---
product_id: 112761196
title: "Alpine Cooking: Recipes and Stories from Europe's Grand Mountaintops [A Cookbook]"
price: "331.94 DT"
currency: TND
in_stock: true
reviews_count: 13
url: https://www.desertcart.tn/products/112761196-alpine-cooking-recipes-and-stories-from-europes-grand-mountaintops-cookbook
store_origin: TN
region: Tunisia
---

# Alpine Cooking: Recipes and Stories from Europe's Grand Mountaintops [A Cookbook]

**Price:** 331.94 DT
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Alpine Cooking: Recipes and Stories from Europe's Grand Mountaintops [A Cookbook]
- **How much does it cost?** 331.94 DT with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/112761196-alpine-cooking-recipes-and-stories-from-europes-grand-mountaintops-cookbook)

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## Why This Product

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## Description

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. “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 BOOK REVIEW 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. Praise for Alpine Cooking “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 (starred review)

Review: A celebration in every sense of the word - This book surprised me. With its gorgeous, sturdy cover, its focus on storytelling, its incredible photography, and its illustrated maps (yes, there are MAPS), I thought this is the type of cookbook that I'd buy for the journey and cook from it very little. I thought "Ingredients will be hard to come by" or "All the recipes will be as intricate as a Swiss clock." I purchased with plans to learn from it and enjoy the trek across the mountains, maybe with 1-2 attempts to cook from it. I was wrong. This book is both beautiful and practical. Like the countries, people, and places covered, the recipes are diverse and range from Beginner to Double-Diamond levels of challenging. Yes, there are some fiddly ingredients most Americans won't have in their pantry, but I've been surprised by how easy substitutions were. And there's a lot of variety to choose from; this book approaches apricot dumplings and raclette with the same generous spirit as it does glamorous mile-high cakes like the Torinese Bonet. After six months with the book, I've had success with the Easy and Medium recipes presented, building my confidence in my own skills and encouraging me to try recipes that I'd never attempt otherwise. If you love this area and its history, you'll find a lot here; Erickson peppers the book with insights into regional art, architecture, wine, cheese, festivals, and -- of course -- sports! If you are a cook wanting to dig deeper into the culinary heritages of these countries, this book is for you, too. Approach this like a travelogue that gives you solid options for staples (apple strudel, goulash, the perfect raclette) and some ambitious showstoppers to attempt, too (homemade gobi in beef broth). This isn't the cookbook that you pull for weeknight go-tos, but it will provide weekend inspiration and have you adding an Alpine tour to your travel wish-list.
Review: I wish I were the only one to own this book! - This is a perfect book. It is inspiring, exciting, informative, beautiful, well written, and the recipes (at least as far as I have gotten through them) are spot on. I can't wait to plan our trip to Alpine Europe, but in the meantime I get to live like I was there. We are systematically going through these recipes at our cabin at 7000 ft. Our cabin is comfortable, but like so many has a small kitchen. These recipes lend themselves to cabin and mountain living and work perfectly in smaller kitchens and mountain homes. The only caveat is that the ingredients we purchase while at sea level in a larger city. US mountain towns don't have access to the bounty of the European pantry of cheeses, meats, and spices. My title is that I wish I were the only one to have this book, because it truly feels like Ms. Erickson has let you in on the best kept Euro secrets for travel and dining. More importantly, for those that can't get to Europe right away... it's like having access to a Alpine hut dining experience in your home. The goulash is superb, the speck dumplings awesome, the Tartiflette is a revelation of potato, onion, bacon, and cheese. The Schnitzel came out perfect. So far all the recipes are perfect for company. My only critique is that Ms. Erickson should have mentioned that many of these recipes are best made a day in advance and that the flavor continues to improve with a bit of time. The goulash and Speck dumplings on day two were just short of perfection and SUPER easy to do. You won't be disappointed to have this book in your collection and if you are like us... You will be planning your next vacation to the European Alpine.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #78,684 in Books ( See Top 100 in Books ) #9 in Fondue Recipes #48 in Camping & RV Cooking #191 in Gastronomy Essays (Books) |
| Customer Reviews | 4.8 out of 5 stars 473 Reviews |

