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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
Includes an excerpt from the author's The Alpine Xanadu.
The epic story of the U.S. Army's 10th Mountain Division, whose elite soldiers broke the last line of German defenses in Italy's mountains in 1945, spearheading the Allied advance to the Alps and final victory.
"In North America there is one large animal that belongs almost entirely to the realm of towering rock and unmelting snow. Pressing hard against the upper limit of life's possibilities, it exists higher and steeper throughout the year than any other big beast on the continent. It is possibly the best and most complete mountaineer that ever existed on any continent. Oreamnos americanus is its scientific name. Its common name is mountain goat." Resourceful, belligerent, and unbelievably sure-footed, the mountain goat is a white-coated survivor from the Ice Age. Oreamnos americanus shares its dizzying alpine world with elk, eagles, bighorn sheep, and grizzlies. This first full-length book on the mountain goat offers a superbly written portrait of its life, habits, and environment. Douglas H. Chadwick tracked mountain goat herds for seven years, and his observations are richly textured and replete with fascinating and dramatic details. We learn of the mountain goats' lives from birth to adulthood, their feeding habits, unique social behavior and courtship rituals, and their long history. Chadwick also makes clear the troubling and escalating impact of the modern world on the mountain goat's wilderness home. This Bison Books edition features a new introduction by the author.
Introduces the alpine skiing events in the Winter Olympics, including slalom and freestyle skiing, and describes how each event is judged and the world records and trivia in the sport.
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)
Century of Northwest wilderness skiing stories by noted expert 150 black-and-white and color photographs Celebrates the friluftsliv, or open-air living spirit, of backcountry skiing In Written in the Snows, renowned local skiing historian Lowell Skoog presents a definitive and visually rich history of the past century of Northwest ski culture, from stirring and colorful stories of wilderness exploration to the evolution of gear and technique. He traces the development of skiing in Washington from the late 1800s to the present, covering the beginnings of ski resorts and competitions, the importance of wild places in the Olympic and Cascade mountains (including Oregon's Mount Hood), and the friluftsliv, or open-air living spirit, of backcountry skiing. Skoog addresses how skiing has been shaped by larger social trends, including immigration, the Great Depression, war, economic growth, conservation, and the media. In turn, Northwest skiers have affected their region in ways that transcend the sport, producing local legends like Milnor Roberts, Olga Bolstad, Hans Otto Giese, Bill Maxwell, and more. While weaving his own impressions and experiences into the larger history, Skoog shows that skiing is far more than mere sport or recreation.