Field Guide to Eating in Canada
In this Audible Original podcast, Meredith Erickson takes listeners on a coast-to-coast culinary adventure across Canada, exploring far-flung destinations to find great food and the people who make it.
Alpine Cooking
OUT NOW
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.
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.
“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
“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
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
—Publishers Weekly
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
“Meredith Erickson elevates beloved dishes to royal status.”
—O, The Oprah Magazine
“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
—O, The Oprah Magazine
“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
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