## Images

![Alpine Cooking: Recipes and Stories from Europe's Grand Mountaintops [A Cookbook] - Image 1](https://m.media-amazon.com/images/I/8134-2W76rL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ A celebration in every sense of the word
*by O***T on January 31, 2021*

This book surprised me. With its gorgeous, sturdy cover, its focus on storytelling, its incredible photography, and its illustrated maps (yes, there are MAPS), I thought this is the type of cookbook that I'd buy for the journey and cook from it very little. I thought "Ingredients will be hard to come by" or "All the recipes will be as intricate as a Swiss clock." I purchased with plans to learn from it and enjoy the trek across the mountains, maybe with 1-2 attempts to cook from it. I was wrong. This book is both beautiful and practical. Like the countries, people, and places covered, the recipes are diverse and range from Beginner to Double-Diamond levels of challenging. Yes, there are some fiddly ingredients most Americans won't have in their pantry, but I've been surprised by how easy substitutions were. And there's a lot of variety to choose from; this book approaches apricot dumplings and raclette with the same generous spirit as it does glamorous mile-high cakes like the Torinese Bonet. After six months with the book, I've had success with the Easy and Medium recipes presented, building my confidence in my own skills and encouraging me to try recipes that I'd never attempt otherwise. If you love this area and its history, you'll find a lot here; Erickson peppers the book with insights into regional art, architecture, wine, cheese, festivals, and -- of course -- sports! If you are a cook wanting to dig deeper into the culinary heritages of these countries, this book is for you, too. Approach this like a travelogue that gives you solid options for staples (apple strudel, goulash, the perfect raclette) and some ambitious showstoppers to attempt, too (homemade gobi in beef broth). This isn't the cookbook that you pull for weeknight go-tos, but it will provide weekend inspiration and have you adding an Alpine tour to your travel wish-list.

### ⭐⭐⭐⭐⭐ I wish I were the only one to own this book!
*by D***N on November 27, 2019*

This is a perfect book. It is inspiring, exciting, informative, beautiful, well written, and the recipes (at least as far as I have gotten through them) are spot on. I can't wait to plan our trip to Alpine Europe, but in the meantime I get to live like I was there. We are systematically going through these recipes at our cabin at 7000 ft. Our cabin is comfortable, but like so many has a small kitchen. These recipes lend themselves to cabin and mountain living and work perfectly in smaller kitchens and mountain homes. The only caveat is that the ingredients we purchase while at sea level in a larger city. US mountain towns don't have access to the bounty of the European pantry of cheeses, meats, and spices. My title is that I wish I were the only one to have this book, because it truly feels like Ms. Erickson has let you in on the best kept Euro secrets for travel and dining. More importantly, for those that can't get to Europe right away... it's like having access to a Alpine hut dining experience in your home. The goulash is superb, the speck dumplings awesome, the Tartiflette is a revelation of potato, onion, bacon, and cheese. The Schnitzel came out perfect. So far all the recipes are perfect for company. My only critique is that Ms. Erickson should have mentioned that many of these recipes are best made a day in advance and that the flavor continues to improve with a bit of time. The goulash and Speck dumplings on day two were just short of perfection and SUPER easy to do. You won't be disappointed to have this book in your collection and if you are like us... You will be planning your next vacation to the European Alpine.

### ⭐⭐⭐⭐⭐ Beautiful pictures
*by A***R on December 28, 2025*

Unexpectedly beautiful. This is an extremely high quality book. The colors on the cover are lovely and makes for good decor. The inside photos are gorgeous as well. I was thoroughly impressed.

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*Product available on Desertcart Tunisia*
*Store origin: TN*
*Last updated: 2026-10-26*