Slovenian Cuisine

Más información sobre el libro

Winner of the Gourmand Award for Best Chef Book, this acclaimed work by a renowned chef celebrates Slovenia's culinary landscape. Originally published in Slovenian in 2018, it has now been translated into English. The book features beautifully crafted introductory essays for each destination, chronicling a road trip across Slovenia to discover its finest ingredients and dedicated producers. Each chapter highlights a key ingredient, profiling the passionate farmer or producer behind it, followed by two recipes: one traditional Slovenian dish and one modern interpretation, showcasing the ingredient's versatility. For the chef, the ingredient is the core of inspiration, with every dish in his restaurant crafted from fresh, hand-selected components traced back to their source. This approach mirrors his innovative yet tradition-rooted philosophy. The book includes carefully chosen ingredients like Adriatic fish, game, and wild herbs, with recipes such as soft red polenta with chanterelle sauce, creamed Jerusalem artichoke soup with truffles, and prosciutto-wrapped monkfish. Celebrated by fellow chef Ana Ros, this work underscores Slovenia's emergence as a significant culinary destination, especially following its recognition as the European Region of Gastronomy in 2021.