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Alpine Cookbook combines original cooking traditions with modern ideas in more than 110 delicious recipes from the Alps.
Packed with a mix of traditional culinary treasures and those beyond the classics, Alpine Cookbook includes more than 110 recipes from Bavaria, Austria, and Switzerland, and highlights the variety of dishes this regional cuisine has to offer.
It features widely known favorites like potato pancakes and Austrian schnitzel, as well as modern twists on original cooking traditions from the region. From rich and meaty comfort foods to lighter vegetarian dishes, Alpine Cookbook contains a culinary delight for every palate.
from Valais, with their extreme temperature fluctuations, taste so good. It is also why some homemade mountain farmers’ pear liquor is so aromatic. Two beautiful, ripe, and aromatic pears are vital for this recipe; then the ketchup will go perfectly with aromatic Alpine cheese and goat cheese as well as grilled items. Makes about 17fl oz (500ml) • Shelf life: about a year • Prep: 10 minutes + 20 minutes cooking time 1 chili pepper 7oz (200g) mild chili peppers 2 ripe pears (7oz (200g) each) 1 ⁄3
7oz (200g) parsnips 7oz (200g) carrots 7oz (200g) celery root 2 small white onions 2 cloves garlic 2 bay leaves 4 whole cloves 1 teaspoon peppercorns 1 teaspoon juniper berries ½ bunch thyme 25½fl oz (750ml) red wine ½ cup red wine vinegar 2lb 10oz (1.2kg) beef shoulder 3 tablespoons sunflower oil 2¾oz (80g) Basler Leckerli (or another gingerbread with no glaze) sea salt 146 1 Peel and roughly dice the parsnips, carrots, celery root, and onions; peel and crush the garlic. Add the spices to a
for example, for use on a covered grill. Parchment paper is better for baking in an oven, plus it looks nicer on a plate. Serves 4 • Prep: 30 minutes + 20 minutes cooking time 1 clove garlic 1 teaspoon juniper berries ¼ cup soft butter 12 small venison medallions from leg or back (about 1lb 2oz (500g)) 1lb 2oz (500g) chanterelles or other in-season wild mushrooms 2 shallots 2 celery ribs 6 tablespoons white wine 4 sprigs thyme 4 bay leaves white bread for serving freshly ground salt and pepper
fruit:sugar ratio of 3:1 1 Mix the blueberries with sugar, lemon juice, a cinnamon stick, and apricot liquor, then lightly mash with a fork. Cover and let stand for at least 12 hours. 2 Pour the blueberry mixture into a pot and mix in the gelling agent. Bring to a boil over medium heat and boil for 2 minutes. Remove the cinnamon stick and pour into sterilized canning jars (see tip p. 14). Close immediately. Tip: Because the gelling agent is not prepared according to package directions, the
the pot with the cooled roux back on the heat and whisk in the broth. Bring to a boil while whisking constantly. Season generously with salt, pepper, and white wine vinegar. Simmer over very low heat for 10 minutes, stirring occasionally, so that the flour taste disappears. 5 In the meantime, remove the meat and rind from the bones and slice. Add to the broth along with the potatoes. Stir in the sour cream and season with nutmeg. Garnish with scallions or chives and serve. Barley Soup with