Slovenian Cuisine: From the Alps to the Adriatic in 20 Ingredients (Janez Bratovž, Noah Charney) West African Sarah demystifies keeping a sourdough

Sarah demystifies keeping a sourdough culture

Old inscription to front free endpaper

Have you ever wondered if you can make good barbecue without a smoker

Instructions also for fire-making

pale ale your pretzels

Slovenian Cuisine: From the Alps to the Adriatic in 20 Ingredients (Janez Bratovž, Noah Charney) West African Sarah demystifies keeping a sourdoughWinner 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,