Alpine Cooking: Recipes and Stories from Europe's Grand Mountaintops [A Cookbook]
ISBN-13:
9781607748748
ISBN-10:
1607748746
Edition:
NO-VALUE
Author:
Meredith Erickson
Publication date:
2019
Publisher:
Ten Speed Press
Format:
Hardcover
352 pages
Category:
Essays
,
Cooking Education & Reference
,
Camping & RVs
,
Outdoor Cooking
,
European
,
Regional & International
,
Fondue Pots
,
Kitchen Appliances
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Book details
ISBN-13:
9781607748748
ISBN-10:
1607748746
Edition:
NO-VALUE
Author:
Meredith Erickson
Publication date:
2019
Publisher:
Ten Speed Press
Format:
Hardcover
352 pages
Category:
Essays
,
Cooking Education & Reference
,
Camping & RVs
,
Outdoor Cooking
,
European
,
Regional & International
,
Fondue Pots
,
Kitchen Appliances
Summary
Alpine Cooking: Recipes and Stories from Europe's Grand Mountaintops [A Cookbook] (ISBN-13: 9781607748748 and ISBN-10: 1607748746), written by authors
Meredith Erickson, was published by Ten Speed Press in 2019.
With an overall rating of 4.4 stars, it's a notable title among other
Essays
(Cooking Education & Reference, Camping & RVs, Outdoor Cooking, European, Regional & International, Fondue Pots, Kitchen Appliances) books. You can easily purchase or rent Alpine Cooking: Recipes and Stories from Europe's Grand Mountaintops [A Cookbook] (Hardcover, Used) from BooksRun,
along with many other new and used
Essays
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.62.
Description
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)
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