从他位于意大利阿尔卑斯山的南蒂罗尔的家中到世界各地，探索**大厨Norbert Niederkofler的超本地烹饪方法。Norbert Niederkofler将他的一生和工作都献给了南蒂罗尔的文化和美食。他将山区的美丽和生动特征转化为他在圣休伯图斯餐厅的菜品，圣休伯图斯餐厅是**一家完全供应地方菜的米其林三星餐厅。Niederkofler的理念被总结为 "以山为食材（Cook the Mountain）"，即只有在与生产者和种植者亲自交谈后才选择当地和当季的食材，并通过将食物浪费降到最低来尊重食材。在这套两册书的**卷中，精彩的照片揭示了未受破坏的景观和过去几千年来人类在农业和建筑方面做出的变化。引人注目的当地人肖像表现了与Niederkofler合作的人和生产者。令人叹为观止的美食摄影作品传达了Niederkofler所开发的令人惊叹的食材和创作。第二卷收录了80份Niederkofler的菜谱，按四季划分，反映了他的可持续发展理念。《以山为食材》讲这些会聚在一起，通过尼德科夫勒的视角，展示了南蒂罗尔独特的风土人情和美食。

Explore the hyperlocal approach of acclaimed chef Norbert Niederkofler, from his home in South Tyrol in the Italian Alps to the world and back. Norbert Niederkofler has dedicated his life and work to South Tyrol's culture and cuisine. He translates the beauty and vivid character of the mountains into his dishes at St. Hubertus, the only Michelin 3-starred restaurant with completely regional cuisine. Niederkofler's philosophy, summarized as "Cook the Mountain," is to choose local and seasonal ingredients only after talking to the producers and growers in person and to honor the ingredients by keeping food waste to a minimum. In the first volume of this 2-book set, brilliant photographs reveal both unspoiled landscapes and the agricultural and architectural changes humans have made in the past millennia. Striking portraits of locals capture the people and producers Niederkofler works with. Breathtaking food photography conveys the stunning ingredients and creations that Niederkofler develops. The second volume includes 80 of Niederkofler's recipes, divided into the four seasons to reflect his ethos of sustainability. Taken together, Cook the Mountain showcases the unique terroir and cuisine of South Tyrol through the eyes of Niederkofler, who has embraced his home and given it a new culinary identity.