I still have it today (I‘m 38) as TipTopf is a great source for many cooking basics and basic recipes. But tbh I wouldn‘t go any further anymore since you have great online sources like fooby, migusto, swissmilk, chefkoch.de and many more. But for the basics like gschwellti, rösti, riz cazimir, etc. as well as nurtrition basics and body functions it‘s awesome!
how to cook pasta
Probably their bread, crêpes and pizza dough recipes, it’s the ones I do the most haha
Toast Hawaii
Now I have to buy one for my cookbook collection. But I don’t think it has recipes for bear meat like the Pauli.
In my 20s it was funny enough an Italian classic: Saltimbocca (page 119). Nowadays, my wife’s most preferred is “Today my husband cooks” so I can pick any recipe.
To this day I make my lasagne like in this book. Only difference is that I use Zucchetti instead of Celery because I hate Celery. And I double the amount of bechamel sauce.
Crêpes, pizza and geflochtenes anyone?
Omeletten. I know the recipe by heart, but I had to learn at some point. Btw. the negative example is definitely the brussel sprouts (Röselichöhl)… Up until a few years ago, I hated them because they were just one of those things that aren’t good but healthy. Too bitter and just not my thing. In Tiptopf it says to boil them, which is how I was used to them, and maybe add some raisins, meh. But a few years ago, my wife introduced me to them as oven fried, maybe even with some bacon/panchetta mixed in and a sprinkle of salt. And that’s a biiiiig difference. No more bitterness or at least only so subtle that it adds to the taste not destroys it. And in the oven, they get slightly caramelized and maintain their crunchy bite. Just delicious. I can’t get enough of them. So yeah, if that boiling brussel sprouts bullshit could be removed from Tiptopf, that’d be great.
„Gleichschwer“. It’s still my go-to recipe to bake sweet treats. I just twisted it. Make the batter, throw in some fruits or chocolate, pour in cupcake forms, bake, top, enjoy.
The potato salad.
I liked the shrimp cocktail from the brown cover version (~1990s), which unfairly disappeared from the later editions.
page 280 (in my version) Omelette
A truly helpful book to learn the basics, step by step, using techniques you learned from previous recipes from the same book.
Of course it’s the most Swiss cuisine you can think of: not very original, sometimes downright boring or even borderline criminal (bolonaise pasta, curry with cream, and basically everything of foreign origin) but that’s perfectly fine because anyway once you know how to cook, you can always find a better recipe and will know how to get it done.
But what about Bonne Chance?
Haha didnt know that name in german, in romandie it’s called Croq’menu and yeah I used it very often and all my friends do it too
After i did my Koch EFZ i started realizing this book sucks ass. There are a ton of receipt that Need adjustments that they work at all and most of the rest can be optimized a lot. Also cocking times and especially baking times and temperature are written for very old appliances.
Fuck this shitty book no wonder nobody can cook anymore
I was the last generation who had recipes containing alcohol, Madere sauce forever!!!
However the layout was kinda fucky, if you don’t have good eyes or are I a rush you WILL mix the quantity for 4 persons with one.
At school, my pizza tasted like vomit because I put salt for 4 people in a dough for one.
I still don’t know how I fucked up an omelette.
I like the chocolate mousse, it is very simple and delicious
De Rüeblikueche!!
I like the fact that I live in Switzerland but I never get the references of the posts in this sub.
(I live in Geneva.)
Oh the memories from cooking in school, best one was maybe an omelette with egg shells mixed under. 😀
Pizza 🍕 Bread 🥖 😂
The one thing I regularly use it for is Spaghetti Carbonara, it’s a great book.
Haha 😆 nid Bon Chance ?
Aargauer Rüeblitorte. Thats also the recipe which I bake regularly. I have also the red ribbon on that page. I only swap the flour to a gluten free one so also my sister with gluten intolerance can eat it. That works perfectly due it is only 50g and I can’t tell any difference.
wtf… you guys got all the same cooking book for school? That explains a lot… 😉
I always use it to zöpfle my Zopf.
Schoggi Mousse
One of my favourite memories is of my father and this book in his hand, with the cooking skills of a chimpanzee, turning our appartament into a mess over and over again, while trying to surprise my mother with dinner before she returned from work.
