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The Food and Cooking of Slovenia : Traditions, Ingredients, Tastes, Techniques, over 60 Classic Recipes
by Janez Bogataj and Martin Brigdale


Overview - This inspirational new book reveals the full potential of this little-known cuisine, a fascinating blend of European and Slavic tastes. Whether one chooses to start with the smoky-flavored sweet-and-sour Bean and Sauerkraut Hotpot from the Primorska region close to the Adriatic sea, or the celebrated multi-layered Prekmurje Gibanica Pie from the northeast, the selection of dishes gives a delightful insight into the varied and wholesome tastes of Slovenia.  Read more...

 
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More About The Food and Cooking of Slovenia by Janez Bogataj; Martin Brigdale
 
 
 
Overview
This inspirational new book reveals the full potential of this little-known cuisine, a fascinating blend of European and Slavic tastes. Whether one chooses to start with the smoky-flavored sweet-and-sour Bean and Sauerkraut Hotpot from the Primorska region close to the Adriatic sea, or the celebrated multi-layered Prekmurje Gibanica Pie from the northeast, the selection of dishes gives a delightful insight into the varied and wholesome tastes of Slovenia. The book opens with an enlightening introduction to Slovenia's geography, culture and cuisine, describing the landscape and characteristics of the various regions of the country, the feasts and festivals that highlight the Slovenian year, and the variety of locally cultivated products. All the locally produced ingredients are explained in detail, along with basic recipes for classic components such as filo pasty, mlinci (a thin dough bread) and bread dumplings. Over 60 authentic, mouthwatering recipes follow in chapters on Appetizers and Soups, One-pot Meals, Vegetables and Dumplings, Meat, Fish, and Bread, Cakes and Desserts. The many tempting dishes include the nutritious and flavorsome Chicken Noodle Soup, the peppery taste of Millet-Stuffed Turnips, the lightly-smoked Slovenian Pork Sausages, and Poppy Potica, a traditional sweetbread and a classic example of the many potica recipes found within the region. While dishes traditionally incorporated generous amounts of carbohydrate and fat to support the peasant diet, they have now been adapted to suit a modern, healthy lifestyle, and the recipes are all fully tested to be suitable for the modern kitchen.

 
Details
  • ISBN-13: 9781903141601
  • ISBN-10: 1903141605
  • Publisher: Lorenz Books
  • Publish Date: July 2009
  • Page Count: 128
  • Dimensions: 0.75 x 9.25 x 11.25 inches
  • Shipping Weight: 2.15 pounds


Related Categories

Books > Cooking > Regional & Ethnic - European

 
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