Alpine Cooking
Recipes and Stories from Europe's Grand Mountaintops [A Cookbook]
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- USD 9.99
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- USD 9.99
Descripción editorial
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)
PUBLISHERS WEEKLY
This generous cookbook and travelogue will have readers booking trips to the Alps of Italy, France, Austria, and Switzerland. Despite Joe Beef coauthor Erickson's protestation that "it's not all about cheese," the food (organized by country) is hearty: a typical Italian soup contains cabbage, lardons, and fontina, and fondue is discussed at length. Brief "snapshots" highlight locals and their favorite trails, while "travel hacks" offer tips, including one to ski or hike to the Lumen Museum of Mountain Photography in Italy's South Tyrolean mountains. Dishes include classics, such as schnitzel and an appealing chestnut and mascarpone Mont Blanc tart, as well as quirky flights of fancy invented by cooks in isolated circumstances, such as a corn bread topped with a scattering of ground popcorn kernels and served with a sphere of butter with a cheese core, and crescent rolls of puff pastry around hazelnut filling from a bakery in a "tiny mountain village." Difficulty is indicated for each, and any special equipment is noted. Fun sidebars include a roundup of scenes from James Bond movies set in the area (where Ian Fleming studied German and fell in love), while a listing of hotels adds a layer of practicality. Erickson's enthusiasm is contagious, as when she writes, "Mountains are not permanent. They are alive." Erickson beautifully captures Alpine food and culture in this standout volume.
