Latitude 36.50: Warming Recipes from the Mountains

Overview

Winter in the Alps is the busiest time of the year. After action-packed days on the slopes, everyone wants a warm, comforting meal to come home to. Snow food is comfort food-warming you up and giving you energy for a big day out on the slopes. From cold latitudes comes Jean-Michel Gerst's heartwarming food. Inspired by the traditions and recipes of his family, the region of Alsace and other winter destinations around the world, Jean-Michel Gerst shares recipes to warm your belly and stir your memories. Featuring ...
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Overview

Winter in the Alps is the busiest time of the year. After action-packed days on the slopes, everyone wants a warm, comforting meal to come home to. Snow food is comfort food-warming you up and giving you energy for a big day out on the slopes. From cold latitudes comes Jean-Michel Gerst's heartwarming food. Inspired by the traditions and recipes of his family, the region of Alsace and other winter destinations around the world, Jean-Michel Gerst shares recipes to warm your belly and stir your memories. Featuring beautiful landscape photography of Thredbo, Jean-Michel showcases classic recipes from France and Germany, with his own modern twist and easy enough for everyone to create at home. There's food to fill you up before a big day on the mountain, warm you on those chilly nights and sweet sugar hits for a winter afternoon. Curl up beside the fire with these easy recipes for entertaining or family meals that everyone can make at home.
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Product Details

  • ISBN-13: 9781742572123
  • Publisher: New Holland Australia
  • Publication date: 8/1/2012
  • Pages: 272
  • Sales rank: 1,407,062
  • Product dimensions: 8.30 (w) x 10.10 (h) x 1.10 (d)

Meet the Author

From a young age, Jean-Michel was always helping in the kitchen at home. Cooking was in his blood--his grandfather and mother both having worked as chefs before him. He started his apprenticeship at the age of 15 at Restaurant Ritter in Dannemarie, France before travelling to Switzerland, the Channel Islands and Thailand, finally arriving at the Dorchester in London where he worked for Anton Mossiman at The Terrace restaurant. Shortly afterwards, he relocated to Australia, where he came to work
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