Revised, updated, and completed. The encyclopedia of the Swiss culinary landscape houses an immeasurable treasure of tradition and innovation, spanning from the Bergell to the Jura and from Lake Geneva to the Appenzellerland. This long-awaited comprehensive work has grown by over 20 products since 2016 and includes all five previous volumes, some of which are already out of print. A team of experts, including author Paul Imhof, has compiled the inventory on behalf of the federal government and cantons. Through research in libraries and archives, as well as discussions with producers, the stories, production processes, and recipes of over 450 products have been meticulously documented. Based on this foundation, Paul Imhof writes his entries, enriched by his own research and complemented with anecdotes about the history, distribution, and enjoyment of the featured heirlooms. Illustrated with culinary tableaux by Hans-Jörg Walter, Markus Roost, and Roland Hausheer.