A lushly photographed cookbook and travelogue showcasing the 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 and the picturesque trails of Gstaad to the remote villages of the Gastein Valley, the alpine of Europe is all-season wonderlands that offer outdoor adventure alongside hearty cuisine and intriguing characters. In Alpine Cooking, food writer Meredith Erickson travels through–by car, on foot, and via funicular–collecting the recipes and stories of the legendary tubes, chalets. On the menu is an eclectic mix of mountain dishes: radicchio and speck dumplings, fondue brioche, the best schnitzel recipe, Bombardinos, warming soups, cave fonduta, a Chartreuse soufflé, and a host of decadent strudels and served with a bottle of Riesling plucked from the snowbank beside your dining table. Organized by country and including logistical tips, detailed maps, the alpine address book, and narrative interludes discussing alpine art, the Tour de France, high-altitude railways, grand European hotels, and other essential topics, this gorgeous and spectacularly photographed cookbook is an ode to life in the mountains for food lovers, travelers, skiers, hikers, and anyone who feels the pull of the peaks.