Encyclopedia of Alpine Delicacies

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Where can you still find farmers who grow horse carpets and where butchers who know how to make a »Frâche« with liver and turnips? What is an »Andutgel« and where is the pink radicchio still cultivated. The encyclopedia of alpine delicacies describes around 500 culinary rarities that have only been rediscovered in recent years: old types of fruit, forgotten vegetables, wild plants and unusual sausages, unique alpine cheese and traditional schnapps. But also bread made from wild perennial grain or pastries with black oats or naked barley. The handy volume supplements the two award-winning standard works on "The Culinary Heritage of the Alps" with a comprehensive list of all addresses for supplying the delicacy rarities described. A comprehensive reference work for professional chefs and amateur cooks. Author Dominik Flammer and photographer Sylvan Müller traveled through the Alps for five years and visited all those artisan producers, farmers, market gardeners, fruit growers, distillers, bakers, butchers and confectioners who cultivate and preserve the great culinary heritage of the Alps. Created in partnership with Slow Food, Bio Suisse, ProSpecieRara, Fructus, Arche Noah, Genussland Austria and Süditirol Marketing.

Hard cover, 360 pages.

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