Notes about Recipes in this book

• Sofie's goulash with speck dumplings (Gulasch di Sofie)

  • eclairea on December 23, 2025

    This was super hearty, I can see how this dish is great for a winter’s night! Made with the speck dumplings too. Took a looong time, and even though I enjoyed it, not sure I liked it enough to make it again.

• Huckleberry dumplings (Heidelbeere knödel)

  • tacoquokka on April 19, 2026

    Made this with blueberries and non-dairy milk. Simple to make, few ingredients needed. Comes out very well following the directions as written.

• Speck dumplings

  • eclairea on December 23, 2025

    Made to accompany the goulash. Easy enough! Lots of speck, good flavour.

• Kaiserschmarrn

  • laurenlangston on October 27, 2024

    Really solid! I was worried that this would be dense since there's no leavener or separate beating of the egg whites, but it turned out great. I added the optional raisins (used currants), and I definitely failed at the first flip, but you'd never know. This definitely feeds 2.

  • SpatulaCity on February 08, 2026

    Delicious! Loved the texture of these dense, delectable pancakes. My flip was an absolute abomination but in the end it all was golden. Don’t even think about skipping the rum flambé - adds a whole wonderful dimension of flavor! Also topped with a squirt of fresh lemon juice, toasted almond slices, and apricot preserves on the side. Would be a perfect special occasion breakfast

• 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.

  • eclairea on December 23, 2025

    Made this to accompany leftover goulash recipe from this book. Halved the recipe and glad I did! Realized I’m not the biggest fan of Emmental, too mild for my personal taste but it melted well. Also did not have a spaetzle maker so just used a potato ricer and it worked well enough for my needs.

• Champagne fondue

  • alysekstokes on December 31, 2025

    I make this every New Year’s Eve, and it’s one of our favorite traditions. I like to serve with bread and sliced apples for dipping, cornichons on the side, and couple of the recipes from the “Fitness Salad” section.

• A proper bullshot

  • claire_txa051 on February 24, 2026

    No notes, fantastic, a joy.

• Fitness salad (Fitness teller salat)

  • alysekstokes on December 31, 2025

    Made the beet salad (minus the arugula) and the carrot remoulade to go with the champagne fondue—a fabulous pairing! The carrot would be a great addition to a sandwich on its own.

• Grape and walnut pizokel (Pizokel wynegg)

  • eclairea on December 23, 2025

    This was an interesting flavour combination, I’ve never eaten or cooked anything like this dish, which drew me to it. Glad I tried it, but don’t think I’d make it again. Would be curious to try at a restaurant, though!

• Tartiflette

  • stepharama1 on October 24, 2022

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

• Tomme Tartine (Grosse Tartine à la tomme de Savoie)

  • tacoquokka on April 24, 2026

    This was amazing. The combination of shallots, garlic, ham, and lettuce cooked with butter and cream, and then broiled with a nice slice of Fontina on top (sub bc I didn’t have Tomme de Savoie) was a winner. It takes time to prep everything, but the result is delicious and worth it.

• 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