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)

Specializing in food and travel, Kay Shaw Nelson is a nationally recognized writer/researcher of a variety of current and historical subjects. The author of 19 cook-books, she is also a newspaper columnist, culinary historian, and contributor to Washington Woman. Kay Shaw Nelson lives in Bethesda, MD.

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