Von der Alp auf den Teller: Käsekultur in Vorarlberg (German Edition) Book PDF, ePub eBook

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Book Descriptions:
Unverwechselbar gut: Was den Vorarlberger Alpkäse seit 2000 Jahren so besonders macht, sind die ursprüngliche Art seiner Herstellung und sein charakteristischer Geschmack, geprägt von den Gräsern und Kräutern der Alpwiesen. In 'Von der Alp auf den Teller' zeigt Kurt Bracharz anschaulich, warum Käse und seine Herstellung im Westen Österreichs einen so hohen Stellenwert genießen. Er erzählt von Naturverbundenheit und harter Arbeit, die die Menschen und ihre Traditionen bis heute prägen.
Raffinierte Rezepte von den Sterneköchen Mike Schwarzenbacher und Florian Mairitsch sowie eindrucksvolle Fotos vom Leben auf der Alp, der Traditionspflege und der Käseherstellung machen dieses Buch zu einer wunderschönen Hommage an das Alpwesen und seinen Käse - beides Herzensanliegen von Josef Rupp.

- Texte von Kurt Bracharz, herausgegeben von Josef Rupp
- alles Wissenswerte über die verschiedenen Alpprodukte
- Historisches über die Käserei in Vorarlberg
- Einblicke in die Arbeit der Alpsennen rund ums Jahr
- Käse-Kulinarik damals und heute
- viele köstliche Rezepte und stimmungsvolle Fotos

Von der Alp auf den Teller: Käsekultur in Vorarlberg (German Edition) by Kurt Bracharz

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