From the Bernese farmlands comes the Plaited Loaf that is eaten at breakfast; from Basle comes the Toasted Flour soup served at Carnival time; from the lakes the poached Omble Chevalier trout; and from the mountains of the Grison region, a robust beef stew. And, of course, no Swiss Cookbook would be complete without those traditional Swiss dishes - Muesli, Fondue, and Raclette.
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