31 comments
Correctin: 2 million from 1986 to 2011
I still have it today (I‘m 38) as TipTopf is a great source for many cooking basics and basic recipes. But tbh I wouldn‘t go any further anymore since you have great online sources like fooby, migusto, swissmilk, chefkoch.de and many more. But for the basics like gschwellti, rösti, riz cazimir, etc. as well as nurtrition basics and body functions it‘s awesome!
how to cook pasta
Probably their bread, crêpes and pizza dough recipes, it’s the ones I do the most haha
Toast Hawaii
Now I have to buy one for my cookbook collection. But I don’t think it has recipes for bear meat like the Pauli.
In my 20s it was funny enough an Italian classic: Saltimbocca (page 119). Nowadays, my wife’s most preferred is “Today my husband cooks” so I can pick any recipe.
To this day I make my lasagne like in this book. Only difference is that I use Zucchetti instead of Celery because I hate Celery. And I double the amount of bechamel sauce.
Crêpes, pizza and geflochtenes anyone?
Omeletten. I know the recipe by heart, but I had to learn at some point. Btw. the negative example is definitely the brussel sprouts (Röselichöhl)… Up until a few years ago, I hated them because they were just one of those things that aren’t good but healthy. Too bitter and just not my thing. In Tiptopf it says to boil them, which is how I was used to them, and maybe add some raisins, meh. But a few years ago, my wife introduced me to them as oven fried, maybe even with some bacon/panchetta mixed in and a sprinkle of salt. And that’s a biiiiig difference. No more bitterness or at least only so subtle that it adds to the taste not destroys it. And in the oven, they get slightly caramelized and maintain their crunchy bite. Just delicious. I can’t get enough of them. So yeah, if that boiling brussel sprouts bullshit could be removed from Tiptopf, that’d be great.
„Gleichschwer“. It’s still my go-to recipe to bake sweet treats. I just twisted it. Make the batter, throw in some fruits or chocolate, pour in cupcake forms, bake, top, enjoy.
The potato salad.
I liked the shrimp cocktail from the brown cover version (~1990s), which unfairly disappeared from the later editions.
page 280 (in my version) Omelette
A truly helpful book to learn the basics, step by step, using techniques you learned from previous recipes from the same book.
Of course it’s the most Swiss cuisine you can think of: not very original, sometimes downright boring or even borderline criminal (bolonaise pasta, curry with cream, and basically everything of foreign origin) but that’s perfectly fine because anyway once you know how to cook, you can always find a better recipe and will know how to get it done.
But what about Bonne Chance?
Haha didnt know that name in german, in romandie it’s called Croq’menu and yeah I used it very often and all my friends do it too
After i did my Koch EFZ i started realizing this book sucks ass. There are a ton of receipt that Need adjustments that they work at all and most of the rest can be optimized a lot. Also cocking times and especially baking times and temperature are written for very old appliances.
Fuck this shitty book no wonder nobody can cook anymore
I was the last generation who had recipes containing alcohol, Madere sauce forever!!!
However the layout was kinda fucky, if you don’t have good eyes or are I a rush you WILL mix the quantity for 4 persons with one.
At school, my pizza tasted like vomit because I put salt for 4 people in a dough for one.
I still don’t know how I fucked up an omelette.
I like the chocolate mousse, it is very simple and delicious
De Rüeblikueche!!
I like the fact that I live in Switzerland but I never get the references of the posts in this sub.
(I live in Geneva.)
Oh the memories from cooking in school, best one was maybe an omelette with egg shells mixed under. 😀
Pizza 🍕 Bread 🥖 😂
The one thing I regularly use it for is Spaghetti Carbonara, it’s a great book.
Haha 😆 nid Bon Chance ?
Aargauer Rüeblitorte. Thats also the recipe which I bake regularly. I have also the red ribbon on that page. I only swap the flour to a gluten free one so also my sister with gluten intolerance can eat it. That works perfectly due it is only 50g and I can’t tell any difference.
wtf… you guys got all the same cooking book for school? That explains a lot… 😉
I always use it to zöpfle my Zopf.
Schoggi Mousse
One of my favourite memories is of my father and this book in his hand, with the cooking skills of a chimpanzee, turning our appartament into a mess over and over again, while trying to surprise my mother with dinner before she returned from work.