Enjoy this sampler of a diverse culinary heritage and culture, replete with 200 delicious recipes, a section on well-known Slovenian beers and wines, and stories of a fascinating past. Tucked between the foothills of the Alps, the coast of the Adriatic Sea, and the beginning of the Panonian plains to the East, Slovenia is a beautiful land in Central Europe. Among the popular draws are its peaceful Mediterranean affordability, scenic aspect and increased accessibility and affordability. Newly independent from Yugoslavia at the end of the 20th century, Slovenia emerged fairly recently with a resilient culture and rich arts scene that has caused tourism to flourish. This book presents perhaps the only comprehensive guide to the country's cuisine. Ranging from such perennial favourites as Friko (Hearty Potato Pancake), linkrofi (Meat Dumplings), Bakala (Dried Salt Cod Pate) and Kostanjeva Juba (Chestnut Soup) to more unusual preparations like Crni Rioto.(Black Risotto with Squid, ink included) and Meerli (Baked Encrusted Pig or Veal Lung -- a version of Haggis), Slovenian fare is both hearty and wholesome. Not only do we discover these tasty dishes, but also ruminations on golf, the capital city of Ljubljana, and the art of Slovenian bee-keeping. Tales of such legendary locals as the 'sunshine salesman' and a Slovenian Robin Hood along with ghosts and fairytale castles also bring the culture alive in this unique volume.

Revealing the potential of a little-known cuisine, 'The Food & Cokking of Slovenia' displays a fascinating blend of European and Slavic tastes. Whether readers go for the sweet-and-sour bean and sauerkraut hotpot or the millet-stuffed turnips, they're sure to be in for a treat.

Introducing the "Traditional Slovenian Cookbook" - your ticket to exploring the delicious flavors of Slovenia's traditional dishes! Inside, you'll find easy-to-follow recipes that capture the heart of Slovenian cooking, passed down through generations.

"Slovenian Street Cookbook is your passport to discovering the unique flavors of Slovenia. Written by renowned chef Laurent Cuisinier, this book takes you on a journey through the vibrant cuisine of Slovenia, from its humble beginnings to its modern-day popularity. With easy-to-follow instructions and step-by-step photos, you'll be able to recreate authentic Slovenian dishes in your own kitchen. The recipes are suitable for different purposes such as appetizers, mains, and desserts so you can easily find what you're looking for. And at the end of each recipe, you'll find Laurent's evaluation, which includes her thoughts on the dish's taste, texture, and presentation. With its wealth of information and beautiful photos, Slovenian Street Cookbook is an indispensable guide to the vibrant culinary culture of Slovenia. So join Laurent on a delicious journey through the streets of Slovenia, and taste the flavors of this unique country." Grab a copy now and let's travel through the street of Slovenian.

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 becoming the next major culinary destination, and its time in the spotlight is overdue.