Marianne Kaltenbach, Cooking in Switzerland (Wolfgang Hölker, Münster, Germany). Friendly trot through some unreconstructed traditional Swiss recipes, heavy on the meat and cream. Available at the Bider & Tanner bookshop in Basel and elsewhere.

John C. Sloan, The Surprising Wines of Switzerland (Bergli). Best book by far on the variety of Swiss wines and viticulture, exploring each area – and virtually each vineyard – with enthusiasm and expertise.

Sue Style, A Taste of Switzerland (Bergli). Best of the handful of cookery books devoted to Switzerland, with informed, interesting cultural background to local festivals and food celebrations dotted in amongst the recipes.