Alpine Cooking: Recipes and Stories from Europe's Grand Mountaintops (Hardback)Meredith Erickson (author)
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Whilst the eighty recipes contained in this sumptuous volume are uniformly enticing and delicious, Alpine Cooking is more a guide to a particular way of continental life than a straightforward cookbook. Replete with stunning scenic photography, Meredith Erickson’s immersive book details the joys of the Almabtrieb Cattle Procession, the eye-popping Pop Art collection of Bruno Bischofberger and the eternal wonders of the funicular railway, alongside definitive recipes for strudel, goulash and wiener schnitzel.
A lushly photographed cookbook and travelogue showcasing the regional cuisines of the Alps. From the wintry peaks of Chamonix and the picturesque
trails of Gstaad to the remote villages of the Gastein Valley, the alpine regions of Europe are all-season wonderlands that offer outdoor adventure alongside hearty cuisine and intriguing characters. In Alpine Cooking, food writer Meredith Erickson travels through the region—by car, on foot, and via funicular—collecting the recipes and stories of the legendary stubes, chalets, and refugios. On the menu is an eclectic mix of mountain dishes, detailed in eighty
recipes: radicchio and speck dumplings, fondue brioche, the best schnitzel recipe, Bombardinos, warming soups, wine cave fonduta, a Chartreuse soufflé, and a host of decadent strudels and confections (Salzburger Nockerl, anyone?) served with a bottle of Riesling plucked from the snow bank
beside the dining table. Organized by country and including logistical tips, detailed maps, an alpine address book, and narrative interludes discussing alpine art and wine, the Tour de France, high-altitude railways, grand European hotels, and other essential topics, this gorgeous and spectacularly
photographed cookbook is a romantic ode to life in the mountains for food lovers, travelers, skiers, hikers, and anyone who feels the pull of the peaks.
Publisher: Ten Speed Press
Number of pages: 352
Dimensions: 279 x 216 mm
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