Alpine Cooking: Recipes and Stories from Europe's Grand Mountaintops

• Author: MEREDITH ERICKSON
• Publisher: Penguin Random House
• Language: English
• Release date: 10/2019
• Number of pages: 353
• Dimensions: 20 x 28 cm
• Weight: 1101g
• Format: hardcover
• ISBN: 9781607748748

Presentation:

From the winter peaks of Chamonix, to the scenic trails of Gstaad, to the remote villages of the Gastein Valley, Europe's alpine regions are all-season wonders that offer outdoor adventures, hearty cuisine and intriguing characters. .

In Alpine Cooking, food writer Meredith Erickson travels the region - by car, on foot and by cable car - to collect the recipes and stories of legendary cabins, chalets and refuges. On the menu, an eclectic mix of mountain dishes: radicchio and speck dumplings, fondue brioche, the best escalope recipe, Bombardinos, hot soups, wine cellar fonduta, Chartreuse soufflé, and a host of strudels and decadent confections (Salzburger Nockerl, anyone?) served with a bottle of Riesling picked from the snowdrift next to your dining table.

Organized by country and including logistical advice, detailed maps, an Alpine address book and narrative interludes on Alpine art and wine, the Tour de France, high altitude railways, major European hotels and other essential subjects, this gorgeous and spectacularly photographed cookbook is a romantic ode to mountain life for foodies, travelers, skiers, hikers, and anyone who feels the lure of the peaks.

The author:

Meredith Erickson co-author of books The Art of Living According to Joe Beef, Pigeon, Olympia Provisions, Kristen Kish Cooking, and Claridge’s: The Cookbook. She wrote for The New York Times, She, Saveur, Condé Nast Traveler, and Lucky Peach. When she's not traveling, she can be found in Montreal, Quebec (with friends and family at Joe Beef).

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