, usually quite short-lived season. In our supermarket-dominated existence, they come to remind us half-forgotten rhythms of life, of a pre-freezer age in which people knew how to appreciate what was fresh, seasonal and – above all – local. The term wild food covers herbs, mushrooms, flowers, wild greens, berries and nuts. Photographs by John Miller help to identify each ingredient and over 100 recipes with suggestions for how to use them.
'A delightful book, witty, elegantly written, with charismatic and imaginative recipes. I've often been badgered to do such a book, but doubted if recipes could ever be mixed with literary respectability. I'm glad I never tried. I wouldn't have done it half as well...'
Richard Mabey, author of Food for Free
'Charmingly written, Fruits of the Forest is a book for browsers as well as cooks. It is a most pleasurable read for all, though targeted primarily at countryside wanderers. Amble down country lanes, through woodlands, and you are apt to spot mushrooms, blackberries, mint, elderflower, dandelions and so on. Need some ideas on how to use these, or identify a mystery? Sue Style may give you the answer. The author's recipes are imaginative and original. She is also a gifted story-teller, and furnishes interestiing background information, mythological and other.'
J. M. D. in Petits Propos Culinaires, No. 55
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A Taste of Alsace
Pavilion (UK), William Morrow (US), 1990/1991
ISBN 1-85145-398-9
Alsace is an area which has been bitterly and bloodily fought over, shaped by the Romans and the Holy Roman Empire, scarred by the Thirty Years War, smiled on by the Sun King, tossed back and forth between two great European nations. Nowadays it is definitely part of France – yet somehow not altogether French; it’s definitely not German – yet somehow Germanic. The people, places and pleasures met in this book give a glimpse of what makes it such a uniquely fascinating and rewarding place to visit. Photographs by John Miller. |
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Alsace Gastronomique
Conran Octopus (UK), 1996
ISBN 1-85029-764-9
A quite different book from A Taste of Alsace, more of a travelogue with recipes. The book travels the length and breadth of Alsace, from the Christmas market in Strasbourg to the vineyards, from the game-rich forests of the Vosges to the Rhine plain. Over 250 stunning colour photographs by Marianne Majerus. |
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Creative Cookery
Ebury Press (UK), 1988
ISBN 0-85223-785-5
A really useful cookbook which takes 28 culinary themes (mousses, sauces, custards, salads, pastries, doughs, meringues) and expands them into 150 innovative recipes, plus masses of ideas for variations on each theme. |
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The Mexican Cookbook
Hamlyn (UK), Larousse (US), 1984
ISBN 0-600-32410-9
Mexican food is like its people: a blend of many cultures and influences, warm, colourful, noisy, explosive, often surprising, always a little imprecise. This book sets out to distil a little of all these flavours into a selection of dishes for different occasions which can be prepared with ease and authenticity in a non-Mexican kitchen. Photos by Martin Brigdale. |
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My earliest books are now out of print but you'll find new or used copies on the Internet: try Googling 'Sue Style +book title'.
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