Cuisines of the Alps: Recipes, Drinks, and Lore from France, Switzerland, Liechtenstein, Italy, Germany, Austria, and Slovenia

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Hippocrene Books, Oct 1, 2004 - Cooking - 197 pages
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A majestic mountain system in south-central Europe, the Alps form an arc spanning almost 750 miles from the Mediterranean Sea through northern Italy and south-east France, Switzerland, southern Germany, and Austria and into the north-west part of the Balkan Peninsula. The book takes a culinary tour through this region with stops in Northern Italy for risotto a la Milanese and osso buco; in Austrian for goulash and linzer torte; for dumplings in Bavaria; raclette in Switzerland; French trout au bleu, and in Slovenia for eggplant stew and walnut cake. This book will enhance your knowledge of the regions cookery, bringing the snow-capped peaks, with their robust, homey dishes into your kitchen.

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About the author (2004)

Kay Shaw Nelson is a writer and researcher with a focus on food and travel and is the author of eighteen cookbooks. Her articles have appeared in Gourmet, Woman's Day, Family Circle, and the New York Times. She resides in Bethesda, Maryland.

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