The Food and Cooking of Slovenia

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    The Food and Cooking of Slovenia

    Trda - 01. mar 2009
    ( 11 )
    ISBN/EAN:P_9781903141601
    Redna cena: 19,90 €

    traditions - ingredients - tastes - techniques - over 60 classic recipes

     

     

    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 flavoured 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 north east, the selection of dishes gives a delightful insight into the varied and wholesome tastes of Slovenia.

     

    Slovenia is a small country with dramatic contrasts from the Julian Alps and the wine-producing hills of Stajerska in the north to the low-lying forests along the Croatian border, and from the picturesque medieval villages in the hilly eastern Dolenjska region to the small fishing towns on the tiny stretch of western coastline. Such notable geographical features also reveal varied regional emphases to the cuisine, which is characterized by simple country fare, and often enhanced by the dishes of the surrounding countries Italy, Austria, Hungary and Croatia.

     

    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 ranging from cured ham, fresh and saltwater fish, cereal crops, root vegetables and beans, to olives and mountain fruits 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 flavoursome 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.

     

     

    • Explore the simple, robust and distinctive fare of Slovenia, with over 60 authentic recipes shown in over 300 beautiful specially commissioned photographs

     

    • Features a fascinating introduction to the geography and climate, history, culture and eating customs and traditions of Slovenia

     

    • Introduces the classic ingredients of the cuisine, from root vegetables and mountain fruits to sauerkraut and smoked sausages

     

    • Includes a wide-ranging selection of regional dishes, ranging from light vegetable soups to filling one-pot meals and dumplings: try the Slovenian Pork Sausages, traditional Bean and Sauerkraut Hotpot, Poppy Potika, or the celebrated multi-layered Prekmurje Gibanica Pie

     

    • Exquisitely photographed, with easy-to-follow techniques and including full nutritional values for every recipe

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    traditions - ingredients - tastes - techniques - over 60 classic recipes

     

     

    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 flavoured 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 north east, the selection of dishes gives a delightful insight into the varied and wholesome tastes of Slovenia.

     

    Slovenia is a small country with dramatic contrasts from the Julian Alps and the wine-producing hills of Stajerska in the north to the low-lying forests along the Croatian border, and from the picturesque medieval villages in the hilly eastern Dolenjska region to the small fishing towns on the tiny stretch of western coastline. Such notable geographical features also reveal varied regional emphases to the cuisine, which is characterized by simple country fare, and often enhanced by the dishes of the surrounding countries Italy, Austria, Hungary and Croatia.

     

    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 ranging from cured ham, fresh and saltwater fish, cereal crops, root vegetables and beans, to olives and mountain fruits 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 flavoursome 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.

     

     

    • Explore the simple, robust and distinctive fare of Slovenia, with over 60 authentic recipes shown in over 300 beautiful specially commissioned photographs

     

    • Features a fascinating introduction to the geography and climate, history, culture and eating customs and traditions of Slovenia

     

    • Introduces the classic ingredients of the cuisine, from root vegetables and mountain fruits to sauerkraut and smoked sausages

     

    • Includes a wide-ranging selection of regional dishes, ranging from light vegetable soups to filling one-pot meals and dumplings: try the Slovenian Pork Sausages, traditional Bean and Sauerkraut Hotpot, Poppy Potika, or the celebrated multi-layered Prekmurje Gibanica Pie

     

    • Exquisitely photographed, with easy-to-follow techniques and including full nutritional values for every recipe

    O avtorju

    -Janez Bogataj-

    Dr. Janez Bogataj, od leta 2010 upokojeni redni profesor na Filozofski fakulteti Univerze v Ljubljani, je avtor in soavtor čez 55 knjig, številnih razprav, znanstvenih, strokovnih in poljudnih člankov s področij kulturne dediščine, kulinarike in gastronomije, rokodelstva, šeg in navad, turizma, poslovnih in protokolarnih daril.

    Ostale knjige tega avtorja

    Podrobnosti o izdelku

    • Jezik: angleški
    • Leto izida: 2009
    • Število strani: 128
    • ISBN/EAN: 9781903141601
    • Mere izdelka vxš: 27,9 x 22,8
    • Vezava: Trda
    • Datum Izida: 01.03.2009
    • Založba: Lorenz Books
    • Avtor: Janez Bogataj
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