Alpine Cooking 


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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.
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352 pages
Fold-out maps


“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
“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


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CONTRIBUTOR

The New York Times
Elle
Monocle
enRoute

Saveur
Lucky Peach
The National Post
PUNCH

Joe Beef: Surviving the Apocalypse


In their much-loved first cookbook, Frederic Morin, David MacMillan, and Meredith Erickson introduced readers to the art of living the Joe Beef way. Now they're back with another deeply personal, refreshingly unpretentious collection of 150 new recipes, some taken directly from the menus of Fred and Dave's acclaimed Montreal restaurants, others from summers spent on Laurentian lakes and Sunday dinners at home. Think Watercress soup with Trout Quenelles, Artichokes Bravas, and Deer Beer Belly--alongside Smoked Meat Croquettes, a Tater Tot Galette, and Squash Sticky Buns.

“The first Joe Beef cookbook changed forever what a cookbook could be. Anything that came after had to take it into account. Now, with this latest and even more magnificent beast, the rogue princes of Canadian cuisine and hospitality show us the way out of the numbing, post-apocalyptic restaurant Hell of pretentiousness and mediocrity that threatens to engulf us all.”
—Anthony Bourdain

240 pages
Ten Speed Press

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