Sah die Schwester immer noch zum Tiptopf -Buch und wollte ihr sofort einen neuen bekommen. Ich dachte, ich würde teilen, wie unterschiedlich es von vor fast 20 Jahren aussieht. Es gab viele Änderungen daran, wie Rezepte geschrieben werden und welche Rezepte es gibt.
https://www.reddit.com/gallery/1kh1rxz
Von Rithari
11 Kommentare
So, if you want to know how to braid a zopf you need a mobile phone but you get a useless page with a picture of a zopf instead?
I love this book, still use some recipes from this book.
I was sad when they switched to the blue one (2008 edition IIRC? I had the brown one, the former one) because they removed all alcohol in recipes that made perfect sense to have alcohol in it.
Giving an alternative would be enough for those who don’t drink alcohol, but they removed all traces of alcohol IIRC correctly. Fondue with apple juice ? Please.
Which doesn’t make sense.
And now you have information you need to find on the internet ?
New edition is more modern looking , but it’s worse year after year. No alcohol, half of the instructions you have to find on the internet, why printing a book to begin with? Very sad as this book is the ultimate swiss recipe book.
I’ll stick to the edition that I have, that my parents had, that is the best.
Shrikflation, less stuff, more expensive, shittier. That’s Late stage capitalism.
This is probably the most common book in switzetland – so many good memories😍
They doubled the amount of sugar
I still have one from the 90ties and I’m so grateful to still have the old fashioned recipes there. My boys got cooking classes recently and came home with the new TipTopf. I’m glad for the more modern recipes but also don’t want to miss the old ones.
Is the cat recipe not there anymore? jk
They really have changed quite a bit, both in terms of look but also recipes. I like some of the new recipes they’ve added, but miss some that have been cut. For example, I had to find out today that the newest version does no longer include Chili con carne. Some other classics got dropped as well, which is why I keep some books from the older edition in the kitchen.
FYI, be careful when cooking with a newer edition and remember cooking with an older one, they have also adjusted some of the recipes. For example, for Dampfnudeln, I had always doubled the amount of „Guss“, but between the grey/brown and blue editions, they adjusted the amount by +50%. I realised this when I ended up with triple the amount from the original recipe.
Regarding the QR-Code: The video instructions might be good, but students‘ tablets in combination with flour, dough etc. does not seem like a brilliant idea..
The old one is the real one.
That is why I still have the old one from cooking class. Plus i snatched the „Berner Kochbuch“ (the one used before. Still working on getting my hands on the one even before (Basler Kochbuch).
You just get less recipes and more useless pictures with every new try.
The ones claiming BB:they do the exact same, replacing usefull pictures by „pretty shots of a bit of result and a lot of fancy stuff“. So if you like them, look for old editions.
I have both – 90% of the time I use the old one.