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
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
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)
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A cookbook and a state of being This is a lovely book and more of a launching pad for Alpine living than simply a cookbook. The recipes are easy to follow and while there aren’t that many of them considering the size of this book, the selection and range is excellent. There are simple treats such as the pumpkin seed oil sundae or the classic rosti (a hash brown…but so much more), to a bunch of fun little salads and pickled items, to Alpine oddities such as pine schnapps and the glorious chamois pie. Oh, the step by step…
Recipes with a travelogue. Very unique combinations I came away with a greater understanding of this region of Europe. The author even included three pages of the names and addresses of the chalets and hotels in the Alps. Some lessons I learned were: remeber that the butter is unsalted, the cream is heavy, the eggs are large, the herbs are fresh, the oil is EVOO, and the sugar is granulated. Usually,in the majority of cookbooks, one is familiar with the dishes and the recipes offer a special tip and unique innovation. But in this cookbook,…
So beautiful I want to cry I bought this book planning to look it over and return it since it’s beyond what I would usually pay for a cookbook. I knew that there would be incredible photos of the region in the book. What I didn’t anticipate was that the recipes would ALSO be fantastic and doable. This book is the closest thing to a trip to Switzerland that I’ve found and the photos are so transportive that I cannot possibly return this book. A+ design as well.