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A lushly photographed cookbook and travelogue showcasing the regional cuisines of the Alps, including 80 recipes for the elegant, rustic dishes served in the chalets and mountain huts situated among the alpine peaks of Italy, Austria, Switzerland, and France.
A passionate exploration of all things Alpine . . . this one is a must-have for every ski bum foodie. Vogue
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW
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: 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 your dining table. Organized by country and including logistical tips, detailed maps, the 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.
Praise for Alpine Cooking
This generous cookbook and travelogue will have readers booking trips to the Alps of Italy, France, Austria, and Switzerland. . . . Erickson beautifully captures Alpine food and culture in this standout volume. Publishers Weekly (starred review)
A passionate exploration of all things Alpine . . . this one is a must-have for every ski bum foodie. Vogue
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW
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: 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 your dining table. Organized by country and including logistical tips, detailed maps, the 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.
Praise for Alpine Cooking
This generous cookbook and travelogue will have readers booking trips to the Alps of Italy, France, Austria, and Switzerland. . . . Erickson beautifully captures Alpine food and culture in this standout volume. Publishers Weekly (starred review)
Produktdetails
Erscheinungsdatum
15. Oktober 2019
Sprache
englisch
Seitenanzahl
345
Autor/Autorin
Meredith Erickson
Verlag/Hersteller
Produktart
gebunden
Abbildungen
125 PHOTOS
Gewicht
1996 g
Größe (L/B/H)
283/227/37 mm
ISBN
9781607748748
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Pressestimmen
A book to enjoy when it blusters outdoors, even without a plane ticket to Europe or a pair of skis. The New York Times
This is one of my favorite cookbooks, ever. David Lebovitz
Cookbook meets outdoor-adventure memoir in Meredith Erickson s Alpine Cooking, which will satisfy your yen for Europe s rustic mountaintop fare with dishes like schlutzkrapfen (stuffed half-moon pasta) and Salzburger nockerl (Austrian soufflé). enRoute
"Then, there are books that transport me to where I ve never been. Meredith Erickson s Alpine Cooking: Recipes and Stories from Europe s Grand Mountaintops sends a welcome shiver down the spine. The photographs, with gleaming, clear light and the brightest blue skies against snowy peaks, conjure the imagined nostalgia of a perfect après ski moment. Her treatise on schnitzel is contagiously passionate; her mention of the hidden basement workshops of grand hotels captures the romance of those industrious spaces; each section is marked by a love letter to the geography of a region. Erickson situates you in the landscape and saves a space for you at the table, with raclette and cornichon waiting." The Globe and Mail
A wide variety of readers, and their friends, will enjoy the kaleidoscope of recipes, photos, history, and anecdotes. Library Journal
This is big, bold, gloriously old-fashioned and the perfect title to snuggle up with to dream about the skiing holiday you can t afford. Diana Henry, The Telegraph
Meredith Erickson delivers both the coziest as well as the most elegant cookbook of the fall. . . . Just looking through this beauty will transport you from your messy apartment to après ski somewhere in the Alps. Inside Hook
This is one of my favorite cookbooks, ever. David Lebovitz
Cookbook meets outdoor-adventure memoir in Meredith Erickson s Alpine Cooking, which will satisfy your yen for Europe s rustic mountaintop fare with dishes like schlutzkrapfen (stuffed half-moon pasta) and Salzburger nockerl (Austrian soufflé). enRoute
"Then, there are books that transport me to where I ve never been. Meredith Erickson s Alpine Cooking: Recipes and Stories from Europe s Grand Mountaintops sends a welcome shiver down the spine. The photographs, with gleaming, clear light and the brightest blue skies against snowy peaks, conjure the imagined nostalgia of a perfect après ski moment. Her treatise on schnitzel is contagiously passionate; her mention of the hidden basement workshops of grand hotels captures the romance of those industrious spaces; each section is marked by a love letter to the geography of a region. Erickson situates you in the landscape and saves a space for you at the table, with raclette and cornichon waiting." The Globe and Mail
A wide variety of readers, and their friends, will enjoy the kaleidoscope of recipes, photos, history, and anecdotes. Library Journal
This is big, bold, gloriously old-fashioned and the perfect title to snuggle up with to dream about the skiing holiday you can t afford. Diana Henry, The Telegraph
Meredith Erickson delivers both the coziest as well as the most elegant cookbook of the fall. . . . Just looking through this beauty will transport you from your messy apartment to après ski somewhere in the Alps. Inside Hook
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