A01=Janez Bratov
A01=Janez Bratovz
A01=Noah Charney
A08=Manca Jevcek
A08=Manca Jevscek
A08=Matja Tancic
A08=Matjaz Tancic
A23=Hiroshi Ishida
adriatic
adriatic sea
Age Group_Uncategorized
Age Group_Uncategorized
alpine
alpine cooking
alpine food
Author_Janez Bratov
Author_Janez Bratovz
Author_Noah Charney
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Category1=Non-Fiction
Category=WBN
chef cookbook
COP=United States
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
fancy food
fancy recipes
farm to table
gourmand
gourmet
gourmet cookbook
Language_English
Ljubljana
michelin
michelin starred
PA=Available
Price_€20 to €50
PS=Active
restaurant cookbook
slovenia
slovenia cookbook
slovenian cookbook
slovenian food
slovenian recipes
softlaunch
tasting menu
the adriatic
the alps
where is slovenia
Product details
- ISBN 9781510764606
- Weight: 1678g
- Dimensions: 241 x 292mm
- Publication Date: 17 Feb 2022
- Publisher: Skyhorse Publishing
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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Winner of the Gourmand Award for Best Chef Book; a love-letter to the region, by the 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:
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.
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.
Janez Bratovž (JB) is known as the father of modern Slovenian cuisine, and is an internationally-renowned chef. JB is the chef and owner of his eponymous restaurant in Ljubljana, which was the first Slovenian restaurant to rank in the World’s 100 Best, and has ranked as high as number 10 in Europe on The Daily Meal’s list. It is also regularly in San Pellegrino’s list of the top 100 in the world. JB has also appeared at the El Bulli Foundation and been invited to cook a meal at the Vatican.
Noah Charney is an internationally bestselling author and professor of art history. An American, he has lived for many years in Slovenia. He is the author of twelve books and writes regularly for the Guardian, the Washington Post, Salon, the Observer, Fine Dining Lovers, and many other top magazines and newspapers.
Matjaž Tančič is a Slovenian photographer, who lives and creates between Beijing and Ljubljana. He began his path as a photojournalist for Mladina magazine, but quickly made his way abroad. A graduate of the London College of Fashion, Matjaž has 68 group and 28 solo exhibitions behind him, with his work being featured in magazines such as National Geographic, Vogue, Playboy, Elle, Tatler, Marie Claire, and many others. He has won a Sony World Photography Organization contest, as well as a Slovenia Press Photo award.
Manca Jevšček is a veteran food photographer, working throughout central Europe, and with numerous cookbooks to her name. Her most recent include the cookbook for the Bazilika Bistro in Ljubljana, and a monograph on apple cider vinegar.
Noah Charney is an internationally bestselling author and professor of art history. An American, he has lived for many years in Slovenia. He is the author of twelve books and writes regularly for the Guardian, the Washington Post, Salon, the Observer, Fine Dining Lovers, and many other top magazines and newspapers.
Matjaž Tančič is a Slovenian photographer, who lives and creates between Beijing and Ljubljana. He began his path as a photojournalist for Mladina magazine, but quickly made his way abroad. A graduate of the London College of Fashion, Matjaž has 68 group and 28 solo exhibitions behind him, with his work being featured in magazines such as National Geographic, Vogue, Playboy, Elle, Tatler, Marie Claire, and many others. He has won a Sony World Photography Organization contest, as well as a Slovenia Press Photo award.
Manca Jevšček is a veteran food photographer, working throughout central Europe, and with numerous cookbooks to her name. Her most recent include the cookbook for the Bazilika Bistro in Ljubljana, and a monograph on apple cider vinegar.
