Slovenian Cuisine: From the Alps to the Adriatic in 20 Ingredients
(eBook)

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Published
Skyhorse, 2021.
ISBN
9781510764613
Status
Available Online

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Format
eBook
Language
English

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Citations

APA Citation, 7th Edition (style guide)

Janez Bratovž., Janez Bratovž|AUTHOR., & Noah Charney|AUTHOR. (2021). Slovenian Cuisine: From the Alps to the Adriatic in 20 Ingredients . Skyhorse.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Janez Bratovž, Janez Bratovž|AUTHOR and Noah Charney|AUTHOR. 2021. Slovenian Cuisine: From the Alps to the Adriatic in 20 Ingredients. Skyhorse.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Janez Bratovž, Janez Bratovž|AUTHOR and Noah Charney|AUTHOR. Slovenian Cuisine: From the Alps to the Adriatic in 20 Ingredients Skyhorse, 2021.

MLA Citation, 9th Edition (style guide)

Janez Bratovž, Janez Bratovž|AUTHOR, and Noah Charney|AUTHOR. Slovenian Cuisine: From the Alps to the Adriatic in 20 Ingredients Skyhorse, 2021.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work IDa2510289-5699-396b-25f1-77a7864218e0-eng
Full titleslovenian cuisine from the alps to the adriatic in 20 ingredients
Authorbratovž janez
Grouping Categorybook
Last Update2024-04-17 21:58:29PM
Last Indexed2024-04-18 04:06:26AM

Book Cover Information

Image Sourcehoopla
First LoadedMar 23, 2022
Last UsedJan 20, 2024

Hoopla Extract Information

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    [synopsis] => Winner of the Gourmand Award for Best Chef Book; a love-letter to the region, by internationally-renowned chef and father of modern Slovenian cuisine.

First published in Slovenian in 2018, this long-awaited, award-winning book has finally been translated to English. With beautifully written introductory essays for each new stop and robust narrative elements, it follows a road trip around Slovenia in search of the finest ingredients in the country, and the best producers of them. Each chapter profiles an ingredient key to the culture, and the passionate producer or farmer who supplies it, before delving into two select recipes for each-one interpretation of a traditional Slovenian dish and one modern presentation-which highlight the product and showcase its versatility.

The reason for this format is simple. For JB, the ingredient is paramount-the source of inspiration. Every dish in his restaurant is created from completely fresh ingredients, which he always hand selects and likes to trace back to their source. So it is only natural that his cookbook would be organized in the same way. It's very much a reflection of the chef himself: an innovator rooted in local tradition and ingredients.

Featuring carefully-chosen ingredients like Adriatic fish, beef, game, fleur de sel, olive oil, prosciutto, wild herbs, goat cheese, and cabbage, you'll find recipes such as:

• Soft red polenta with chanterelle sauce and sour cream
• Creamed Jerusalem artichoke soup with truffles, fried Jerusalem artichoke peels, olive oil, and red peppercorns
• Red deer fillet with juniper berry sauce, tarragon roll, red Swiss chard stems, celeriac, and cranberry jam
• Hazelnut ice cream with olive oil, dark chocolate, and fleur de sel
• Fried and cooked beef tendons with honey in wild garlic sauce, with cold-pressed sunflower oil, vinegar, and wild herbs
• Chicken in white wine with root vegetables and new potatoes
• Prosciutto-wrapped monkfish with celeriac purée, peach cream, and olive oil jelly

Fellow Slovenian Ana Roš (named the best female chef in the world in 2017) told CNN: "Every country has 'The Chef.' In Slovenia, this is him. Chef Janez Bratovž is the father of modern Slovenian cuisine." With the country being awarded the title of European Region of Gastronomy in 2021, it's clear that Slovenia and its beautiful and diverse cuisine is fast becoming the next major culinary destination, and its time in the spotlight is overdue.
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