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Slovenian Cuisine: From the Alps to the Adriatic in 20 Ingredients Hardcover – October 26, 2021

by Janez Bratovž (Author), Noah Charney (Author), Matjaž Tancic (Photographer),
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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:
 
  • 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.
 
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  1. Print length
    288 pages
  2. Language
    English
  3. Publisher
    Skyhorse
  4. Publication date
    October 26, 2021
  5. Dimensions
    9.5 x 1.1 x 11.5 inches
  6. ISBN-10
    1510764607
  7. ISBN-13
    978-1510764606
  8. See all details
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Editorial Reviews

Review

"Slovenian Cuisine by Janez Bratovž features dishes from his acclaimed restaurant JB in Ljubljana, and profiles of his favorite producers across Slovenia. The photographs by Manca Jevšček and Matjaž Tančič range from lush landscapes and sensitive portraits, to strikingly modern plates of food. The designers Žare Kerin and Marjan Božič make generous use of space on each page, giving type and image ample room to breathe on white and light gray fields. Their typography is unique, conforming to a flexible grid that breaks in unexpected places. Especially remarkable is the way Kerin and Božic artfully set type in slender columns or wide blocks, mirroring the photographs on each spread. Quietly gorgeous, this book is an inspiring visual journey through the Slovenian countryside and its culinary gifts."
—Stained Page News

About the Author

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.

Product details

  • Publisher ‏ : ‎ Skyhorse (October 26, 2021)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 288 pages
  • ISBN-10 ‏ : ‎ 1510764607
  • ISBN-13 ‏ : ‎ 978-1510764606
  • Item Weight ‏ : ‎ 4.07 pounds
  • Dimensions ‏ : ‎ 9.5 x 1.1 x 11.5 inches
  • Customer Reviews:

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Customer reviews

4.2 out of 5 stars
4.2 out of 5
30 global ratings

Top reviews from the United States

Ricercatore di Arte
5.0 out of 5 stars A gorgeous travel food book!
Reviewed in the United States on January 4, 2022
Verified Purchase
What a beautiful book! I can see why it won't 5 international awards already. Part cookbook part foodie travelogue to Slovenia. Absolutely gorgeous
6 people found this helpful
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William D. Colburn
1.0 out of 5 stars Useless picture book
Reviewed in the United States on November 23, 2021
Verified Purchase
The chapter on beef is 12 pages long. In that twelve pages, there are two recipes, which even combined aren't enough to fill a single page, yet they are on a single page each. This is not a cookbook. It's a picture book. I wanted to buy a cookbook. Forty recipes spread across 278 pages. Absolutely useless as a cookbook.
22 people found this helpful
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Top reviews from other countries

Ken
4.0 out of 5 stars A book to enjoy for itself, not to cook from
Reviewed in Germany on July 19, 2024
Verified Purchase
Beautiful photos, surrounded by a lot of white space. Interesting stories about the featured ingredients in a Slovenian context with focus on people, such as hunters, farmers and cooks. Some interesting food, some strange food, like bear paws or horse meat, some semi exotic but practically unattainable ingredients, at least for those of us without the time or inclination to go foraging in the woods. All in all an entertaining view of a certain aspect of life and eating in Slovenia.
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Jernej
5.0 out of 5 stars Unique culinary journey through Slovenia
Reviewed in Australia on May 13, 2023
Verified Purchase
The book contains a mix of contemporary haute cuisine Slovenian recipes. I liked the fact that there are some relatively simple recipes, making it easy to prepare top end Slovenian food for guests at home, and some traditional recipes with a unique twist, and then there is a bear paw recipe.
Definitely a worthy addition to your collection of cook books.
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