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Swiss Language Romansch

A majestic mountain scheme in south-central Europe, the Alps form an arc spanning closely 750 miles from the Mediterranean Sea through northern Italy and southeast France, Switzerland, southern Germany, and Austria and into the northwest percentage of the Balkan Peninsula. Cuisines of the Alps takes a culinary tour through the 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, among a heap of other delights. Cuisines of the Alps will heighten your psychological result of perception learning and reasoning of the region's cookery, bringing the snow-capped peaks, with their robust, homey dishes into your kitchen.

About the AuthorKay Shaw Nelson

Excerpt. © Reprinted by permission. All rights reserved."The cookery of the Alpine countries, a throughout history complex area comprising seven nations, is as arousing and attention holding to explore as it is to savor. This collection of distinguished cuisines holds a wealth of culinary treasures cautiously evolved over the centuries by originative cooks. Indeed, the kitchens of these countries have invented cherished delicacies as well as flavorful, hearty dishes that have an enduring appeal."

Most helpful client reviews

11 of 13 people found the following review helpful.
First Rate
By Jennifer A. Wickes
"Cuisines of the Alps" is a culinary traveling filled with recipes and lore from France, Switzerland, Liechtenstein, Italy, Germany, Austria and Slovenia.

Kay Shaw Nelson shares her passion for feed from the Alps in this book. She is a feed writer and author of eighteen cookbooks.

Hippocrene Books is known for their cookbooks from exotic countries, such as, "Argentina Cooks!", "Icelandic Food and Cookery" and "Tastes of the Pyrenees". Here is yet another addition!

Nelson's introduction takes us on a mini-tour of the gorgeous Alps! Her description of the region helps the reader envision such a lovely area with snow-capped mountain peaks, trees, people and homes. Her recipes are easy-to-follow and exceedingly tasty!

The chapters included in this book are: Appetizers; Soups; Eggs and Cheese Dishes; Fish; Meat, Poultry and Game; Vegetables and Salads; Pasta, Rice and Other Grains; Desserts; and Drinks and Wine. Some of the more delectable recipes are: goulash, linzer torte, Liechtenstein Corn-Bean Salad, walnut cake, Wine Cream, dumplings, Bavarian Beer Soup, and Fondue!

For people fascinated in a comprehensive cookbook on cookery in the Alps, Nelson genuinely brings home the passion!

3 of 3 persons found the following review helpful.
No hyperlinked recipe index
By Wout
This book is a rather wordy introduction to the respective cuisines that may be found in the respective cultures living in the Alps.

Most of the time, the recipes are very simple, which is nice though it doesn't make this book very special, in particular since there are no pictures.

The annoying thing is that while there is a recipe index and an ingredient index, they are not hyperlinked. So using the book on a Kindle for cooking is not easy.

Finally it will have to be said that the font for the book is pretty

4 of 5 people found the following review helpful.
Great book, just no pictures
By Christine
The recipes I have tried (paprika potatoes and poulet morengo) are delicious! Easy to follow recipe guide and a nice history of each recipe.
Only downside is that there are no pictures but I actually like this book!

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