The Fülscher cookbook

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The Fülscher cookbook is considered a classic and one of the standard works of Swiss cuisine . It includes over 1700 recipes.

history

Swiss rationing stamps

The first edition of the work was published by Anna Widmer in 1923. The second edition followed in 1928 with the collaboration of Elisabeth Fülscher . Anna Widmer died in 1930. Elisabeth Fülscher also took over the work with the cooking school. Until 1966 she published eight self-published editions, each of which she knew how to adapt to the times. The cookbook offered practical support in its continuously expanded editions and at the same time combined traditional culinary art with the respective new eating habits. The recipes also embodied the bourgeois lifestyle as well as knowledge of physiology, dietetics and nutrition. For example, the 1940 edition contained special sections on rationing and the resulting better use of food.

The 1940 edition also contained photo panels in black and white in the spirit of the new objectivity by Hans Finsler , the head of the photography class at the Zurich School of Applied Arts (now the Zurich University of the Arts ZHdK). Johanna Fülscher, the author's sister, illustrated the 1947 edition with an abundance of meticulous drawings in black and white and a few large color plates. Color photographs by Bernhard Moosbrugger , Finsler's successor at the Kunstgewerbeschule, supplemented the pictures in the later editions.

The recipe collection was published unchanged in further editions after Elisabeth Fülscher's death. The total circulation reached 185,000 copies by 2005. The annotated new edition from 2013, edited by Susanne Vögeli and Max Rigendinger, is a facsimile of the 1966 edition. The new edition was supplemented with text contributions by well-known authors. As part of the publication project, Vögeli and Rigendinger maintain Elisabeth Fülscher's recipes in a public cooking workshop on the Internet. Fülscher recipes are continuously updated and published at elisabeth-fuelscher.ch.

construction

The book is divided into sections on different types of food. The individual recipes and instructions (for example general information on processing mushrooms or the use of pressure cookers ) are numbered from front to back, regardless of the chapter. The comprehensive index at the end leads directly to the corresponding numbers. The large panels by Finsler and Moosbrugger do not refer directly to the thematic chapters, but the large color drawings such as the smaller illustrations by Johanna Fülscher do. In addition to pictures of dishes, these picture boards also contain identification lists for local mushrooms and vegetables, harvest time boards and the like. In the new edition from 2013, the chapters are additionally divided by the text contributions of the authors.

expenditure

  • Anna Widmer (Ed.): Cookbook of the private cooking school Widmer, Zurich. J. Rüegg Söhne printing works, Zurich 1923.
  • Anna Widmer, Elisabeth Fülscher (Hrsg.): Cookbook of the private cooking school Widmer, Zurich. 2nd Edition. J. Rüegg Söhne printing works, Zurich 1928.
  • Elisabeth Fülscher: Cookbook. 3. Edition. Self-published, Zurich 1935.
  • Elisabeth Fülscher: Cookbook. 4th edition. Self-published, Zurich 1940.
  • Elisabeth Fülscher: Cookbook. 5th, revised edition. Self-published, Zurich 1947.
  • Elisabeth Fülscher: Cookbook. 6th, revised edition. Self-published, Zurich 1952.
  • Elisabeth Fülscher: Cookbook. 7th, revised and expanded edition. Self-published, Zurich 1960.
  • Elisabeth Fülscher: Cookbook. 8th, revised and expanded edition. Self-published, Zurich 1966.
  • Elisabeth Fülscher: The Fülscher cookbook: The guide to culinary art with 1700 recipes of international standard. 8th, revised and expanded edition. Albert Müller Verlag, Rüschlikon 1972.
  • Elisabeth Fülscher: The Fülscher cookbook: The guide to culinary art with 1700 recipes of international standard. 9th edition. Müller, Rüschlikon 1972.
  • Elisabeth Fülscher: The Fülscher cookbook: The guide to culinary art with 1700 recipes of international standard. 10th, revised edition. Müller, Rüschlikon 1977.
  • Elisabeth Fülscher: The Fülscher cookbook: The guide to culinary art. 1700 recipes for beginners and advanced users. License issue. NSB, Zurich 1980.
  • Elisabeth Fülscher: The Fülscher cookbook: The guide to culinary art with 1700 recipes of international standard. 11th, revised edition. Müller, Rüschlikon 1983.
  • Elisabeth Fülscher: The Fülscher cookbook: The guide to culinary art with 1700 recipes of international standard. 12th edition. Müller, Rüschlikon 1992.
  • Elisabeth Fülscher: The Fülscher cookbook: The guide to culinary art with 1700 recipes of international standard. 13th edition. Müller Rüschlikon, Cham 1995.
  • Elisabeth Fülscher: The Fülscher cookbook. Edited by Susanne Vögeli, Max Rigendinger. 1st, annotated new edition. hier + now, Verlag für Kultur und Geschichte , Baden 2013, ISBN 978-3-03919-300-4 (based on the 8th edition 1966).

Individual evidence

  1. ↑ Leonardo La Rosa: Cookbook classic - The «Fülscher» or the secret of no. 652 . NZZ Folio . October 1998. Retrieved October 23, 2010.
  2. ^ Foreword to the seventh and eighth editions, by Elisabeth Fülscher.
  3. ^ Elisabeth Joris: Elisabeth Fülscher - successful author and self-confident entrepreneur. In: Elisabeth Fülscher: Cookbook. Edited by Susanne Vögeli and Max Rigendinger. Hier + Jetzt, Baden 2014. pp. 6–16.
  4. ^ Elisabeth Fülscher: Cookbook. Edited by Susanne Vögeli and Max Rigendinger. Here + Now, Baden 2014.

Literature / sources

  • Susanne Vögeli, Max Rigendinger (Ed.): Elisabeth Fülscher cookbook. Hier + Jetzt, Baden 2013, ISBN 978-3-03919-300-4 .
  • Ursina Largiadèr. The Fülscher cookbook: Cooking ‹by numbers›. In: Miss, please pay! Edited by the Zurich Women's City Tour Association . Limmat, Zurich 2011, pp. 179–181.