There are far smarter ways to eat and drink at 10,000 feet. The author of 'Alpine Cooking' shares her hard-won tips for getting a true taste of the mountains—and a recipe for a gorgeous, gooey cheese spaetzle.
WHEN IT came to writing “Alpine Cooking,” the ambitious new recipe-collection-cum-atlas, Meredith Erickson knew what she was doing; she’d already coauthored a string of successful cookbooks. But this one really tested her limits.
She began exploring the Alps in her late 20s. “I couldn’t ski and I was afraid of heights,” she said. “Great start.” But as she gained confidence and ventured off the well-worn runs of Switzerland, France, Austria and Italy, she learned what real mountain food is. “I was eating better at 4,000 meters...
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