Knöpfle, Krapfen, and Moosbeernocken - What delights us in the alpine pastures. Crispy fried onions on golden, butter-glossed spaetzle. The cheese stretches, and the fork knows its way. Tongue and palate rejoice with glee. This is what dining in the mountains could be like. What arrives on the plate is not for calorie counters or nitpickers. The fragrant mountain air, the scent of herbs, and the sound of cowbells ignite the desire for unpretentious dishes, for hearty soup, cheese dumplings, or a sweet pancake with lingonberries. Susanne Schaber and Herbert Raffalt embark on a culinary journey: they know why we enjoy our meals in the mountains so much and share recipes that bring a piece of everyday life from above the tree line into our kitchens. Tips: A book for dreaming and browsing with over 60 original alpine recipes from Austria. Longing for the next hike with alpine eggs.