Dumplings, cheese, Kaiserschmarren ...
Alpine cuisine is longing cuisine that hits right to the culinary heart. Like numerous other people, the renowned cookbook author Anne-Katrin Weber has succumbed to the magic and cuisine of the alpine mountains. In her new book, she embarks on a journey through the Alps from France to Switzerland, Germany, Austria, Italy and Slovenia. In all regions, enjoyment is writ large, there are traditional specialties, dishes that have retained their simplicity and originality.
Never was vegetarian so aromatic! Feel-good cuisine from the Alps
In over 70 vegetarian recipes and atmospheric photos, the author takes all cooking enthusiasts on a culinary journey of discovery. It starts with hearty dumplings or a herb-scented pasta. This is followed by a hearty snack, a creamy soup or a spicy cheese fondue. With the sweet Schmankerln the choice falls in view of all the wonderful pastries such as Topfenpalatschinken, Germknödel and Marillenstrudel heavily. For the pantry, the author recommends wild garlic capers, mountain herb syrup, pickled mushrooms and other delicacies from the treasures of nature.
At the heart of the Alpine regions are the alpine pastures that provide us with the best cheese. Impressions of the traditional production of alpine cheese round out this opulent, picture-rich cookbook.
Article Number 210491
Publisher: Becker Joest Volk Verlag
Dimensions: W 21 × D 2.4 × H 27 cm
Number of pages: 192
Publication year: 2022
Place of publication: Hilden
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