Slovenian Cuisine

From the Alps to the Adriatic in 20 Ingredients

Janez Bratovž, Noah Charney

• Publisher: Skyhorse
• Year: 2021
• eBook ISBN: 9781510764613
• Topic: Art
• Subtopic: Culinary Arts

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:

• 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 becomingthenext major culinary destination, and its time in the spotlight is overdue.

Table of contents

• Front Cover
• Half-Title Page
• Title Page
• SLOVENIAN CUISINE
• DISHES FILLED WITH DREAMS AND KINDNESS
• CONTENTS
• JB
• DRAGO ŠIŠA. ADRIATIC FISH AND SCAMPI.
• IRENA FONDA, FONDA FISH FARM. SEA BASS.
• DARIO GLAVINA, THE PIRAN SALT PANS. FLEUR DE SEL.
• MIRAN BENCETIĆ AND SARA KOCJANČIČ, FOGY TARTUFI. TRUFFLES.
• GREGOR LISJAK. OLIVE OIL.
• ALES WINKLER, KUMPARIČKA GOAT FARM. GOAT CHEESE.
• JOŠKO SIRK. WINE VINEGAR.
• UROŠ KLINEC. PROSCIUTTO.
• MARJETKA ŽABJEK. LJUBLJANA CABBAGE.
• DR. KATJA REBOLJ AND PETER ZAJC, ROŽMA. WILD HERBS AND FLOWERS.
• GORAZD TRUŠNOVEC, URBAN BEEKEEPER. CARNIOLAN GRAY BEE POLLEN AND HONEY.
• DUŠAN JESENŠEK, FARONIKA. SOČA RIVER TROUT.
• MIRAN IVANETIČ. BEEF.
• JURE AND ALENKA AŽMAN. COLT MEAT.
• GORAZD KOCBEK. PUMPKIN SEED OIL.
• SAMO KUPLJEN, VINO KUPLJEN. WINE.
• NIMROD. GAME.
• PRIMOŽ KRIŠELJ, PRI ŠUŠTARJU ECO FARM. BLACKSTRAP PIGS.
• GREGOR ŠLIBAR, ŠLIBAR ECO FARM. RED CORN.
• DAMJAN ŠTEMBERGER. LAMB.
• ACKNOWLEDGMENTS
• Copyright Page