BRUNICO: At the ALPINN restaurant, over 2,300 metres above sea level, chef Norbert Niederkofler has finalised a project that started in 2008. “Cook the Mountain” – The nature around you is the book he has been working on over the past 10 years.
The chef, who became famous for his Cook the Mountain philosophy at St Hubertus said he is telling all the stories of the mountain culture, the mountain food, the producers, their way of working, sustainability, how they used to work in the old days and what they have been doing to recover and bring back these traditions for the next generation.
Printed entirely on apple paper (made from apple waste) and in a fully recyclable box, the book will be on sale as from October.
The chef has announced that the 400 page book is being sold from his website. The first 500 copies will be signed by the chef himself and will be numbered.
“With this book, I want to motivate people to become part of this harmony that exists between nature, culture and food. It is a book for all those who want to join me in diving into the world of sustainable, regional and seasonal cooking.”
Niederkofler said that the book was extremely important for him because it enables him to share his philosophy. “Wherever you are, whether it is in Sicily, around the lakes or in Tuscany, if you respect the nature where you live you can do a lot of things for the future generations,” the Italian chef said.
The book has two volumes. The first shows some breathtaking photos of untouched landscapes, portraits of workers, agricultural progress and food photography. The second volume has 60 of his best recipes that are divided into four seasons which reflect the concept of Cook the Mountain in the perfect way.
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