Alpine Cooking

“A book to enjoy when it blusters outdoors, even without a plane ticket to Europe or a pair of skis.” —The New York Times “This is one of my favorite cookbooks, ever.” —David Lebovitz “Cookbook meets outdoor-adventure memoir in Meredith Erickson’s Alpine Cooking, which will satisfy your yen for Europe’s rustic mountaintop fare with dishes like schlutzkrapfen (stuffed half-moon pasta) and Salzburger nockerl (Austrian soufflé).” —enRoute "Then, there are books that transport me to where I’ve never been. Meredith Erickson’s Alpine Cooking: Recipes and Stories from Europe’s Grand Mountaintops sends a welcome shiver down the spine. The photographs, with gleaming, clear light and the brightest blue skies against snowy peaks, conjure the imagined nostalgia of a perfect après ski moment. Her treatise on schnitzel is contagiously passionate; her mention of the hidden basement workshops of grand hotels captures the romance of those industrious spaces; each section is marked by a love letter to the geography of a region. Erickson situates you in the landscape and saves a space for you at the table, with raclette and cornichon waiting." —The Globe and Mail “A wide variety of readers, and their friends, will enjoy the kaleidoscope of recipes, photos, history, and anecdotes.” — Library Journal “This is big, bold, gloriously old-fashioned and the perfect title to snuggle up with to dream about the skiing holiday you can’t afford.” —Diana Henry, The Telegraph “Meredith Erickson delivers both the coziest as well as the most elegant cookbook of the fall. . . . Just looking through this beauty will transport you from your messy apartment to après ski somewhere in the Alps.” —Inside Hook