Farrar, Straus and Giroux (Byr): Vroom! by Barbara McClintock

Alpine Cooking: Recipes and Stories from Europe's Grand Mountaintops

The Alps conjure images of craggy mountaintops, thrilling ski slopes and cozy chalets where one may enjoy a hot cup of cocoa or a snifter of brandy. It's high time delicious cuisine is added to the list.

In Alpine Cooking, Meredith Erickson skis her way through the Alps to highlight decadent yet comforting recipes from the mountaintops of Italy, Austria, Switzerland and France. While Erickson features popular and traditional dishes like schnitzel and fondue, dozens of recipes from family-run restaurants, hotels and inns are the stars. Italian dishes include soups and pastas like Ditalini with Fava Beans and Beet Gnocchi, while Austria offers Venison Ragout and divine desserts like Kaiserschmarrn. Dairy is a mainstay in Swiss specialties, for a simple Raclette or Veal Strips in Cream Sauce, Zurich-Style. Duck Magret with Pont-Neuf Polenta and Chartreuse Soufflé are undeniably French. Informative guides to Alpine wine and cheese, features on the region's art and modes of travel, and spectacular photographs make Alpine Cooking a cookbook to savor. --Frank Brasile, librarian