La Cuisine Alsacienne

[Paris]: Flammarion, 1979. 317 pages, 12 unnumbered leaves of plates: illustrations (some color); 27 cm Near fine(+). Hardcover. ISBN: 9782082000420, 2082000427

In French. The cuisine of Alsace reflects its unique geographical position and cultural blend of French and German influences, offering a hearty and flavorful culinary tradition. It is characterized by robust dishes, rich flavors, and the use of local ingredients, often paired with the region’s renowned wines and beers.Alsatian food prominently features pork, sauerkraut, and other preserved ingredients, epitomized by the iconic choucroute garnie, a dish of fermented cabbage served with a variety of sausages, smoked meats, and potatoes. Another hallmark is tarte flambée (flammekueche), a thin crust flatbread topped with crème fraîche, onions, and lardons, resembling a rustic Alsatian pizza.The region is also famous for its Baeckeoffe, a slow-cooked casserole of marinated meats, potatoes, and vegetables, traditionally baked in a sealed dish. Other classics include kouglof, a sweet or savory yeasted cake shaped in a distinctive fluted mold, and spätzle, a versatile egg-based noodle.Alsace’s wines, particularly dry Rieslings and aromatic Gewürztraminers, complement the cuisine perfectly, while its beer culture thrives with crisp lagers and flavorful ales. Desserts like pain d’épices (spiced gingerbread) and fruit-filled tarts highlight the region’s love for baking and warm, comforting flavors.