In 'Winter in the Alps', Manuela Darling-Gansser and photographer Simon Griffiths take a culinary journey from the peaks of St Moritz down to the glittering streets of Z'rich. Be tempted by delicious Alpine-inspired dishes such as Cloud Souffl? and Pappardelle with Duck Rag?; indulge in melt-in-your-mouth Sp'tzle, R'sti and Creamy Zabaione; sip warming Gl'hwein and roast chestnuts over the open fire - and be transported right to the enchanting heart of continental Europe in winter. 'Winter in the Alps' is a stunning depiction of the unique cuisine and breathtaking beauty of the Alps. Also available: 9781740664684 'Under the Olive Tree' (PB) $39.959781740663083 'Autumn in Piemonte' (HC) $59.95
Winter tourism has seen increased levels of investment in recent times, in an effort to reduce economic risk, address environmental concerns and adapt to the effects of global warming. New ski destinations are developing and merging with traditional ones to increase spatial distribution, while many established leading resorts are adapting their management models. Climate change adaptation processes are supported by the reduction of CO2 emissions and energy consumption in ski resorts. Current planning challenges include the increasing importance of scenic beauty, nature and sustainable development, as well as snow reliability, snow management and safety issues.
The first systematic cross-country analysis of snow-reliability of Alpine ski areas under climate change for five countries in the region: France, Switzerland, Austria, Italy and Germany.
“An entertaining, turbocharged race among the high mountain passes of six alpine countries.” —Liesl Schillinger, New York Times Book Review For centuries the Alps have been witness to the march of armies, the flow of pilgrims and Crusaders, the feats of mountaineers, and the dreams of engineers. In The Alps, Stephen O’Shea ("a graceful and passionate writer"—Washington Post) takes readers up and down these majestic mountains. Journeying through their 500-mile arc across France, Italy, Switzerland, Liechtenstein, Germany, Austria, and Slovenia, he explores the reality behind historic events and reveals how the Alps have profoundly influenced culture and society.
This book provides a unique, in-depth view of past, present and potential future climatic change in mountain regions, and in particular on the mechanisms which are responsible for this change. Other books which focus on environmental change in mountains focus more generally on the impacts of this change on mountain systems, rather than on the regional features of climatic change itself. The book enters into a high level of detail concerning results of international investigations which involve specialists from numerous climate-related disciplines. The book can be used in an academic and research context, for advanced graduate and doctoral students, as well as researchers working in various domains of relevance to climatic change issues. The book also has relevance in the context of future activities of the Intergovernmental Panel on Climate Change (IPCC), in terms of providing up-to-date knowledge of fundamental mechanisms and consequences of climatic change in mountain regions.
A lushly photographed cookbook and travelogue showcasing the regional cuisines of the Alps, including 80 recipes for the elegant, rustic dishes served in the chalets and mountain huts situated among the alpine peaks of Italy, Austria, Switzerland, and France. “A passionate exploration of all things Alpine . . . this one is a must-have for every ski bum foodie.”—Vogue NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW From the wintry peaks of Chamonix and the picturesque trails of Gstaad to the remote villages of the Gastein Valley, the alpine regions of Europe are all-season wonderlands that offer outdoor adventure alongside hearty cuisine and intriguing characters. In Alpine Cooking, food writer Meredith Erickson travels through the region--by car, on foot, and via funicular--collecting the recipes and stories of the legendary stubes, chalets, and refugios. On the menu is an eclectic mix of mountain dishes: radicchio and speck dumplings, fondue brioche, the best schnitzel recipe, Bombardinos, warming soups, wine cave fonduta, a Chartreuse soufflé, and a host of decadent strudels and confections (Salzburger Nockerl, anyone?) served with a bottle of Riesling plucked from the snow bank beside your dining table. Organized by country and including logistical tips, detailed maps, the alpine address book, and narrative interludes discussing alpine art and wine, the Tour de France, high-altitude railways, grand European hotels, and other essential topics, this gorgeous and spectacularly photographed cookbook is a romantic ode to life in the mountains for food lovers, travelers, skiers, hikers, and anyone who feels the pull of the peaks. Praise for Alpine Cooking “This generous cookbook and travelogue will have readers booking trips to the Alps of Italy, France, Austria, and Switzerland. . . . Erickson beautifully captures Alpine food and culture in this standout volume.”—Publishers Weekly (starred review)
