The culinary heritage of Switzerland is a treasure trove of flavors, a paradise of tradition and innovation. Its inventory currently includes around 400 products. Knowledge about local foods and beverages has been carefully compiled and documented by experts. Paul Imhof presents this rich collection by canton in easily digestible portions. The culinary heritage of Switzerland is published in five volumes. The fourth volume includes 93 entries on more than 100 products from the cantons of Glarus, Graubünden (including Grigioni italiano), Ticino, and Uri. Featuring selected recipes by Marianne Kaltenbach and illustrations by Hans-Jörg Walter, Markus Roost, and Roland Hausheer. Paul Imhof is a journalist and author. He has been involved from the beginning in the documentation of Switzerland's culinary heritage, an ongoing project commissioned by the federal government and the cantons.