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

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    • 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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    • Categories: Grills & BBQ; Main course; Cooking ahead; Italian
    • Ingredients: applewood chips; hickory chips; lamb casings; beef chuck; veal chuck roast; fatback; white pepper; dried marjoram; dry mustard; chile powder; sweet paprika; ground coriander; garlic; curing salt #1; powdered milk
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    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: beef shoulder; grapeseed oil; yellow onions; tomato paste; dry red wine; sweet paprika; beef stock; red peppers; stale white bread; speck (Italian); eggs; milk; chives
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    • Categories: Side dish; Italian
    • Ingredients: stale white bread; speck (Italian); eggs; milk; chives; grapeseed oil
    • Accompaniments: Venison ragout (Hirschragout)
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    • Categories: Quick / easy; Side dish; Main course; Italian
    • Ingredients: stale white bread; shallots; radicchio di Treviso; eggs; Grana Padano cheese; Parmigiano Reggiano cheese; speck (Italian); nutmeg; bread crumbs
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    • Categories: Grills & BBQ; Main course; Italian
    • Ingredients: wood chips; kosher salt; oranges; shallots; dill; thyme; pink peppercorns; Arctic char; baby turnips; apple balsamic vinegar; balsamic vinegar
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    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: heavy cream; creamed horseradish; agar powder; baking potatoes; beet juice; egg yolks; Italian 00 flour; daikon radishes; puccia bread; activated charcoal; lager beer
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    • Categories: Ice cream & frozen desserts; Dessert; Italian
    • Ingredients: pumpkin seed oil; raw pumpkin seeds; ice cream; Scotch pine oil
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    • Categories: Dips, spreads & salsas; Quick / easy; Main course; Cooking for 1 or 2; Italian; Vegetarian
    • Ingredients: milk; heavy cream; Fontina Val d'Aosta cheese; baguette bread; eggs
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    • Categories: Egg dishes; Quick / easy; Soups; Italian
    • Ingredients: yellow onions; pancetta; vegetable broth; puccia bread; wild chicory; eggs; chives; fennel seeds
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    • Categories: Bread & rolls, savory; Italian; Vegan
    • Ingredients: active dry yeast; whole wheat flour; rye flour; fennel seeds; coarse semolina
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    • Categories: Italian; Vegetarian; Vegan
    • Ingredients: puccia bread
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    • Categories: Pasta, filled; Main course; Italian; Vegetarian
    • Ingredients: spinach; quark cheese; ricotta cheese; hard cheese; Parmigiano Reggiano cheese; parsley; chives; oregano; all-purpose flour; semolina flour; eggs
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    • Categories: Pasta, filled; Quick / easy; Main course; Italian; Vegetarian
    • Ingredients: beets; baking potatoes; Parmigiano Reggiano cheese; nutmeg; bread crumbs; semolina; butter; sage; poppy seeds; all-purpose flour; eggs
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    • Categories: Quick / easy; Cocktails / drinks (with alcohol); Italian
    • Ingredients: egg yolks; dry Marsala wine; brandy; whipped cream
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    • Categories: Quick / easy; Cocktails / drinks (with alcohol); Italian
    • Ingredients: egg yolks; dry Marsala wine; brandy; whipped cream; rum
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    • Categories: Cocktails / drinks (with alcohol); Quick / easy; Italian
    • Ingredients: egg yolks; dry Marsala wine; brandy; whipped cream; Dolin Genepy des Alpes liqueur
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    • Categories: Quick / easy; Ice cream & frozen desserts; Dessert; Italian
    • Ingredients: acacia honey; heavy cream; egg yolks; eggs; rum; hazelnuts; bee pollen
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    • Categories: Pasta, filled; Stocks; Main course; Cooking ahead; Italian
    • Ingredients: beef bones; carrots; yellow onions; celery; thyme; parsley; black peppercorns; rosemary; ground veal; ground beef; sweet Italian pork sausage; all-purpose flour; eggs; Parmigiano Reggiano cheese; semolina flour
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    • Categories: Sauces for meat; Main course; Italian
    • Ingredients: veal eye of round; celery; carrots; garlic; parsley; bay leaves; black peppercorns; lemons; white wine; egg yolks; olive oil; canned tuna in oil; salted anchovies; salted capers
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    • Categories: Pasta, filled; Main course; Italian
    • Ingredients: all-purpose flour; semolina flour; eggs; egg yolks; spinach; celery; carrots; veal shoulder; pork belly; sweet Italian pork sausage; Parmigiano Reggiano cheese; nutmeg; veal jus; panko breadcrumbs
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    • Categories: Cakes, large; Frostings & fillings; Dessert; Cooking for a crowd; Italian
    • Ingredients: amaretti cookies; sugar; cocoa powder; eggs; milk; Amaretto; espresso; heavy cream
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    • Categories: Stews & one-pot meals; Main course; Belgian; Italian
    • Ingredients: veal rump; butter; bacon; yellow onions; nutmeg; ground cinnamon; dry white wine; polenta
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    • Categories: Quick / easy; Soups; Italian
    • Ingredients: bacon lardons; Savoy cabbage; beef stock; rye bread; Fontina cheese; butter; ground cinnamon
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    • Categories: Quick / easy; Rice dishes; Soups; Italian
    • Ingredients: beef stock; butter; whole wheat bread; baldo rice; dry white wine; Fontina cheese; ground cinnamon
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Notes about this book

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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.

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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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