The Food and Cooking of Slovenia: Traditions, Ingredients, Tastes, Techniques, Over 60 Classic Recipes: Traditions, Ingredients, Tastes and Techniques in Over 60 Classic Recipes

The Food & Cooking of Slovenia Traditions, ingredients, tastes and techniques in over 60 classic recipes Janez Bogataj • Explore the simple, robust fare of Slovenia, with over 60 authentic recipes and over 300 specially commissioned photographs • Features an introduction to the geography, climate, history, culture and eating traditions of Slovenia • Introduces the classic ingredients of the cuisine, from root vegetables and mountain fruits to sauerkraut and smoked sausages • The wide-ranging selection of dishes, ranging from light vegetable soups to filling one-pot meals and dumplings, include s regional varieties from all parts of the country • Exquisitely photographed, with easy-to-follow techniques and full nutritional values for every recipe This inspirational new book reveals the potential of this little-known cuisine, a fascinating blend of European and Slavic tastes. Whether one chooses the sweet-and-sour Bean and Sauerkraut Hotpot from the Primorska region near the Adriatic sea, or the multi-layered Prekmurje Gibanica Pie from the north east, the dishes give a delightful insight into the varied and wholesome tastes of Slovenia. Over 60 authentic, mouthwatering recipes are divided into chapters on Appetizers and Soups, One-pot Meals, Vegetables and Dumplings, Meat, Fish, and Bread, Cakes and Desserts. Dishes include peppery Millet-Stuffed Turnips, lightly smoked Slovenian Pork Sausages, and Poppy Potica, a traditional sweetbread. About the Author Janez Bogataj is a doctor of ethnological sciences and professor at the Department of Ethnology and Cultural Anthropology at the University of Ljubljana. His research into, and extensive knowledge, of the Slovenian culture and lifestyle has informed all his academic work, relating particularly to food, culinary culture and gastronomy. He lectures regularly at the High School for Tourism in Portoro, and has written numerous books on Slovenian food, wine, and culture.