With this cookbook, children can discover and learn to prepare old, traditional Swiss specialities. More than 50 recipes from all cantons are gathered here, the whole Swiss "original cuisine" - from the Aargauer Rüebli tartlet to the Zürcher Geschnetzelte, from the Rösti to the Fondue is represented. Cooking is like magic.

Each step is explained with pictures and instructions. The levels of difficulty are indicated with chef's hats. In addition to the recipes, there is also "Globis Zipfelparade", which presents the most important types of sausage, a page on the Basler Läckerli, on the types of cheese, on the herbs, types of cabbage and much more.

More than 26 cooks have revealed their recipes to Globi. Among them are many cooking professionals who have already won several awards - a real Swiss star parade! Some of them are listed here:
André Jaeger, Markus Neff, Stefan Wiesner, Alexander Rufibach, Charly Gmünder, Silvia Manser, Rolf Della Torre, Andreas Caminada, Tanja Grandits, Philippe Chevrier, Ivo Adam, Albi von Felten.

Autorentext
Martin Weiss (1948) ist Journalist, Filmemacher und Autor der Buchreihe »Urchuchi«. Im Globi Verlag erschienen »Globis Schweizer Küche« (2014) sowie »Globis Wald- und Wiesenkochbuch« (2015). Zudem ist Martin Weiss als Kolumnist für das Gastromagazin»Marmite« und das Magazin »Wandern.ch« tätig. Ebenfalls im Orell Füssli Verlag erschienen sind seit 2015 das mitDaniel Böniger (Tages-Anzeiger) verfasste Buch »Gruss an die Küche« und die ersten drei Comic-Bände der Serie zur Schweizer Geschichte »Die Munggenstalder«.