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

  • Muesli (page 35)

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

    • Categories: Quick / easy; Breakfast / brunch; Cooking ahead; Italian; Vegetarian
    • Ingredients: rolled oats; sunflower seeds; pumpkin seeds; flax seeds; yogurt; apples; bananas; strawberries; peaches; berries of your choice; almonds; honey
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Notes about Recipes in this book

  • Cheese spaetzle (Käsespätzle)

    • Rinshin on March 28, 2021

      Used only the method of using stock (from making Jaeger sauce) and cheese to finish up the previously made and frozen spaetzle I had on hand.

  • Tartiflette

    • stepharama1 on October 24, 2022

      This was excellent despite substituting raclette for the Reblochon cheese. We felt like we were in the Alps!

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Reviews about this book

  • Kitchn

    Meredith Erickson treks to the mountaintops and celebrates the cooking of the Alps, ranging down from Italy and Austria into Switzerland and France.

    Full review
  • ISBN 10 1607748746
  • ISBN 13 9781607748748
  • Linked ISBNs
  • Published Oct 15 2019
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

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 Austria, France, Switzerland, and Italy.

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.

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