Slovenian Cuisine: From the Alps to the Adriatic in 20 Ingredients

A Gourmand Award-winning cookbook that explores Slovenia's finest ingredients and producers through a road trip and two select recipes per chapter. The author, Chef Janez Bratovž, emphasizes the importance of fresh, local ingredients in his restaurant and cookbook, reflecting his innovative approach rooted in tradition.

Format: Hardback
Length: 288 pages
Publication date: 17 February 2022
Publisher: Skyhorse Publishing

Winner of the Gourmand Award for Best Chef Book, this captivating culinary masterpiece is a heartfelt tribute to the region by the internationally renowned chef and father of modern Slovenian cuisine. Originally published in Slovenian in 2018, this long-awaited, award-winning book has finally made its way to English audiences. With beautifully written introductory essays for each new culinary destination and robust narrative elements, it follows a delightful road trip around Slovenia in search of the finest ingredients and the best producers of them.

Each chapter delves into an ingredient that holds a special place in Slovenian culture, profiling the passionate producer or farmer who supplies it. Before diving into two select recipes, one traditional Slovenian dish and one modern presentation, each chapter showcases the product's versatility and highlights its unique flavors.

The reason for this unique format is simple. For JB, the ingredient takes center stage—it is the source of inspiration behind every dish in his restaurant. He hand selects each ingredient with meticulous care, always eager to trace back its origins. It is only fitting, then, that his cookbook follows a similar organizational structure. It serves as a reflection of the chef himself—an innovator who is deeply rooted in local tradition and ingredients.

Within these pages, you will discover a treasure trove of carefully chosen ingredients, including Adriatic fish, beef, game, fleur de sel, olive oil, prosciutto, wild herbs, goat cheese, and cabbage. These ingredients are skillfully combined in recipes such as:

Soft red polenta with chanterelle sauce and sour cream: A delightful combination of creamy polenta and a velvety chanterelle sauce, topped with a dollop of sour cream for added richness.

Creamed Jerusalem artichoke soup with truffles, fried Jerusalem artichoke peels, olive oil, and red peppercorns: A luxurious soup that showcases the earthy flavors of Jerusalem artichokes, complemented by the aromatic notes of truffles and the warmth of red peppercorns.

Red deer fillet with juniper berry sauce, tarragon roll, red Swiss chard stems, celeriac, and cranberry jam: A succulent fillet of red deer, accompanied by a tangy juniper berry sauce, a delicate tarragon roll, and a vibrant medley of seasonal vegetables.

Hazelnut ice cream with olive oil, dark chocolate, and fleur de sel: A heavenly dessert that combines the nutty richness of hazelnut ice cream with the bitterness of dark chocolate and the subtle saltiness of fleur de sel.

Fried and cooked beef tendons with honey in wild garlic sauce: A tantalizing dish that combines the tenderness of beef tendons with the sweet and aromatic notes of honey, infused with the pungent flavor of wild garlic sauce.

This cookbook is not just a collection of recipes; it is a journey through the rich culinary heritage of Slovenia. JB's passion for ingredients and his commitment to using fresh, locally sourced produce shine through in every dish. Whether you are a seasoned chef or a culinary enthusiast, this book will captivate your senses and inspire you to create your own culinary masterpieces. So, grab your apron, gather your ingredients, and embark on a culinary adventure that celebrates the beauty of Slovenian cuisine.

Weight: 1840g
Dimension: 308 x 300 x 32 (mm)
ISBN-13: 9781510764606