Slovenian Cuisine: From the Alps to the Adriatic in 20 Ingredients
October 26, 2021
9.61 X 11.57 X 1.1 inches | 4.1 pounds
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About the Author
Janez Bratovz (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. Matjaz 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, Matjaz 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 Jevsček 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.
"Slovenian Cuisine by Janez Bratovz features dishes from his acclaimed restaurant JB in Ljubljana, and profiles of his favorite producers across Slovenia. The photographs by Manca Jevsček and Matjaz Tančič range from lush landscapes and sensitive portraits, to strikingly modern plates of food. The designers Zare Kerin and Marjan Bozič 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 Bozic 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
--Stained Page News